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French Silk Pie Recipe

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This decadent French Silk Pie features a rich, creamy chocolate filling nestled in a crunchy Oreo cookie crust, topped with airy whipped cream and elegant chocolate curls. Perfect for special occasions, its silky texture and intense chocolate flavor will delight any dessert lover.

Ingredients

Crust

  • 18 Oreo cookies (about 200g), including filling
  • 3 tbsp (42g) melted butter

Filling

  • 6 ounces (170g) unsweetened or extra dark 85% chocolate, chopped
  • ½ cup (113g) unsalted butter
  • 4 large eggs
  • 1 cup (200g) granulated sugar, divided (½ cup / 100g + ½ cup / 100g)
  • 1 tsp (5ml) pure vanilla extract
  • ½ tsp espresso powder (optional)
  • 1 cup (237ml) 35% heavy whipping cream

Topping

  • 1 cup (237ml) 35% heavy whipping cream
  • 1 tbsp powdered sugar
  • Chocolate curls (for garnish)

Instructions

  1. Prepare the crust: Preheat your oven to 350°F (175°C). Spray or lightly butter a 9-inch deep pie dish. In a food processor, pulse the Oreo cookies until finely ground. Add melted butter and pulse until the mix is moistened. Press this crumb mixture evenly onto the bottom and up the sides of the pie dish. Bake for 10-15 minutes until fragrant and set. Transfer to a wire rack and cool completely.
  2. Melt chocolate and butter: Combine chopped chocolate and butter in a heatproof bowl. Set the bowl over a saucepan with 1 inch of simmering water and stir until fully melted and smooth. Alternatively, melt in the microwave in 20-second intervals, stirring between each. Set aside to cool slightly.
  3. Temper the eggs and sugar: Bring a small pot with 1 inch of water to a simmer over medium heat. In a heatproof bowl, whisk eggs with half the sugar. Place the bowl over the pot ensuring the bottom doesn’t touch the water. Whisk continuously until the mixture reaches 165°F (74°C) and becomes smooth without grit.
  4. Whip the egg mixture: Remove the bowl from heat and place on a tea towel. Using a mixer, beat the egg mixture on high speed while gradually adding the remaining sugar. Continue beating until very pale, thick, and tripled in volume (ribbon stage), about 3-5 minutes. Stir in espresso powder if using.
  5. Combine chocolate and egg mixture: Add the cooled chocolate and butter mixture along with vanilla extract to the whipped eggs. Gently whisk until fully incorporated and thickened like pudding. Let cool for about 30 minutes, stirring occasionally, until no longer warm but not set, to prevent deflating the whipped cream.
  6. Whip and fold cream: In a clean bowl, beat the cream on medium speed until it begins to thicken, then increase speed to soft peaks. Fold the whipped cream gently into the chocolate mixture in two or three additions until no white streaks remain, starting with one-third of the cream to lighten the filling, then folding in the rest.
  7. Chill the pie: Pour the chocolate filling into the cooled crust. Refrigerate for at least 4 hours or up to 24 hours. If chilling more than 4 hours before serving, cover loosely with foil.
  8. Prepare and add topping: Beat the remaining heavy cream with powdered sugar until soft peaks form. Spoon the whipped cream on top of the chilled pie and garnish with chocolate curls.

Notes

  • Ensure the egg and sugar mixture reaches 165°F to safely temper the eggs.
  • Allow the chocolate mixture to cool properly before folding in whipped cream to maintain lightness.
  • For best results, use high-quality dark or unsweetened chocolate with at least 85% cocoa.
  • Pie can be refrigerated for up to 24 hours; cover pie loosely to prevent drying.
  • Chocolate curls can be made by shaving a chocolate bar with a vegetable peeler for garnish.

Find it online: https://lauracooks.com/french-silk-pie-recipe/