Description
This classic French Silk Pie recipe features a rich, silky chocolate filling nestled in a crunchy Oreo cookie crust. Smooth, creamy, and decadent, the pie is topped with light whipped cream and chocolate shavings, making it an elegant dessert perfect for any occasion.
Ingredients
Scale
Crust
- 20 Oreo cookies
- 3 tablespoons unsalted butter, melted
Filling
- 1 1/3 cups granulated sugar
- 8 ounces bittersweet baking chocolate, melted
- 10 tablespoons unsalted butter, room temperature
- 4 large eggs
- 1 1/3 cups heavy cream, cold
- 1 teaspoon vanilla extract
Topping
- 1/2 cup heavy cream
- 4 teaspoons powdered sugar
- Chocolate shavings for garnish
Instructions
- Prepare the crust: Crush the Oreo cookies in a mixing bowl until fine crumbs form. Pour in the melted butter and mix thoroughly to combine. Press this mixture firmly into the bottom and up the sides of a 9-inch pie dish to form an even crust.
- Make the filling: In a large bowl, whisk together the granulated sugar and eggs until the mixture is thick and pale. Gradually beat in the melted bittersweet chocolate, softened butter, and vanilla extract until the filling is smooth and well combined.
- Incorporate whipped cream: Whip the cold heavy cream until soft peaks form. Gently fold the whipped cream into the chocolate mixture until evenly incorporated, taking care not to deflate the airy texture. Pour the filling into the prepared Oreo crust.
- Chill the pie: Refrigerate the pie for at least 6 hours, or preferably overnight, to allow the filling to set and develop its silky texture.
- Prepare the topping: Whip 1/2 cup heavy cream with powdered sugar until soft peaks form. Spread the whipped cream gently over the chilled pie. Garnish the top with chocolate shavings for an elegant finish before serving.
Notes
- Ensure the eggs used are fresh since this recipe does not involve cooking the filling.
- If you prefer, substitute Oreo cookies with chocolate wafer cookies for a different crunch.
- The pie is best served chilled and can be stored covered in the refrigerator for up to 3 days.
- For a deeper chocolate flavor, use high-quality bittersweet baking chocolate with at least 60% cocoa content.
- Allow the melted chocolate and butter to cool slightly before incorporating them into the egg mixture to avoid curdling.
