Effortless French Silk Pie (Print Version)
# Ingredients:
01 -
Crush 24 Oreo cookies, cream and all, into very fine crumbs.
02 -
Melt 5 tablespoons of unsalted butter.
03 -
1 cup of heavy whipping cream.
04 -
8 ounces of bittersweet chocolate, chopped into small bits.
05 -
1 teaspoon pure vanilla extract.
06 -
3 large eggs, bring to room temperature before use.
07 -
3/4 cup of white granulated sugar.
08 -
1 cup of unsalted butter, softened and cut into smaller chunks.
09 -
Extra whipped cream to decorate.
10 -
Chocolate curls or shavings for topping.
# Instructions:
01 -
Set your oven to 350°F (175°C). Prepare a 9-inch pie pan by lightly greasing it.
02 -
Mix the Oreo crumbs and melted butter in a medium-sized bowl until everything feels evenly coated. Press this mixture firmly into the pie pan's base and up the sides. Place in the oven for 8 minutes, then allow it to cool fully.
03 -
In a clean bowl, beat the heavy cream until it holds stiff peaks. Set aside for later.
04 -
Melt the bittersweet chocolate in a heat-safe bowl, either over steaming water or microwaving in 30-second intervals, stirring between heats until smooth. Add vanilla and let it cool for a bit.
05 -
In a big bowl set over simmering water, whisk together the eggs and sugar until warm. Whip for about 3 minutes after removing it from the heat until it turns airy and light.
06 -
Mix softened butter bit by bit into the egg mixture, whipping after every addition. Then, slowly add the cooled chocolate and stir until smooth. Finally, gently mix in the whipped cream until the filling is well blended and even.
07 -
Spoon the filling into the cooled cookie crust. Spread it evenly across the top. Refrigerate for at least 2 hours, or until it firms up.
08 -
Top with chocolate shavings or whipped cream if you'd like. Cut into slices and serve cold.
# Notes:
01 -
Let ingredients come to room temperature for a better mix.
02 -
Store in the fridge for up to 3 days.
03 -
Can be kept frozen for as long as 2 months.