One slice of this decedent FRENCH SILK PIE and you'll be hooked!
Course
Dessert
Prep Time20minutes
Cook Time2hours5minutes
Total Time2hours25minutes
Servings8servings
AuthorJulie Espy {White Lights on Wednesday}
Ingredients
Pie:
4ouncessemisweet chocolate chipsor bakers chocolate broken into small bars
1cupunsalted butter
1cupsugarsee note
1teaspoonvanilla
3pasteurized eggs
1Oreo cookie cruststore-bought or homemade
Topping:
1cupwhipping cream
1 1/2tablespoonssugar
1 1/2teaspoonsvanilla
1ouncesemisweet Baker's chocolatecut into small "shaved" pieces
Instructions
Pie:
In a microwave safe bowl, heat chocolate in microwave for 30 seconds. Stir chocolate, and continue to heat for 30 and then stir, until chocolate is smooth. Set aside.
In the bowl of your stand mixer, beat butter until pale and fluffy, about 2 minutes with the paddle attachment. Add sugar, and cream together with butter.
Add vanilla and melted chocolate. Mix together until smooth and chocolate is fully incorporated. Scrape down sides of bowl as needed.
Stop your stand mixer and switch from the paddle attachment to the whisk attachment. Add one egg, and whisk for 5 minutes. No less. Scrape down the sides of the bowl. Add one egg, and whisk for 5 minutes. Scrape down the sides of the bowl, add the last egg, and whisk for another 5 minutes.
Spoon chocolate mixture into your Oreo pie crust. Cover with plastic wrap (or the clear plastic lid if you're using a store bought crust), and refrigerate for at least 2 hours.
Topping:
In a large bowl, beat together, whipping cream, sugar, and vanilla until medium peaks form, or a whipped cream consistency you like.
Assembly:
Uncover your pie, and spread the whipped cream over the top. I left a gap between the whipped cream and edge of the pie so you can see the chocolaty goodness. Sprinkle shaved chocolate over the top of the whipped cream. Refrigerate until ready to serve.
Recipe Notes
You can use regular granulated sugar, but the pie filling will have a little graininess to it. Ultrafine "bakers" sugar will dissolve more easily. But if you don't want to buy special sugar, you can pulse your granulated sugar in the food processor a few times to make it more of an ultrafine consistency...this is what I did.