French Silk Pie
Servings 10 people
For the crust
- 20 Oreo cookies with filling
- 3 tbsp unsalted butter melted
For the filling
- 1 1/3 cups granulated sugar
- 4 large eggs
- 220 grams bittersweet chocolate (I used chocolate chips) melted
- 2 tsp vanilla extract
- 142 grams unsalted butter, at room temperature
- 1 1/3 cups heavy cream
- 4 tsp powdered sugar
For the topping
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
- Chocolate shavings or cocoa powder for garnish if desired
In a small saucepan, whisk together the granulated sugar and eggs. Set over medium-low heat and cook, whisking constantly, until the mixture reaches 160°F. Remove from heat and stir in the melted chocolate and vanilla until smooth. Cool to just warm, stirring occasionally.
Use an electric mixer, beat the butter until light and fluffy, about 2 to 3 minutes. Gradually add in the cooled chocolate mixture then beat on high speed for 5 minutes, or until light and fluffy.
In a clean bowl use an electric mixer to beat the cream until it begins to thicken. Add the powdered sugar and beat until stiff peaks form. Fold into the chocolate mixture.
Pour the mixture into the pan, smoothing evenly. The pie will be tall with filling. Chill for 6 hours. At this point the pie can be stored for up to 2 days ahead of time.
Calories: 696kcal | Carbohydrates: 60g | Protein: 7g | Fat: 49g | Saturated Fat: 31g | Cholesterol: 181mg | Sodium: 182mg | Potassium: 257mg | Fiber: 2g | Sugar: 47g | Vitamin A: 1371IU | Vitamin C: 1mg | Calcium: 122mg | Iron: 3mg