About the Recipe
If you love rich, chocolate desserts, this is the French Silk Pie recipe you need in your life. Silky-smooth chocolate filling, a cookie crust, and a cloud of whipped cream on top — every bite melts in your mouth. This pie is inspired by the famous Bakers Square version we all remember, but made even better right at home.
Ingredients
For the crust
20 Oreo (230 grams) cookies(regular-stuffed, keep filling intact)
4 tablespoons unsalted butter, melted
For the filling
1 ¼ cups (260 grams) granulated sugar
4 large eggs
8 ounces (227 grams) bittersweet baking chocolate, melted
2 teaspoon vanilla extract
10 tablespoons (142 grams) unsalted butter, at room temperature
1 1/3 cups (315 ml) heavy cream, cold
4 teaspoons powdered sugar
For the topping
6 ounces (170g) block full-fat cream cheese, softened to room temperature
3/4 cup (90g) powdered sugar
1 teaspoon pure vanilla extract
1 and 1/2 cups (355 ml) cold heavy cream
Chocolate shavings or cocoa powder, for garnish if desired
Preparation
Crust:
Preheat the oven to 350°F. Spray a 9-inch deep pie dish with cooking spray.
Place the Oreo cookies in the bowl of a food processor and pulse until finely ground. Add in the melted butter and pulse until moistened. Press the mixture into the bottom and up the sides of the prepared pie dish. Bake for 10 minutes, until fragrant and set. Let cool completely on a wire rack.
Filling:
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 and coats the back of a metal spoon. Remove from heat and stir in the melted chocolate and vanilla until smooth. Cool to just warm, stirring occasionally.
Using 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.
Topping:
In a large bowl using a hand-held mixer or stand mixer fitted with a whisk attachment, beat the cream cheese on medium-high speed until creamy, about 1 minute.
Add the powdered sugar and vanilla extract, and then beat on medium speed until combined and completely smooth, about 2 full minutes.
Scrape down the sides and up the bottom of the bowl. Switch the mixer to low speed and with the mixer running, carefully pour in the cream in a slow and steady stream.
After all of the cream has been added, turn the mixer up to high speed and beat until thick and stiff peaks form, about 1-2 minutes.
Top pie with whipped cream and garnish with chocolate shavings or dust with cocoa powder.