French Silk Pie

• porciones: 9 servings
• tiempo total: 8 hours

Ingredientes

36 Oreos finely crushed

4 Tbs melted salted butter

1 cup (240ml) heavy cream or heavy whipping cream

two 4-ounce quality bittersweet or semi-sweet chocolate bars (113g each), finely chopped*

4 large eggs

1 cup (200g) granulated sugar

3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature

1 and 1/2 teaspoons pure vanilla extract

1 cup (240ml) heavy cream or heavy whipping cream

2 Tablespoons confectioners’ sugar or granulated sugar*

1/2 teaspoon pure vanilla extract

optional for garnish: chocolate curls*

Instrucciones

Pie crust

Preheat oven to 350 degrees.

Crush 36 Oreos in a food processor or with a rolling pin and a ziploc bag until finely crushed. Mix with 4 Tbs melted butter in a large bowl or the food processor. Press crust into a pie dish and up all sides. Bake in oven about 8-10 minutes.

Chill pie crust in fridge until cool.

Start the filling

Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream on medium-high speed until stiff peaks form, about 4 minutes. Stiff peaks hold their peak shape and do not droop. Set whipped cream in the refrigerator (covered or uncovered, doesn’t matter) until step 8.

Cook the eggs

Whisk eggs and sugar together in a heatproof bowl or the top piece of a double boiler. Place over a pot of simmering water (or the bottom part of your double boiler) on medium heat. Do not let the surface of the simmering water touch the bottom of the heatproof bowl. Whisking constantly, cook the egg mixture until it reaches 160°F (71°C) on an instant-read thermometer, about 10–11 minutes. Do not stop whisking or the eggs may solidify. If the steam gets too hot over your hand, use an oven mitt. Carefully remove from heat add the semi sweet chocolate and mix until it’s all melted. allow to cool for 20 minutes.

Using a handheld or a stand mixer fitted with a paddle attachment, beat the butter on medium-high speed until creamy, about 1–2 minutes. Add the vanilla and beat on medium-high speed for 30 seconds. Scrape down the sides and up the bottom of the bowl. With the mixer running on low speed, pour in the chocolate/egg mixture and then increase to medium-high speed and beat for 5-8minutes until the mixture lightens in color. With a silicone spatula, fold in the whipped cream until combined.

Spread filling into cooled pie crust. (A small offset spatula is helpful for this.) Cover tightly with plastic wrap and refrigerate for at least 4–6 hours or overnight, until chilled and thickened. Pie may be refrigerated for up to 2 days before serving.

For the whipped cream topping

Using a handheld or a stand mixer fitted with a whisk attachment, whip the heavy cream, sugar, and vanilla extract on medium-high speed until medium peaks form, about 3–4 minutes. Medium peaks are between soft and stiff peaks, and are the perfect consistency for topping and piping on desserts. Pipe or spread the whipped cream on top. Garnish with chocolate curls (see Notes), if desired. Serve immediately, or chill the pie uncovered for up to a few hours.

Cover leftovers and store in the refrigerator for up to 5 days.