French Silk Pie

• portions: 8 servings
• temps total: 40 minutes

Ingrédients

24 Oreo or other creme-stuffed chocolate sandwich cookies

4 Tbsp. unsalted butter, melted

3 large eggs

1 cup (200 g) granulated sugar

6 oz. bittersweet chocolate, preferably 70% cacao, finely chopped (about 1 cup)

1 Tbsp. vanilla extract

2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt

½ cup (1 stick) unsalted butter, room temperature

1 cup heavy cream

1¼ cups heavy cream

¼ cup (28 g) powdered sugar

1 tsp. vanilla extract

¼ tsp. Diamond Crystal or Morton kosher salt

Chocolate curls (for serving; optional)

Instructions

Crumble 24 Oreo or other creme-stuffed chocolate sandwich cookies into a large resealable plastic bag and seal. Using a rolling pin, crush to very fine crumbs. (You should have about 2 cups.)

Transfer crumbs to a medium bowl and add 4 Tbsp. unsalted butter, melted. Mix until crumbs are evenly saturated in butter and transfer to a standard 9"-diameter glass pie dish. Press into an even layer across bottom and up sides with a flat-bottomed measuring cup. Chill crust at least 1 hour and up to 12 hours.

Whisk together 3 large eggs and 1 cup (200 g) granulated sugar in a medium heatproof bowl set over a large saucepan of barely simmering water (bowl should not touch water). Heat, vigorously whisking often, until sugar is almost completely dissolved and mixture is pale yellow and slightly aerated, about 5 minutes. Add 6 oz. bittersweet chocolate, preferably 70% cacao, finely chopped (about 1 cup), 1 Tbsp. vanilla extract, and 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt and stir with a rubber spatula until chocolate is melted and mixture is thick and smooth, about 2 minutes. Remove bowl from heat and let cool (do not cover; about 30 minutes).

Using an electric mixer on medium-high speed, beat ½ cup (1 stick) unsalted butter, room temperature, in a large bowl until light and fluffy, about 3 minutes. Reduce speed to low, add cooled chocolate mixture, and beat just until combined, about 30 seconds. Scrape down sides and bottom of bowl with a rubber spatula, then mix on medium-high speed until slightly lightened in color and fluffy, about 5 minutes. Set butter mixture aside.

Beat 1 cup heavy cream in another medium bowl on medium-high speed until stiff peaks form, about 2 minutes. Scrape whipped cream into reserved butter mixture and gently stir to combine. Scrape filling into crust and smooth into an even layer. Chill (uncovered) in the refrigerator at least 4 hours.

Just before serving pie, using an electric mixer on medium-high speed, beat 1¼ cups heavy cream, ¼ cup (28 g) powdered sugar, 1 tsp. vanilla extract, and ¼ tsp. Diamond Crystal or Morton kosher salt in a medium bowl until light and fluffy, about 2 minutes (be careful not to over beat). Dollop whipped cream over pie filling and, using offset spatula or a spoon, spread out to crust in an even layer, creating dramatic swirls and swooshes. Top with chocolate curls if desired. Do Ahead: Pie (without toppings) can be assembled 1 day ahead. Cover and keep chilled.