French Silk Pie

• servings: 12 servings
• active time: 35 minutes
• total time: 55 minutes

Ingredients

20 Oreo (whole cookie with stuffing)

3 tbsp unsalted butter (melted)

1 ⅓ cups granulated sugar

4 large eggs

8 ounces bittersweet chocolate (melted. (or semi-sweet))

2 tsp vanilla extract

10 tbsp unsalted butter (at room temperature)

1 ⅓ cups heavy cream

4 tsp granulated sugar

1 cup heavy cream

2 tbsp granulated sugar

1 tsp vanilla extract

Directions

Crust

Preheat the oven to 350°F. Spray a 9-inch deep pie dish with pan 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, or until fragrant and set. Let cool completely on a wire rack.

Filling

Place a metal bowl with the chopped chocolate over a pot of simmering water.

Stir the chocolate as it begins to melt. Once most of the chocolate has melted remove the bowl from the heat and continue to stir until all of the chocolate has melted.Allow the chocolate too cool slightly before using.

In a small saucepan, whisk together the granulated sugar and eggs.

Set over medium-low heat and cook, constantly whisking the mixture until it reaches a temperature of 165° 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.

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 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

Add heavy cream, sugar and vanilla to the bowl of a stand mixer (or electric mixer). Whip the ingredients to stiff peaks.This process should be slow, starting. on low increasing the speed over about ten minutes.**This method is how you keep the whipped cream from breaking. The cream should be ice cold and as fresh as possible. Look for heavy cream with the longest expiration date.

Top pie with whipped cream and garnish with chocolate shavings or dust with cocoa powder.

Nutrition

• Calories: 588 kcal
• Total Fat: 42 g
• Saturated Fat: 24 g
• Unsaturated Fat: 14 g
• Trans Fat: 1 g
• Cholesterol: 141 mg
• Sodium: 115 mg
• Total Carbohydrate: 50 g
• Dietary Fiber: 2 g
• Total Sugars: 41 g
• Protein: 5 g