French Silk Chocolate Pie (Printable Version)
# What You'll Need:
→ Oreo Crust
01 -
24 Oreo cookies, finely crushed with cream filling
02 -
70 grams unsalted butter, melted
→ French Silk Filling
03 -
240 millilitres heavy cream
04 -
225 grams bittersweet chocolate, finely chopped
05 -
1 teaspoon vanilla extract
06 -
3 large eggs, at room temperature
07 -
150 grams granulated sugar
08 -
225 grams unsalted butter, at room temperature, cut into pieces
→ To Serve
09 -
Additional whipped cream
10 -
Chocolate shavings
# Step-by-Step Directions:
01 -
Preheat oven to 175°C. Lightly grease a 23 cm pie dish.
02 -
In a medium bowl, combine Oreo crumbs with melted butter. Mix until evenly moistened. Press the mixture firmly into the base and sides of the prepared dish.
03 -
Bake the crust for 8 minutes. Remove from oven and allow to cool completely.
04 -
In a clean bowl, whip the heavy cream until stiff peaks form. Set aside.
05 -
Gently melt the chopped chocolate using a double boiler or in short microwave intervals, stirring until smooth. Stir in vanilla extract and let cool slightly.
06 -
In a large heatproof bowl, whisk eggs with granulated sugar. Place over a pot of simmering water, stirring constantly until just warm. Remove from heat and beat with an electric mixer for 3 minutes until light and fluffy.
07 -
With the mixer on low, add softened butter a few pieces at a time, mixing thoroughly after each addition. Gradually fold in the melted chocolate until fully combined.
08 -
Gently fold the whipped cream into the chocolate mixture until no streaks remain.
09 -
Pour the filling into the cooled crust, smoothing the top with a spatula. Refrigerate for at least 2 hours or until the filling is set.
10 -
Top with additional whipped cream or chocolate shavings just before serving. Slice and serve chilled.
# Helpful Notes:
01 -
Ensure all ingredients are at room temperature to achieve a smooth, silky texture.
02 -
Chilling the pie for a minimum of 2 hours is crucial for proper setting.
03 -
Press the crust firmly into the dish to prevent crumbling upon slicing.
04 -
For best presentation, garnish immediately before serving.
05 -
Store covered in the refrigerator for up to 3 days or freeze for up to 2 months.