French Silk Pie
I made this for Pi day (3/14).
Recommend using a deep bowl (I used my KitchenAid stand mixer bowl) for the egg mixture, or you'll spend a bit of time after cleaning all the egg splatter off of everything near your stove. Ask me how I know this....
Crust
- 16 Oreo cookies, including filling
- 2 tbsp butter, melted
Using 1 second pulse, process the Oreos in a food processor, then turn on the processor continuously for about another 10 seconds, or until everything is crumb consistency.
Add 2 tbsp melted butter, combine, then press into the bottom, and up the sides, of a 9" pie plate.
Refrigerate for 20 minutes.
While crust is in the refrigerator, heat stove to 350 degrees.
Bake chilled crust for 10 minutes, then let cool while making the filling.
Filling
- 2 cup heavy cream, chilled
- 3 large eggs
- 3/4 cup sugar + 2 tbsp
- 2 tbsp water
- 8 oz chocolate
- 1 tbsp vanilla extract
- 8 tbsp (1 stick) butter, cut into 1/2-inch pieces and softened
I prefer bittersweet chocolate, but use whatever type of chocolate you prefer eating.
Whip cream: With KitchenAid stand mixer on medium-high speed, whip 1 cup of the heavy cream to stiff peaks, 2 to 3 minutes. Transfer whipped cream to small bowl and refrigerate.
Melt chocolate: In a medium heat proof bowl, melt chocolate over a pot of simmering water until melted and smooth. Remove from heat and set aside.
Beat eggs: Clean KitchenAid mixer bowl, then combine eggs, 3/4 cup of sugar, and water. Set over medium saucepan filled with ½ inch barely simmering water (don't let bowl touch water). With electric hand mixer on medium speed, beat until egg mixture is thickened and registers 160 degrees, 7 to 10 minutes. Remove bowl from heat and continue to beat egg mixture until fluffy and cooled to room temperature, about 8 minutes.
Beat, fold, cool: Add chocolate and vanilla to cool egg mixture and beat until incorporated. Beat in butter, a few pieces at a time, until well combined. Using spatula, fold in whipped cream until no streaks of white remain. Scrape filling into pie shell and refrigerate until set, at least 6 hours and up to 24 hours. This really needs the 6 hours to set up, so you can serve it as a slice of pie, and not a clump of pie filling with Oreo crumbs.
Whipped cream topping: In Kitchenaid stand mixer, add remaining cup of heavy cream and mix on medium-high speed until slightly thickened, about 30 seconds. Add remaining 2 tbsp sugar and mix until stiff peaks form. Spread whipped cream over chilled pie and serve.
