French Silk Pie (Extra Chocolate!)

Taking a slice out of the French silk pie.

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This is a french silk pie that has extra chocolate than normal pies. It has an Oreo crust, a chocolate pie filling that tastes like a mousse, it uses 3 types of chocolate, and a huge pile of whipped cream on top.

Prep Time1

Cook Time10

Chilling Time6

Total Time7 10

Servings: slices

Calories: 430kcal

Author: Stephanie Rutherford

Ingredients

Oreo Crust

25 Oreos fine crumbs, uses whole Oreo
6 TBSP Unsalted butter melted

Chocolate Filling

1 1/3 cup White granulated sugar
4 Large eggs
4 oz Semi sweet chocolate bar I used Lindt 70%
4 oz Milk chocolate bar I used Lindt milk chocolate
1 tsp Pure vanilla extract
3/4 cup Unsalted butter room temperature
1 cup Heavy cream cold
1/4 cup Powdered sugar
1/3 cup Unsweetened cocoa powder
1 tsp Pure vanilla extract

Whipped Cream

1 1/2 cup Heavy cream
1/4 cup Powdered sugar
1 tsp Pure vanilla extract
Chocolate pearls and chocolate sprinkles for decoration

US - Metric

Instructions

Oreo Crust

You need to make the crust and filling ahead of time, so it can cool down enough to add the whipped before before assembling. Give yourself 2 hours at least for cool down time.
Preheat the oven to 325℉. Spray a 9-inch springform pan or a 9-inch pie pan with baking nonstick spray. If using a springform pan, use a parchment paper circle on the bottom and spray again. This is if you are removing the whole pie from the pan when serving like I did.
Using a food processor, blend the Oreos into a fine crumb. In a small bowl, add the Oreo crumbs and melted butter. Mix using a fork.
25 Oreos, 6 TBSP Unsalted butter
Pour crumbs into the pan. Use your hands to press the crust halfway up the sides of the pan. Use the bottom of a measuring cup to compact down the crust.
Bake for 10 minutes. Set aside to cool.

Chocolate Filling

Before starting, melt the chocolate. In a microwave safe bowl, add semi sweet and milk chocolate into a bowl. Start with heating at a 30 second interval. Then, heat for 15 second intervals until melted. Make sure to stir well between each interval.
4 oz Semi sweet chocolate bar, 4 oz Milk chocolate bar
In a medium saucepan over medium heat, add the sugar and eggs. Use a whisk to stir continuously until the sugar reaches 160℉. You need to go off temperature for doneness. This takes about 5 minutes once it heats up.
1 1/3 cup White granulated sugar, 4 Large eggs
Once it reaches 160℉, take off the heat immediately. Allow it to stop bubbling before pouring in the melted chocolate and vanilla. Whisk it in until combined.
1 tsp Pure vanilla extract
Pour the chocolate mixture into a separate bowl and let it come to room temperature before using. It should be around 90-78℉, any temperature around there is fine to use.
Using a mixer, beat the butter in a separate bowl on high speed for 2 minutes. It will be creamy. Add in the chocolate mixture and mix until combined. Then, beat on high speed for 5 minutes. It will get lighter in color and it will increase in size.
3/4 cup Unsalted butter
Using a mixer, metal bowl, and whisk attachment, beat the heavy cream, powdered sugar, cocoa powder, and vanilla on high speed until stiff peaks form.
1 cup Heavy cream, 1/4 cup Powdered sugar, 1/3 cup Unsweetened cocoa powder, 1 tsp Pure vanilla extract
Add the chocolate whipped cream to the chocolate mixture. Use a rubber spatula to gently fold it in until it is all combined.
Pour filling into the pan. Spread evenly before covering and chilling in the fridge for at least 6 hours or overnight.

Whipped Cream

Using a mixer, metal bowl, and whisk attachment, beat the heavy cream, powdered sugar, and vanilla on high speed until stiff peaks form.
1 1/2 cup Heavy cream, 1/4 cup Powdered sugar, 1 tsp Pure vanilla extract
If removing the pie from springform pan, do this now. Top the pie with the whipped cream and spread it on top. I also topped the pie with chocolate pearls and chocolate sprinkles.
Chocolate pearls and chocolate sprinkles

Notes

Pull out dairy ingredients 2 hours before baking.

Nutrition