French Silk Pie

Prep Time: 35 mins | Cook Time: 20 mins | Course: Dessert | Serves: 8

Silky decadent and dreamy chocolate pie whipped thick with heavy cream and dark chocolate, when ready to serve, top with whipped cream and chocolate shavings. Refrigerator time is of the essence here for the pie to fully set up. This would be a great dessert to make a day or even two in advance. Inspired by Tessa Arias from Handle the Heat https://handletheheat.com/french-silk-pie/ 

Crust:

20 oreo cookies

3 Tbsp butter, melted

Filling:

1 ⅓ cups sugar

4 eggs

8 oz dark chocolate chips

2 tsp vanilla

10 Tbsp butter, softened

1 ⅓ cups heavy cream

4 tsp powdered sugar

Topping:

1 cup heavy cream

2 Tbsp powdered sugar

1 tsp vanilla

Chocolate bar shavings, garnish

 Preheat oven to 350*. In a food processor, pulse the cookies (with filling) and melted butter together until they are coarse crumbs. Press into a deep dish 9” pie plate and up the sides, pressing with a flat-bottomed cup as necessary. Bake for 10 minutes.

In a small saucepan, whisk the sugar and eggs together over medium-low heat until an insta-thermometer reaches 160*. Remove from heat and stir in the chocolate and vanilla, stirring until smooth. Allow to cool until it’s just barely warm.

Beat the butter in a stand mixer for about 3 minutes, until light and fluffy. Gradually add in the cooled chocolate and beat for about 5 minutes on high speed. The mixture will be very fluffy.

Beat heavy cream in a clean bowl and when it starts to get thick, add in the powdered sugar. Beat to stiff peaks. Fold into the chocolate mixture. Spread into the pie plate and refrigerate for 6 hours or if making ahead up to 2 days. 

When ready to serve, whip cream until it begins to thicken, add in the powdered sugar and vanilla. Whip to stiff peaks and spread over the pie. Garnish with chocolate shavings by holding a bar of chocolate over the pie and peeling with a vegetable peeler.