I’m hoping you’re able for slightly one thing indulgent and completely implausible. I first revealed this french silk pie recipe again in 2015 and sought after to convey it again as a result of let’s face it, shall we all use slightly chocolate presently.
Storytime about this wonderful pie: again when Tony and I had been relationship I began making his birthday dessert. The primary yr I made him a coconut cake with strawberry buttercream (AMAZING), however I in reality felt like I had to step it up a notch the yr after that. We were given chatting about how he liked blueberry and banana cream pie and all issues chocolate. Then I requested him if he ever had French Silk Pie, and he proceeded to invite me what it used to be.
Ummm… excuse me? Wait a minute… we’re relationship and also you haven’t had FRENCH SILK PIE?! Sometimes called the RICHEST and MOST DECADENT PIE on the earth! I used to be surprised. Fellow Minnesotans know all concerning the iconic Baker’s Sq..
So after all, as a result of I’m the birthday dessert wizard, I started on a quest to make him the most productive french silk pie identified to mankind. On his birthday virtually 6 years in the past now, I made him this actual recipe decked out with candles on most sensible and me making a song satisfied birthday.
After his first few bites of the pie, I used to be involved when he didn’t say anything else. Did he find it irresistible? Did he hate it? What used to be taking place? Did I utterly simply wreck his birthday?!
Such a lot of questions.
Seems he used to be in chocolate pie ecstasy, sometimes called a euphoric response to scarfing down a slice of this french silk pie. He couldn’t say anything else as a result of he used to be blown away. He instructed me flat out it used to be the most productive factor he’s ever had, and that it used to be his new favourite dessert; he handiest sought after my French Silk Pie any more.
And so right here I’m, in the end re-sharing this recipe that we now dangle close to and costly to our chocolate-loving hearts. I believe it might make the very best addition for your vacation desk.
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What’s french silk pie made from?
If you happen to’re like Tony and also you’ve by no means had french silk pie prior to this recipe, you’re in for an actual deal with. It’s made with a candy crust, fluffy, chocolate mousse-like filling that has an improbable texture, and crowned with whipped cream. Older variations of french silk pie was once made with pudding as the middle, however other people converted to making extra of a mousse at the within as an alternative (which I LOVE).
Beneficial gear
Making do-it-yourself french silk pie calls for a couple of key gear:
Get all of our go-to kitchen necessities right here!
Substances in french silk pie
This epic french silk pie recipe has 3 parts: an oreo cookie crust, a fluffy, wealthy chocolate filling, and quite a few whipped cream on most sensible. Right here’s the whole lot you’ll want to make it:
- For the pie crust: we’re creating a hazelnut oreo cookie crust made simply with Oreos, hazelnuts, butter and slightly salt. Really easy and SO scrumptious.
- For the filling: you’ll want darkish chocolate, butter, granulated sugar, vanilla, and eggs.
- For the topping: that recent whipped cream topping is made with heavy whipping cream and granulated sugar. I like to recommend topping with extra chocolate curls or chocolate shavings, too!
Extra wonderful crust choices
I really like the hazelnut oreo crust with this french silk pie, however be happy to make use of a unique crust when you’d like! Right here’s what I will be able to suggest:
- Be at liberty to make use of a standard crust like my do-it-yourself all butter pie crust. Be sure you blind bake the crust first as you’re going to now not be baking the pie after including the filling (like in apple or pumpkin pie).
- Check out the use of different cookies for a unique flavored cookie crust! Nutter butters will upload an awesome chocolate peanut butter taste (like in my banana cream pie), vanilla wafers or a graham cracker crust could be scrumptious.
Easy methods to make the most productive french silk pie
- Make the crust. Pulse the cookies and hazelnuts in a meals processor till they’re finely chopped up, then upload the melted butter and salt and pulse once more till the mix is easily mixed. Press the mix into the ground and aspects of your greased springform pan, bake, after which let it cool.
- Make the filling. Get started by way of melting chocolate in a saucepan, then set it apart to chill to room temperature. Beat in combination the butter and sugar within the bowl of a stand mixer till it’s mild and fluffy, then beat within the vanilla and fold within the melted chocolate till it’s all nicely mixed. Upload the eggs one after the other, beating for 4 mins for each and every egg till the pie filling is thick and fluffy.
- Collect & refrigerate. Pour the filling into your cooled, baked pie shell, quilt with plastic wrap, and refrigerate for no less than 8 hours.
- Upload the toppings & eat. Whip in combination the heavy cream and sugar in an electrical aggregate till stiff peaks shape, then unfold the whipped cream over the pie filling. Garnish with chocolate shavings and serve!
Make the pie forward of time
You’ll simply make one or each portions of the french silk pie 1-2 days forward of time to save lots of time at the day-of vacation festivities.
- To make pie crust forward of time: after baking the pie crust, merely retailer it coated within the fridge till you’re able to gather and kick back the remainder of the pie. If you happen to’re the use of a standard pie crust (like my all-butter pie crust) you’ll make the pie dough forward of time and retailer it well-wrapped. within the refrigerator in a disc, or form it into your pie dish, quilt that, and retailer it within the refrigerator.
- To make filling forward of time: when you’ve combined the entire filling in combination, quilt the filling with plastic wrap in order that the plastic is touching the highest of the filling (to forestall air from moving into) and kick back the filling within the fridge till you’re able to gather the pie. You’ll additionally make the whipped cream topping forward of time and retailer it in an hermetic container till you’re able so as to add it to the pie!
Easy methods to retailer french silk pie
Retailer any leftover french silk pie loosely coated with plastic wrap or foil within the fridge for as much as 3-4 days.
Extra wonderful truffles
Get all of my scrumptious dessert recipes right here!
I’m hoping you like this do-it-yourself deep dish french silk pie recipe! If you are making it make sure to depart a remark and a score so I understand how you really liked it. Revel in, xo!
Deep Dish French Silk Pie with Hazelnut Oreo Cookie Crust
THE BEST french silk pie ever with an improbable hazelnut oreo cookie crust and whipped cream topping. This wealthy, decadent, deep dish french silk pie recipe is highest for birthdays or vacations!
Substances
- For the crust:
- 20 oreo cookies, finely overwhelmed
- 1 cup uncooked hazelnuts
- ¼ cup butter, melted
- ⅛ teaspoon salt
- For the pie filling:
- 3 oz darkish chocolate (a minimum of 60%)
- ¾ cup butter (1 1/2 sticks), at room temperature
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 eggs, at room temperature
- For the topping:
- 8 ounces heavy whipping cream
- 2-3 tablespoons granulated sugar
- To garnish: further darkish chocolate
Directions
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Preheat oven to 350 levels F. Grease a 9 inch springfoam pan with nonstick cooking spray or melted butter.
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Get started by way of making the crust: Position cookies and hazelnuts within the bowl of a meals processor and pulse for 1-2 mins or till cookies are finely overwhelmed. Upload in melted butter and salt and procedure once more till nicely mixed.
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Sell off the mix into ready pie pan and press into the ground and aspect frivolously. It will have to arise a minimum of an inch to an inch and a part at the aspects. Bake for 10 mins then take away from oven and position on a cord rack to chill.
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To make the pie filling: Soften darkish chocolate in a small saucepan over low warmth, stirring from time to time. As soon as chocolate is totally melted, put aside to chill for 5-10 mins.
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In a big bowl of an electrical mixer fitted with a whisk attachment, beat in combination butter and sugar for three mins or till sugar dissolves into the butter and is not grainy. You’ll be able to see the butter flip a gentle yellow/virtually white colour and turn into fluffy. That is excellent!
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Upload in vanilla and beat once more for 30 seconds. Subsequent fold in melted chocolate and blend once more in order that the chocolate is easily mixed with the butter and sugar. IMPORTANT: Ensure that the chocolate has cooled to room temperature, or the chocolate will soften the butter and wreck the filling.
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Subsequent upload eggs, one after the other, beating for 4 mins between each and every egg. You will want to use the whisk attachment if the use of a KitchenAid mixer. (To be transparent: Upload an egg, beat for 4 mins on medium velocity; then upload some other egg, beat on medium velocity for 4 mins and repeat with ultimate egg and ultimate 4 minute blending.) Pie filling will have to be thick and fluffy at this level. If it is a bit runny, do not be concerned, it will have to thicken up throughout refrigeration.
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Pour filling into cooled crust and canopy with plastic wrap. Refrigerate for no less than 8 hours, however ideally in a single day.
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As soon as pie is able to serve make the whipped cream topping: Upload heavy whipped cream and a pair of tablespoons of sugar to the bowl of an electrical mixer; beat on top for 3-5 mins or till cream reaches stiff peaks. Style and upload further sugar if important and blend over again.
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Frivolously unfold whipped cream over pie filling, then garnish with darkish chocolate shavings. Serves 9-12, relying on how huge you narrow the slices. Pie will keep recent for a couple of days if correctly coated and saved within the refrigerator.
Recipe Notes
This pie makes use of uncooked eggs. You’ll use pasteurized eggs as an alternative to forestall any meals diseases related to eating uncooked eggs.
Recipe by way of: Monique Volz // Bold Kitchen | Pictures by way of: Sarah Fennel // BromaBakery.com.
This submit used to be at the beginning revealed on November sixteenth, 2015, republished on December twenty second, 2021, and republished on November 14th, 2023.