Deep Dish French Silk Pie with Hazelnut Oreo Crust
I hope you’re prepared for a little bit one thing indulgent and completely unimaginable. I first printed this french silk pie recipe again in 2015 and wished to convey it again to shock and delight your family members this vacation season.
Again when Tony and I had been relationship, I used to be the primary one to introduce him to this lovely pie. Also called the RICHEST and MOST DECADENT PIE on the planet! After a number of bites, he couldn’t say something as a result of he was blown away. He informed me flat-out that it was the perfect factor he’d ever had.
It could look intimidating, but it surely’s a lot simpler to make than you suppose!
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What’s french silk pie?
For those who’re like Tony and also you’ve by no means had this chocolate pie earlier than this recipe, you’re in for an actual deal with. It’s made with a candy crust, a silky clean chocolate filling, and a fluffy whipped cream topping.
Traditional french silk pie recipes use a flaky pastry crust and pudding as the middle, however folks began experimenting with cookie crusts and switching over to extra of a mousse on the within as a substitute (which I LOVE).
Really helpful instruments
Making do-it-yourself french silk pie requires a number of key instruments:
Get all of our go-to kitchen necessities right here!
All the things you’ll must make this french silk pie
This epic chocolate mousse pie recipe has three parts: an oreo cookie crust, a fluffy, wealthy chocolate filling, and loads of whipped cream on prime. Right here’s every thing you’ll must make it:
- For the pie crust: we’re making a hazelnut oreo cookie crust made simply with Oreos, hazelnuts, butter, and a little bit salt. Really easy and SO scrumptious.
- For the filling: you’ll want darkish chocolate, butter, granulated white sugar, vanilla extract, and eggs.
- For the topping: that contemporary 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 superb crust choices
I really like the hazelnut oreo crust, however be at liberty to make use of a special crust in case you’d like! Right here’s what I can suggest:
- Common pie crust: be at liberty to make use of an everyday crust like my do-it-yourself all butter pie crust. Make sure you blind bake the crust first, as you’ll not be baking the pie after including the filling.
- Peanut butter cookie crust: strive utilizing different cookies for a special flavored cookie crust! Nutter butters will add an incredible chocolate peanut butter taste (like in my banana cream pie).
- Nut-free crust: in case you’re on the lookout for a nut-free model, be at liberty so as to add 8-10 extra Oreos rather than the hazelnuts, or you may use nilla wafers or graham crackers.
Can I make it dairy-free?
I haven’t examined it, however be at liberty to do this recipe utilizing:
- Dairy-free butter
- Dairy-free chocolate (like Take pleasure in Life or Hu)
- An alternate, dairy-free crust (like graham crackers)
- And a vegan / dairy-free whipped cream (or skip the whipped topping)
Creamy french silk pie in 4 steps
- Make the crust. Pulse the cookies and hazelnuts in a meals processor till they’re finely chopped up, then add the melted butter and salt and pulse once more till the combination is nicely mixed. Press the combination into the underside and sides of your greased springform pan, bake, after which let it cool.
- Make the filling. Soften chocolate in a saucepan, then set it apart to chill to room temperature. Beat collectively 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 cooled melted chocolate till it’s all nicely mixed. Add the eggs one after the other, beating for 4 minutes for every egg till the pie filling is thick and fluffy.
- Assemble & refrigerate. Pour the filling into your cooled, baked pie shell, cowl with plastic wrap, and refrigerate for not less than 8 hours.
- Add the toppings & devour. Whip collectively the heavy cream and sugar in an electrical mixer till stiff peaks type, then unfold the whipped cream over the pie filling. Garnish with chocolate shavings and serve!
Make the pie forward of time
You’ll be able to simply make one or each components of this pie 1-2 days forward of time to save lots of time on the day-of vacation festivities.
- Make pie crust forward of time: after baking the pie crust, merely retailer it coated within the fridge till you’re able to assemble and chill the remainder of the pie. For those who’re utilizing an everyday pie crust (like my all-butter pie crust), you can also make the pie dough forward of time and retailer it well-wrapped within the fridge in a disc, or form it into your pie dish, cowl that, and retailer it within the fridge.
- Make filling forward of time: when you’ve combined the entire filling collectively, cowl the filling with plastic wrap in order that the plastic is touching the highest of the filling (to forestall air from getting in) and chill the filling within the fridge till you’re able to assemble the pie. You can even make the whipped cream topping forward of time and retailer it in an hermetic container till you’re prepared so as to add it to the pie!
How one can 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 superb desserts
Get all of my scrumptious dessert recipes right here!
I hope you’re keen on this do-it-yourself deep dish french silk pie recipe! For those who make it, be sure you depart a remark and a score so I understand how you appreciated it. Take pleasure in, xo!
Deep Dish French Silk Pie with Hazelnut Oreo Cookie Crust
by
Decadent french silk pie with an unimaginable hazelnut oreo cookie crust and whipped cream topping. This wealthy, chocolate-lover’s deep dish french silk pie recipe is ideal for birthdays or holidays!
Elements
- For the crust:
- 20 oreo cookies, finely crushed
- 1 cup (120 grams) uncooked hazelnuts
- ¼ cup (57 grams) butter, melted
- ⅛ teaspoon salt
- For the pie filling:
- 3 ounces darkish chocolate (not less than 60%)
- ¾ cup (170 grams, 1 ½ sticks) butter, at room temperature
- 1 cup (200 grams) granulated sugar
- 1 teaspoon vanilla extract
- 3 eggs, at room temperature*
- For the topping:
- 8 oz heavy whipping cream
- 2-3 tablespoons granulated sugar
- To garnish: further darkish chocolate
Directions
Preheat oven to 350 levels F. Grease a 9 inch springfoam pan with nonstick cooking spray or melted butter.
Begin by making the crust: Place cookies and hazelnuts within the bowl of a meals processor and pulse for 1-2 minutes or till cookies are finely crushed. Add in melted butter and salt and course of once more till nicely mixed.
Dump the combination into ready pie pan and press into the underside and facet evenly. It ought to come up not less than an inch to an inch and a half on the edges. Bake for 10 minutes then take away from oven and place on a wire rack to chill.
To make the pie filling: Soften darkish chocolate in a small saucepan over low warmth, stirring often. As soon as chocolate is totally melted, put aside to chill for 5-10 minutes.
In a big bowl of an electrical mixer fitted with a whisk attachment, beat collectively butter and sugar for 3 minutes or till sugar dissolves into the butter and is now not grainy. You may see the butter flip a lightweight yellow/virtually white colour and develop into fluffy. That is good!
Add in vanilla and beat once more for 30 seconds. Subsequent fold in melted chocolate and blend once more in order that the chocolate is nicely mixed with the butter and sugar. IMPORTANT: Be sure that the chocolate has cooled to room temperature, or the chocolate will soften the butter and spoil the filling.
Subsequent add eggs, one after the other, beating for 4 minutes between every egg. You may wish to use the whisk attachment if utilizing a KitchenAid mixer. (To be clear: Add an egg, beat for 4 minutes on medium pace; then add one other egg, beat on medium pace for 4 minutes and repeat with remaining egg and remaining 4 minute mixing.) Pie filling ought to be thick and fluffy at this level. If it is a bit runny, don’t fret, it ought to thicken up throughout refrigeration.
Chill: Pour filling into cooled crust and canopy with plastic wrap. Refrigerate for not less than 8 hours, however ideally in a single day.
Make the whipped cream topping: Whenever you’re able to serve the pie, add heavy whipped cream and a pair of tablespoons of sugar to the bowl of an electrical mixer; beat on excessive for 3-5 minutes or till cream reaches stiff peaks. Style and add further sugar if obligatory and blend as soon as extra.
Evenly unfold whipped cream over pie filling, then garnish with darkish chocolate shavings. Serves 9-12, relying on how massive you chop the slices. Pie will keep contemporary for a number of days if correctly coated and saved within the fridge.
Recipe Notes
See the complete put up for all of my ideas and tips for making this pie!
Recipe by: Monique Volz // Formidable Kitchen | Images by: Sarah Fennel // BromaBakery.com.
This put up was initially printed on November sixteenth, 2015, republished on December twenty second, 2021, republished on November 14th, 2023, and republished on November eleventh, 2026.
