Although this is a mostly healthy, clean eating focused food blog, my naughty side loves all things sweet. AND I am a believer in the art of moderation in delicious sweet and treats, that’s why I started my monthly Indulge! series, which focuses on bringing you tempting, decadent recipes that are perfect for parties, impressing your significant other or just indulging in a cheat day at home.
First, I must tell you the story behind this french silk pie because it’s one of my favorites!
For the past two years, I’ve made Tony’s birthday dessert. The first year I made him a coconut cake with strawberry buttercream (AMAZING), but I really felt like I need to step it up a notch the year after that. So, I started asking him about his favorite desserts. We got chatting about how he loved blueberry and banana cream pie and all things chocolate. Then I asked him if he ever had French Silk Pie, and he proceeded to ask me what it was.
Ummm… excuse me? Wait a minute… we’re dating and you haven’t had FRENCH SILK PIE?! Also known as the RICHEST and MOST DECADENT PIE on the planet! I was shocked.
So of course, me being the birthday dessert wizard, began on a quest to make him the best french silk pie known to mankind. And so on his birthday last year, I made him this exact recipe decked out with candles on top and me singing happy birthday.
After his first few bites of the pie I was concerned when he didn’t say anything. Did he like it? Did he hate it? What was happening? Did I totally just ruin his birthday?!
So many questions.
Turns out he was in chocolate pie ecstasy, also known as a euphoric reaction to scarfing down a slice of this french silk pie. He couldn’t say anything because he was blown away. He told me flat out it was the best thing he’s ever had, and that it was his new favorite dessert; he only wanted my French Silk Pie from now on.
And so here I am, finally bringing you this recipe that we now hold near and dear to our chocolate-loving hearts. I think it would make the perfect addition to your Thanksgiving table. Pumpkin pie is wonderful and all, but aren’t we due for something a little different this year? I mean, or you could just make two pies? Because that’s what I’m doing.
However you enjoy this pie, just make sure you share it. It’s too addicting and rich to have around the house when you’re home alone. Trust me.
- For the crust:
- 20 oreo cookies, finely crushed
- 1 cup raw hazlenuts
- 1/4 cup butter, melted
- 1/8 teaspoon salt
- For the pie filling:
- 3 ounces dark chocolate (at least 60%)
- 3/4 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 oz heavy whipping cream
- 2-3 tablespoons granulated sugar
- To garnish: extra dark chocolate
- Preheat oven to 350 degrees F. Grease a 9 inch springfoam pan with nonstick cooking spray or melted butter.
- Start by making the crust: Place cookies and hazelnuts in the bowl of a food processor and pulse for 1-2 minutes or until cookies are finely crushed. Add in melted butter and salt and process again until well combined. Dump the mixture into prepared pie pan and press into the bottom and side evenly. It should come up at least an inch to an inch and a half on the sides. Bake for 10 minutes then remove from oven and place on a wire rack to cool.
- To make the pie filling: Melt dark chocolate in a small saucepan over low heat, stirring occasionally. Once chocolate is completely melted, set aside to cool for 5-10 minutes.
- In a large bowl of an electric mixer fitted with a whisk attachment, beat together butter and sugar for 3 minutes or until sugar dissolves into the butter and is no longer grainy. You'll see the butter turn a light yellow/almost white color and become fluffy. This is good! Add in vanilla and beat again for 30 seconds. Next fold in melted chocolate and mix again so that the chocolate is well combined with the butter and sugar. IMPORTANT: Make sure that the chocolate has cooled to room temperature, or the chocolate will melt the butter and ruin the filling.
- Next add eggs, one at a time, beating for 4 minutes between each egg. You'll want to use the whisk attachment if using a KitchenAid mixer. (To be clear: Add an egg, beat for 4 minutes on medium speed; then add another egg, beat on medium speed for 4 minutes and repeat with final egg and final 4 minute mixing.) Pie filling should be thick and fluffy at this point. If it's a bit runny, don't worry, it should thicken up during refrigeration.
- Pour filling into cooled crust and cover with plastic wrap. Refrigerate for at least 8 hours, but preferably overnight.
- Once pie is ready to serve make the whipped cream topping: Add heavy whipped cream and 2 tablespoons of sugar to the bowl of an electric mixer; beat on high for 3-5 minutes or until cream reaches stiff peaks. Taste and add additional sugar if necessary and mix once more. Evenly spread whipped cream over pie filling, then garnish with dark chocolate shavings.
- Serves 9-12, depending on how large you cut the slices. Pie will stay fresh for a few days if properly covered and stored in the fridge.
Recipe: Monique Volz // AmbitiousKitchen.com
Photography: Sarah Fennel // BromaBakery.com
If you make this recipe, be sure to leave a comment below! You can also snap a photo and tag #ambitiouskitchen on Instagram. I love seeing your creations and featuring followers!