Deep Dish French Silk Pie with Hazelnut Oreo Cookie Crust
THE BEST french silk pie ever with an incredible hazelnut oreo cookie crust and whipped cream topping. This rich, decadent, deep dish french silk pie recipe is perfect for birthdays or holidays!
Ingredients
- For the crust:
- 20 oreo cookies, finely crushed
- 1 cup raw hazelnuts
- 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
Instructions
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Preheat oven to 350 degrees F. Grease a 9 inch springfoam pan with nonstick cooking spray or melted butter.
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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.
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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.
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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.
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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!
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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.
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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.
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Pour filling into cooled crust and cover with plastic wrap. Refrigerate for at least 8 hours, but preferably overnight.
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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.
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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 Notes
This pie uses raw eggs. You can use pasteurized eggs instead to prevent any food illnesses associated with consuming raw eggs.