Deep Dish French Silk Pie with Hazelnut Oreo Cookie Crust
Although this is a mainly healthy, clean eating focused food blog, my naughty side loves all things special. AND I am a believer in the art of moderation in delicious nice and treats, that’s why I began my regular Indulge! series, which focuses on bringing you tempting, decadent recipes that are perfect for parties, impressing your significant other or simply indulging in a cheat trip to home.
First, I must tell you the storyplot behind this french silk pie because it’s among my favorites!
For days gone by two years, I’ve made Tony’s birthday dessert. The very first year I produced him a coconut wedding cake with strawberry buttercream (AMAZING), but I really felt like I have to stage it up a notch the entire year after that. So, I started requesting him about his preferred sweets. We got chatting about how exactly he loved blueberry and banana cream pie and everything chocolate. I QUICKLY asked him if he ever had French Silk Pie, and he proceeded to ask me what is pig feet made of it was.
Ummm… excuse me? Wait a minute… we’re dating and you also haven’t had France SILK PIE?! Also known as the RICHEST & most DECADENT PIE on earth! I was shocked.
So of course, me being the birthday dessert wizard, began on a quest to make him the best french silk pie recognized to mankind. Etc his birthday this past year, I made him this exact formula decked out with candles at the top and me performing happy birthday.
After his first few bites of the pie I was concerned when he didn’t say anything. Do he like it? Do he hate it? What was happening? Do I totally just damage his birthday?!
So many concerns.
Turns out he was in chocolates pie ecstasy, also called a euphoric reaction to scarfing down a slice of this french silk pie. He couldn’t state anything because he was blown away. He told me flat out it had been a very important thing he’s ever had, and that it had been his new favorite dessert; he only needed my French Silk Pie from now on.
However you love this particular pie, just be sure you share it. It’s too addicting and wealthy to have throughout the house when you’re house alone. Trust me.
5.0 from 3 reviews
1 cup organic hazlenuts
1/4 cup butter, melted
3/4 cup butter (1 1/2 sticks), at area temperature
1 cup granulated sugar
1 teaspoon vanilla extract
For the topping:
2-3 tablespoons granulated sugar
Preheat oven to 350 levels F. Grease a 9 in . springfoam skillet with nonstick cooking spray or melted butter.
Start by building the crust: Place cookies and hazelnuts within the bowl of a food processor chip and pulse for 1-2 a few minutes or until cookies are finely crushed. Add melted butter and sodium and process again until well combined. Dump the combination into ready pie pan and press in to the bottom level and side evenly. It should appear a minimum of an inch to an inch and a half on the edges. Bake for 10 minutes after that remove from oven and place on a cable rack to awesome.
To help make the pie filling: Melt dark chocolate in a small saucepan more than low high temperature, stirring occasionally. Once delicious chocolate is completely melted, reserve to cool for 5-10 mins.
In a big bowl of an electric mixer fitted with a whisk attachment, beat together butter and sugar for 3 minutes or until sugar dissolves in to the butter and is no longer grainy. You will see the butter switch a light yellow/nearly white color and be fluffy. That is good! Add in vanilla and beat again for 30 seconds. Next fold in melted chocolates and mix once again so the delicious chocolate is well combined with butter and glucose. IMPORTANT: Make sure that the chocolate provides cooled to area temperatures, or the chocolates will melt the butter and spoil the filling.
Following add eggs, one at a time, beating for 4 short minutes between every egg. You will want to use the whisk attachment if using a KitchenAid mixer. (To be apparent: Add an egg, beat for 4 a few minutes on medium quickness; then add another egg, beat on medium rate for 4 moments and repeat with last egg and final 4 minute blending.) Pie filling should be thick and fluffy at this point. If it’s a bit runny, don’t be concerned, it will thicken up during refrigeration.
Pour filling into cooled crust and cover with plastic wrap. Refrigerate for at least 8 hours, but ideally overnight.
Once pie is ready to serve make the whipped cream topping: Add large whipped cream and 2 tablespoons of glucose to the plate of an electric mixing machine; defeat on high for 3-5 moments or until cream gets to stiff peaks. Flavor and add additional sugar if necessary and mix once again. Evenly pass on whipped cream over pie filling, after that garnish with chocolates shavings.
Serves 9-12, based on what size you slice the slices. Pie will remain fresh for a couple days if properly covered and stored in the fridge.
Recipe: Monique Volz //
Pictures: Sarah Fennel //
I was simply wondering if there was any way to replacement the egg with avocado.
Hi! This pie appears delicious and I must say i want to create it soon, but I’m uncertain about the natural eggs…
Will there be anything I could use instead of eggs? I’ve examine other recipies, they say you should use sour cream. Do you consider that’ll work or have you any idea something else?
Hi! I would like to begin making this as well within the next few hours. For the crust, I don’t really like oreos. Do you think salted peanut and day crust can work? I am aware my friend is certainly obsessed with peanut butter type dishes therefore i was wanting to know if incorporating peanuts could work because of this! Or roasted almonds or something of the type… or speculous.
As for the topping, could a berry whipping cream end up being good or too much? or coconut cream?