DEEPDISH French Silk Pie with Hazelnut Oreo Cookie Crust
Although that is a mainly 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 special and treats, that’s why I began my regular Indulge! series, which targets bringing you appealing, decadent recipes that are perfect for parties, impressing your spouse or just indulging in a cheat day at home.
First, I must tell you the story in back of this french silk pie because it’s among my favorites!
For the past two years, I’ve produced Tony’s birthday dessert. The very first year I made him a coconut cake with strawberry buttercream (AMAZING), but I must say i felt like I have to step it up a notch the entire year after that. Therefore, I started asking him about his preferred desserts. We got chatting about how he adored blueberry and banana cream pie and all things chocolate. I QUICKLY asked him if he ever endured French Silk Pie, and he proceeded to inquire me what it was.
Ummm… pardon me? Wait around a minute… we’re dating and you haven’t had France SILK PIE?! Also known as the RICHEST & most DECADENT PIE on the planet! I had been shocked.
So of course, me personally being the birthday dessert wizard, began on the quest to make him the best french silk pie known to mankind. And so on his birthday last year, I produced him this precise formula decked out with candles on top and me performing happy birthday.
After his first few bites from the pie I was concerned when he didn’t say anything. Do he like it? Did he hate it? What was happening? Do I totally just wreck his birthday?!
So many queries.
Works out he was in chocolate pie ecstasy, also called a euphoric reaction to scarfing down a slice of this france silk pie. He couldn’t state anything because he was impressed. He told me flat out it had been the best thing he’s ever endured, and that it was his new favorite dessert; he only desired my French Silk Pie from now on.
However you love this particular pie, just make sure you share it. It’s too addicting and rich to have throughout the house when you’re home 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 space 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 pan with nonstick cooking squirt or melted butter.
Start by building the crust: Place cookies and hazelnuts within the plate of a food processor chip and pulse for 1-2 minutes or until cookies are finely crushed. Add melted butter and sodium and process again until well combined. Dump the mixture into ready pie skillet and press into the bottom level and side consistently. It should appear a minimum of an inch for an inch . 5 on the edges. Bake for 10 minutes then remove from range and place on a wire rack to great.
To help make the pie filling up: Melt chocolates in a small saucepan over low warmth, stirring occasionally. Once delicious chocolate is totally melted, set aside to awesome for 5-10 moments.
In a big bowl of an electric mixer installed with a whisk attachment, beat jointly butter and sugar for 3 minutes or until sugar dissolves into the butter and is not any longer grainy. You’ll see the butter switch a light yellow/nearly white color and become fluffy. That is good! Add vanilla and beat again for 30 seconds. Next fold in melted delicious chocolate and mix once again so the delicious chocolate is well combined with butter and glucose. IMPORTANT: Make sure that the delicious chocolate has cooled to space heat range, or the chocolate will melt the butter and damage the filling.
Following add eggs, individually, beating for 4 minutes between each egg. You will want to utilize the whisk attachment if using a KitchenAid mixer. (To be clear: Add an egg, defeat for 4 a few minutes on medium velocity; after that add another egg, defeat on medium quickness for 4 a few minutes and repeat with final egg and final 4 minute blending.) Pie filling should be solid and fluffy at this time. If it’s a little runny, don’t worry, it will 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 large whipped cream and 2 tablespoons of glucose to the bowl of an electric mixing machine; beat on high for 3-5 moments or until cream gets to stiff peaks. Flavor and add extra sugar if necessary and mix once more. Evenly pass on whipped cream over pie filling up, then garnish with dark chocolate shavings.
Serves 9-12, depending on how large you cut the pieces. Here’s more info regarding Stuffed zucchini boats (esprit-di-vin.com) check out the web-page. Pie will stay fresh for a couple days if properly covered and kept in the fridge.
Formula: Monique Volz //
Photography: Sarah Fennel //
I was just wondering if there is any way to substitute the egg with avocado.
Hi there! This pie looks delicious and I really want to make it quickly, but I’m uncertain about the uncooked eggs…
Is there anything I can use instead of eggs? I’ve read other recipies, they say you should use sour cream. Do you consider that’ll function or have you any idea something else?
Hi! I would like to begin making this too within the next few hours. For the crust, I don’t enjoy oreos. Do you consider salted peanut and time crust could work? I am aware my friend is normally 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 be good or too much? or coconut cream?