French Silk Pie with Oreo Cookie Crust & Whipped Cream

Today started great and continued to be a great day throughout! Today was the first day since James and I got back to Britain that we didn't need to do anything or go anywhere. James mentioned last night and again this morning how much he wanted some chocolate cake. I didn't have everything for chocolate cake but I had all the ingredients for French Silk Pie. This was the first time I have made this pie and I know I say this a lot but it was so easy and didn't take much time at all. I got the recipe from Magnolia Table Volume II by Joanna Gaines (link for the book at the bottom). I hope you and your friends enjoy this pie as much as we did!

Prep Time

25 Minutes Plus at Least 4 Hours Chilling

Cook Time

10 Minutes

Cool Time

20 Minutes (For the Oreo Cookie Crust)

Total Time

55 Minutes Plus 4 Hours Chilling

Ingredients & Tools

Pie Dish

Rolling Pin

Food Processor or Ziploc Bag

Stand Mixer

French Silk Pie

2/3 Cup of Granulated Sugar

2 Large Eggs

2 Ounces of Unsweetened Chocolate, Chopped

1 Teaspoon Pure Vanilla Extract

1/3 Cup (2/3 Stick) Unsalted Butter, At Room Temperature

2/3 Cup of Double Cream

1/4 Cup of Icing Sugar

Oreo Cookie Crust

2 Packs of Oreo Cookies, Crushed

5 Tablespoons of Butter, Melted

1 Tablespoon of Granulated Sugar

Whipped Cream

1 Pint of Double Cream

1/4 Cup of Icing Sugar

1 Teaspoon Pure Vanilla Extract

Instructions

French Silk Pie

• In a small sauce pan, whisk together the granulated sugar and eggs until well blended. Cook over low heat, whisking constantly, until the mixture coats the back of a metal spoon.Remove from the heat. Add the chocolate and vanilla and stir until smooth. Set aside to cool for approximately 5 minutes.

• In the stand mixer fitted with the paddle attachment (I prefer using the one with the silicone on it to get all the ingredients from the side of the bowl), cream the butter on medium-high speed until light and fluffy. Add the cooled chocolate mixture and beat on high speed until light and fluffy, about 5 minutes.

• In another large bowl, beat the cream on medium-high speed until it begins to thicken, 3-4 minutes. Add the powdered sugar and beat on low speed, then gradually return to medium-high speed until stiff peaks form. Fold into chocolate mixture.

• Pour into the pie crust. Refrigerate until well chilled, at least 4 hours or overnight.

Oreo Cookie Crust

• Crush the Oreo Cookies in a food processor or place in a ziploc bag and smash the cookies with a rolling pin until you get fine crumbs.

• Add the butter and sugar to the mixture and stir until well mixed together.

• Pour the mixture into the pie dish.

• Use your hands or a glass measuring cup and press the crumbs onto the bottom and sides of the pie dish.

• Bake for 8-10 minutes and let cool completely before filling.

Whipped Cream

• In a stand mixer fitted with the whisk attachment, combine the cream, icing sugar and vanilla. Start on low speed then slowly turn the mixer up to high speed and continue mixing on high for 2 to 4 minutes until fluffy and the cream holds a soft peak when you pull the whisk out of the bowl.

I hope you enjoy making this, sharing and eating this pie as much as we did!

Happy Hygge!

Magnolia Table Volume II by Joanna Gaines

https://www.amazon.co.uk/Magnolia-Table-Collection-Recipes-Gathering/dp/0062820184/ref=sr_1_1?keywords=magnolia+table+volume+2&qid=1663368258&sprefix=Magnolia+Table%2Caps%2C76&sr=8-1