Deep Dish French Silk Pie with Hazelnut Oreo Cookie Crust
Although this is a mostly healthy, clean eating focused food blog, my naughty side loves all things lovely. AND I am a believer in the artwork of moderation in delicious sugary and treats, that is why I started my regular Indulge! series, which focuses on bringing you tempting, decadent recipes which are perfect for parties, impressing your significant other or just indulging in a cheat day at home.
First, I have to tell you the storyplot behind this french silk pie because it’s one of my favorites!
For days gone by two years, I’ve produced Tony’s birthday dessert. The first year I made him a coconut wedding cake with strawberry buttercream (Astounding), but I must say i felt like I need to step it up a notch the entire year after that. Therefore, I started requesting him about his favorite desserts. We got chatting about how he adored blueberry and banana cream pie and all things chocolate. I QUICKLY asked him if he ever had French Silk Pie, and he proceeded to ask me what it was.
Ummm… excuse me? Wait around a minute… we’re dating and you haven’t had FRENCH SILK PIE?! Also known as the RICHEST & most DECADENT PIE on earth! I had been shocked.
So needless to say, me being the birthday dessert wizard, began on the quest to create him the best french silk pie known to mankind. And so on his birthday last year, I produced him this exact formula decked out with candles at the top and me performing happy birthday.
After his first few bites from the pie I used to be concerned when he didn’t say anything. Did he like it? Do he hate it? What was happening? Did I totally simply spoil his birthday?!
So many queries.
Works out he was in chocolates pie ecstasy, also called a euphoric a 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 had been the best thing he’s ever endured, and that it had been his new favorite dessert; he only desired my French Silk Pie to any extent further.
However you enjoy this pie, just make sure you share it. It’s as well addicting and wealthy to have around the house when you’re house alone. Believe me.
5.0 from 3 reviews
Prep period:
24 hours
Cook time:
10 mins
Total time:
Ingredients
1 cup natural 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
Instructions
Preheat oven to 350 degrees F. Grease a 9 in . springfoam skillet with nonstick cooking food squirt or melted butter.
Start by making the crust: Place cookies and hazelnuts in the plate of a food processor and pulse for 1-2 moments or until cookies are finely crushed. Add melted butter and salt and process once again until well combined. Dump the blend into ready pie skillet and press into the bottom level and side evenly. It should come up a minimum of an inch for an inch and a half on the sides. Bake for ten minutes after that remove from oven and place on a wire rack to cool.
To help make the pie filling: Melt chocolates in a small saucepan more than low warmth, stirring occasionally. Once chocolate is totally melted, set aside to great for 5-10 minutes.
In a large bowl of an electric mixer fitted with a whisk attachment, beat together butter and sugar for three minutes or until sugar dissolves into the butter and is no longer grainy. You will see the butter turn a light yellowish/almost white color and become fluffy. This is good! Add in vanilla and defeat once again for 30 seconds. Next fold in melted chocolates and mix once again so the chocolates is well combined with butter and sugar. IMPORTANT: Ensure that the delicious chocolate offers cooled to area temperatures, or the delicious chocolate will melt the butter and mess up the filling.
Next add eggs, one at a time, beating for 4 minutes between every egg. You will want to use the whisk connection if using a KitchenAid mixing machine. (To be obvious: Add an egg, beat for 4 minutes on medium swiftness; then add another egg, defeat on medium speed for 4 moments and do it again with final egg and final 4 minute blending.) Pie filling should be thick and fluffy at this time. If it’s a little runny, don’t get worried, it will thicken up during refrigeration.
Pour filling into cooled crust and cover with plastic material cover. Refrigerate for at least 8 hours, but ideally overnight.
Once pie is preparing to serve help to make the whipped cream topping: Put heavy whipped cream and 2 tablespoons of glucose to the bowl of an electric mixer; defeat on high for 3-5 moments or until cream reaches stiff peaks. Taste and add additional sugar if required and mix once more. Evenly pass on whipped cream over pie filling up, then garnish with chocolates shavings.
Serves 9-12, based on what size you cut the slices. Pie will stay fresh for a couple days if properly covered and stored in the fridge.
Formula: Monique Volz //
Pictures: Sarah Fennel //
I was simply wondering if there is any way to replacement the egg with avocado.
Hi there! This pie looks delicious and I really want to create it soon, but I’m not sure about the natural eggs…
Is there anything I could use instead of eggs? I’ve browse other recipies, they state you can use sour cream. Do you think that’ll function or do you know something else?
Should you have virtually any issues about in which and the way to use stuffed zucchini boats mexican, you possibly can email us at our web site. Hi! I’d like to start making this as well in the next few hours. For the crust, I don’t enjoy oreos. Do you think salted peanut and time crust could work? I realize my friend is definitely obsessed with peanut butter type dishes so I was thinking if incorporating peanuts can work for this! Or roasted almonds or something of the kind… or speculous.
For the topping, could a berry whipping cream be good or too much? or coconut cream?