For the past two years, I’ve made Tony’s birthday dessert. The first year I made him a coconut cake with strawberry buttercream (AMAZING), but I really felt like I need to step it up a notch the year after that. So, I started asking him about his favorite desserts. We got chatting about how he loved blueberry and banana cream pie and all things chocolate. Then I asked him if he ever had French Silk Pie, and he proceeded to ask me what it was.
Ummm… excuse me?Wait a minute… we’re dating and you haven’t had FRENCH SILK PIE?! Also known as the RICHEST and MOST DECADENT PIE on the planet! I was shocked.
So of course, me being the birthday dessert wizard, began on a quest to make him the best french silk pie known to mankind. And so on his birthday last year, I made him this exact recipe decked out with candles on top and me singing happy birthday.
Turns out he was in chocolate pie ecstasy, also known as a euphoric 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 was the best thing he’s ever had, and that it was his new favorite dessert; he only wanted my French Silk Pie from now on.
Deep Dish French Silk Pie with Hazelnut Oreo Cookie Crust
- For the crust:
- 20.oreo cookies, finely crushed
- 1/4cupbutter, melted
- For the pie filling:
- 3./4cup黄油（1 1/2棒），在室温下
- 1cupgranulated sugar
- 1teaspoonvanilla extract
- 3.eggs, at room temperature
- 2-3汤匙granulated sugar
- To garnish: extra dark chocolate
Preheat oven to 350 degrees F. Grease a 9 inch springfoam pan with nonstick cooking spray or melted butter.
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!
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.
一旦准备好派服务使鲜奶油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.
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.
食谱：Monique Volz // AmbitedKitchen.com
Photography: Sarah Fennel // BromaBakery.com
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