French Silk Pie - Bestrecipe005

  • 20 Oreo (230 grams) cookies (regular-stuffed, keep filling
  • 3 tablespoons unsalted butter, melted

  • 1 1/3 cups (266 grams) granulated sugar
  • 4 large eggs
  • 8 ounces (227 grams) bittersweet baking chocolate, melted
  • 2 teaspoon vanilla extract
  • 10 tablespoons (142 grams) unsalted butter, at room
  • 1 1/3 cups heavy cream
  • 4 teaspoons powdered sugar

  • 1 cup heavy cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • Chocolate shavings or cocoa powder, for garnish if desired

  1. Preheat the oven to 350°F. Spray a 9-inch pie dish with
    cooking spray. 
  2. Place the Oreo cookies in the bowl of a food processor and
    pulse until finely ground. Add in the melted butter and pulse until moistened.
    Press the mixture into the bottom and up the sides of the prepared pie dish.
    Bake for 10 minutes, or until fragrant and set. Let cool completely on a wire

  1. In a small saucepan, whisk together the granulated sugar and
    eggs. Set over medium-low heat and cook, whisking constantly, until the mixture
    reaches 160°F and coats the back of a metal spoon. Remove from heat and stir in
    the melted chocolate and vanilla until smooth. Cool to just warm, stirring
  2. Use an electric mixer, beat the butter until light and
    fluffy, about 2 to 3 minutes. Gradually add in the cooled chocolate mixture
    then beat on high speed for 5 minutes, or until light and fluffy. 
  3. In a clean bowl use an electric mixer to beat the cream
    until it begins to thicken. Add the powdered sugar and beat until stiff peaks
    form. Fold into the chocolate mixture. 
  4. Pour the mixture into the pan, smoothing evenly. Chill for 6
    hours. At this point the pie can be stored for up to 2 days ahead of time. 

  1. Use an electric mixer to beat the cream, powdered sugar, and
    vanilla on high speed until stiff peaks form. Top pie with whipped cream and
    garnish with chocolate shavings or dust with cocoa powder.

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