I had friendsgiving a few weeks ago and all of my friends contributed so many delicious dishes. I was lucky enough to snag the leftover French Silk Pie that my friend Madison made. She is such an amazing cook. We used to live about a 15 minute walk away from each other in the Richmond District, and I used to love it when I’d get texts from here like, “I made homemade ricotta cheese today! Come over and try some…” — you don’t have to ask me twice!
My family’s go-to ice cream was mint chocolate chip, but occasionally, we would buy Dreyer’s french silk ice cream. When I moved away from my parents and found myself expressing my love for french silk ice cream, I was surprised to find out that no one had heard of it! So when Madison said she was making this, I couldn’t wait to try it.
Madison said this was her sister’s recipe but she also referenced Food Network’s Ree Drummond’s recipe online to make sure she didn’t miss anything. These days….how can you tell an original recipe from another on the internet? I feel like it’s hard to claim a recipe as your own with so many online…Any thoughts? Let me know….
Chocolate French Silk Pie
*This recipe calls for a food mixer and food processor*
- 1 Package of Oreos
- 4 Tbsp of Butter
- 4 ounces of unsweetened baking chocolate
- 1 1/2 cups granulated sugar
- 1 cup (2 sticks) salted butter, softened but still cold
- 1 teaspoon vanilla extract
- 4 eggs, cold
- 1 1/2 cups heavy cream
- 2 Tbsp powdered sugar
- Piece of semisweet chocolate, for grating over the top as the final step
For the crust: I used 1 pkg gluten free oreos. Process in food processor until fine crumbs then add to 4 Tbsp melted butter. Mix thoroughly, press into pie dish, and bake 10-12 minutes in preheated 375 oven. Set aside to cool.
For the filling:
Melt the baking chocolate in microwave in 30 second increments, stirring in between. Set aside to cool. It is important for the bowl and ingredients to be cold for the next stage of making the filling–to get the right texture and result. In a large chilled bowl with an electric mixer, beat the sugar and butter until fluffy, 1 to 2 minutes.
When the melted chocolate is cooled, drizzle it over the butter/sugar mixture. Add the vanilla extract. Beat the mixture thoroughly until combined (on a stand mixer, you will be using the whisk attachment).
Turn your mixer to a medium speed and over a period of 15 to 20 minutes, add in the 4 cold eggs, one at a time, leaving about 5 minutes between each egg addition. It’ll feel like forever but i just put a timer on for 5 minutes and let my stand mixer do its thing while I clean. Then I’ll add another cold egg and set the time for 5 more mins until done. Once the pie filling is well mixed, pour it into the baked pie shell, scraping every last speck of it out of the bowl. Smooth out the pie filling and place the pie in the refrigerator to chill for at least 2 hours (preferably longer).
For the topping:
Add the heavy cream and sugar and a splash of vanilla extract to the bowl of an electric mixer fitted with the whisk attachment and whip until it is stiff. Cover the chilled pie with a thick layer of cream. Decorate with the semi-sweet chocolate and vegetable peeler!