Deep Dish French Silk Pie with Hazelnut Oreo Cookie Crust Recipe

Introduction

Indulge in the rich and creamy delight of Deep Dish French Silk Pie with a unique hazelnut Oreo cookie crust. This luscious dessert combines the intense flavor of dark chocolate with a crunchy, nutty base for a truly unforgettable treat.

Ingredients

• 20 Oreo cookies, finely crushed
• 1 cup raw hazelnuts
• ¼ cup butter, melted
• ⅛ teaspoon salt
• 3 ounces dark chocolate (at least 60%)
• ¾ cup butter (1 1/2 sticks), at room temperature
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 3 eggs, at room temperature
• 8 oz heavy whipping cream
• 2-3 tablespoons granulated sugar
• Extra dark chocolate, for garnish

Instructions

1. Step 1: Preheat your oven to 350 degrees F and grease a 9-inch springform pan with nonstick cooking spray or melted butter.
2. Step 2: Make the crust by placing the Oreo cookies and hazelnuts in a food processor; pulse for 1-2 minutes until finely crushed. Add melted butter and salt, then process again until well combined.
3. Step 3: Press the crust mixture evenly into the bottom and sides of the prepared pan, forming a 1 to 1½-inch edge. Bake for 10 minutes, then remove and let cool on a wire rack.
4. Step 4: Melt the dark chocolate gently in a small saucepan over low heat, stirring occasionally. Set aside to cool for 5-10 minutes.
5. Step 5: In a large bowl, beat the softened butter and sugar together with an electric mixer for about 3 minutes until the mixture is fluffy and lightens in color.
6. Step 6: Add vanilla extract and mix for 30 seconds. Fold in the cooled melted chocolate, ensuring it is at room temperature to avoid melting the butter mixture.
7. Step 7: Add the eggs one at a time, beating for 4 minutes on medium speed after each addition until the filling is thick and fluffy.
8. Step 8: Pour the filling into the cooled crust, cover with plastic wrap, and refrigerate for at least 8 hours or overnight.
9. Step 9: Before serving, whip the heavy cream with 2 tablespoons of sugar on high speed until stiff peaks form. Adjust sweetness by adding more sugar if desired.
10. Step 10: Spread the whipped cream evenly over the pie, garnish with dark chocolate shavings, slice, and serve.

Tips & Variations

• For extra crunch, toast the hazelnuts before pulsing with the cookies.
• If you prefer a less sweet crust, reduce the number of Oreo cookies or omit the cream filling inside them.
• Use a double boiler to melt chocolate gently and avoid burning.
• Make sure eggs are at room temperature to achieve a smooth, fluffy filling.
• Add a pinch of espresso powder to the chocolate for a deeper, richer flavor.

Storage

Store the pie covered in the refrigerator for up to 3 days to keep the filling and whipped topping fresh. For best results, slice just before serving. Reheat is not recommended as the texture will change.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cookie for the crust?

Yes, you can substitute Oreos with chocolate graham crackers or chocolate wafer cookies for a different flavor and texture.

Is it safe to use raw eggs in this recipe?

The eggs are not cooked but are beaten thoroughly and chilled for several hours, which reduces risk. If concerned, use pasteurized eggs for safety.

Deep Dish French Silk Pie with Hazelnut Oreo Cookie Crust Recipe

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★★★★★

4.7 from 53 reviews

This Deep Dish French Silk Pie with Hazelnut Oreo Cookie Crust is a luscious and rich dessert featuring a crisp, nutty Oreo and hazelnut crust filled with a smooth, fluffy dark chocolate mousse-like filling. Topped with freshly whipped cream and dark chocolate shavings, it’s a decadent treat perfect for special occasions or anytime chocolate cravings strike.

• Author: luca
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 24 hours 30 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the crust:

• 20 Oreo cookies, finely crushed
• 1 cup raw hazelnuts
• ¼ cup butter, melted
• ⅛ teaspoon salt

For the pie filling:

• 3 ounces dark chocolate (at least 60%)
• ¾ cup butter (1 1/2 sticks), at room temperature
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 3 eggs, at room temperature

For the topping:

• 8 oz heavy whipping cream
• 2–3 tablespoons granulated sugar

To garnish:

• Extra dark chocolate (for shavings)

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan with nonstick cooking spray or melted butter to ensure the crust doesn’t stick.
2. Make the Crust: In a food processor, pulse the Oreo cookies and raw hazelnuts for 1-2 minutes until finely crushed. Add melted butter and salt, then process again until the mixture is well combined and crumbly.
3. Bake the Crust: Press the crust mixture evenly into the bottom and up the sides of the prepared pan, forming a 1 to 1.5-inch high crust. Bake for 10 minutes, then remove from oven and cool on a wire rack.
4. Melt the Chocolate: Gently melt the dark chocolate in a small saucepan over low heat, stirring occasionally. Set aside to cool for 5-10 minutes until it reaches room temperature to prevent melting the butter in the next step.
5. Beat Butter and Sugar: In a large bowl with an electric mixer fitted with a whisk attachment, beat butter and sugar for 3 minutes until the mixture turns light yellow and fluffy, indicating the sugar has dissolved.
6. Add Vanilla and Chocolate: Beat in vanilla extract for 30 seconds. Fold in the cooled melted chocolate until thoroughly combined with the butter-sugar mixture.
7. Incorporate Eggs: Add eggs one at a time, beating for 4 minutes on medium speed after each addition. This will create a thick, fluffy chocolate filling. Don’t worry if it seems a bit runny initially; it will firm up after chilling.
8. Fill and Chill: Pour the chocolate filling into the cooled crust, cover with plastic wrap, and refrigerate for at least 8 hours or overnight to set.
9. Prepare Whipped Cream Topping: Beat heavy whipping cream and 2 tablespoons sugar in an electric mixer on high speed for 3-5 minutes until stiff peaks form. Taste and add extra sugar if desired, then mix briefly again.
10. Assemble and Garnish: Spread whipped cream evenly over the set pie filling and garnish with grated or shaved extra dark chocolate. Slice and serve chilled. The pie stays fresh for several days when covered and refrigerated.

Notes

• Use room temperature eggs and butter for best texture in the filling.
• Ensure melted chocolate is cooled to room temperature before mixing to avoid breaking the filling.
• Chilling time is crucial to let the filling set properly, so plan ahead.
• To make chocolate shavings for garnish, use a vegetable peeler on a block of dark chocolate.
• This pie serves 9 to 12 people depending on slice size.
• Store covered in the refrigerator for up to 3 days for best flavor and texture.

Keywords: french silk pie, oreo crust, hazelnut crust, chocolate mousse pie, no bake chocolate pie, dessert recipe, springform pie