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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.

Ingredients

Scale

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

Find it online: https://lucabites.com/deep-dish-french-silk-pie-with-hazelnut-oreo-cookie-crust-recipe/