Silky Chocolate Pie (Print Version)
# Ingredients:
01 -
A pack of 24 Oreo cookies, crushed into crumbs with the cream left in.
02 -
Five tablespoons of melted unsalted butter.
03 -
One cup of heavy whipping cream.
04 -
Eight ounces of finely chopped bittersweet chocolate.
05 -
One teaspoon of vanilla flavoring.
06 -
Three large eggs, should be at room temperature.
07 -
Three-fourths cup of white sugar.
08 -
One cup of room temperature unsalted butter, chopped in small bits.
09 -
Extra whipped cream for topping.
10 -
Shaved chocolate for decoration.
# Instructions:
01 -
Set your oven to 350°F (175°C) and grease a 9-inch dish lightly.
02 -
Mix Oreo crumbs with melted butter in a bowl until moistened. Press into the pie dish, covering the bottom and sides evenly. Bake for about 8 minutes and let it cool completely.
03 -
Using a bowl, whip the heavy cream until stiff peaks hold. Put it aside for later.
04 -
Warm the chocolate in the microwave in short bursts or over hot water until smooth. Stir in vanilla and let it cool a bit.
05 -
In a heat-safe bowl, whisk eggs with sugar and heat over simmering water while stirring constantly until warm. Take off heat and beat with a mixer until airy and pale, roughly 3 minutes.
06 -
Add soft butter, piece by piece, beating after each addition. Slowly mix in the melted chocolate. Carefully fold in whipped cream until all is well blended.
07 -
Pour the filling over the chilled Oreo crust, smoothing the surface. Keep in the fridge for at least 2 hours to firm up.
08 -
Top with whipped cream or chocolate shavings if you like. Slice it up and serve cold.
# Notes:
01 -
Room temp ingredients make mixing easier.
02 -
Store in the fridge for as long as 3 days.
03 -
Freeze this dessert for a max of 2 months.