Silky Chocolate Pie (Print Version)
# Ingredients:
01 -
1 cup heavy cream, whipped to stiff peaks.
02 -
1 teaspoon of vanilla for flavor.
03 -
8 ounces of bittersweet chocolate, chopped finely.
04 -
3/4 cup sugar, granulated.
05 -
3 large eggs, brought to room temp.
06 -
24 Oreo cookies, crushed to crumbs (cream filling included).
07 -
5 tablespoons butter, melted and unsalted.
08 -
Additional whipped cream for garnishing if you'd like.
09 -
Chocolate curls or flakes, optional decoration.
10 -
1 cup unsalted butter, softened and cut into small portions.
# Instructions:
01 -
Set your oven to 350°F (175°C). Grease a 9-inch pie pan lightly.
02 -
Blend the Oreo crumbs and melted butter in a medium mixing bowl. Keep stirring until it's all coated well. Press the crumb mixture into the bottom and edges of the greased pie pan. Bake for 8 minutes, then set it aside to cool down.
03 -
Beat the chilled cream with a whisk or mixer until it forms stiff peaks. Put this to the side.
04 -
In a microwave (short bursts of 30 seconds) or with a heatproof bowl over a simmering pot, melt the chocolate until smooth, stirring well. Stir in the vanilla and allow it to cool briefly.
05 -
Mix eggs with sugar in a big heatproof bowl. Set the bowl over simmering water, stirring nonstop until it's slightly warm. Remove and use a mixer to whip it for 3 minutes, making it fluffy and pale.
06 -
Slowly beat softened butter into the egg mixture, a few pieces each time, until smooth. Fold the melted chocolate in gently till it's mixed well, then carefully fold in the whipped cream until it's all combined.
07 -
Pour the chocolate mixture into the cooled crust, spreading it evenly with a spatula. Chill it in the fridge for at least 2 hours so it firms up.
08 -
Top with whipped cream or sprinkle chocolate curls if desired. Cut and serve the pie cold.
# Notes:
01 -
For the best results, use ingredients that aren't cold from the fridge.
02 -
Store leftovers in the fridge for up to 3 days.
03 -
You can freeze this for as long as 2 months.