06
Apr

Deep Dish French Silk Pie with Hazelnut Oreo Cookie Crust

Although that is a mostly healthy, clean eating focused food blog, my naughty side loves everything sweet. AND I am a believer within the art of moderation in delicious sweet and treats, that’s why I began my regular monthly Indulge! series, which targets bringing you appealing, decadent recipes which are perfect for parties, impressing your spouse or just indulging in a cheat day at home.

First, I have to tell you the storyplot behind this french silk pie because it’s among my favorites!

For the past 2 yrs, I’ve produced Tony’s birthday dessert. The very first year I made him a coconut cake with strawberry buttercream (AMAZING), but I really felt like I have to step it up a notch the entire year after that. Therefore, I started requesting him about his favorite desserts. We got chatting about how he liked blueberry and banana cream pie and all things chocolate. Then I asked him if he ever endured French Silk Pie, and he proceeded to inquire me what it had been.

Ummm… excuse me? Wait a minute… we’re dating and you haven’t had People from france SILK PIE?! Also known as the RICHEST & most DECADENT PIE on the planet! I had been shocked.

So needless to say, me personally being the birthday dessert wizard, began on a quest to create him the best french silk pie known to mankind. And so on his birthday last year, I produced him this specific formula decked out with candles at the top and me singing happy birthday.

After his first few bites of the pie I was concerned when he didn’t state anything. Did he enjoy it? Did he hate it? What was happening? Do I totally simply spoil his birthday?!

So many questions.

Turns out he was in chocolate pie ecstasy, also known as a euphoric reaction to scarfing down a cut of this french silk pie. He couldn’t state anything because he was impressed. He told me flat out it had been the best thing he’s ever endured, and that it had been his new preferred dessert; he only desired my French Silk Pie from now on.

However you love this particular pie, just be sure you share it. It’s too addicting and rich to have around the house when you’re house alone. Believe me.

5.0 from 3 reviews

Prep time:

24 hours

Cook time:

10 mins

Total period:

Ingredients

1 cup natural hazlenuts

1/4 cup butter, melted

3/4 cup butter (1 1/2 sticks), at space temperature

1 cup granulated sugar

1 teaspoon vanilla extract

For the topping:

2-3 tablespoons granulated sugar

Instructions

Preheat oven to 350 degrees F. Grease a 9 in . springfoam skillet with nonstick cooking spray or melted butter.

Start by building the crust: Place cookies and hazelnuts within the plate of a food processor chip and pulse for 1-2 moments or until cookies are finely crushed. Add melted butter and sodium and process again until well mixed. Dump the combination into prepared pie skillet and press in to the bottom and side equally. It should appear a minimum of an inch to an inch . 5 on the sides. Bake for 10 minutes after that remove from range and put on a wire rack to great.

To make the pie filling up: Melt dark chocolate in a little saucepan more than low temperature, stirring occasionally. Once delicious chocolate is totally melted, reserve to cool for 5-10 minutes.

In a large bowl of a power mixer installed with a whisk attachment, beat together butter and sugar for three minutes or until sugar dissolves in to the butter and is not any longer grainy. You will see the butter convert a light yellow/almost white color and become fluffy. This is good! Add vanilla and defeat again for 30 mere seconds. Next fold in melted delicious chocolate and mix once again so that the delicious chocolate is well combined with the butter and sugar. IMPORTANT: Make sure that the chocolate has cooled to area temperature, or the delicious chocolate will melt the butter and wreck the filling.

Following add eggs, one at a time, beating for 4 minutes between each egg. You’ll want to use the whisk attachment if utilizing a KitchenAid mixing machine. (To be clear: Add an egg, beat for 4 minutes on medium speed; after that add another egg, beat on medium acceleration for 4 a few minutes and do it again with final egg and final 4 minute combining.) Pie filling up should be dense and fluffy at this time. If it’s a bit runny, don’t worry, it will thicken up during refrigeration.

Pour filling into cooled crust and cover with plastic wrap. Refrigerate for at least 8 hours, but ideally overnight.

Once pie is ready to serve produce the whipped cream topping: Increase large whipped cream and 2 tablespoons of sugars to the bowl of an electric mixing machine; beat on high for 3-5 minutes or until cream reaches stiff peaks. Flavor and add extra sugar if required and mix once again. Evenly pass on whipped cream over pie filling, after that garnish with dark chocolate shavings.

Serves 9-12, depending on how large you cut the slices. Pie will stay fresh for a few days if properly covered and stored in the fridge.

Recipe: Monique Volz //

Pictures: Sarah Fennel //

I was simply wondering if there is in any manner to substitute the egg with avocado.

Hi! This pie appears delicious and I really want to create it soon, but I’m not sure about the fresh eggs…

Is there anything I can use rather than eggs? I’ve read other recipies, they say you can use sour cream. Do you think that’ll function or do you know something else?

Hi! I would like to start making this too within the next few hours. For the crust, I don’t enjoy oreos. Do you consider salted peanut and time crust could work? I realize my friend can be obsessed with peanut butter type dishes so I was wanting to know if incorporating peanuts can work because of this! Or roasted almonds or something from the sort… or speculous.

As for the topping, could a berry whipping cream be good or too much? or coconut cream?

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