The only downside to this recipe is that the pie has to cool overnight. The original recipe says you can let it cool for 4-6 hours, but you really want this ice cold so overnight is probably best (at least in my opinion). The lingering smell of crushed Oreos and cooked chocolate drove us all crazy until we could finally enjoy a slice of this decadent pie.
A little goes a long way for this one, unless you have a serious sweet tooth. I served this with fresh whipped cream after Sunday dinner and we were all in love. Baby Girl especially loved this one, so I know I’ll be making it again soon.
Double Chocolate Silk Cream Pie
As seen on Lauren’s Latest
20 Oreo cookies
6 tablespoons melted butter
5 large egg yolks
1 1/2 cups heavy cream
3 tablespoons granulated sugar
1/8 teaspoon salt
1 1/2 teaspoons vanilla extract
10 oz. semi sweet chocolate chips
whipped cream, for serving
Place all the Oreo cookies (use the whole cookie) in a food processor. Pulse a few times until the cookies become crumbs. Mix the crumbs and melted butter together until moist. Press into the bottom and up the sides of a 9-inch pie plate or cake pan. Refrigerate while making the filling.
Separate the eggs, reserving the egg yolks in a bowl. Reserve or discard the egg whites. Lightly beat the yolks and set aside.
Place a medium-sized glass bowl over a pot with about an inch of simmering water (this is called a double boiler). Make sure the water does not touch the bottom of the bowl. Add the cream to the bowl and heat until you start to see bubbles forming. This will scald the cream. Stir in the sugar and salt, whisking until dissolved, about 2 minutes. Stream one tablespoon at a time of the hot cream into the egg yolks, whisking after each tablespoon is added. Do this 4 or 5 times. This is called tempering. Stir the tempered egg yolks back into the cream in the double boiler. Cook, whisking occasionally, until the eggs and cream start to thicken and coat the back of a spoon, about 8 minutes. The pie won’t set if you don’t thicken the cream and egg mixture long enough, so if you’re unsure whether or not the mixture is thick enough, continue cooking for another 5 minutes.
Remove the cream and egg mixture from the heat and stir in the vanilla and chocolate chips. Whisk until the mixture is smooth and all the chocolate has melted. Pour the filling into the prepared pie shell and cool to room temperature.
Once the pie is cool, cover it with plastic wrap, pressing the plastic wrap directly onto the filling. Refrigerate the pie overnight. Cut into pieces and serve with whipped cream (recipe below).
Homemade whipped cream
1 cup heavy cream
2 tablespoons confectioners’ (powdered) sugar
Place a metal, glass or ceramic bowl in the freezer for 15-30 minutes to chill. Once chilled, pour the cream into the bowl and add the sugar. Using an electric hand mixer or balloon whisk, beat the cream to the desired consistency. For soft peaks, the cream will be just thick enough to hold its shape. For stiffly beaten cream, the beaters or whisk wires will leave distinct traces on the cream and stand in firm peaks when the beaters are lifted.
The cream can be whipped up to 1 day ahead, covered tightly with plastic wrap, and refrigerated. If liquid separates from the cream, whip it again to incorporate the liquid.