French Silk Pie
Cremosa, exquisita y absolutamente deliciosa, esta tarta de seda francesa es el tipo de postre que te deja sin aliento. Con un relleno de chocolate de una riqueza etérea —elaborado mezclando chocolate amargo derretido con huevos batidos y mantequilla— y una base de galletas Oreo sin hornear, cada bocado es una explosión de sabor. Una corona de nata montada es imprescindible.
Ingredientes · Raciones 8–10
- 24 Oreo or other creme-stuffed chocolate sandwich cookies
- 4 Tbsp. unsalted butter, melted
- 3 large eggs
- 1 cup (200 g) granulated sugar
- 6 oz. bittersweet chocolate, preferably 70% cacao, finely chopped (about 1 cup)
- 1 Tbsp. vanilla extract
- 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt
- ½ cup (1 stick) unsalted butter, room temperature
- 1 cup heavy cream
- 1¼ cups heavy cream
- ¼ cup (28 g) powdered sugar
- 1 tsp. vanilla extract
- ¼ tsp. Diamond Crystal or Morton kosher salt
- Chocolate curls (for serving; optional)
Método · 40 min
- Crumble 24 Oreo or other creme-stuffed chocolate sandwich cookies into a large resealable plastic bag and seal. Using a rolling pin, crush to very fine crumbs. (Alternatively, pulse cookies in food processor just until fine crumbs have formed; you should have about 2 cups.)
- Transfer crumbs to a medium bowl and add 4 Tbsp. unsalted butter, melted. Mix until crumbs are evenly saturated in butter and transfer to a standard 9"-diameter glass pie dish. Press into an even layer across bottom and up sides with a flat-bottomed measuring cup. Chill crust at least 1 hour and up to 12 hours.
- Whisk together 3 large eggs and 1 cup (200 g) granulated sugar in a medium heatproof bowl set over a large saucepan of barely simmering water (bowl should not touch water). Heat, vigorously whisking often, until sugar is almost completely dissolved and mixture is pale yellow and slightly aerated, about 5 minutes. Add 6 oz. bittersweet chocolate, preferably 70% cacao, finely chopped (about 1 cup), 1 Tbsp. vanilla extract, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt and stir with a rubber spatula until chocolate is melted and mixture is thick and smooth, about 2 minutes. Remove bowl from heat and let cool (do not cover; about 30 minutes).
- Using an electric mixer on medium-high speed, beat ½ cup (1 stick) unsalted butter, room temperature, in a large bowl until light and fluffy, about 3 minutes. Reduce speed to low, add cooled chocolate mixture, and beat just until combined, about 30 seconds. Scrape down sides and bottom of bowl with a rubber spatula, then mix on medium-high speed until slightly lightened in color and fluffy, about 5 minutes. Set butter mixture aside.
- Beat 1 cup heavy cream in another medium bowl on medium-high speed until stiff peaks form, about 2 minutes. Scrape whipped cream into reserved butter mixture and gently stir to combine. Scrape filling into crust and smooth into an even layer. Chill (uncovered) in the refrigerator at least 4 hours.
- Just before serving pie, using an electric mixer on medium-high speed, beat 1¼ cups heavy cream, ¼ cup (28 g) powdered sugar, 1 tsp. vanilla extract, and ¼ tsp. Diamond Crystal or Morton kosher salt in a medium bowl until light and fluffy, about 2 minutes (be careful not to over beat). Dollop whipped cream over pie filling and, using offset spatula or a spoon, spread out to crust in an even layer, creating dramatic swirls and swooshes. Top with chocolate curls if desired. Do Ahead: Pie (without toppings) can be assembled 1 day ahead. Cover with plastic wrap or buttered wax paper and keep chilled. Editor’s note: This French silk pie recipe was first printed online in August 2023; the amount of salt in the chocolate filling has been reduced to address readers’ comments. Head this way for more of our favorite chocolate pie recipes →
Creamy, dreamy, and downright indulgent, this French silk pie is the kind of dessert that demands a double take. With an ethereally rich chocolate filling—made by folding melted bittersweet chocolate into whipped eggs and butter—and a no-bake Oreo cookie crust, every bite is lush with intensity. A crown of whipped cream is nonnegotiable.