Ingredients:
Oreo Crust:
- 40 creme-filled chocolate sandwich cookie thins such as Oreo Thins
- 4 tablespoons salted butter, melted
Filling:
- 1 teaspoon vanilla extract
- 1 1/2 cups caster (superfine) sugar
- 4 eggs, chilled
- 4 ounces unsweetened chocolate, chopped
- 1 tablespoon instant coffee granules
- 2 sticks unsalted butter, at room temperature
Whipped Cream:
- 2 tablespoons confectioners’ sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 2 tablespoons chocolate shavings, or to taste (optional)
Directions:
Grind chocolate sandwich cookies into fine crumbs in a food processor. Transfer to a bowl and mix in melted butter until combined. Press into the bottom and sides of a 9-inch pie plate. Chill crust while you make the pie filling.
Melt chocolate in a small heatproof bowl in the microwave. Start with 1 minute, stir, and then return for 15 to 30 second increments until melted. Let fully cool to room temperature, at least 20 minutes.
Whip butter and sugar together in a stand mixer fitted with a whisk attachment until smooth, about 3 minutes. Stir in vanilla extract and instant coffee. Add the cooled chocolate and mix until combined.
Add eggs one at a time, whisking on medium speed for 5 minutes and scraping down the bowl after each addition. The pie filling should be fluffy and silky like chocolate mousse.
Transfer filling into the pie crust, cover, and chill for at least 6 hours, or overnight.
Beat heavy cream, confectioners’ sugar, and vanilla on medium speed with a handheld mixer until soft peaks form.
Top the French silk pie with the whipped cream and garnish with chocolate shavings.
