Well, hello again! It's been a while. A little over two months, but who's counting?
I haven't forgotten you all, I've just been really busy with life and working behind the scenes on my blog redesign. I'm hoping it will be ready to go live by 2017, so let's keep our fingers crossed!
In the meantime, let's enjoy some pie. As we all know, I have a very public love affair with chocolate SO the instant I saw this recipe for a double chocolate silk cream pie, I knew it needed to happen as soon as possible.
And OXO's 9" pie plate from their awesome new glass bakeware line came perfectly in handy. I love their new line so much because it is made from thermal shock resistant borosilicate glass, which means it can withstand extreme temperature changes without cracking or shattering. Also, the generously sized rims make the pans so easy to carry.
This double chocolate silk cream pie is essentially a no-bake pie, but I did feel more comfortable putting my pie plate in the freezer to harden my Oreo crust than I would have with any other glass baking pan. Also, OXO was kind enough to send me their steel pie server which definitely came in handy when I was serving the pie. Oreo crusts are much tougher than your every day flaky pie crust and this pie server does the job right.
And now for the review of my toughest critic, AKA the hubby. His exact words were "tremendous success"....at least that's what I could make out in the seconds between each bite he was scarfing down.
Double Chocolate Silk Cream PieYield: 8 servings
Ingredients:For the crust:
2 cups Oreo cookie crumbs
6 tablespoons unsalted butter, melted
For the filling:
5 large egg yolks
1 and 1/2 cups heavy cream
3 tablespoons granulated sugar
1/8 teaspoon salt
pinch of vanilla powder (or 1 and 1/2 teaspoons vanilla extract)
10 oz. semisweet chocolate chips
For the whipped cream topping:
1 cup heavy cream, cold
3 tablespoons powdered sugar
pinch of vanilla powder (or 1 teaspoon vanilla extract)
Directions:In a medium-sized bowl, using a fork, mix together Oreo cookie crumbs and melted butter until all crumbs are evenly moistened. Press the moistened crumbs onto the bottom and up the sides of a pie plate. Transfer to a freezer while you prepare the filling.
Set aside the egg yolks in a small bowl; whisk them together gently to break them down.
Over a double boiler, heat heavy cream until simmering. Stir in sugar and salt, whisking until dissolved. Temper the egg yolks with some of the heated heavy cream mixture, then pour the tempered egg yolks into the heavy cream mixture. Whisk constantly, until the mixture starts to thicken. Remove from the heat and stir in vanilla and chocolate chips.
Pour filling into prepared pie crust. Let it cool to room temperature, for about 10 minutes, then cover with plastic wrap, placing plastic wrap directly against filling. Refrigerate for at least 6 hours, best if overnight.
Before serving, prepare whipped cream topping. In a small bowl, using an electric hand mixer, beat heavy cream, sugar, and vanilla until stiff peaks form. Use a piping bag and star tip to decorate pie, then garnish with chocolate shavings if desired.