Oreo French Silk Pie

1. Preheat the oven to 350°F (175°C) if baking. Finely crush the Oreos in a food processor (or place in a zip-top bag and crush). Mix the cookie crumbs with melted butter and espresso powder until evenly moistened. Press firmly into the bottom and sides of a 9-inch pie pan. Bake for 8–10 minutes. Let cool completely before adding the chocolate filling.

Chocolate Filling:

1. Melt 4 oz bittersweet chocolate until smooth. Set aside to cool slightly. In a small bowl using a handheld mixer, whip together 1 cup cold heavy cream and 3 tbsp cocoa powder until thick and fluffy. Set in the fridge. In a heatproof bowl, using the double boiler method, whisk together 3 eggs and 1 cup granulated sugar. Place over simmering water and whisk constantly for 6–8 minutes, until the mixture is pale. Remove from heat and let cool for 5 minutes. Whisk the melted chocolate into the warm egg mixture until smooth. Stir in 2 tsp vanilla bean paste.
2. In a stand mixer, beat 1 1⁄2 sticks of room temperature butter until light and fluffy. Slowly pour in the chocolate mixture and beat on medium until silky and mousse like. Gently fold the cocoa whipped cream into the chocolate mixture until fully combined. Spread into your prepared crust and refrigerate for at least 4 hours, preferably overnight.
   

Whipped Cream Topping:

1. Whip 1 cup cold heavy cream, 3 tbsp powdered sugar, and 1 tsp vanilla bean paste until soft peaks form. Spread over the chilled chocolate filling, then sprinkle crushed Oreos if desired. 
   

Recipe: @bakedby_brittney

Photography: @bakedby_brittney