French Silk Pie with Oatmeal Cookie Pie Crust
This creamy, rich French Silk Pie includes Irish Cream liqueur with an Oatmeal Cookie Pie Crust for a wonderful combination of flavors and textures fit for any occasion.
Servings 8
Calories 353kcal
Ingredients
- 1 1/2 cups Oatmeal Cookie crumbs (see instructions below) (I used Udi's Gluten Free Oatmeal Raisin cookies)
- ¼ cup plus 1 cup plus 2 tablespoons Granulated Sugar
- 3 tablespoons melted Unsalted Butter
- ½ cup (1 stick) Unsalted Butter room temperature
- 3 Eggs
- 4 ounces Bittersweet Chocolate , melted
- 1 teaspoon plus 1 teaspoon Vanilla Extract
- ¼ cup Irish Cream Liqueur (Bailey’s, Kerrygold, etc)
- ½ cup plus 1 cup Heavy Whipping Cream
- Optional garnish: grated chocolate
Instructions
Making the Oatmeal Cookie Pie Crust
- Preheat the oven to 350 degrees.
- Making Oatmeal Cookie crumbs: Process the oatmeal cookies through a food processor until they become crumbs.
- Place 1 ½ cups of crumbs into a mixing bowl (reserve any leftover) along with the melted butter and ¼ cup sugar. Stir to fully combine.
- Press the crumb mixture into a 9-inch (regular volume; not deep dish) pie pan. Press the mixture high on the sides (it will shrink as it bakes). Bake on a light colored baking sheet for 7 minutes. Remove and allow to fully cool on a rack. Note: dark baking sheets will cause faster cooking.
- Bake on a light colored baking sheet for 7 minutes. Note: dark baking sheets will cause faster cooking.
- Remove and allow to fully cool on a rack.
Making the French Silk Pie filling
- When the pie shell is cool, combine the eggs and 1 cup sugar in a small saucepan over low heat. Stir periodically and using an Instant Read Thermometer check the temperature often until it reaches 158 degrees F.
- Remove from heat and allow to cool below 90 degrees F. Note: the melted chocolate will also need to be below 90 degrees before adding it to the butter.
- Cream the butter in a standing mixer.
- With the mixer on high speed, alternate slowly adding the egg-sugar mixture and the melted chocolate.
- Add the vanilla extract and Irish Cream liqueur. Beat together until light and creamy in consistency.
- In a second bowl, beat the 1/2 cup of heavy whipping cream until forming firm peaks.
- Fold it into the chocolate mixture and spoon into the oatmeal crust.
- Chill six hours or overnight.
- Before serving, whip the remaining 1 cup heavy whipping cream, 1 teaspoon vanilla extract and 2 tablespoons granulated sugar until forming stiff peaks.
- Spread over the top of the pie and top with grated chocolate or any excess crumbs from the crust preparation if desired.
Nutrition
Calories: 353kcal | Carbohydrates: 17g | Protein: 3g | Fat: 29g | Saturated Fat: 17g | Cholesterol: 124mg | Sodium: 37mg | Potassium: 114mg | Fiber: 1g | Sugar: 13g | Vitamin A: 800IU | Calcium: 32mg | Iron: 1.2mg