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.
Keyword french silk pie, irish cream pie, oatmeal cookie pie crust
Prep Time 20minutes
Cook Time 15minutes
Total Time 6hours35minutes
Author Toni Dash
1 1/2cupsOatmeal Cookie crumbs (see instructions below)(I used Udi's Gluten Free Oatmeal Raisin cookies)
¼cupplus 1 cup plus 2 tablespoons Granulated Sugar
3tablespoonsmelted Unsalted Butter
½cup (1 stick)Unsalted Butterroom temperature
4ouncesBittersweet Chocolate, melted
1teaspoonplus 1 teaspoon Vanilla Extract
¼cupIrish Cream Liqueur(Bailey’s, Kerrygold, etc)
½cupplus 1 cup Heavy Whipping Cream
Optional garnish: grated chocolate
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.