French Silk Pie
My little brother A came to Boston for a visit a couple weeks ago. Although, I suppose calling him my little brother is a bit misleading. He’s growing up fast and just graduated high school this past May. And he towers over the entire family at 6’4″.
As with most people who come to visit, I asked A if he wanted me to bake him something while he was here. He immediately responded “French Silk Pie”. Now I’ve never actually had French Silk Pie let alone baked one. Apparently, it’s A’s favorite dessert though. He’s even baked them himself in the past.
After I found out he had baked his own French Silk Pie, I decided it would be more fun to bake the pie together than for me to bake it for him. I figured we could get some quality sibling bonding time in the kitchen.
A and I had a good time making this pie. He had never made a crust from scratch before and this one was really easy. You just crush up some nuts, mix in some butter, and press it into the pie plate. It can’t get much easier than that!
We whipped up the mousse and filled the shell. Then came the painful part, letting it set. We ended up letting the pie chill in the fridge overnight. The next night after dinner, we topped it with some freshly whipped cream and chocolate shavings. I can’t comment on how this compares to other French Silk Pies out there, but everyone really enjoyed this pie. I’m pretty sure A had 3 pieces himself before heading back to the Midwest.
One Year Ago: Buttermilk Cupcakes with Chocolate Swiss Meringue Buttercream
Two Years Ago: Red White and Blue No-Bake Frozen Cupcakes
French Silk Pie
Yield: 8
Ingredients:
For the Crust
8 Tbsp chilled salted butter, cut into pieces, plus more for pan
1/3 cup pecan halves
1 1/3 cups all-purpose flour
1/4 cup firmly packed light-brown sugar
1/4 tsp salt
For the Filling
12 Tbsp (1 1/2 sticks) salted butter, room temperature
1 cup sugar
3 ounces unsweetened chocolate, melted and cooled
1 1/2 tsp vanilla extract
3 eggs
Whipped cream, for serving
Chocolate curls, for serving
Directions:
For the Crust
Preheat oven to 325 degrees. Butter a 9-inch pie plate; set aside. Grind pecans in a food processor, or chop very finely with a knife. In a medium bowl, combine flour, pecans, sugar, and salt. Cut in cold butter with a pastry cutter until mixture resembles coarse meal. Press firmly into prepared pie plate. Bake until golden, 20 to 25 minutes. Transfer to a wire rack to cool.
For the Filling
In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy, about 2 minutes. With machine running, gradually add melted chocolate and the vanilla. Add eggs, one at a time, beating at medium speed for five minutes after each addition. Pour filling into cooled pie crust. Cover with plastic wrap, and transfer to the refrigerator to cool for at least 4 hours and up to overnight.
Just before serving, top pie with whipped cream, and decorate with chocolate curls.
Recipe from Martha Stewart
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
Cute idea and they look so easy to make. Must try.
And the stick makes them perfect for milk dipping.
oh my…i’ve tried my hand at these and just about every oreo ended up cracking when i tried to insert the stick. *frowny face* not even dipping the sticks first seemed to help? do you have any suggestions on how to slide them in without any hiccups. *wink*
thank you SO much for your help…yours came out adorable!
Wow, these are such a great favor idea! They look easy, but impressive (and delicious)!
Sues
I am loving all of these new parents/new baby posts, because friends of ours just had a baby boy last week and I can just do everything you’re doing! 🙂
Jess@pen – are you using Double Stuffed Oreos? If you’re using regular Oreos, maybe the center isn’t thick enough to support the lollipop stick between the cookie ends. Or maybe the lollipop stick isn’t thin enough (do they even make different sizes?). Just thinking out loud. Good luck. 🙂
jen@pen – I agree with Sarah, be sure to use double stuff Oreos and thin sticks. You’ll notice that the craft store has at least two thicknesses of sticks. You want the thinnest ones. I did slide the sticks in slowly but didn’t have any issues with breaking cookies.
Why must this kind of thing be posted when I’m trying to lose weight? 😉
YUM! I love the idea of doing the initial on them!
Kim @ http://frostmeblog.blogspot.com
party inspiration
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Awesome post.
How far ahead can you make these and will the Oreo get soggy ?
beantownbaker — February 23rd, 2014 @ 8:45 pm
We made them a week in advance and the Oreos did not get soggy.
I can totally see the hiccups @jess, the Double Stuf Oreos have a far more thin and brittle cookie than the original Oreos. They crumble, split and crack very easily, I would imagine irregardless of stuffing volume, the structural integrity of the original Oreo cookie would hold up better for this project.
Can u freeze them?
Hi just wanted to say I have made these every year since 2009 when you posted them, still love them just as much!