Chocolate Caramel French Silk Pie
Yield: about 8 servings
Prep Time: 30 minutes
Cook: 7 hours 50 minutes
Tessa's Recipe Rundown...
Taste: I mean, c’mon. Anyone who says no to a pie like this is CRAZY. It’s so ridiculously good.
Texture: Crunchy, thick, ooey, gooey, luscious, creamy, and fluffy. Out of control.
Ease: Definitely not the easiest recipe, and you’ll make a bit of a mess. But follow the video above to see exactly how it’s made, I promise it is SO worth it.
Appearance: That hidden layer of caramel doesn’t peek through until you slice the pie, making for a super fun mouthwatering surprise.
Pros: Amazing twist on this classic dessert, perfect for any special occasion. Plus it can be made ahead of time and has no raw eggs like most French Silk Pies!
Cons: Say goodbye to your diet!!
Would I make this again? Absolutely 100% yes.
This pie is WHAT’S UP. It is so good, I almost have no words to describe its amazingness. Just look at the photos. Oreo crust, thick gooey surprise homemade caramel layer, ultra luscious and fluffy chocolate French silk filling made with no raw eggs (unlike traditional French Silk Pies), and heavenly fresh whipped cream to top it all off. Next level dessert status here.
As a chocoholic, I would venture to say I’d be happy eating only this for dessert for the rest of my life. When I made this pie it didn’t last long at all. In fact, it practically vanished and I have a feeling it’d do the same thing at your dessert table.
Although this pie is a bit more complicated of a recipe and makes a mess, it is SO worth the extra effort. Promise. And I’ve even made a step-by-step video for you to see exactly how it’s done so you don’t run into frustrations in the kitchen. Plus not only can pretty much every step be done ahead of time, the pie itself can be stored in the fridge for a day or two ahead of time, though you may want to hold off on the whipped cream until just before serving.
It’s really perfect for any holiday, especially Thanksgiving because there’s no chocolate to be found in traditional Thanksgiving desserts and that’s a crime. Really, it’s perfect for any occasion.
What’s your favorite Thanksgiving pie?
If you make this Chocolate Caramel French Silk Pie, be sure to take a picture and tag it #handletheheat on Instagram. Happy baking!
How to make Chocolate Caramel French Silk Pie
The corn syrup in the caramel helps keep the caramel from crystalizing and keeps it nice and smooth and soft since the pie must be chilled.
For the crust:
20 Oreo cookies (regular-stuffed, keep filling intact)
3 tablespoons unsalted butter, melted
For the caramel:
1 1/2 cups granulated sugar
3 tablespoons light corn syrup
1/4 teaspoon fine salt
6 tablespoons unsalted butter
6 tablespoons heavy cream
1 tablespoon sour cream
For the filling:
2/3 cup granulated sugar
2 large eggs
4 ounces unsweetened chocolate, melted
1 teaspoon vanilla extract
5 tablespoons unsalted butter, at room temperature
2/3 cup heavy cream
2 teaspoons confectioners’ sugar
For the topping:
1 cup heavy cream
2 tablespoons confectioners’ sugar
1 teaspoon vanilla extract
Chocolate shavings, if desired
Make the crust:
Preheat the oven to 350°F. Spray a 9-inch pie dish with cooking spray.
Place the Oreo cookies in the bowl of a food processor and pulse until finely ground. Add in the melted butter and pulse until moistened. Press the mixture into the bottom and up the sides of the prepared pie dish. Bake for 10 minutes, or until fragrant and set. Let cool completely on a wire rack.
Make the caramel:
In a small saucepan combine the sugar, corn syrup, salt, and 6 tablespoons of water and bring to a boil. Cook, without stirring, until a candy thermometer inserted into the syrup reads 340°F. Remove the pan from the heat and cautiously whisk in the butter and cream (the mixture will bubble up) until smooth. Whisk in sour cream. Let cool for 10 minutes then pour the caramel into the cooked crust. Refrigerate until firm, 1 to 2 hours.
Make the filling:
In a small saucepan, whisk together the sugar and eggs. Set over low heat and cook, whisking constantly, until the mixture reaches 160°F and coats the back of a metal spoon. Remove from heat and stir in the melted chocolate and vanilla until smooth. Cool to just warm, stirring occasionally.
Use an electric mixer, beat the butter until light and fluffy, about 2 to 3 minutes. Gradually add in the cooled chocolate mixture then beat on high speed for 5 minutes, or until light and fluffy.
In a clean bowl use an electric mixer to beat the cream until it begins to thicken. Add the sugar and beat until stiff peaks form. Fold into the chocolate mixture.
Pour the mixture over the caramel, smoothing evenly. Chill for 6 hours.
Make the topping:
Use an electric mixer to beat the cream, sugar, and vanilla on high speed until stiff peaks form. Top pie with whipped cream and garnish with chocolate shavings.
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