Ganache
2.5 oz. bittersweet chocolate
1/4 c. heavy cream
2/3 tbsp. unsalted butter
1 Oreo crumb crust
Break chocolate into small pieces in a small stainless steel bowl and set aside. In a small saucepan, heat cream and butter over medium heat, until it just begins to boil. Pour the hot cream over the chocolate and allow to stand for five minutes. Stir with a whisk until smooth. Pour ganache into the bottom of the pie crust while the ganache is still warm. Set in freezer until solid.
Bittersweet silk
1 stick of butter, room temperature
3/4 c. white sugar (ultrafine, if possible)
2.5 oz. bittersweet chocolate, melted and cooled
2 tsp. vanilla
2 eggs
Cream butter in a mixing bowl. Gradually beat in sugar with electric mixer. Stir in the cooled chocolate and vanilla. Add eggs one at a time, beating mixture for 5 minutes on medium speed after each egg. Spoon the silk into the baking shell. Place pie in refrigerator.
Oreo Crumb Layer
1 row of Oreos from package
Scrape out filling from Oreos and place cookies in bag. Smash the cookies until crumb size is small. Spread crumbs evenly on silk.
Whipped Cream:
1 c. heavy whipping cream
1 teaspoon vanilla
2 1/2 tablespoon granulated white sugar
2 tablespoons cocoa powder
In a large bowl, combine whipping cream, cocoa, vanilla, and sugar. Cover the bowl and place bowl and beaters in refrigerator for at least 60 minutes. After chilling, beat the mixture until soft peaks form. Take care not to overbeat, in order to avoid having chocolate butter. Pipe whipped cream onto pie and place in freezer. If desired, sprinkle chocolate shavings on top of whipped cream.
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This was a celebratory end-of-the-first-year-of-medical-school pie. It's a riff on a "Feature Pie" from Baker's Square - my friend, who considers this "his" pie says that my version is a little bit lighter. I'm pretty sure he means "fluffier," or at least less heavy. Regardless, the pie didn't last very long! This was a surprisingly easy pie to make, and not just because the crust was store-bought. The silk can be made up to a day ahead, and you can crush the Oreos whenever you want; the whipped cream can also be prepared ahead, but not too far ahead or it will start to separate.
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