How to Make Elise’s No Bake French Silk Pie With Oreo Crust | Smart Cookie | Allrecipes.com

– Welcome to my French cafe.
Today we are making French silk pie.
It’s a very, very American dish, okay.
We’re gonna use some Oreos
’cause we’re gonna start
with an Oreo crumb crust.
These are Oreo Thins.
Look at how thin that is.
I’ve never been that
thin in my whole life,
I never will be
Get ready, here we go,
everyone’s favorite noise,
the food processor.
(food processor whirring)
All right, oh (laughing).
Yes, so now we’re just gonna go
in our mixing bowl.
Now, here’s an advantage
of using the Oreo Thins.
It’s still got a little
layer of that cream inside
and that’s gonna help us
bind everything together
so we actually don’t need
that much butter for this.
We’re just using a melted
half stick of butter.
This is a no-bake situation
so if it is hot outside
still like it is in Alabama,
you don’t even need to turn your oven on.
Everything is goin’ in the fridge.
Nothing has to be baked.
So all you’re lookin’ for
is for this to kinda start
to hold together.
This is just a regular
ol’ nine inch pie plate.
It’s not even deep dish.
Don’t get fancy on it.
All you’re gonna do now is
press this into the bottom
and the sides of your pie plate.
You just want this to be
compact into the bottom
and the sides.
I’m gonna wash my hand off because
that’s what it looks like right now.
If that’s what your hand looks like,
you are doing it correctly.
Now, all you have to do
is put this in the fridge.
Just pop it in the fridge.
We’re gonna work on the filling for this
and then we’ll come back
to this little baby.
Eight years of theater school
and I’m on YouTube.
Let’s make a filling, huh?
All right, this is gonna
be a little bit different
than every other baking thing
you have ever done, okay?
Everything has to be cold.
The exception to this is
you want your butter to be
at room temperature.
Your melted chocolate has to be room temp.
It needs to almost be solidifying again.
We’re gonna start with some
room temp butter, butter.
All right, we’re using caster sugar
or quick dissolve sugar.
All right.
I really try, all the time, you know.
Hold on.
Too much havin’ too much fun.
Okay, butter and sugar is ready to go.
I am just gonna scrape
down the sides of our bowl.
Light and fluffy, just like me.
In we go, time for vanilla, bam.
Instant coffee granules.
This is my favorite,
like, secret ingredient
any time you’re working with chocolate.
All it does is bring out
more of that cocoa flavor.
We’re just gonna let this
mix together real quick.
All right, chocolate.
This is four ounces of
unsweetened chocolate.
Here’s the thing, we melted
this and then we let it sit
for at least 20 minutes
so that it could come
to room temperature.
(mixer whirring)
We’re putting raw eggs in
this filling, okay everybody?
I’m just putting it out there right now,
there are raw eggs in a French silk pie.
I just want you to think about
it like you’re a body builder
and you drink raw eggs in the morning.
Your eggs have to be cold,
directly from the fridge.
You have to beat this for five minutes
between each egg addition.
So, that means that there is
about 20 minutes of mixing
for the entire pie to get done.
All right, here we go.
See ya in a little bit.
(mixer whirring)
(upbeat music)
All right, 20 minutes later.
Bam!
What you’re looking for is essentially,
it should look like chocolate mousse
and you might have some little pieces
of chocolate that got kind of cold.
That’s okay.
Member our Oreo crust that we made?
I sure do, it’s delish.
All right, so we’re just gonna pour
our faux chocolate mousse into this.
Don’t think about the raw eggs.
I reminded you but it’s fine.
Everything’s fine.
Smart Cookie Fact of the Day.
Where does the French silk pie come from?
Miss Betty Cooper invented
this recipe and submitted it
in the 1951 Third Annual
Pillsbury Bake-Off
and this was the prize winning pie.
This is the blue ribbon pie from 1951.
Pillsbury used to make
a cook book based off
of the prize winning entries each year
and this was included
and that’s how it became kind of part
of the American pie canon.
Next step, we’re just gonna cover this
with a little bit of cling wrap,
then we’re gonna pop it in the fridge
and let it sit for at least six hours.
All right, (imitates fanfare), whoo!
There it is.
Fresh out of the fridge.
Boom.
All right, so we got a
little whipped cream.
Yes, homemade whipped cream.
So, this is just heavy cream,
a little vanilla extract
and some powdered sugar.
Look at those swirls.
Now, one more technique-y thing today.
We are gonna make chocolate curls.
So, I got a bar of dark chocolate.
I recommend using a Y peeler for this.
I’m not great at this so we
might have a fail right now.
I don’t know.
So, I’m gonna go on a longer edge
and I’m using a lot of pressure.
There’s your chocolate curl.
You just have to be super gentle
and I’m gonna go ahead and
let that guy go right there.
There we go, that’s the one right there.
Oh yeah!
Usually the second one is a
lot better than the first.
Are you ready?
All right, Shelbs, me and you.
Aw yeah.
Shelby do you got it?
Look at that guy, aw yeah.
Okay, moment of truth.
Let’s get a slice outta this baby.
I’m tellin’ you if
chocolate is your thing,
you are gonna love, love this dessert.
The best thing about a French silk
is that it is both light
and rich at the same time.
Yes, girl, yes girl!
Callin’ this pie a girl.
Oh god, it’s happening.
French silk!
Oh my God, you guys,
this pie is so delicious,
it’s so delicious.
If you are a chocoholic, I’m tellin’ you
this is the pie for you.
It is simultaneously like
super light and fluffy
and also incredibly dense
and rich at the same time.
Silky, that’s why it’s
called a French silk pie.
Yes, delish.
(upbeat music)
If you enjoyed today’s recipe, I hope
that you will like, share, subscribe,
ring the bell on YouTube,
all of those things.
And we’ll see you back
here on Smart Cookie.
(upbeat music)