I’m all about no-bake desserts as the temperature heats up. For today, I’m sharing a silk pie that is based on the chocolate silk pie from BHG.
It’s super easy to make and takes no time at all. The most time consuming part of this recipe is waiting for it to chill. Once that’s done, give yourself five minutes to lick your plate clean.
And if you are shameless like me, it will probably take you less time.
Below is the list of ingredients for the recipe. For the instructions, hit the jump over to Better Homes and Gardens blog, Delish Dish.
Oreo Silk PIe
Yield:
10 servings
Ingredients
- Oreo crust
- 20 OREO cookies, finely crushed (about 2-1/4 cups)
- 3 tablespoons sugar
- 3 tablespoons butter or margarine, melted
- Chocolate layer
4 ounces unsweetened chocolate, coarsely chopped 1 cup sugar 3/4 cup butter, softened 1 teaspoon vanilla 3/4 cup refrigerated or frozen egg product, thawed
- 4 ounces unsweetened chocolate, coarsely chopped
- 1 cup sugar
- 3/4 cup butter, softened
- 1 teaspoon vanilla
- 3/4 cup refrigerated or frozen egg product, thawed
3 ounces chopped white baking bar (or pure white chocolate) 1 cup whipping cream 1/4 cup crushed Oreo
- 3 ounces chopped white baking bar (or pure white chocolate)
- 1 cup whipping cream
- 1/4 cup crushed Oreo
3 ounces chopped white baking bar 1 cup whipping cream
- 3 ounces chopped white baking bar
- 1 cup whipping cream
Instructions
Preparation: Line a 9 inch removeable bottom cake pan with parchment paper. Heat oven to 325 degrees F.
- Mix crushed Oreos, 3 Tbsp. sugar and butter; press onto bottom of pan. Bake for 10 minutes; set aside.
- Click here for the remainder of the instructions.
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