Recipes and Cooking Cookies and Cream Silk Pie Be the first to rate & review! If you're craving yummy cookies-and-cream flavor, go with this delicious dessert. By Naomi Robinson Naomi Robinson Website Naomi Robinson is an expert food stylist and food photographer. A self-taught baker, she has authored Bakers Royale food blog and also written a cookbook entitled Bakers Royale: 75 Twists on All Your Favorite Sweets. Her work has appeared in a wide variety of publications, from Family Circle to Elle, and she also has appeared on food TV segments with the TODAY Show and Gourmet Live. Recipes that she has developed for her blog have appeared in food publications such as HuffPost Taste and Bon Appétit. She also offers lessons to bloggers in food photography topics such as "Finding Your Own Style" and "Composition." Learn about BHG's Editorial Process Updated on August 6, 2020 Print Rate It Share Share Tweet Pin Email Photo: Courtesy Naomi Robinson Prep Time: 30 mins Bake Time: 14 mins Chill Time: 5 hrs Freeze Time: 35 mins Total Time: 30 mins Servings: 10 Ingredients Filling 4 ounce unsweetened chocolate, coarsely chopped 1 cup sugar ¾ cup butter, softened 1 teaspoon vanilla ¾ cup refrigerated or frozen egg product, thawed 2 recipes White Chocolate Topping ¼ cup crushed chocolate sandwich cookies with white filling Crust 20 chocolate sandwich cookies with white filling (about 2-1/4 cups) 3 tablespoon tablespoons butter or margarine, melted Topping crushed chocolate sandwich cookies with white filling White Chocolate Topping 3 ounce chopped white baking bar 1 cup whipping cream Directions Preheat oven to 325°F. Finely crush cookies and mix with 3 Tbsp. butter; press onto bottom of pie plate. Bake 10 min. Meanwhile, in a small saucepan cook and stir unsweetened chocolate over low heat until melted. Remove from heat; cool. In a medium mixing bowl beat sugar and butter with an electric mixer on medium speed about 4 minutes or until light and fluffy. Beat in melted chocolate and vanilla. Gradually add egg, 1/4 cup at a time, beating on high speed after each addition and scraping sides of bowl constantly. Spoon chocolate mixture onto cookie crust, spreading evenly. Cover and chill for 5 to 24 hours. Mix 1/4 cup crushed cookies with half of the White Chocolate Topping and spread over top of pie; freeze for 15 minutes. Spread the other half of the White Chocolate Topping on top; freeze for 20 minutes. Finish by sprinkling crushed cookies on top of pie. White Chocolate Topping Melt chopped white baking bar with 1/4 cup whipping cream; cool. Beat 3/4 cup whipping cream in small mixing bowl with an electric mixer on low speed until soft peaks form (tips curl). Add baking bar mixture. Continue beating on low speed just until stiff peaks form (tips stand straight). Rate it Print