Chocolate French Silk Pie Recipe
User Reviews
5
Chocolate French Silk Pie Recipe
Description
This Chocolate French Silk Pie Recipe begins with a buttery graham cracker crust made by crushing full sheets of graham crackers mixed with melted butter and sugar, pressed into a deep-dish pie pan, and briefly baked to set. This crust provides a sweet and crumbly base with a subtle crunch.
The filling is prepared by melting unsweetened baking chocolate and letting it cool before combining with softened butter and superfine sugar. Eggs are then added one at a time, beating extensively after each addition to incorporate air and develop a light, mousse-like texture. Vanilla extract adds aromatic vanilla notes. The filling is poured into the cooled crust and chilled for at least two hours to firm up.
The dessert is finished with a whipped cream topping made by beating heavy cream with powdered sugar until stiff peaks form. This creamy topping contrasts with the rich chocolate filling. Chocolate curls or shavings add visual appeal. The pie offers a classic silky, smooth chocolate experience, with a crunchy crust and fluffy cream topping, making it suitable for special occasions or dessert menus.
Ingredients
Graham Cracker Crust:
- 12 graham crackers (full sheets)
- 6 Tablespoons butter (melted)
- 1/4 cup sugar
Chocolate Filling:
- 6 ounces unsweetened baking chocolate
- 2 cups superfine sugar
- 1 cup butter softened to room temperature, salted
- 1 teaspoon vanilla extract
- 4 large egg
Whipped Cream:
- 1 1/2 cups heavy cream
- 1/3 cup powdered sugar
- chocolate curls or shavings
Instructions
Graham Cracker Crust:
- Preheat oven to 350 degrees. Crush the graham crackers in a food processor or resealable bag. Add them to a bowl and pour in melted butter and sugar. Stir to combine. Press into a deep-dish pie pan and bake for 5 minutes. Set aside to cool.
Chocolate Filling:
- In a microwave-safe bowl, cook the chocolate in the microwave at 50% power for about 1 minute. If it is isn't fully melted, put it back in for 30 second increments. Set aside to cool.
- In a large mixing bowl, beat the softened butter (NOT melted or hot) and sugar for at least 4-5 minutes, scraping the sides of the bowl often.
- Add the chocolate (make sure it isn't hot) and beat for about 15 seconds. Stir in vanilla.
- Add eggs one at a time, beating for 5 minutes after each addition. This will take 20 minutes total. Pour into cooled pie crust. Chill for at least 2 hours in the refrigerator.
Whipped Cream:
- In a chilled bowl, beat the heavy cream and sugar for about 4-5 minutes or until stiff peaks form. Cover the pie with a thick layer of whipped cream. Top with chocolate curls or shavings. Serve chilled.
User Reviews
Overall Rating
5
You'll Also Love
