French Chocolate Silk Pie Recipe
User Reviews
5
French Chocolate Silk Pie Recipe
Description
This French Chocolate Silk Pie begins with a baked pie crust browned on the edges to provide a crisp base. The filling is made by melting bittersweet chocolate and cooling it before combining with softly whipped butter and sugar. Pasteurized eggs are incorporated for a silky texture, with vanilla and salt enhancing flavor.
Separately whipped heavy cream with sugar is folded or blended to add airy creaminess, smoothing the dense chocolate base. Once assembled, the pie is chilled to firm up the luscious, mousse-like filling. Garnishing with shaved chocolate adds visual appeal and an additional chocolate note.
The pie has a rich and creamy consistency with a balance of bittersweet chocolate intensity and subtle sweetness. It serves well chilled, offering an indulgent dessert smooth enough to slice cleanly.
Ingredients
- 1 pie crust store-bought or homemade, unbaked
- 6 ounces bittersweet chocolate + extra for shavings
- 2 1/2 cups heavy cream
- 1 cup unsalted butter softened (2 sticks
- 1 cup granulated sugar divided
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 4 egg large, pasteurized
Instructions
- Preheat the oven to 375 degrees F. Place the pie crust in a large 9-inch pie pan. Crimp the edges. Then place a piece of parchment paper over the pie crust and fill the parchment with dried beans or ceramic pie weights. Bake for 15-20 minutes until the edges are golden. Lift the parchment with the weights out of the pie crust, and allow the crust to cool completely.
- Meanwhile, melt 6 ounces of chocolate in a double boiler. The moment the chocolate is melted remove from heat and cool to room temperature.
- Place the heavy cream in the bowl of an electric mixer with 1/4 cup sugar. Using a whip attachment, whip on high until the cream is whipped into firm peaks. Move the whipped cream into another bowl and refrigerate until ready to use.
- Using the same mixing bowl and a paddle attachment, beat the butter and 3/4 cup sugar on high until light and fluffy, at least 3 minutes. Turn on low and slowly add the cooled chocolate to the butter mixture, followed by the vanilla and salt. Scrape the mixing bowl and beat again until smooth.
- Turn the mixer on high. One at a time, add an egg and let the mixer beat the egg for at least 3 minutes, before adding the next egg. This ensures a super silky texture. After 12 minutes of beating on high, turn the mixer off. Gently fold 1/3 of the whipped cream into the mixture using a spatula. Fold until smooth.
- Scoop the chocolate mixture into the cooled pie crust. Top with the remaining whipped cream. Then shave chocolate over the top with a veggie peeler. Chill for at least 3 hours, until the chocolate filling is firm.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10slices
Amount Per Serving
Calories 649 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 649kcal | 32% |
| Carbohydrates | 39g | 13% |
| Protein | 6g | 12% |
| Fat | 53g | 82% |
| Saturated Fat | 31g | 155% |
| Cholesterol | 197mg | 66% |
| Sodium | 238mg | 10% |
| Potassium | 187mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 26g | 52% |
| Vitamin A | 1545IU | 31% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 68mg | 7% |
| Iron | 1.8mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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