French Silk Pie
User Reviews
5
French Silk Pie
Description
The French Silk Pie begins with a pre-baked pie crust to provide a sturdy base. The filling is prepared by heating a mixture of eggs, granulated sugar, brown sugar, and salt over simmering water until thickened and safe for consumption. Bittersweet chocolate chips are then melted into this mixture, which is cooled before being blended with whipped butter for a smooth, airy chocolate mousse texture. Vanilla extract adds depth.
The pie is completed with a whipped cream topping sweetened with sugar, and cocoa powder is incorporated into part of the cream to intensify chocolate notes. The whipped cream is spread over the chilled filling, and dark chocolate shavings provide a decorative, slightly bitter contrast. The result is a pie with a delicate balance of rich chocolate flavor and light creaminess.
This pie should be chilled before serving to allow the filling to set properly. It's a refined dessert suitable for special occasions or when a silky chocolate treat is desired.
Ingredients
- 1 (9-inch) pie crust , blind baked then chilled
- 1 cup granulated sugar , divided
- 1/4 cup light brown sugar packed
- 1/4 tsp salt
- 3 egg large
- 6 oz bittersweet chocolate chips (I recommend Ghirardelli)
- 1 1/2 tsp vanilla extract
- 8 Tbsp butter at room temperature, unsalted
- 1 1/4 cups heavy cream
- 3 Tbsp cocoa powder unsweetened
Topping
- 2 1/2 cups heavy cream
- 5 Tbsp granulated sugar
- 2 - 3 oz dark chocolate , finely chopped or shaved with a vegetable peeler
Instructions
- Combine 3/4 cup + 2 Tbsp granulated sugar, the light brown sugar, salt and eggs in a heat proof bowl set over a pot of simmering water. Allow mixture to heat over simmering water, whisking constantly, until it registers 160 degrees on a candy thermometer, about 8 minutes.
- Remove from heat, add chocolate chips and stir until chocolate has melted, then mix in vanilla. Allow mixture to rest until it reaches 75 degrees, stirring occasionally (you can put it in the fridge to cool faster).
- In the bowl of an electric stand mixer fitted with the paddle attachment, whip butter on medium-high speed until pale and fluffy. Add in cooled chocolate mixture, switch to the whisk attachment and whip on high speed until pale and fluffy, about 6 minutes longer.
- In a large mixing bowl, whisk together cocoa and remaining 2 Tbsp granulated sugar, then while whisking, slowly pour in about 1/2 cup of the heavy cream and stir until smooth.
- Add remaining 3/4 cup heavy cream, then using an electric hand mixer set on high speed, whip until stiff peaks form. Fold whipped cream mixture into melted chocolate chip/butter mixture.
- Pour into prepared pie crust and smooth into an even layer. Tent with foil (sealing foil around edges) and chill in refrigerator overnight.
- Before serving, in a mixing bowl whip 2 1/2 cups heavy cream until soft peaks form. Add in granulated sugar and whip until stiff peaks form.
- Spread over set pie and garnish top with chocolate. Cut into slices and serve chilled. Store in refrigerator.
User Reviews
Overall Rating
5
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