French Silk Pie
User Reviews
5
French Silk Pie
Description
This French Silk Pie starts with a homemade or store-bought pie crust that is blind baked until golden and fully cooked, ensuring a crisp base that holds the creamy filling without becoming soggy. The filling is prepared by gently whisking eggs and sugar over simmering water to warm without scrambling the eggs, then incorporating melted unsweetened chocolate and softened butter, creating a smooth, rich chocolate base. Vanilla extract adds flavor depth.
The filling is folded with heavy cream to give an airy texture and then poured into the cooled crust. After chilling for at least three hours, the filling sets with a light, mousse-like consistency. The pie is topped with freshly whipped cream sweetened with powdered sugar and decorated with chocolate curls, adding contrasting creaminess and a decorative finish.
It is important to handle the eggs carefully during heating to avoid scrambling and to chill the pie properly to achieve the right texture. The pie serves well as a dessert for special occasions or when a rich but airy chocolate treat is desired.
Ingredients
For the Crust:
- 1 pie crust homemade or store-bought
- 1 large egg well beaten
For the FIlling:
- 4 large egg
- 1¼ cups granulated sugar (250g)
- 4 ounces unsweetened chocolate finely chopped (113g)
- 2 teaspoons vanilla extract
- 1 cup butter softened, (227g, unsalted
- ⅔ cup heavy whipping cream (160mL)
For the Topping:
- 1 cup heavy whipping cream (240mL)
- 2 tablespoons powdered sugar
- Chocolate curls
Instructions
For the Crust:
- Preheat the oven to 425F.
- On a lightly floured surface, roll the pie crust into a 14-inch circle. Transfer to a 9-inch deep dish pie pan, pressing into the bottom and up the sides of the pan. Tuck the excess dough under and crimp the edge as desired. Poke the bottom and sides all over with a fork. Freeze the crust for 30 minutes. (The crust can also be frozen for several days before baking. Just cover with plastic wrap or foil once fully frozen.)
- Place frozen crust on a rimmed baking sheet. Line with parchment paper and fill with pie weights or dried beans.
- Bake for 25 minutes. Carefully remove the paper and weights. Brush crust all over with beaten egg. Continue baking until the bottom appears dry and the edges are golden brown, about 7 to 9 minutes more. Remove and let cool completely.
For the Filling:
- While the crust is cooling, bring a small pot filled with 2 inches of water to a simmer over medium heat. In a heat-proof bowl, whisk together sugar and eggs. Place the bowl on top of the pot, making sure the bottom doesn’t touch the water. (The bowl should be large enough to rest on top of the pot.)
- Cook, stirring constantly, until the mixture reaches 160F or until it feels warm to the touch and completely smooth when rubbed between your fingers. Remove from the pot.
- Add the chocolate and vanilla. Gently whisk until completely melted and the mixture is smooth. It will likely thicken as you stir, turning into a pudding-like consistency. Let cool, stirring occasionally, until the mixture doesn’t feel warm but isn’t solidified, about 30 minutes.
- In a large mixing bowl, beat the butter on medium speed until smooth and fluffy, about 2 minutes. Add the cooled chocolate mixture. Beat on medium speed until very fluffy, and soft shiny peaks form, about 3 minutes.
- In a separate bowl, beat the cream on medium speed until soft peaks form. Fold the whipped cream into the whipped chocolate mixture until no white streaks remain. Pour into the cool pie shell.
- Refrigerate for at least 3 hours or up to a day.
For the Topping:
- In a mixing bowl, beat on medium speed cream until thickened, about 2 minutes. Sift in the confectioners’ sugar. Beat until soft peaks form, about 2 more minutes. Spoon on top of the chilled filling. Garnish with chocolate curls, if desired.
Notes
- Room temperature eggs blend more evenly; warm eggs in a bowl of warm water if needed before mixing.
- Avoid bowl contact with simmering water to prevent scrambling eggs; if scramble occurs, strain mixture through a fine sieve.
- Chill the pie for at least 3 hours to fully set the filling for a light texture.
- If chocolate curls are unavailable, use chocolate shavings, chips, or sprinkles as topping alternatives.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 719 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 719kcal | 36% |
| Carbohydrates | 50g | 17% |
| Protein | 8g | 16% |
| Fat | 57g | 88% |
| Saturated Fat | 33g | 165% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 17g | 85% |
| Trans Fat | 1g | 50% |
| Cholesterol | 245mg | 82% |
| Sodium | 157mg | 7% |
| Potassium | 228mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 34g | 68% |
| Vitamin A | 1607IU | 32% |
| Vitamin C | 1mg | 1% |
| Calcium | 75mg | 8% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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