French Silk Pie Recipe
User Reviews
5
French Silk Pie Recipe
Description
This French Silk Pie starts with a graham cracker crust mixed with melted butter and a pinch of salt, pressed into a pie or tart pan and baked briefly until firm. The filling is made by melting chocolate over a double boiler and combining it with a creamed mixture of butter, sugar, vanilla, and salt. Eggs are incorporated one at a time to create a smooth, creamy chocolate filling.
The pie is topped with whipped heavy cream sweetened with powdered sugar, and finished with grated chocolate for texture and appearance. The chilling time is important to set both the filling and the crust, resulting in a texture that is velvety, rich, and decadent without being overly dense.
This dessert suits occasions requiring an elegant, indulgent chocolate pie with a crumbly crust and smooth, airy filling. It requires some attention to temperature of ingredients and layering to achieve the ideal silkiness.
The crust can be made up to two days ahead and stored refrigerated or at room temperature. The whole pie can be frozen for up to two months, then thawed in the refrigerator before serving. Use a stand-up mixer and sifted powdered sugar for the best texture in the topping.
Ingredients
Cookie Crust:
- 2 cups graham cracker crumbs
- kosher salt pinch
- 1/2 cup butter melted, unsalted
Filling:
- 3 ounces milk chocolate or dark chocolate
- 12 tablespoons butter room temperature, unsalted
- 3/4 cup granulated sugar white
- 1 teaspoon vanilla extract pure
- 1/4 teaspoon kosher salt
- 3 large egg
Topping:
- 1 cup heavy cream
- 1 tablespoon powdered sugar sifted
- 1 ounces milk chocolate for topping
Instructions
To Make the Crust:
- Preheat oven to 350 degrees F. Place the crumbs and salt in a medium bowl. Pour in the butter and mix until the gingersnap crumbs are moist. Transfer to 14-inch x 5-inch tart pan, 9-inch tart pan or 9-inch pie dish. Press the crumbs firmly and evenly until they line the bottom and sides of the pan or dish. Bake until slightly darker in color and mostly firm to the touch, about 5 minutes. Allow the crust to cool completely before adding the filling.
To Make the Filling:
- In a double boiler (or a stainless steel bowl placed over a saucepan filled with a few inches of water), add the chopped chocolate. When mostly melted, remove from the heat and stir until smooth. Allow to cool slightly, about 5 minutes. Meanwhile, in the bowl of a stand-up mixer with the paddle attachment on, add the butter, sugar, vanilla extract and salt. Beat until smooth, about 2 to 3 minutes.
- Pour in the mostly cooled melted chocolate and beat until combined. And then add one egg, allowing it to beat for a full 5 minutes. And then add another egg and beat for an additional 5 minutes. Set a timer! During this time, the eggs will help the mixture double in volume and make it nice and fluffy. Add the last egg and beat for one last time for 5 minutes. Remove from the mixer and give it a mix manually just to make sure there aren’t any chocolate bits not combined.
- Transfer to the crust and spread into an even layer. Place in the fridge to chill for about 5 hours, until very chilled.
- When you’re ready to serve, add the heavy whipping cream and powdered sugar to a bowl of a stand-up mixer with the whisk attachment. Beat until light and fluffy, about 2 to 3 minutes. Add the top of the pie and garnish with shavings of Moser Roth Milk Chocolate.
Notes
- You can prepare the crust up to two days in advance; keep it covered in the refrigerator or at room temperature.
- Freeze the finished pie wrapped tightly in plastic wrap for up to two months and thaw it in the refrigerator before serving.
- Using a stand mixer with a paddle attachment and sifting powdered sugar will improve the filling and topping texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 215 kcal
% Daily Value*
| Serving | 8g | |
| Calories | 215kcal | 11% |
| Carbohydrates | 10g | 3% |
| Protein | 3g | 6% |
| Fat | 3g | 5% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 20mg | 7% |
| Sodium | 10mg | 0% |
| Sugar | 10g | 20% |
| Calcium | 10mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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