French Silk Pie Recipe
User Reviews
5
French Silk Pie Recipe
Description
This pie begins with a crust made from finely crushed Nilla wafers, cinnamon, and melted butter pressed into a 9-inch pie dish and chilled to set. The filling is prepared by beating sugar and eggs over simmering water until thick and pale, then cooled before folding in melted chocolate and softened butter. This method cooks the eggs gently, contributing to a smooth and safe custard base.
After mixing the filling until light and fluffy, it is chilled until firm. The pie is topped with a homemade whipped cream mixture flavored with vanilla and sugar, then sprinkled with bittersweet chocolate shavings for texture and decorative contrast. The pie can be made ahead, stored in the refrigerator, or frozen for months.
Careful handling during preparation prevents the eggs from scrambling and ensures the pie sets properly. Letting mixtures cool between steps helps maintain the filling’s smooth consistency. Freezing and thawing instructions facilitate advance preparation and storage.
Ingredients
crust
- 2 1/4 cups nilla wafers from 1 (11oz) box, finely crushed
- ¼ teaspoon cinnamon
- 1/2 cup unsalted butter melted and slightly cooled, 1 stick
filling
- 1 cup superfine sugar
- 4 egg lightly beaten, large
- 8 ounces semi-sweet chocolate melted and cooled
- 1 cup unsalted butter softened
- 1 1/2 cups heavy whipping cream
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
garnish
- 2 cups heavy whipping cream
- 1/3 cup superfine sugar
- 1 teaspoon vanilla extract
- 1 ounce bittersweet chocolate shaved
Instructions
crust
- Place Nilla wafer crumbs, cinnamon and melted butter into a mixing bowl and stir together until completely combined.
- Pour mixture into the bottom of a 9” pie dish and press into the bottom and sides of the pan, in an even layer. Place crust in the freezer for at least 1 hour.
filling
- Place sugar and eggs in a heatproof bowl and beat together with an electric hand mixer.
- Place bowl over a pot filled with 1 1/2 inches water simmering over low heat. Cook mixture, while beating with electric hand mixer, until pale yellow, thick and has doubled in volume, about 7 minutes. Remove from heat and cool.
- Stir melted and cooled chocolate into the mixture and beat until fully incorporated and smooth. Remove from heat and set aside until mixture has completely cooled.
- In a stand mixer, fitted with a paddle attachment (or in another mixing bowl and using electric hand mixer), beat butter until light and fluffy. Add cooled chocolate mixture to the butter and continue to beat until fully combined, scraping down sides of the bowl.
- In another mixing bowl beat together cream and vanilla until stiff peaks form. Fold whipped cream into chocolate mixture until fully combined and mixture is light and fluffy.
- Pour filling into frozen crust and smooth top. Place pie in the refrigerator for at least 4 hours or until filling has set.
garnish/whipped cream topping
- In a mixing bowl combine cream, sugar and vanilla. Whisk mixture together until stiff peaks just form (can use electric hand or stand mixer with whisk attachment).
assemble
- Remove pie from refrigerator and top with sweetened whipped cream and a sprinkle of shaved chocolate. Serve.
Notes
- Cook eggs gently over low heat to avoid scrambling and achieve a smooth custard.
- If eggs scramble slightly, strain the mixture through a fine mesh sieve before adding chocolate.
- Allow mixtures to cool properly before combining to prevent curdling of the filling.
- Do not overmix whipped cream into the chocolate filling so the pie sets well.
- The pie can be made up to one day ahead and refrigerated until serving.
- Crust and filling can be prepared up to 5 days ahead and refrigerated tightly wrapped.
- Freeze the entire pie up to 3 months; thaw overnight in the refrigerator before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 771 kcal
% Daily Value*
| Calories | 771kcal | 39% |
| Carbohydrates | 51g | 17% |
| Protein | 6g | 12% |
| Fat | 62g | 95% |
| Saturated Fat | 37g | 185% |
| Cholesterol | 212mg | 71% |
| Sodium | 184mg | 8% |
| Potassium | 215mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 37g | 74% |
| Vitamin A | 1818IU | 36% |
| Vitamin C | 1mg | 1% |
| Calcium | 73mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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