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French Silk Pie Recipe

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French Silk Pie features a crisp buttery crust filled with a light, silky, deeply chocolatey filling and topped with fluffy whipped cream and chocolate curls. This elegant make-ahead dessert is perfect for holidays, celebrations, and dinner parties.

Ingredients

  • 1 9-inch pie crust, homemade or store-bought
  • Pie weights or dried beans, for blind baking
  • 6 oz semisweet or bittersweet chocolate, finely chopped
  • 3 large eggs
  • 3/4 cup granulated sugar
  • 3/4 cup unsalted butter, softened
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream
  • 1/4 teaspoon salt
  • 1 cup heavy whipping cream, for topping
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract, for topping
  • Chocolate curls or chocolate shavings, for garnish

Instructions

  1. Preheat the oven to 375°F (190°C). Fit the pie crust into a 9-inch pie plate, crimp the edges, and lightly prick the bottom with a fork.
  2. Line the crust with parchment paper and fill with pie weights or dried beans. Blind bake according to the crust directions until the edges begin to turn golden.
  3. Remove the parchment and weights and return the crust to the oven until the bottom is completely baked and golden. Allow the crust to cool completely.
  4. Melt the chocolate gently in a heatproof bowl using short microwave intervals or a double boiler. Stir until completely smooth and allow it to cool slightly.
  5. Combine the eggs and granulated sugar in a heatproof bowl set over gently simmering water. Whisk continuously while heating the mixture to 160°F (71°C).
  6. Remove the egg mixture from the heat and stir in the melted chocolate, vanilla, and salt. Allow the mixture to cool until it is no longer warm.
  7. In a separate bowl, beat the softened butter until light and creamy. Gradually beat in the cooled chocolate mixture until smooth.
  8. In a chilled bowl, whip 1 cup heavy whipping cream until medium-to-stiff peaks form.
  9. Gently fold the whipped cream into the chocolate mixture in several additions, taking care to preserve as much air as possible.
  10. Spoon the chocolate filling into the completely cooled pie crust and smooth the surface.
  11. Refrigerate the pie for at least 4 to 6 hours, or preferably overnight, until thoroughly chilled and set.
  12. Before serving, whip the remaining 1 cup heavy whipping cream with the powdered sugar and 1 teaspoon vanilla until soft-to-medium peaks form.
  13. Spread or pipe the whipped cream over the chilled chocolate filling.
  14. Garnish with chocolate curls or shavings and keep refrigerated until ready to slice and serve.

Notes

  • Use good-quality semisweet or bittersweet chocolate because chocolate is the dominant flavor of the filling.
  • Heating the eggs and sugar to 160°F (71°C) provides a cooked-egg version of the traditional filling.
  • Allow the chocolate and egg mixture to cool before incorporating it into the softened butter for the smoothest texture.
  • For a chocolate cookie variation, replace the pastry crust with a chocolate cookie crumb crust.
  • Add a small amount of instant espresso powder to the melted chocolate for a deeper chocolate flavor.
  • For a peppermint variation, add a small amount of peppermint extract to the filling.
  • Refrigerate the pie in a covered container for 3 to 4 days and serve chilled.
  • For cleaner slices, cut the chilled pie with a sharp knife and wipe the blade clean between cuts.
  • The pie can be frozen without the whipped cream topping for up to 1 month. Thaw overnight in the refrigerator and add freshly whipped cream before serving.

Nutrition

Find it online: https://thefamilycooking.com/french-silk-pie-recipe/