French Silk Pie
This French Silk Pie is a classic American chocolate pie with an ultra-silky, whipped chocolate filling in a crisp crust, topped with chocolate whipped cream and chocolate curls. Impressive enough for holidays yet simple and mostly no-bake.
Ingredients
- 1 9-inch pie crust baked and cooled; homemade, store-bought, or cookie crust
- 4 oz semisweet chocolate about 3/4 cup chips or chopped; good quality
- 1 cup unsalted butter 2 sticks / 226 g, very soft but not melted
- 1 cup granulated sugar
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon fine sea salt
- 4 large pasteurized eggs at room temperature
- 1 1/2 cups heavy whipping cream cold
- 3 tablespoons powdered sugar
- 1 tablespoon unsweetened cocoa powder Dutch-process or regular
- 1 teaspoon vanilla extract for whipped cream
- chocolate curls or shavings or mini chocolate chips, for garnish (optional)
Instructions
- If using a raw pastry crust, preheat the oven to 400°F (200°C). Line the crust with parchment and fill with pie weights or dried beans. Bake for 12–15 minutes, then remove the weights and bake another 5–8 minutes until golden and fully cooked. Let the crust cool completely.1 9-inch pie crust
- Add the semisweet chocolate to a heatproof bowl. Microwave in 20–30 second bursts, stirring between each, until smooth and fully melted. Set aside to cool to room temperature; it should be thickened but still pourable, not hot.4 oz semisweet chocolate
- In a stand mixer with the paddle attachment or with a hand mixer, beat the softened butter and granulated sugar on medium-high speed for 5–7 minutes, until very pale and fluffy and the sugar granules begin to dissolve.1 cup unsalted butter, 1 cup granulated sugar
- Mix in the vanilla extract and fine sea salt until combined. Scrape down the sides of the bowl.2 teaspoons pure vanilla extract, 1/4 teaspoon fine sea salt
- With the mixer on low, pour in the cooled melted chocolate. Increase speed to medium and beat until the mixture is smooth and glossy, about 1–2 minutes.4 oz semisweet chocolate
- Switch to the whisk attachment if available. Add one egg and beat on medium-high for a full 5 minutes. Add the second egg and beat another 5 minutes. Repeat with the third and fourth eggs, beating 5 minutes after each addition, until the filling is lighter in color and very silky.4 large pasteurized eggs
- Spoon the chocolate silk filling into the cooled pie crust. Smooth the top with an offset spatula or the back of a spoon so it is evenly mounded.1 9-inch pie crust
- Cover the pie loosely with plastic wrap and refrigerate for at least 4 hours or overnight, until the filling is set but still silky.
- When ready to serve, chill a mixing bowl and whisk attachment for 10–15 minutes. Add the cold heavy cream, powdered sugar, cocoa powder, and vanilla to the bowl. Beat on medium-high speed until medium-stiff peaks form; the cream should hold its shape but remain smooth and creamy.1 1/2 cups heavy whipping cream, 3 tablespoons powdered sugar, 1 tablespoon unsweetened cocoa powder, 1 teaspoon vanilla extract
- Spread or pipe the chocolate whipped cream over the chilled pie. Swirl decoratively, then garnish with chocolate curls, shavings, or mini chocolate chips if desired.chocolate curls or shavings
- Use a sharp knife dipped in hot water and wiped dry between cuts for the cleanest slices. Serve the pie well chilled.
Notes
Use pasteurized shell eggs for food safety, as the filling is not baked. For a no-bake variation, use a premade graham cracker or chocolate cookie crust instead of a pastry crust. The pie can be customized with flavors such as mocha (add instant espresso to the melted chocolate), salted caramel (swirl caramel sauce into the filling before chilling), or mint (add peppermint extract to the filling). For extra-stable whipped cream, add 1 tablespoon instant vanilla pudding mix or 1 teaspoon cornstarch while whipping.
Nutrition
Calories: 550kcal
Love this recipe?Follow us at @Recipecs for more