The Best French Silk Pie

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This French silk pie is rich, smooth, and sliceable with a mousse-like chocolate filling that melts in your mouth. The filling is cooked to 160°F for safety, then whipped with butter and cream for that classic light texture.

Course: Dessert

Cuisine: American, French

Servings:

Calories: 718kcal

Author: Julie Clark

Ingredients

1 9-inch pie crust, homemade or frozen

Chocolate Filling:

4 large eggs
1 cup granulated sugar
2 bars 60% bittersweet chocolate 4 ounces each, chopped
1 cup unsalted butter salted
2 teaspoon vanilla extract
1/2 teaspoon salt
1 cup heavy whipping cream cold
4 tablespoons powdered sugar

Whipped Cream Topping:

1 cup heavy whipping cream cold
4 tablespoons powdered sugar
1 teaspoon vanilla extract
Chocolate shavings optional

Instructions

For a frozen or refrigerated pie crust, bake the pie crust according to the package instructions. For a homemade pie crust, freeze the crust for 30 minutes and preheat the oven to 400°F. Line the crust with pie weights, or dried beans, and bake pie crust for 15 minutes. Remove the parchment paper and pie weights, rotate the pie crust halfway to make sure the crust will brown evenly, then bake for another 10 minutes. Remove the crust, and let it cool to room temperature. 1 9-inch pie crust, homemade or frozen
Add the eggs and sugar to a small or medium saucepan over medium heat. Whisk the egg mixture constantly to make sure the eggs do not cook and curdle. Cook the eggs until an instant thermometer reads 160°F, or for about 3-5 minutes and the eggs coat the back of a spoon. Remove from heat. Stir in the chopped chocolate until the filling is smooth. 4 large eggs, 1 cup granulated sugar, 2 bars 60% bittersweet chocolate
In a large mixing bowl, use an electric hand mixer to cream the butter. Pour in the chocolate mixture, vanilla extract, and salt, and continue mixing until everything is combined. Set the filling aside. 1 cup unsalted butter, 2 teaspoon vanilla extract, 1/2 teaspoon salt
In a separate bowl, use a whisk or electric mixer to whip together the cold heavy cream and powdered sugar until the whipped cream is stiff. Fold the whipped cream into the chocolate until it is combined, then pour the chocolate filling into the cooled pie crust. Cover the pie with plastic wrap and chill for at least 4 hours. 1 cup heavy whipping cream, 4 tablespoons powdered sugar
Add the cold heavy whipping cream, powdered sugar, and vanilla extract to a medium bowl and use an electric mixer at high speed to whip the cream until it holds stiff peaks. Spoon the whipped cream on top of the pie or use a piping bag with a large tip to pipe a pretty design. Use chocolate shavings as a garnish over the whipped cream and serve chilled. 1 cup heavy whipping cream, 4 tablespoons powdered sugar, 1 teaspoon vanilla extract, Chocolate shavings

Notes

Refrigerator: Store covered in an airtight container for up to 3 days.

Freezer: Freeze up to 3 months, thaw overnight.

Refer to the article above for more tips and tricks.

The calories shown are based on the pie being cut into 8 pieces, with 1 serving being 1 slice of pie. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. **

Nutrition