Description
This classic French Silk Pie features a rich, silky, and creamy bittersweet chocolate filling nestled in a buttery, flaky pie crust. Topped with whipped cream and chocolate curls, it’s an elegant dessert perfect for special occasions or a decadent treat with coffee.
Ingredients
Pie Crust
- 1 recipe Best All Butter Pie Crust, chilled
- Egg wash (1 egg beaten with 1 tablespoon water)
Chocolate Filling
- 1 cup (6 oz/170 g) bittersweet chocolate, finely chopped
- 3 large eggs
- ¾ cup (6 oz/170 g) granulated sugar
- 1 teaspoon vanilla extract
- 9 tablespoons (4 ½ oz/130 g) Salted Plugrà® Premium European Style butter, softened
- ¾ cup (6 fl oz/180 ml) heavy whipping cream
Whipped Cream Topping
- 1 cup (8 fl oz/240 ml) heavy whipping cream
- Chocolate curls or grated chocolate for garnish
Instructions
- Prebake the Crust: Preheat your oven to 350°F (180°C). On a floured surface, roll out the chilled pie dough to about ¼ inch (6mm) thick. Line a 9-inch (23 cm) pie tin with the dough, crimp the edges neatly, then brush the surface with egg wash. Line the crust with parchment paper and fill it with pie weights to prevent bubbling.
- Bake the Crust: Bake the crust with the weights in place for 20 minutes, then carefully remove the parchment and weights and bake for an additional 10 minutes until the edges are golden and the bottom looks dry. Remove from oven and allow to cool completely.
- Melt the Chocolate: Place the chopped bittersweet chocolate in a microwave-safe bowl and melt it in 30-second bursts, stirring between each until smooth and fully melted. Set aside to cool slightly.
- Prepare the Egg and Sugar Mixture: In the top of a double boiler over simmering water, whisk together the eggs and granulated sugar constantly for about 3 minutes until the sugar is dissolved and the mixture is warm. Test sugar dissolution by rubbing a small amount between your fingers.
- Combine Egg Mixture and Chocolate: Strain the warm egg mixture through a fine sieve into the melted chocolate bowl to avoid any cooked egg bits. Add the vanilla extract and stir gently to combine. Let the mixture cool to room temperature; place in an ice bath to speed this process if desired.
- Whip the Cream: Using a stand mixer fitted with a whisk attachment, whip ¾ cup (180 ml) heavy cream to very soft peaks. Transfer to a bowl and refrigerate until needed.
- Whip the Butter: In the stand mixer bowl, whip the softened butter on medium-high speed for 2–3 minutes until it becomes pale and light in texture.
- Mix Butter and Chocolate: Add the cooled chocolate mixture to the whipped butter and continue to whisk on medium-high for about 3 minutes until the filling is light and fluffy.
- Fold in Whipped Cream: Using a thin-edged metal spoon, gently fold the whipped cream into the chocolate butter mixture until fully combined. Spread this silky filling evenly into the prebaked pie crust.
- Chill the Pie: Cover the pie with plastic wrap and refrigerate for at least 4 hours, up to 2 days, to set the filling properly.
- Decorate and Serve: Whip the remaining 1 cup (240 ml) heavy cream to soft peaks. Dollop or pipe the whipped cream over the chilled pie, then garnish with chocolate curls or grated chocolate.
- Storage: Enjoy your French Silk Pie with a cup of dark coffee. Store the garnished pie in the refrigerator for up to 3 days.
Notes
- Ensure eggs are fresh and pasteurized if concerned about consuming raw or lightly cooked eggs.
- You can speed up cooling the chocolate-egg mixture by placing the bowl in an ice bath, but avoid chilling it too quickly to prevent seizing.
- Using high-quality bittersweet chocolate will greatly enhance the flavor of this pie.
- For a crispier crust, prick the dough lightly before lining with parchment and weights.
- The pie must be refrigerated due to its dairy and egg content.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
