This French Silk Pie is AMAZING! It is a real treat! I usually only make it for our family holiday gatherings – it is full of chocolate flavor and so rich! It does take longer than the average French silk pie – but oh my – so worth it!
Start with your favorite baked pie crust – yes – I still use the refrigerated Pillsbury crust. Someday I will tackle “real” crusts, but for now, this works. Melt 8 ounces of bittersweet chocolate and set aside to cool.
With electric mixer on medium-high, whip the cream to stiff peaks, about 2-3 minutes. Transfer to a small bowl and refrigerate.
Combine eggs, sugar and water in a large heatproof bowl and set over medium saucepan with 1/2 inch barely simmering water.
Mix on medium high, until the mixture is thickened and registers 160 degrees, about 7-10 minutes.
Remove the bowl from heat and continue to beat egg mixture until fluffy and cooled to room temperature.
Add chocolate and vanilla and beat until incorporated.
Then add butter, a few pieces at a time, until well combined. (Yes – you read that right – 1/2 cup of butter is beaten into the chocolate…makes it so rich and good!)
Using a spatula, gently fold in the whipped cream.
Place filling into pie shell and refrigerate until set, at least 3 hours.
Top with whipped cream and a few chocolate shavings or maybe some crushed candy canes for Christmas. YUM! It may become one of your most requested holiday desserts!
French Silk Chocolate Pie
Ingredients
Crust
- 1 9" baked pie shell, your favorite recipe or purchased
French Silk Filling
- 1 cup heavy cream
- 3 large eggs
- 1/4 cup sugar
- 2 tablespoons water
- 8 ounces bittersweet chocolate, melted and cooled
- 1 tablespoon vanilla
- 8 tablespoons unsalted butter, cut into 1/2 inch pieces and softened
Whipped Cream
- 1 1/2 cups heavy cream, chilled
- 1 1/2 teaspoons sugar
- 1/2 teaspoon vanilla
Instructions
French Silk Filling
- With electric mixer on medium-high speed, whip cream to stiff peaks, 2-3 minutes. Transfer whipped cream to a small bowl and refrigerate.
- Combine eggs, sugar and water in large heatproof bowl set over medium saucepan filled with 1/2 inch barely simmering water (don't let the bowl touch the water). With electric mixer on medium speed, beat until egg mixture is thickened and registers 160 degrees, 7-10 minutes.
- Remove bowl from the heat and continue to beat egg mixture until fluffy and cooled to room temperature, about 8 minutes. (To help speed the process, transfer the egg mixture from the bowl you used on the stove to another large mixing bowl). Make sure the egg mixture is at room temperature before going to next step.
- Add cooled chocolate and vanilla to room temperature and beat until incorporated. Beat in butter, a few pieces at a time, until well combined.
- Using a spatula, fold in the whipped cream until no white streaks remain.
- Scrape filling into the pie shell and refrigerate until set, at least 3 hours.
Whipped Cream
- Beat cream, sugar and vanilla together in a medium bowl on low for about 30 seconds. Increase speed to high and continue beating until the cream is smooth, thick and nearly doubled in volume. Finish beating until the consistency you want. Serve immediately.
