French Silk Pie
This French Silk Pie is rich, chocolatey, and silky smooth! Made with a flaky crust, chocolate filling, and fluffy whipped cream topping for a truly indulgent dessert for any occasion.
Servings: 8
Cost: TOTAL RECIPE COST: $11.84, COST PER SERVING (8 servings): $1.48
Ingredients
- 1 9" Deep Dish Pie Crust. We used store bought but you can use a homemade pie crust as well.
For the Filling:
- 1 ⅓ Cups Granulated Sugar
- 4 Large Eggs
- 8 Ounces Bittersweet Chocolate Melted
- 1 teaspoon Vanilla Extract
- 10 Tablespoons Unsalted Butter room temperature
- 1 ⅓ Cups Heavy Cream
- 4 teaspoon Powdered Sugar
For the Topping:
- 1 Cup Heavy Cream
- 2 Tablespoons Powdered Sugar
- 1 teaspoon Vanilla Extract
- Optional Garnish - Chocolate shavings
Instructions
- Bake 1 deep dish 9-inch pie crust according to package directions. Allow it to cool completely before filling.
- In a saucepan over low-medium heat, whisk together 1? cups granulated sugar and 4 large eggs continuously until the mixture reaches 160°F and coats the back of a spoon.
- Remove the saucepan from the heat and stir in 8 ounces melted bittersweet chocolate and 1 teaspoon vanilla extract until smooth and combined.
- Let the chocolate mixture cool to approximately 75°F, stirring occasionally as it cools.
- In a large mixing bowl, beat 10 tablespoons room-temperature unsalted butter with a hand mixer or stand mixer until light and fluffy.
- Gradually add the cooled chocolate mixture into the butter and beat on high speed for 5 minutes until light and fluffy.
- In a separate mixing bowl, beat 1? cups heavy cream with 4 teaspoons powdered sugar until soft peaks form.
- Gently fold the whipped cream mixture into the chocolate mixture by hand until fully combined.
- Spread the filling evenly into the cooled deep-dish pie crust, smoothing the top with a spatula.
- Refrigerate the pie for at least 6 hours.
- Before serving, make the topping by beating 1 cup heavy cream, 2 tablespoons powdered sugar, and 1 teaspoon vanilla extract on high speed until stiff peaks form.
- Spread the whipped topping over the pie and garnish with chocolate shavings if desired.
- Slice, serve, and enjoy!
Video
Notes
You can use semisweet chocolate for a milder chocolate flavor. The heavy cream should be very cold before using to make the filling.
Cover and store in the refrigerator for 4-5 days.
Nutrition
Calories: 797kcal | Carbohydrates: 64g | Protein: 8g | Fat: 58g | Saturated Fat: 34g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 200mg | Sodium: 142mg | Potassium: 284mg | Fiber: 3g | Sugar: 49g | Vitamin A: 1591IU | Vitamin C: 0.4mg | Calcium: 84mg | Iron: 3mg
