French Silk Pie is actually an American concoction. It’s essentially chocolate mousse in a pie shell. The combo is heavenly.
This recipe calls for extra whipped cream and chocolate shavings, but it is so decadent we had it stand plain jane. It is soooooo good.
This dish does require multiple bowls. I cheated with the pie crust and used a frozen Pillsbury. But rock one out from scratch if you have the time!
French Silk Pie
Course: DessertCuisine: AmericanDifficulty: Medium8
servings20
minutes25
minutes4
hoursIngredients
2/3 cup granulated sugar
2 large eggs
2 ounces unsweetened chocolate, chopped
1 tsp. vanilla extract
1/2 cup (2/3 stick) unsalted butter, at room temperature
2/3 cup heavy cream
1/4 cup powdered sugar
1 prebaked 9-inch pie crust or tart shell (The Jersey Girl uses a frozen Pillsbury pie crust, baked and cooled as per box instructions)
Whipped cream and dark chocolate shavings (optional)
Directions
- In a small saucepan, whisk together the granulated sugar and eggs until well blended. Cook over low heat, whisking constantly, until the mixture reaches 160 degrees Fahrenheit and coats the back of a metal spoon. Remove from the heat. Add the chocolate and vanilla and stir until smooth. Set aside to cool for approximately 5 minutes.
- In a stand mixer fitted with the paddle attachment, cream the butter on medium high speed until light and fluffy. Add the cooled chocolate mixture and beat on high speed until light and fluffy, about 5 minutes.
- In another large bowl, beat the cream on medium high speed until it begins to thicken, 3 to 4 minutes. Add the powdered sugar and beat on low speed, then gradually return to medium high until stiff peaks form. Fold into the chocolate mixture.
- Pour into prebaked and cooled pie crust or tart shell. Refrigerate until well chilled at least 4 hours or overnight.
- Garnish with whipped cream and shaved chocolate, if desired.
- Store covered in the refrigerator for 4 to 5 days. Makes one 9-inch pie or tart.
