French Silk Pie

Rich, luscious, and extra chocolate-y! Yep. That's the perfect way to describe this decadent French Silk Pie. Every bite is truly melt-in-your-mouth delicious. The best part? This recipe contains NO raw eggs!

Course: Desserts

Cuisine: American

Prep Time: 30

Total Time: 30

Servings: slices

Calories: 1128kcal

Ingredients

Filling

4 large eggs room temperature
¾ cup granulated sugar
½ cup water
1½ cups bittersweet chocolate
¾ cup salted butter room temperature
1 teaspoon vanilla extract

Whipped Cream

2 cups heavy whipping cream
1 teaspoon vanilla extract
2 Tablespoons powdered sugar

Extras

9 inch pre-baked pie crust
chocolate shavings for topping

Instructions

Pie Filling

Beat eggs in the bowl of an electric mixer fitted with the whisk attachment until frothy, 1-2 minutes.
In a small saucepan, heat sugar and water to 244℉/118℃.
With the mixer running, stream sugar syrup into eggs.
Continue beating until cool, 3-4 minutes.
While mixture is beating, melt chocolate.
When mixture has cooled, beat in chocolate and vanilla.
Add butter in small amounts while continuing to beat.
Beat until completely smooth.
Spoon into a pre-baked 9 inch pie shell and spread evenly.

Whipped Cream

Beat heavy cream, vanilla, and powdered sugar with an electric mixer to medium peaks.
Spoon or pipe onto top of pie.
Garnish with shaved chocolate, if desired.

Notes

Room temperature is about 70℉/21℃.
Make sure your candy thermometer is accurate. You can do a quick test with boiling water! A pot of boiling water should read 212℉/100℃.
Make sure the eggs are whipping on high speed when you pour the syrup into them - SLOWLY! You want the eggs to cook but not scramble.
To tell if the egg mixture has cooled, place your hands on the bottom of the mixer bowl to feel the temperature. If it's cool to the touch, you're ready to add the melted chocolate! If it's still warm, let it continue beating.
To melt the chocolate, you can use a microwave. Place in a microwave safe bowl and melt at 30 second intervals, stirring well in between each.
Make sure your butter is room temperature. This is really important. If it's cold when you try to beat it in, you will have chunks of butter everywhere and will unable to beat them out.
Be sure ALL the butter is beaten into the chocolate mixture before adding it to the pie crust.
You can use store-bought or homemade pie crust.
Use an off-set spatula to smooth the top of the pie and to get it level.
This pie NEEDS to be refrigerated after making.

Nutrition