French Silk Pie
French Silk Pie - a rich and creamy chocolate pie with a layer of silky chocolate mousse topped with fresh whipped cream and chocolate shavings!
Servings: 12
Ingredients
- 1 9- inch pie crust
Pie Filling
- 3 oz unsweetened chocolate melted and cooled
- 1 cup butter softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large pasteurized eggs see notes
Whipped Cream
- 1 cup heavy cream
- 1/3 cup powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 450º F. Press pie crust into a 9 inch pie plate. Prick the bottom and sides with a fork. Bake for 9-11 minutes, until golden brown. Let cool completely.
- In a stand mixer beat butter for 2 minutes, until fluffy. Gradually add the sugar, continuing to beat until light and fluffy. Mix in cooled chocolate and vanilla.
- Add the eggs 1 at a time. Beat on medium-high for 2 minutes after each addition. It should be light and fluffy when you are done.
- Pour chocolate mixture into cooled pie shell. Place in fridge while you prepare the whipped cream.
- In a large bowl beat heavy cream until soft peaks begin to form. Add powdered sugar and vanilla. Beat until stiff peaks. Spread whipped cream over chocolate layer. Garnish with shaved chocolate.
- Let sit in the fridge for 2 hours before serving.
Video
Notes
Slightly adapted from Pillsbury Bake Off
To Make Pasteurized Eggs:
Place eggs in a sauce pan and cover with water. Slowly heat the water to 140 degrees. Maintain that temperature for 3 minutes. Drain and cool the eggs to use in the recipe.
Nutrition
Serving: 1g | Calories: 415kcal | Carbohydrates: 30g | Protein: 5g | Fat: 31g | Saturated Fat: 18g | Polyunsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 125mg | Sodium: 213mg | Fiber: 2g | Sugar: 21g
