Description
French silk pie is a decadent and classic dessert, with fluffy chocolate mousse topped with billows of whipped cream and fresh chocolate curls. This make-ahead dessert will wow family and guests this holiday season!
Ingredients
- 1 pie crust: my easy pie crust, blind baked and cooled
For the Filling
- 2 large eggs
- ⅔ cup (126g) granulated sugar
- 3 ounces (85g) high quality 60-70% unsweetened dark chocolate
- ½ teaspoon espresso powder, optional
- 1 teaspoon (5g) vanilla extract
- 5 tablespoons (70g) Salted butter, softened
- ⅔ cup (157ml) Heavy whipping cream, very cold
- 1 tablespoon (8g) Powdered sugar
Topping
- 1 ¼ cups (162ml) Heavy whipping cream, very cold
- ½ cup (65g) Powdered sugar
- 1 teaspoon Pure vanilla extract
Instructions
- Blind bake the pie crust following this tutorial in a regular depth pie plate according to the recipe until golden brown. Allow to cool.
- Microwave the unsweetened chocolate in 30-second increments, stirring between until melted and smooth (about 60 seconds or less total). Set aside to cool until it’s under 90℉.
- In a small pot, combine the eggs and sugar with a whisk. Fix the edge of the pot with a candy thermometer. Cook over low heat, whisking constantly until the mixture thickens and reaches 160℉. It will begin as a foamy mixture, turning smooth, lighter in color, and glossy when it’s close to temperature, watch it closely and whisk constantly to avoid overcooking. Remove from heat and stir in the melted chocolate, espresso powder, and vanilla extract. Pour the mixture back into the bowl used to melt the chocolate to prevent further cooking and allow it to cool to room temperature, for about 15 minutes.
- When the chocolate mixture is cool, beat the softened butter with a hand mixer in a medium bowl until creamy. Add the cooled chocolate mixture and beat on high speed for 4-6 minutes until it becomes very fluffy and light in color.
- In a separate large bowl, beat the heavy cream until soft peaks form and it begins to thicken, add in the tablespoon of powdered sugar and beat on medium-high until stiff peaks form. Fold the chocolate mixture into the whipped cream using a silicone spatula. Be sure to fold gently, not stir so you don’t deflate the filling. It’s ok if a few streaks of white remain. Place the filling into the prepared and cooled pie crust, and refrigerate overnight.
- When ready to serve, make the whipped cream. Place the mixing bowl in the freezer for 5-10 minutes. Pour the heavy whipping cream into the chilled bowl and use a stand or electric mixer with a whip attachment to beat the heavy cream at a high speed until the cream thickens to soft peaks.
- Add the powdered sugar, cream of tartar (see note), and vanilla extract and continue beating on high speed until stiff peaks form. Use a vegetable peeler to make chocolate curls over the top of the pie for garnish. Serve immediately.
Notes
- Storage: Store leftovers in the fridge, covered for up to 3 days. If you use fresh whipped cream, the whipped cream will start to deflate and weep after a few days. It is best to top the pie with whipped cream just before serving.
- Stabilized whipped cream: To stabilize the whipped cream for the topping and keep it fluffier for longer, add an ⅛ teaspoon of cream of tartar with the powdered sugar. Alternatively, add 1 teaspoon of bloomed, melted, and cooled unflavored gelatin into the whipped cream during the soft peak stage.
Nutrition
- Serving Size:
- Calories: 504
- Sugar: 24.6 g
- Sodium: 198.2 mg
- Fat: 36 g
- Carbohydrates: 40.3 g
- Fiber: 1.2 g
- Protein: 5.8 g
- Cholesterol: 146.5 mg