French Silk Pie
This is not only one of my very favorite pie recipes, but possibly one of my very favorite desserts. Thus why I chose it for my birthday dessert. If you are weary about raw eggs see my cook’s notes about cooking eggs before incorporating the rest of the ingredients. I, personally, use raw eggs but we are not in any risk groups.
Side note: This recipe was created in the Midwest US and is not French at all. It got its name from it being so decadent and silky that it must be a French dessert – since they are fancy. 😉
French Silk Pie
Heaven on a plate.
Ingredients
- Refrigerated pie crust baked to empty shell specifications
- 1 cup unsalted butter (2 sticks) at room temperature
- 1 cup granulated sugar
- 1/4 tsp kosher salt
- 6 oz semi-sweet baking chocolate, melted and cooled
- 2 tsp vanilla extract
- 4 large eggs at room temperature
- Whipped cream for serving
- Chocolate shavings for serving
Instructions
- In the bowl of a standing mixer fitted with the paddle attachment or a large mixing bowl, cream the butter until smooth. Gradually beat in the granulated sugar, continuing to combine until the mixture is light-colored and very well blended. Beat in the salt.
- Once the melted chocolate is completely cooled, beat in the chocolate and vanilla extract. If using a standing mixer, switch to the whisk attachment. Add the eggs, one at a time, beating for a full five minutes on high speed after each addition. (Don’t cheat!)
- Spoon the French silk pie filling into cooled pie shell. Refrigerate until set, about 30 minutes. Serve topped with whipped cream and chocolate shavings.
Notes
This chocolate pie contains raw eggs. And though getting sick from eating raw egg products is relatively unlikely, I have to insist that those of you who are older, pregnant, or those of you with compromised immune systems shouldn’t use this recipe. Kids under three should probably avoid it, too.
Cooked eggs: Whisk eggs and 1/2 cup sugar together in a heat-proof bowl or the top piece of a double boiler. Place over a pot of simmering water (or the bottom part of your double boiler) on medium heat. Do not let the surface of simmering water touch the bottom of the heat-proof bowl. Whisking constantly, cook the egg mixture until it reaches 160°F on an instant read thermometer, about 10-11 minutes. Do not stop whisking or the eggs may solidify. If the steam gets too hot over your hand, use an oven mitt. Carefully remove from heat and allow to cool for 10 minutes. After cooling, slowly stir in the melted chocolate. To prevent curdling, cool for another 10 minutes before beating into butter/sugar/vanilla mixture.
