French Silk Pie

Name: French Silk Pie
Prep time: 1 h
Total time: 8 h
Yield: 6 - 8 serving(s)
Ingredients: All-purpose flour, for rolling; 1 batch pie crust; 1 tsp. pure vanilla extract; 2 c. heavy cream, divided; 8 oz. bittersweet chocolate, chopped, plus more for shaving; 3/4 c. (1 1/2 sticks) unsalted butter; 1 c. (200 g.) granulated sugar; 1/2 tsp. espresso powder; 3 large eggs

By Alejandro Valdes LoraPublished: Aug 3, 2023

Approved by the Delish Test Kitchen

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french silk pie with whipped cream and chocolate shavings

PHOTO: RACHEL VANNI; FOOD STYLING: MAKINZE GORE

Yields:

6 - 8 serving(s)

Prep Time:

1 hr

Total Time:

8 hrs

Cal/Serv:

999

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When it comes to choosing your dessert pie, take your time to think about it. It’s the last thing people will remember from your meal, so it’s crucial to choose wisely. There's apple pie for a classic look or cranberry pie for a bit of tart after a decadent meal, but this recipe is the one you choose when you want it to be the star of your meal. The name doesn’t lie: This French silk pie may not teach you how to speak Moliere French, BUT it really does have that silky texture that makes you feel like your mouth is spooning and cuddling with whipped chocolate. How does this happen? It’s quite simple.

The silkiness comes from all that air (and all the fat content 🤷‍♂️) we’re going to incorporate. Beating your eggs into the chocolate mixture for 8 minutes at high speed is essential for a great result. Also, letting your filling sit properly in the fridge is very important, so try not to give in and ignore it for at least 6 hours. Add lots of whipped heavy cream on top and shaved chocolate for a touch of finesse!

You can definitely buy a pre-baked pie crust. but if you’re feeling that Martha Stewart within you awaken, use our pie crust recipe because it’s absolutely no-fail every time you make it. To take your pie to the next level, we suggest using a good-quality bittersweet chocolate, like Guittard.

Note: This recipe includes raw eggs, which we know can make people a little less than comfortable, so using pasteurized eggs is the best way to go.

Bon chance!

Made this recipe? Let us know how it went in the comments below!

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Ingredients

Directions

1. Step 1On a lightly floured surface, roll pie dough into a 12" round. Gently wrap dough around rolling pin and unfurl into a 9" pie dish, pressing into bottom and up sides of dish until there’s a 1" overhang on all sides. Lift edges and tuck under rim of pie dish. Using your index finger, press edges against your thumb and index finger of your other hand to crimp. Poke bottom of dough all over with a fork. Freeze until cold, about 30 minutes.
2. Step 2Meanwhile, preheat oven to 375°.
3. Step 3Place a sheet of foil over dough, then pour in pie weights or dried beans. Bake crust until edges are slightly brown, about 15 minutes. Remove pie weights and foil and continue to bake until bottom of crust is golden brown, 15 to 18 minutes more. Let cool.
4. Step 4In the large bowl of a stand mixer (or in a large bowl using a handheld mixer), beat vanilla and 1 cup cream on medium-high speed until soft peaks form. Refrigerate until ready to use.
5. Step 5In a medium heatproof bowl, microwave chocolate and butter in 10-second increments, stirring between each, until melted and smooth, about 50 seconds total.
6. Step 6Transfer chocolate mixture to the large bowl of stand mixer fitted with the whisk attachment (or to a large bowl if using a handheld mixer). Add granulated sugar and espresso powder and beat on high speed until smooth and incorporated, about 1 minute. Add eggs, one at a time, beating to blend after each addition, then continue to beat on medium-high speed until mixture is thickened and pale, about 8 minutes; it should be able to fall into slow ribbons. Add about 1/4 cup reserved whipped cream and beat until incorporated. Add remaining whipped cream and fold into chocolate mixture until just combined.
7. Step 7Spread filling in crust. Refrigerate at least 6 hours or up to overnight.
8. Step 8In a large bowl, whip remaining 1 cup cream until soft peaks form. Top pie with cream and shaved chocolate.