French Silk Pie
Course: DesertsCuisine: EuropeanPrep Time
20 mins
Cook Time
20
minutesAdditional Time
2
minutesTotal Time
2 hrs 55 mins
Servings
8
Yield
1 (9-inch) pie
Ingredients
1 — egg, beaten
1 (9 inch) — frozen deep-dish pie crust, thawed
⅔ cup — white sugar
2 — eggs
2 (1 ounce) squares — unsweetened chocolate, melted and cooled
1 ½ teaspoons — vanilla extract
⅓ cup — unsalted butter, at room temperature
1 cup — cold heavy whipping cream
3 tablespoons — confectioners’ sugar
Directions
- Preheat the oven to 375 degrees F (190 degrees C).
- Brush beaten 1 egg over entire pie crust surface, including edges. Prick holes into bottom and sides of crust with a fork.
- Bake in the preheated oven until golden brown, 10 to 15 minutes. Cool completely, about 30 minutes.
- Combine sugar and 2 eggs in a medium saucepan over medium-low heat. Stir continuously, adjusting heat as needed to make sure it does not boil or bubble, until mixture coats the back of a spoon and an instant-read thermometer reads 160 degrees F (70 degrees C), about 10 minutes.
- Off heat, stir in melted chocolate and vanilla extract; cool to lukewarm temperature, 15 to 20 minutes.
- Beat butter in a separate large bowl using an electric mixer until light and fluffy; add chocolate mixture. Continue to beat on high speed until thick and creamy, about 5 minutes.
- Beat cold heavy cream in a separate bowl until slightly thick. Add confectioners’ sugar all at once and continue to beat on medium to medium-high speed until stiff peaks form. Fold into chocolate mixture, stirring very gently so as not to decrease the volume by stirring too much. Pour into the prepared pie crust; chill in the refrigerator for at least 2 hours before serving.
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