French Silk Pie
Ingredients
The pie filling
-
1
9-inch
pie crust, blind baked then chilled
-
1
cup
granulated sugar, divided
-
¼
cup
packed light-brown sugar
-
¼
tsp
salt
-
3
large
eggs
-
6
oz
bittersweet chocolate chips
-
1½
tsp
vanilla extract
-
8
Tbsp
unsalted butter, at room temperature
-
1¼
cups
heavy cream
-
3
Tbsp
unsweetened cocoa powder
The topping
-
2½
cups
heavy cream
-
5
Tbsp
granulated sugar
-
2-3
oz
dark chocolate, finely chopped or shaved
Instructions
- Combine granulated sugar, light brown sugar, salt, and eggs in a heatproof bowl over simmering water, stirring until it reaches 160 degrees.
- Remove from heat, stir in chocolate chips until melted, then mix in vanilla and let cool.
- Whip butter in an electric mixer until pale and fluffy, then add the cooled chocolate mixture and whip until fluffy.
- In a separate bowl, whisk together cocoa and remaining sugar, then add half of the heavy cream and stir until smooth.
- Add the rest of the heavy cream and whip until stiff peaks form.
- Fold the whipped cream into the chocolate mixture, pour into the pie crust, and smooth the top.
- Tent the pie with foil and chill overnight.
- Before serving, whip heavy cream with sugar until stiff peaks form, spread over the pie, and garnish with chocolate.
Nutrition Facts (estimated)
Servings
8
Calories
400
Total fat
30g
Total carbohydrates
30g
Total protein
4g
Sodium
200mg
Cholesterol
100mg
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