French Silk Pie
Total Time
8 hours (includes chilling)
Prep Time
4 hours (includes dough)
Cook Time
40 minutes
Rating
4.9 out of 5 stars
(131)
Ingredients
one 9-inch pie
- 1 unbaked Flaky Pie Crust or All Butter Pie Crust*
- Egg wash for pie crust: 1 large egg beaten with 1 Tablespoon milk or heavy cream
- 1 cup (240ml) heavy cream or heavy whipping cream
- Two 4-ounce quality bittersweet or semi-sweet chocolate bars (113g each), finely chopped*
- 4 large eggs
- 1 cup (200g) granulated sugar
- 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
- 1 and 1/2 teaspoons pure vanilla extract
- 1 cup (240ml) heavy cream or heavy whipping cream
- 2 Tablespoons confectioners’ sugar or granulated sugar*
- 1/2 teaspoon pure vanilla extract
- Optional for garnish: chocolate curls*
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Preparation
Step 1
Make sure pie dough is prepared before beginning. Make pie dough the night before as it needs to chill for at least 2 hours before rolling out and blind baking.
Step 2
Roll out the chilled pie dough on a floured work surface into a 12-inch diameter circle. Place it into a 9-inch pie dish, tuck it in, and crimp the edges. Chill the dough for at least 30 minutes.
Step 3
Preheat oven to 375°F (191°C).
Step 4
Blind bake the crust by lining it with parchment paper and filling with pie weights. Bake until edges start to brown, about 15–16 minutes. Remove weights and parchment, prick holes, brush edges with egg wash, and return to oven for 14–15 minutes till browned.
Step 5
Whip the heavy cream until stiff peaks form and refrigerate.
Step 6
Melt the chocolate in a double boiler or microwave in increments until smooth. Set aside.
Step 7
Cook eggs and sugar in a heatproof bowl over simmering water to 160°F (71°C), whisk constantly. Let cool for 10 minutes then stir in melted chocolate. Cool for another 10 minutes.
Step 8
Beat butter until creamy, add vanilla, then mix in chocolate/egg mixture until smooth. Fold in whipped cream.
Step 9
Spread filling into cooled pie crust, cover, and refrigerate for 4-6 hours or overnight.
Step 10
Whip cream, sugar, and vanilla for topping until medium peaks form. Spread or pipe on top of pie.
Step 11
Garnish with chocolate curls if desired. Serve or chill until serving.
Step 12
Store leftovers in the refrigerator for up to 5 days.
Step 13
Save recipe for the next time?
Chef's notes
Pie dough can be prepared ahead and stored in the refrigerator for up to 5 days or frozen for 3 months.
Use pure chocolate baking bars, not chocolate chips, for the filling.
Either confectioners’ or granulated sugar can be used in the whipped cream topping.
Garnish options include chocolate curls, mini chocolate chips, or toasted coconut.
