prep: 20 minutes, plus at least 4 hours chilling
cook: 10 minutes
cool: 20 minutes (for the chocolate cookie crust)
French silk pie is a tried-and-true classic that’s typically served with a traditional pie crust. I am a firm believer that the more chocolate the better, so I often make this pie with a chocolate cookie crust for an even richer flavor.
⅔ cup granulated sugar
2 large eggs
2 ounces unsweetened chocolate, chopped
1 teaspoon pure vanilla extract
⅓ cup (⅔ stick) unsalted butter, at room temperature
⅔ cup heavy cream
¼ cup powdered sugar
1 prebaked 9-inch pie crust or tart shell (as shown) or Chocolate Cookie Crust
Whipped cream and shaved dark chocolate (optional), for garnish
1. In a small saucepan, whisk together the granulated sugar and eggs until well blended. Cook over low heat, whisking constantly, until the mixture reaches 160°F and coats the back of a metal spoon. Remove from the heat. Add the chocolate and vanilla and stir until smooth. Set aside to cool for approximately 5 minutes.
2. In a stand mixer fitted with the paddle attachment, cream the butter on medium-high speed until light and fluffy. Add the cooled chocolate mixture and beat on high speed until light and fluffy, about 5 minutes.
3. In another large bowl, beat the cream on medium-high speed until it begins to thicken, 3 to 4 minutes. Add the powdered sugar and beat on low speed, then gradually return to medium-high until stiff peaks form. Fold into the chocolate mixture.
4. Pour into the prebaked pie crust or tart shell. Refrigerate until well chilled, at least 4 hours or up to overnight.
5. Garnish with whipped cream and shaved chocolate, if desired.
6. Store, covered, in the refrigerator for 4 to 5 days.
Makes one 9-inch pie or tart
chocolate cookie crust (optional)
5 ounces chocolate wafers
¼ cup sugar
8 tablespoons (1 stick) butter, melted
chocolate cookie crust
1. Preheat the oven to 350°F.
2. Pulse the wafers on low in a food processor until they are the consistency of sand. Add the sugar and melted butter and mix well.
3. Press the mixture into the bottom and up the sides of a 9-inch pie pan. Bake 8 minutes.
4. Let cool 20 minutes before filling.