...
Go Back
–+ servings
french silk pie

French Silk Pie

5 from 1 vote
A rich, decadent French Silk Pie featuring a flaky blind-baked crust, an incredibly airy chocolate mousse filling, and a fresh whipped cream topping. Proper temperature control and patience are the secrets to success.
Print Recipe Pin Recipe
Prep Time 35 minutes
Cook Time 15 minutes
Total Time 6 hours 35 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American, French
Calories: 480
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 blind baked pie crust Cooled completely
  • 4 ounces dark chocolate High quality baking chocolate, chopped
  • 1 cup unsalted butter Softened exactly to room temperature
  • 1 cup granulated sugar Superfine works best
  • 4 large pasteurized eggs Room temperature
  • 1 teaspoon vanilla extract Pure extract
  • 1 cup heavy whipping cream Very cold

Equipment

  • 1 stand mixer Essential for the long beating times
  • 1 double boiler For melting chocolate safely
  • 1 Rubber spatula For folding the cream

Method
 

  1. Blind-bake your pie crust until golden brown and let it cool completely to room temperature.
  2. Melt the chopped dark chocolate over a double boiler and set aside to cool slightly.
    stirring melted dark chocolate in double boiler
  3. Beat the softened butter and sugar together until very pale and fluffy.
    creaming butter and sugar in stand mixer
  4. Blend the cooled melted chocolate and vanilla extract into the butter mixture until glossy.
    pouring melted chocolate into butter mixture
  5. Add the pasteurized eggs one at a time, beating on high speed for exactly 5 minutes per egg.
  6. Whip the heavy cream in a chilled bowl until stiff peaks form.
  7. Fold the whipped cream gently into the chocolate mixture until no white streaks remain.
  8. Pour filling into the crust, smooth the top, and chill for at least 6 hours before serving.

Nutrition

Serving: 150gCalories: 480kcalCarbohydrates: 35gProtein: 5gFat: 38gSaturated Fat: 22gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 145mgSodium: 180mgPotassium: 150mgFiber: 2gSugar: 28gVitamin A: 1200IUCalcium: 40mgIron: 2mg

Notes

Store loosely covered in the refrigerator for up to 4 days. Serve cold directly from the fridge.

Tried this recipe?

Let us know how it was!