French Silk Pie
French Silk Pie
Cortney Smith
8
American
Dessert
This pie is like cooking magic! Add the eggs and watch the magic happen
Ingredients
- 6 ounces bittersweet chocolate + extra for shavings
- 2 ½ cups heavy cream
- 1 cup unsalted butter, softened (2 sticks)
- 1 cup granulated sugar, divided
- 1 ½ teaspoons vanilla extract
- ½ teaspoon salt
- 3 large pasteurized eggs
- 1 blind baked pie crust
Directions
- Melt chocolate in a double boiler. The moment the chocolate is melted remove from heat and cool to room temperature.
- Place the heavy cream in the bowl of an electric mixer with 1/4 cup sugar. Using a whip attachment, whip on high until the cream is whipped into firm peaks. Move the whipped cream into another bowl and refrigerate until ready to use.
- Using the same mixing bowl and a paddle attachment, beat the butter and 3/4 cup sugar on high until light and fluffy, at least 3 minutes.
- Turn on low and slowly add the cooled chocolate to the butter mixture, followed by the vanilla and salt. Scrape the mixing bowl and beat again until smooth.
- Turn the mixer on high. One at a time, add an egg and let the mixer beat the egg for at least 3 minutes, before adding the next egg. This insures a super silky texture. After 12 minutes of beating on high, turn the mixer off.
- Gently fold 1/3 of the whipped cream into the mixture using a spatula. Fold until smooth.
- Scoop the chocolate mixture into the cooled pie crust.
- Top with the remaining whipped cream. Then shave chocolate over the top with a veggie peeler. Chill for at least 3 hours, until the chocolate filling is firm.