French Silk Pie

French Silk Pie! What a dreamy treat. Buttery crust, fluffy chocolate mousse, sweet whipped cream, oh my! This treat is a glorious production designed for celebrations. This recipe is a true show stopper as it effortlessly balances the rich and heavy weight of deliciously dark chocolate with airy and light precision. This may just become your new signature dish for special occasions.

If you’re looking for something simpler, but also fabulous, give my Vegan Peanut Butter Pie a go!

Ingredients

Crust

1 premade pie crust

Filling

4 large egg yolks

8 oz Bixby Bittersweet Baking Chips

1 1/3 cup heavy cream, plus 2 tbsp

1 cup sugar

3 tbsp water

4 tsp powdered sugar

2 tsp vanilla extract

Topping

1 cup heavy cream

2 tbsp powdered sugar

1 tsp vanilla extract

Chocolate shavings or cocoa powder, for garnish if desired

 

Directions

1. Preheat the oven to 425 Fahrenheit. Press the premade pie crust into a 9 inch pie tin or an 8×2 inch springform pan. Gently press the crust into the tin and cover with parchment paper and pie weights. Bake for 12-14 minutes, or until lightly golden. Set aside to cool.
2. Using an electric mixer with a whisk attachment, add 1 ⅓ cups of heavy whipping cream to the bowl and whisk on high speed until soft peaks form. Add 4 tsp of powdered sugar and 2 tsp vanilla extract and continue beating to stiff peaks. Set aside and refrigerate until ready to use.
3. Add the Bixby Bittersweet Baking Chips and 2 tbsp of heavy whipping cream to a microwave safe bowl. Microwave, stirring every 20 seconds until completely melted, about 60 seconds. Set aside.
4. Separate the egg yolks from the whites. Add the egg yolk, sugar, and 3 tbsp of water to a small saucepan over medium heat. Whisking continuously until the mixture reaches 160 Fahrenheit. Remove from heat and add to an electric mixer with a whisk attachment. Whisk on high until the egg mixture has thickened and cooled to room temperature.
5. Reduce the electric mixer speed to low. Slowly add the melted chocolate to the whipped egg mixture and mix until combined.
6. Pour the chocolate mixture into the previously whipped heavy cream. Gently fold in with a rubber spatula until fully incorporated. Pour the mixture into the prebaked crust. Refrigerate until set, at least 4 hours.
7. Just before serving, prepare the whipped topping. Add 1 cup heavy whipping cream to a large bowl. Using an electric mixture, whip until soft peaks form. Add 2 tbsp powdered sugar and 1 tsp vanilla extract and continue whipping until stiff peaks form. Spoon over the top of the pie. 
8. Garnish with additional shaved chocolate or a dusting of cocoa powder if desired. Slice and serve!

French Silk Pie

Yield: 16 slices

French Silk Pie! What a dreamy treat. Buttery crust, fluffy chocolate mousse, sweet whipped cream, oh my! This treat is a glorious production designed for celebrations.

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Ingredients

Crust

• 1 premade pie crust

Filling

• 4 large egg yolks
• 8 oz Bixby Bittersweet Baking Chips
• 1 1/3 cup heavy cream, plus 2 tbsp
• 1 cup sugar
• 3 tbsp water
• 4 tsp powdered sugar
• 2 tsp vanilla extract

Topping

• 1 cup heavy cream
• 2 tbsp powdered sugar
• 1 tsp vanilla extract
• Chocolate shavings or cocoa powder, for garnish if desired

Instructions

1. Preheat the oven to 425 Fahrenheit. Press the premade pie crust into a 9 inch pie tin or an 8x2 inch springform pan. Gently press the crust into the tin and cover with parchment paper and pie weights. Bake for 12-14 minutes, or until lightly golden. Set aside to cool.
2. Using an electric mixer with a whisk attachment, add 1 ⅓ cups of heavy whipping cream to the bowl and whisk on high speed until soft peaks form. Add 4 tsp of powdered sugar and 2 tsp vanilla extract and continue beating to stiff peaks. Set aside and refrigerate until ready to use.
3. Add the Bixby Bittersweet Baking Chips and 2 tbsp of heavy whipping cream to a microwave safe bowl. Microwave, stirring every 20 seconds until completely melted, about 60 seconds. Set aside.
4. Separate the egg yolks from the whites. Add the egg yolk, sugar, and 3 tbsp of water to a small saucepan over medium heat. Whisking continuously until the mixture reaches 160 Fahrenheit. Remove from heat and add to an electric mixer with a whisk attachment. Whisk on high until the egg mixture has thickened and cooled to room temperature.
5. Reduce the electric mixer speed to low. Slowly add the melted chocolate to the whipped egg mixture and mix until combined.
   Pour the chocolate mixture into the previously whipped heavy cream. Gently fold in with a rubber spatula until fully incorporated. Pour the mixture into the prebaked crust. Refrigerate until set, at least 4 hours.
6. Just before serving, prepare the whipped topping. Add 1 cup heavy whipping cream to a large bowl. Using an electric mixture, whip until soft peaks form. Add 2 tbsp powdered sugar and 1 tsp vanilla extract and continue whipping until stiff peaks form. Spoon over the top of the pie.
7. Garnish with additional shaved chocolate or a dusting of cocoa powder if desired. Slice and serve!