- 1 sheet refrigerated pie pastry
- 2/3 cup sugar
- 2 eggs
- 2 squares (1 ounce each) unsweetened chocolate, melted
- 1 teaspoon vanilla extract
- 1/3 cup butter, softened
- 2/3 cup heavy whipping cream
- 2 teaspoons confectioners' sugar
- Whipped cream and chocolate curls, optional
- Line a 7-in. pie plate with pastry; trim and flute edges. Prick pastry with a fork. Line shell with a double thickness of heavy-duty foil. Bake at 450° for 4 minutes. Remove foil; bake 2 minutes longer or until crust is golden brown. Cool on a wire rack.
- In a small saucepan, combine sugar and eggs until well blended. Cook over low heat, stirring constantly, until mixture coats the back of a metal spoon and reaches 160°. Remove from the heat. Stir in chocolate and vanilla until smooth. Cool to lukewarm (90°), stirring occasionally.
- In a small mixing bowl, cream butter until light and fluffy. Add cooled egg mixture; beat on high speed for 5 minutes. In another mixing bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Fold into chocolate mixture. Pour into crust. Chill for at least 6 hours before serving. Garnish with whipped cream and chocolate curls if desired. Refrigerate leftovers. Yield: 6 servings.
Reviews forFrench Silk Pie
"It is a very time consuming but excellent recipe."
"In the beginning of step three it calls to cream the butter, how much sugar? I thought I already used the sugar in the eggs in step two? Or is creaming the butter just beating it until creamy, no sugar needed?"
"Love Love Love this recipe. I was a little nervous about trying a new recipe for a birthday party, but it was worth the effort. It isn't difficult to make, and is absolutely delicious. I used a regular pie crust, but the next time I want to try either a shortbread crust or graham cracker. It gets all five stars and would get more if they were available. Thank you for sharing the recipe.."
"I would give this 10 stars if I could!!! Awesome pie! I put mine in a graham cracker crust and it was incredible."
"Oh my gosh is this good! I followed the recipe exactly and used my own pie crust. I have to find another occasion to make this for soon! I garnished with homemade whipped cream. Worth the effort."
"I'm a professional baker for a highly rated resort and this is a very good, consistent recipe. Very chocolatey and rich."
"I made this last night. I used 3 tablespoons of cocoa powder and 1 tablespoon of butter in place of unsweetened chocolate. I added it to the eggs and sugar prior to heating and stirred the butter in at the end of that time. I cooked in in a microwave safe bowl, time will depend on your microwave in mine a minute was too short I stirred it then and put it in for about 45 seconds. That perhaps was too long, I added the butter and vanilla and whisked it really well when it came out. And let it cool. It set up really well in about 2 hours. In fact I was waiting for the crust to cool and it was nearly too set to transfer to the shell; so if you have the shell cooled prior to making this that would be good. I thought the filling was a bit on the small side however it is quite rich and if it is garnished with whipping cream I think adequate in the amount listed. I did not add the whipping cream; I made the best flakey pastry pie crust I have ever made and it complemented this very well. Needless to say it will not survive until the Super Bowl tonight."
"I made this tonight for our family's Thanksgiving dinner, as an alternative to the traditional pumpkin pie. Have to say that was a huge hit and no one missed the pumpkin pie at all! Would be a great year round treat with its delicious, rich, creamy flavors. Kind of reminded me of the taste of homemade chocolate ice cream with a fluffy mousse texture inside of a light flaky crust. Perfect!"
"This pie is wonderful, everyone needs to try this. Way to go Taste of Homes."