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French Silk Pie

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A rich and creamy French Silk Pie with a buttery salted pecan crust, silky bittersweet chocolate filling, fresh whipped cream, and chocolate shavings.

Ingredients

1 cup all-purpose flour

⅓ cup light brown sugar

¼ teaspoon kosher salt

¼ cup finely chopped salted, roasted pecans

6 tablespoons cold butter, cubed

2 ounces bittersweet chocolate baking bar

2 ounces semi-sweet chocolate baking bar

1 cup unsalted butter, softened to room temperature

1½ cups powdered sugar

1 teaspoon pure vanilla extract

1 teaspoon espresso powder

Pinch Morton kosher salt

4 large pasteurized eggs, room temperature

Freshly whipped sweetened cream, for serving

Bittersweet chocolate shavings, for garnish

Instructions

  1. Preheat the oven to 325°F.
  2. For the crust, whisk together the flour, brown sugar, kosher salt, and chopped pecans in a bowl. Cut in the cold butter with a pastry cutter until the mixture is crumbly.
  3. Press the crust mixture evenly over the bottom and sides of a 9-inch pie pan. Bake for about 15 minutes, or until set and lightly browned. Transfer to a wire rack and cool completely.
  4. Place the bittersweet and semi-sweet chocolate in a microwave-safe bowl. Melt gently in short intervals, stirring regularly until smooth. Set aside to cool to room temperature while remaining fluid.
  5. In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter and powdered sugar on medium-high speed until light and fluffy, about 1 to 2 minutes.
  6. Slowly drizzle the cooled melted chocolate into the butter mixture and beat on medium-low speed until thoroughly combined.
  7. Add the vanilla, espresso powder, and a pinch of salt. Beat until evenly incorporated.
  8. Switch to the whisk attachment. Add one pasteurized egg and beat on medium speed for 5 minutes. Repeat with each remaining egg, beating for 5 minutes after every addition.
  9. Transfer the chocolate filling to the completely cooled crust and spread it evenly with a spatula.
  10. Refrigerate the pie for at least 4 hours, or until thoroughly chilled and firm enough to slice.
  11. Serve chilled, topping individual slices with freshly whipped sweetened cream and bittersweet chocolate shavings.

Notes

Use pasteurized eggs because the eggs in the filling are not cooked after being added.

Allow the melted chocolate to cool to room temperature before mixing it with the butter so it does not melt the butter.

Do not shorten the 5-minute beating time after each egg addition; extended mixing creates the light, silky texture.

For a darker, less sweet filling, use all bittersweet chocolate. For a sweeter filling, increase the proportion of semi-sweet chocolate.

The espresso powder can be omitted for a straightforward chocolate flavor.

Chocolate curls, toasted chopped pecans, or cocoa powder can be used instead of chocolate shavings.

For clean slices, chill thoroughly and wipe a sharp knife clean between cuts.

Store covered in the refrigerator for 3 to 4 days. For longer storage, freeze well-wrapped individual slices and thaw them in the refrigerator.

For the best texture, add freshly whipped cream shortly before serving.

Serve chilled; reheating is not recommended.

Nutrition

Find it online: https://chocolatecoveredamy.com/french-silk-pie-recipe/