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French Silk Pie

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A rich and silky French silk pie with a smooth chocolate mousse-like filling, topped with fluffy whipped cream and chocolate curls. This indulgent dessert is perfect for special occasions and can be made ahead for convenience.

Ingredients

1 pie crust, blind baked and cooled

2 large eggs

⅔ cup (126g) granulated sugar

3 ounces (85g) high quality 60-70% unsweetened dark chocolate

½ teaspoon espresso powder (optional)

1 teaspoon (5g) vanilla extract

5 tablespoons (70g) salted butter, softened

⅔ cup (157ml) heavy whipping cream, very cold

1 tablespoon (8g) powdered sugar

1 ¼ cups (162ml) heavy whipping cream, very cold (for topping)

½ cup (65g) powdered sugar (for topping)

1 teaspoon pure vanilla extract (for topping)

Instructions

  1. Blind bake the pie crust until golden brown and allow it to cool completely.
  2. Melt the chocolate in short bursts in the microwave, stirring until smooth. Set aside to cool slightly.
  3. In a small saucepan, whisk together eggs and granulated sugar. Cook over low heat, whisking constantly, until thickened, glossy, and smooth.
  4. Remove from heat and stir in melted chocolate, espresso powder, and vanilla extract. Let the mixture cool to room temperature.
  5. In a bowl, beat the softened butter until creamy. Add the cooled chocolate mixture and whip until light and fluffy.
  6. In another bowl, whip ⅔ cup heavy cream until stiff peaks form, adding 1 tablespoon powdered sugar partway through.
  7. Gently fold the whipped cream into the chocolate mixture until combined and airy.
  8. Spread the filling into the cooled crust and refrigerate overnight to set.
  9. Before serving, whip the topping cream until soft peaks form. Add powdered sugar and vanilla, then continue whipping until stiff peaks form.
  10. Spread or pipe the whipped topping over the pie and garnish with chocolate curls before serving.

Notes

Use high-quality chocolate (60–70% cocoa) for best flavor.

Espresso powder enhances chocolate flavor but can be omitted.

Chill overnight for proper texture and structure.

Store covered in the refrigerator for up to 3 days.

Add whipped topping just before serving for best presentation.

Can substitute unsalted butter with a pinch of salt added.

Optional variations include adding liqueur or using a cookie crust.

Nutrition

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