Description
This French Silk Pie recipe features a rich, velvety chocolate filling made from a blend of German and semi-sweet baking chocolates, whipped butter, sugar, eggs, and a hint of peanut butter or milk chocolate chips. Set in a crisp refrigerated pie crust and chilled until firm, this decadent dessert is topped with whipped cream and chocolate shavings for an indulgently smooth and creamy treat perfect for chocolate lovers.
Ingredients
Scale
Pie Crust
- 1 9″ refrigerated pie crust (213g, store-bought or homemade)
Chocolate Filling
- 2 oz. German baking chocolate (57g, chopped)
- 2 oz. semi-sweet baking chocolate (57g, chopped)
- ¼ cup peanut butter or milk chocolate baking chips (43g)
- 1 cup unsalted butter (226g, room temperature, 2 sticks)
- 1½ cups superfine (caster) sugar (300g)
- â…› tsp kosher salt
- 1 tsp pure vanilla extract (4g)
- 4 large eggs (200g, pasteurized)
Toppings
- Cool Whip or freshly whipped cream
- Milk chocolate shavings
Instructions
- Blind-bake Pie Crust: Preheat your oven and blind-bake the 9″ refrigerated pie crust according to package directions until the edges are golden brown, approximately 10 minutes. Remove it from the oven and allow it to cool completely before filling.
- Melt Chocolates and Chips: Place the German baking chocolate, semi-sweet baking chocolate, and peanut butter or milk chocolate baking chips into a medium microwave-safe bowl. Melt on HIGH in the microwave for 1 to 1½ minutes, stirring after 45 seconds and then every 15 seconds until fully melted. Be careful not to overheat to avoid chocolate seizing. Let the melted chocolate cool until pourable but not hot.
- Beat Butter and Sugar: In the bowl of a stand mixer fitted with the paddle attachment, beat the unsalted butter and superfine sugar on medium-high speed for about 3 minutes until the mixture is light in color, fluffy, and the sugar is completely dissolved. Test by rubbing a small amount between your fingers to confirm no grittiness remains.
- Add Salt, Vanilla, and Chocolate: Incorporate the kosher salt, pure vanilla extract, and the cooled melted chocolate into the butter and sugar mixture.
- Whisk Mixture: Switch to the whisk attachment and whisk the combined mixture for about 2 minutes to thoroughly incorporate the ingredients and add air for smoothness.
- Add Eggs Slowly: On medium speed, add the pasteurized eggs one at a time, whisking for 5 minutes after each addition. Maintain medium speed to ensure the filling thickens properly without becoming runny.
- Fill and Chill Pie: Pour the chocolate filling into the cooled pie crust, smoothing the top with a spatula. Cover the pie and refrigerate for at least 3 hours, or until set firmly.
- Serve: Before serving, top the chilled pie with freshly whipped cream or Cool Whip and garnish with milk chocolate shavings for an elegant finish.
Notes
- Use pasteurized eggs for safety since the pie is not baked after adding eggs.
- Casting sugar rather than granulated sugar helps dissolve it completely for a silky texture.
- Do not overheat chocolate while melting to prevent it from seizing.
- Be sure to chill the pie for at least 3 hours to achieve the ideal firm texture.
- This pie is best served cold and consumed within 2-3 days for freshness.
