Happy Thanksgiving everyone! I made this French silk pie and it's a chocolate dream come true. It's so fluffy and delicious! I topped mine off with chocolate curls. This pie makes a wonderful dessert!
The poll was close with the French silk pie winning just by 10 extra points to the apple pie. Next was the pumpkin pie, and lastly coconut.
What I love about this pie is that there are no raw eggs! You'll cook the eggs with sugar over a pot filled with water until you reach 160 degrees F on a candy thermometer.
I love to use homemade whipped cream because it tastes better, but in a pinch you can use 1 cup store bought whipped cream.
I like using chocolate bars as my melted chocolate, but I found chocolate chips work just as well! I also made my own chocolate curls, which are actually super fun and simple!
This French silk pie is a decadent dish, perfect for Thanksgiving! It's not overly sweet, and is so silky in every bite. Don't be intimidated by the long steps, it's actually simple once broken up.
|Level: 👩🏽🍳👩🏽🍳|Time: 8 hours (including chilling time)|Serves: 8|
2 1/4 cup all-purpose flour
1 teaspoon salt
6 tablespoons chilled butter, cubed/grated
3/4 cup ice water
1 1/2 teaspoons water
1 cup baking chocolate, melted
2/3 cup granulated sugar
1 cup heavy whipping cream
1/4 cup powdered sugar
Whipped Cream Topping:
1 cup heavy whipping cream
3 tablespoons powdered sugar
In a large bowl whisk your flour and salt. Cut in your cubed/grated butter with your hands or with a bench scraper. Pour in your ice water and knead to form a ball. Place back into your bowl and cover with a dish towel. Chill in the fridge for at least 30 minutes.
Roll out your pie crust on a floured surface until it's a 12" circle. Drape over an 8" pie tin and flute the edges of the pie with your fingers. Line aluminum foil inside your pie crust and fill with dried beans for weight. Bake for 15 minutes then remove your foil with the beans. With a fork, make little pricks all around the bottom of the pie. Mix your egg and water together in a bowl and brush onto your whole pie. Bake uncovered for 20-25 minutes, until the edges are a lovely golden brown. Cool to room temperature.
While your pie is cooling, make the filling. Fill a medium pot halfway with water. In a heat-proof bowl, add your eggs and sugar. Place this bowl over the pot, and put onto your stove with the heat on medium. Stir continuously until your candy thermometer reaches 160 degrees F. Take your bowl off the pot (careful it's hot!!!) and add the melted chocolate. Stir and set aside, let the chocolate mixture cool for 15 minutes or so.
In an electric mixer beat the heavy whipping cream and powdered sugar until stiff peaks form. Fold the whipped cream into your cooled chocolate mixture and pour into your now chilled pie crust. With a spatula, smooth the top with a spatula, cover with plastic wrap tightly, and chill in the fridge for at least 6 hours to overnight.
Make some extra whipped cream by beating the heavy whipping cream and the powdered sugar until stiff peaks form, again. Dollop onto your French silk pie. Top with chocolate curls!
- The Bored Baker 👩🏽🍳
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Adapted: Taste of Home