French Silk Pie

Post updated on 15 May 2021 (original date: 17 March 2015)

Disclaimer: This recipe contains RAW EGGS. While this is considered safe for most individuals, please do NOT serve to the elderly, pregnant, infants, or immunocompromised.

Attention all chocolate lovers: this is actually a rather easy recipe to make and very heavenly.  Consider your waistlines warned! 10+/10, I have made this many times, it's awesome!

Link to my YouTube video of making this recipe: https://youtu.be/3pyspU6uSI0

Original recipe can be found here: http://www.gimmesomeoven.com/french-silk-pie-chocolate-pie/

Ingredients:

Pie Crust-- note *you can use store-bought if desired; the recipe I am using used to be on Crisco's website, but no longer exists there (they have changed the recipe; this is the original)*

8.5 oz. (2 cups) all-purpose flour

1/2 tsp. salt

2/3 c. Butter-Flavored Crisco, chilled in freezer for 20-30 min

ice water (amount varies, see video)

additional flour to dust counter for rolling

Filling--

4 oz. bittersweet or semisweet chocolate (I used Ghirardelli bittersweet 60%)
1 c. (2 sticks) salted butter, softened/room temp (I have used unsalted and added 1/2 tsp. salt, which works fine)
1 1/2 c. granulated sugar
1 tsp. vanilla extract
4 eggs, room temperature

Topping--
8 oz. (1 c.) heavy cream
2 1/2 T. granulated sugar
1/2 T. vanilla bean sugar (or substitute granulated sugar plus vanilla extract or seeds from 1 vanilla bean)
Chocolate bar (for shavings)

Directions:

For pie crust--

1. Combine flour and salt in a medium bowl. Add the Butter Flavored Crisco and cut in using a pastry blender (or 2 knives), until texture resembles coarse crumbs.

2. Pour in a small amount of ice water and use a fork to combine. Keep adding and mixing a little at a time until dough begins to form cohesively. You should be able to pat it into a ball without it cracking (cracks mean not enough moisture), but should not be sticky to touch.

3. Wrap in plastic wrap and place in fridge for 30 minutes.

4. Spread some flour on countertop. Unwrap dough and flatten gently to a disc shape. Place atop the flour and roll out to around 1/8" thickness.

5. Place pie crust dough in pie plate (I used a glass one, actually 9.5 inches) and prick with fork all over.  Bake in lower third of oven at 425°F for around 10 minutes; remove and let cool.

For the filling--

6. Heat the chocolate in microwave safe bowl in 20 second intervals, stirring well after each interval.  Set aside and let cool for around 10 minutes.

7. Meanwhile, in the bowl of a stand mixer, cream butter and sugar until fluffy.

8. Mix in the vanilla extract. When the chocolate has finished cooling, gradually add with mixer running on low speed, until well combined.

9. Switch to the whisk attachment.  Add one egg and beat for 5 minutes on medium speed.

10. Repeat with each additional egg (5 minutes each).  It should look something like this at the end:

11. Pour mixture into cooled, pre-baked pie crust shell.  Spread out top with spatula.

For the topping--

12.  Pour whipping cream into a medium mixing bowl and add sugars.  Beat with mixer until cream is stiff and fluffy. (I use a whisk attachment on my hand mixer)

13.  Spread the whipped cream over top of chocolate filling.  I use a dessert decorator similar to the one here to create these sort of fluffy cloud looking shapes:

14. Use a vegetable peeler to "shave" desired amount of chocolate curls over top of the whipped cream.

15. Chill in refrigerator for at least 2 hours to set before serving.

16. Cut a slice and enter chocolate heaven :)