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Slice of chocolate French silk pie with whipped cream on top all on a brown plate.
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5 from 2 votes

French Silk Pie

French silk pie is pure chocolate comfort in one delicious, silky smooth pie topped with light whipped cream. It feels special enough for a holiday, but simple enough to pull out any time a chocolate craving hits.
Prep Time30 minutes
Cook Time12 minutes
Chill Time8 hours
Total Time8 hours 42 minutes
Course: Dessert
Cuisine: American
Difficulty: Intermediate
Method: Baking
Servings: 8 servings
Author: Kaleb

Ingredients

  • 1 cup heavy cream
  • 4 large eggs
  • 1 cup granulated sugar
  • 1 tsp kosher salt
  • 8 oz bittersweet chocolate finely chopped
  • ½ tsp espresso powder
  • 12 tbsp (1 ½ sticks) unsalted butter
  • 2 tsp brandy or vanilla extract
  • 1 9-inch baked pie shell

For the topping

  • 1 cup heavy cream
  • 2 tbsp Greek yogurt
  • 1 tsp vanilla extract
  • 3 tbsp powdered sugar
  • 1 cup semi-sweet chocolate chips to create chocolate curls for garnish (optional)

Instructions

  • Whisk the heavy cream until it is at stiff peaks. Set aside in the refrigerator.
    1 cup heavy cream
  • In a heat-proof glass bowl, combine the eggs, granulated sugar, and salt. Whisk and set the bowl over a saucepan with simmering water. Make sure the bowl does not touch the water. Whisk and cook until the egg mixture reaches 160°F, 6-8 minutes. Add the chopped chocolate and espresso powder, and whisk until it is smooth and incorporated. Remove from the heat and cool to room temperature.
    4 large eggs, 1 cup granulated sugar, 1 tsp kosher salt, 8 oz bittersweet chocolate, ½ tsp espresso powder
  • Using a handheld or stand mixer, beat the butter until it is smooth and creamy. Add the cooled chocolate mixture and brandy (or vanilla extract) and beat until it is smooth and incorporated, 3-4 minutes. Add the prepared whipped cream and fold together until no streaks remain.
    12 tbsp (1 ½ sticks) unsalted butter, 2 tsp brandy or vanilla extract
  • Pour into the baked pie shell and chill until it is set, 6-8 hours, or up to 2 days in advance.
    1 9-inch baked pie shell
  • For the topping: In the bowl of a stand mixer fitted with the whisk attachment, combine the heavy cream, Greek yogurt, vanilla extract, and powdered sugar. Whisk until the cream forms stiff peaks, 3-4 minutes. Dollop on top of the chilled pie and top with chocolate curls.
    1 cup heavy cream, 2 tbsp Greek yogurt, 1 tsp vanilla extract, 3 tbsp powdered sugar, 1 cup semi-sweet chocolate chips

Video

Nutrition

Serving: 1serving | Calories: 833kcal