French Silk Pie is decadent and delicious. This one is a little different than most and even better.
On one vacation my husband and son fell in love with French Silk Pie. They ordered it several times. The waiters knew what they wanted for dessert each time.
Who could blame them? There is nothing to not like about it.
Except for maybe the fact that most recipes call for using raw eggs in the finished product.
I don’t feel comfortable serving that so I heated my eggs to a safe temperature and it worked out great.
By raising the temperature of the eggs to 160F degrees you kill any bacteria.
Doing that didn’t change the texture of the pie. It was still creamy and delicious.
I added more chocolate to mine than some recipes call for but that’s better to me.
For the crust I used both shortening and butter. This makes for a crisp and flakey texture.
The crust is “blind baked” which means it is baked before it is filled. To avoid air bubbles forming while the crust is baking you can use pie weights or place a piece of parchment paper inside the crust and fill it with dry beans.
After I took the photos I ate the whole piece that was cut.
I hope you enjoy it as much as we did.
French Silk Pie
Ingredients
Pie Crust
- 1 1/4 cup all purpose flour
- 1/4 teaspoon salt
- 2 1/2 tablespoons shortening
- 3 tablespoons cold butter
- 3-4 tablespoons cold water
Filing
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 4 oz bittersweet chocolate
- 4 oz semi-sweet chocolate
- 4 eggs
- 1 cup sugar
- 3/4 cup butter
- 1 teaspoon vanilla extract
Topping
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 400F degrees.
- In a medium bowl mix together the flour and salt for the pie crust. Cut in the butter and shortening until the pieces are pea size. Add the water one tablespoon at a time until all of the flour mixture is moistened.
- Form the dough into a ball and roll into a circle. Place in a greased pie plate. Trim and crimp the edges of the crust.
- Bake at 400F degrees for about 15 minutes until lightly browned.
- For the filling whip the cream and powdered sugar until it makes stiff peaks. Store in the refrigerator until needed.
- Melt the chocolate in the microwave in 20 second increments until smooth. Set aside.
- Whisk the eggs and sugar in a double boiler until it reaches 160F degrees. This will take about 10 minutes. Cool for 15-20 minutes.
- Stir the chocolate into the egg mixture. Let it cool completely.
- Beat the butter and vanilla until creamy.
- Stir in the chocolate mixture and beat for about 3 minutes.
- Fold in the whipped cream and spread the filing into the cooled pie crust.
- Whip the ingredients for the topping until it forms stiff peaks and spread on top of the pie.
- Refrigerate for at least 4 hours before serving.
Notes
You may want to use pie weights to keep the crust from forming air bubbles.
Garnish with chocolate shavings or curls.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 815Total Fat: 61gSaturated Fat: 37gTrans Fat: 2gUnsaturated Fat: 21gCholesterol: 220mgSodium: 295mgCarbohydrates: 60gFiber: 4gSugar: 40gProtein: 10g
More great pies
Chocolate Kahlúa Pecan Pie - a pre-made pie crust, chocolate chips, a touch of Kahlúa and chopped pecans make this one dessert you'll want front and center on your Thanksgiving dessert table.
Paull in Australia says
Eggs will not have any bacteria if the film of mucous that the hen applies when she lays the egg, to seal it, is not washed off. But USA has this odd law that requires producers to wash eggs, and then refrigerate them. Somebody was once concerned about a tiny bit of chook poo on an eggshell. Better if they are sold unwashed, and then the consumer can wash when buying or immediately prior to use. Or not bother at all
Rehoboth says
Excellent post.
Thanks
Rehoboth says
Very nice post. Very informative
Thanks