It’s time to enter the wonderful, wonderful, wonderful world of French Silk Pie!
I made this for Mushroom Day, to offset the horror of all the fungus I suddenly found myself confronted with.
When you make a pie like this to offset daily horror, suddenly all will be right with the world. I’m telling you. It’s magical.
This pie is decadent, rich, divine, creamy and indulgent.
It is not a great pie to serve to anyone looking to watch their weight.
But, oh! It’s a good pie for anyone who needs a little pampering!
Make this pie for someone you love. Make it for a dozen or so of your favorite people. Do it today. It’s easy!
Make and prebake your favorite pie crust. I like a shortbread crust because it has a bit of saltiness to offset the bittersweet chocolate filling.
You could also use a store-bought crust. You could, and it would still be delicious, but I thought to myself “I’m going to all the work of making this amazing chocolate filling…I’m going to make a delicious homemade crust to go with it!”
There are areas of my life where I cut corners. French Silk Pie is not one of them.
For the filling, start with a pound plus 1/2 stick of softened, unsalted butter, and 1 c. of confectioner’s sugar. Mix them together gently, just to combine. You don’t want to whip the butter–incorporate as little air as possible!
Meanwhile, in a double boiler, melt 12 oz. of chocolate with 3/4 c. heavy cream. I used a mix of good quality bittersweet and semisweet –to get that extra richness and boost of chocolate flavor balanced with the sweetness of the semisweet.
While the chocolate is melting, mix 3/4 c. of Egg Beaters into the butter mixture. Or you could use 3 beaten, raw eggs, if you really trust the source and they are very, very fresh. I use Egg Beaters because it is pasteurized, and therefore safe to eat uncooked (even though the label will probably say something along the lines of “eat raw or undercooked foods at your own risk.” Blah blah blah. This is probably true, but I choose to ignore it.)
The Egg Beaters won’t combine smoothly with the butter, so don’t try to force it to. Really, it’s just going to end up looking somewhat like the inside of a Tauntaun. Or scrambled eggs. It will look curdled and disgusting, but don’t lose hope! Just mix it up a little bit to break up the butter.
Once the chocolate is completely melted and while it is still warm, slowly drizzle it into the egg/butter mixture, incorporating as you go. You want to let the warm chocolate melt all the butter without scrambling the eggs. At this point also dump in a teaspoon of vanilla.
Mix all of this dreamy lusciousness gently and slowly by hand until all of the butter is completely melted, and the mixture is smooth all throughout. If you use a whisk, like I did, the idea is to GENTLY break up the butter and let it melt and blend into the chocolate, not to whip the mixture up and make it fluffy. You want to avoid whisking in any air so that the filling stays dense, heavy, and dreamy.
I know I told y’all recently that I always add salt to my sweet–well, here’s an exception. Salt would get in the way of the pure chocolate flavor of the filling here, and I depend on the bit of salt in the pie crust to offset the sweet. Any more would get in the way of your chocolate experience!
Pour the super-rich, uber-creamy chocolate filling into your favorite, pre-baked pie crust. I made a my pie crust in a tart pan, so I could have those pretty, scalloped edges.
And then, and this is very important–it’s probably the most important step of the whole process…
..lick the whisk. Then lick the spatula. Then lick the bowl. Growl at anyone who tries to swipe a taste. Lick all your utensils clean but do not, I repeat, DO NOT eat all the filling! If you eat all the filling…. there won’t be any pie!
I’m just sayin’
Put the pie into the refrigerator to let it chill completely.
Next, whip about a cup of cream up with a smidge of confectioner’s sugar. Use confectioner’s sugar because the cornstarch in it will help the whipped cream hold it’s shape. Use just a smidge because the pie is already very rich and sweet, and anymore sweetness might almost be over-doing it. I added about a tablespoon to mine.
Pipe or spread the whipped cream over the pie. Make it purty. It’ll taste better.
This pie will make 12-16 servings, depending on how big your appetites are. You won’t need more than just a tiny slice to completely satisfy your biggest chocolate craving! The filling is silky, buttery, intense, and supremely satisfying. If you dip your knife in hot water and dry it before each slice, your pieces of pie will be picture perfect.
Of course, I don’t have any photos of pieces of picture perfect pie, because each slice was devoured as soon as it was cut.
That’s the way you want a pie to go!
Here’s the recipe with some measurements for your baking enjoyment and fulfillment!
French Silk Pie
1 prebaked, 9″ pie crust
12 oz. chocolate (I used a mixture of about 9 oz. bittersweet and 3 oz. semisweet. Adjust according to your chocolate preferences)
3/4 c. heavy cream
1 c. confectioner’s sugar
1 lb plus 1/2 stick softened, unsalted butter
3 eggs (or 3/4 c. pasteurized egg product)
1 tsp vanilla
Melt the chocolate with the cream in the top of a double boiler. Meanwhile, gently mix the confectioner’s sugar into the butter. Don’t overmix it–you don’t want any air getting in! Next, add the eggs to the butter mixture and combine just enough to break up the butter a bit. Add the still-warm, melted chocolate into the egg/butter mixture and incorporate gently by hand until all the butter is melted and the filling is completely smooth and creamy. Pour into your pie crust and place in the refrigerator for several hours, or until completely chilled.
Whip 1 c. heavy cream with 1 tablespoon confectioner’s sugar and spread/pipe onto the pie. If you let the pie sit out for an hour or so before serving, it will be that much creamier! But it’s not necessary.
Dip a sharp knife into hot water, dry, and cut a slice of pie. Repeat for all your loved ones.
Eat and be happy!