This French Silk Chocolate Pie is a chocolate lover’s dream dessert! The light and fluffy, intensely chocolate mousse filling will melt in your mouth and have everyone vying for the last piece!
I first tried French Silk Chocolate Pie at a local restaurant when I was in High School and I was in love at first bite! Growing up, my family made the traditional chocolate pudding pie and I still love that pie, but the delicious mousse filling of this pie makes this chocolate pie my favorite!
HOW TO MAKE FRENCH SILK CHOCOLATE PIE
- The first step is to prepare and blind bake (bake without filling) the pie crust. You can buy refrigerated pie dough as a shortcut, but if you want to take it over the top, use my favorite homemade pie crust recipe.
- Next, melt the chocolate and whip the cream to stiff peaks.
- The next step, combine the eggs, sugar, and water and whisk in a bowl over a pan of simmering water (also called a bain-marie).
- Now, add the melted chocolate, vanilla, and butter. Continue mixing until Once everything is smooth and combined.
- Fold the whipped cream into the chocolate mixture.
- Spread the chocolate filling in the pie shell and refrigerate for a few hours or overnight.
- When ready to serve, top with my Stabilized Whipped Cream and my Chocolate Curls!
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French Silk Chocolate Pie
- 1 cup heavy cream chilled
- 3 large eggs
- ¾ cup powdered sugar
- 2 tablespoons water
- 8 ounces bittersweet chocolate melted and cooled
- 1 tablespoon vanilla extract
- 8 tablespoons 1 stick unsalted butter, cut into 1/2-inch pieces and softened
- 1 9-inch pie shell, baked and cooled
- 1 recipe Stabilized Whipped Cream optional
- Chocolate Curls optional
- Melt chocolate in a microwave-safe bowl: melt chocolate in the microwave at 30-second intervals, stirring between times, until melted and smooth; set aside to cool to room temperature.
- With an electric mixer on medium-high speed, whip cream to stiff peaks, 2 to 3 minutes. Transfer whipped cream to a small bowl and refrigerate.
- Combine eggs, sugar, and water in a large heatproof bowl set it over a medium saucepan filled with ½ inch barely simmering water (don’t let the bowl touch water).
- With an electric mixer, beat mixture on medium speed until egg mixture is thickened, about 7 to 10 minutes.
- Remove bowl from heat and continue to beat egg mixture until light yellow, fluffy and cooled to room temperature, about 8 minutes.
- Add chocolate and vanilla to cool egg mixture and beat until incorporated.
- Beat in butter, a few pieces at a time, until well combined.
- Using a spatula, fold in chilled whipped cream until no streaks of white remain.
- Pour filling into cooled pie shell and refrigerate until set, at least 3 hours and up to 24 hours.
- If desired, top with Stabilized Whipped Cream and Chocolate Curls.