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!
8tablespoons1 stick unsalted butter, cut into 1/2-inch pieces and softened
19-inch pie shell, baked and cooled
1recipe Stabilized Whipped Creamoptional
Chocolate Curlsoptional
Instructions
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.
Serve.
Notes
NOTE: You will need a fully baked pie shell for this recipe. Use your favorite pie dough or use my Buttery Flaky Pie Crust recipe. Serve with lightly sweetened whipped cream.