It’s time for a dessert! I wouldn’t leave you without a dessert pie recipe. Now, I’m sharing a French Silk Pie recipe. It’s a light, silky chocolate pie that’s topped with some whipped cream and chocolate shavings.
I am in love with this dessert. It’s so smooth and chocolaty, I know that you will fall in love as well…if you’ve never tried it before, of course.
This pie is very similar in flavor and process to my Chocolate Mousse. So if you’ve made the mousse before, you shouldn’t have any trouble with the pie. Not to say that you should have trouble here, not at all!
As I’m planning and trying to decide on the holiday dinner menus, this French Silk Pie definitely jumped to the top of the list. What kind of pie do you serve for your holiday dinner? I know that Apple Pie, Pecan Pie and Pumpkin Pie are the traditional pies to serve but I want to do something new and different.
Life is too short to have the same pie over and over, right?!
Sometimes we need to surprise out taste buds with something new and delicious! Chocolate is the way to go.
This decadent chocolate pie is very soft and light in texture. It makes a great dessert to your Thanksgiving dinner because it’s not overwhelming in flavor and it’s not dense and heavy. We tend to get all stuffed like the turkeys we are eating, so a light dessert would be a perfect follow-up to a filling dinner.
French Silk Pie
- Deep dish pie shell Since the pie takes some time, I used Pillsbury pie shell
- 3 eggs + 2 tbs milk
- 1 tsp vanilla
- 3/4 cup sugar
- 4 oz baking chocolate
- 12 tbs butter room temperature
- 1 cup heavy whipping cream
- Pre-bake the pie shell and set aside to cool down.
- In a small sauce pot, combine whisked eggs, vanilla and milk over medium-low heat. Heat through to about 160 F, stirring constantly. Make sure to keep stirring the whole time or you will end up with vanilla scrambled eggs. Set aside to cool down.
- Melt the chocolate in the microwave (in a microwave-safe container) at half power for a minute, stir and heat through for another 30 seconds, at half power. Stir and heat through for another 30 seconds, if needed (just remember to nuke at half power).
- (Using a whisk attachment) Beat the cold heavy cream in the cold bowl of an electric mixer, until soft peaks appear. Refrigerate until ready to use.
- In an electric mixer, using a paddle attachment, beat butter and sugar until light and fluffy, on medium-high speed.
- Slowly pour in the egg mixture and chocolate (make sure that eggs and chocolate are no warmer than room temperature). Beat for 3-5 minutes, until smooth and silky.
- Carefully, fold in the whipped cream until all smooth.
- Pour the pie filling into a cooled pie shell. Cover with saran wrap and refrigerate for a 2-3 hours before serving.
- Top with whipped cream and chocolate shavings before serving.
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