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Slice of French silk pie on a white plate with a flaky golden crust, a smooth dense chocolate filling and a thick layer of whipped cream topped with dark chocolate curls

French Silk Pie

Classic French silk pie with a flaky blind-baked crust, a silky whipped chocolate filling made with eggs cooked to 160°F, and a whipped cream topping.
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Prep Time 50 minutes
Cook Time 40 minutes
Chilling Time 6 hours
Total Time 7 hours 30 minutes
Servings: 10 slices
Course: Dessert
Cuisine: American
Calories: 710
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 unbaked 9-inch deep-dish pie crust homemade or store-bought
For the chocolate filling
  • 4 large eggs
  • 1 1/4 cups granulated sugar 250 g
  • 1/4 tsp salt
  • 8 oz semisweet chocolate 225 g, chopped
  • 1 1/2 tsp vanilla extract
  • 1 cup unsalted butter 225 g, softened
  • 1 1/2 cups cold heavy cream 360 ml
  • 2 tbsp powdered sugar
For the topping
  • 1 cup cold heavy cream 240 ml
  • 2 tbsp powdered sugar
  • 1 tsp vanilla extract
  • chocolate shavings or curls for garnish

Method
 

  1. Heat the oven to 375°F (190°C). Line the chilled crust with parchment and pie weights and bake 15 minutes. Remove the weights and bake 12 to 15 minutes more, until golden. Cool completely.
  2. Whisk the eggs, sugar and salt in a heatproof bowl set over barely simmering water, whisking constantly, until the mixture reaches 160°F (71°C). Remove from the heat.
  3. Melt the chocolate and whisk it into the egg mixture with the vanilla. Let cool about 15 minutes, stirring occasionally, until cool to the touch.
  4. Beat the softened butter on medium for 3 to 4 minutes until creamy. On low, slowly add the chocolate mixture, then beat on medium-high for 3 to 4 minutes until thick and lighter in color.
  5. Whip the 1 1/2 cups cream with 2 tablespoons powdered sugar to stiff peaks. Fold half into the chocolate mixture, then fold in the rest.
  6. Spread the filling into the cooled crust, cover and refrigerate for at least 6 hours or overnight.
  7. Before serving, whip the topping cream with the powdered sugar and vanilla to stiff peaks, spread over the pie and garnish with chocolate shavings.

Notes

Storage: keep covered in the refrigerator for up to 4 days; do not leave at room temperature for more than 2 hours.
Make ahead: bake the crust and make the filling the day before; add the whipped cream topping just before serving.
Freezing: freeze the set pie without the topping, tightly wrapped; thaw overnight in the refrigerator, then top. The filling may soften slightly.
Substitutions: chocolate cookie or graham cracker crust instead of pastry; bittersweet chocolate for a less sweet filling; pasteurized eggs if you prefer the traditional uncooked method.
No stand mixer: a hand mixer works; beat a little longer at each stage.
Nutrition is an estimate per slice, not a laboratory analysis.