French Silk Pie
PDF
- Yield
- 1 pie
- Prep
- 0:30:00
- Cuisine
- American
- Filed Under
- Desserts
- Pour the heavy cream into a large mixing bowl and whip on medium-low speed until foamy, about 1 minute. Increase the speed to medium-high and continue to whip until stiff peaks form, 2 to 4 minutes. Transfer the whipped cream to a small bowl and refrigerate until needed.
- Place the chocolate in a microwave-safe bowl and microwave on 50% power in 30-second increments, stirring after each, until completely melted and smooth. Set aside.
| 8 oz |
Bittersweet Chocolate |
- In a large, heatproof bowl, whisk together the eggs, sugar and water. Beat the mixture on medium speed until pale yellow and thick, about 5 minutes.
| 3 each |
Eggs |
| 3⁄4 cup |
Ultrafine Baker's Sugar |
| 2 tbsp |
Water |
- Set the bowl over a medium saucepan filled ~½-inch of barely simmering water over low heat, and warm the mixture, stirring occasionally, until it reaches 160 degrees F on an instant-read thermometer. Remove the bowl from the heat and beat the mixture on medium speed until it is light and fluffy and cooled to room temperature, about 8 minutes.
- Add the melted chocolate and vanilla extract to the cooled egg mixture and beat until incorporated.
- Beat in the butter, a few pieces at a time, until well combined.
- Using a rubber spatula, fold in the whipped cream until no white streaks remain.
- Scrape the filling into the pie crust and refrigerate until set, at least 3 hours or up to 24 hours.