French Silk Pie

5.0
(3)

Delicious, creamy, and decadent French silk pie! This recipe is unique since it requires the eggs to be cooked rather than a traditional French silk pie recipe that uses raw eggs. To make things easier, use a frozen store-bought deep-dish pie crust! Garnish with fresh whipped cream and chocolate curls. Cover remaining pie with plastic wrap and store in the refrigerator for up to 3 days.

1
Prep Time:
20 mins
Cook Time:
20 mins
Additional Time:
2 hrs 15 mins
Total Time:
2 hrs 55 mins
Servings:
8
Yield:
1 9-inch pie

Ingredients

  • 1 egg, beaten

  • 1 (9 inch) frozen deep-dish pie crust, thawed

  • cup white sugar

  • 2 eggs

  • 2 (1 ounce) squares unsweetened chocolate, melted and cooled

  • 1 ½ teaspoons vanilla extract

  • cup unsalted butter, at room temperature

  • 1 cup cold heavy whipping cream

  • 3 tablespoons powdered sugar

Directions

  1. Preheat the oven to 375 degrees F (190 degrees C).

  2. Brush beaten egg over all surfaces of pie crust, including edges. Prick holes into the bottom and sides of the crust using a fork.

  3. Bake in the preheated oven until golden brown, 10 to 15 minutes. Remove from the oven and let cool completely, about 30 minutes.

  4. Combine sugar and 2 eggs in a medium saucepan over medium-low heat. Stir continuously, adjusting heat as needed to make sure mixture does not boil or bubble, until it coats the back of a spoon and an instant-read thermometer reads 160 degrees F (70 degrees C), about 10 minutes.

  5. Remove mixture from heat and stir in melted chocolate and vanilla extract; allow to cool to lukewarm temperature, 15 to 20 minutes.

  6. Beat butter in a separate large bowl using an electric mixer until light and fluffy. Add chocolate mixture and continue to beat on high speed until thick and creamy, about 5 minutes.

  7. Beat cold heavy cream in a separate bowl until slightly thick. Add powdered sugar all at once and continue to beat on medium to medium-high speed until stiff peaks form. Fold into chocolate mixture, stirring very gently as to not decrease the volume by stirring too much. Pour into the prepared pie crust and chill in the refrigerator for at least 2 hours before serving.

Cook's Note:

It's okay for some streaks of whipped cream to remain when folding into chocolate mixture.

Nutrition Facts (per serving)

388 Calories
29g Fat
30g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 388
% Daily Value *
Total Fat 29g 37%
Saturated Fat 15g 77%
Cholesterol 123mg 41%
Sodium 140mg 6%
Total Carbohydrate 30g 11%
Dietary Fiber 1g 5%
Total Sugars 20g
Protein 4g
Vitamin C 0mg 1%
Calcium 41mg 3%
Iron 2mg 11%
Potassium 124mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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