French Silk Pie

AuthorPriyanka SivaramakrishnanDifficultyBeginner

Light, airy, melt-in-your-mouth chocolate mousse with a crisp, flaky pie crust.

Yields8 Servings
Prep Time30 minsCook Time20 minsTotal Time50 mins
Pie crust
 5 ½ cups All-purpose flour
 ½ cup Cold butter
 ¼ cup Ice water
 Salt (a pinch)
Chocolate mousse filling
 4 oz Ghiradelli unsweetened chocolate
 1 cup Unsalted butter
 2 ¾ cups Granulated sugar (or 1 cup if you are using confectioner's sugar)
 ¼ tsp Salt
 1 tsp Vanilla extract
 4 Eggs (pasteurized)
Garnish
 1 cup Cold heavy cream
 2 tbsp Confectioner's sugar
 Vanilla extract (a couple of drops)
 2 oz Ghiradelli semi-sweet chocolate bar
Pie Crust
1

Bring together all the ingredients for a pie crust. Use a pastry cutter, a fork, or your hands to better blend the flour and butter. Don't over knead. Once it comes together, wrap it up in Saran wrap and chill it for 30 minutes.

2

After 30 minutes, roll out the dough and place in on your pan. Crimp the edges and poke holes in the bottom with a fork before lining the dough with aluminium foil and place weights on top. You can use dry rice or dry beans. I used about a cup of old pennies. Bake it at 375 F for about 20 minutes or till you the edges start becoming a bit golden.

3

Remove the foil and bake it for another 15-20 minutes or until the crust becomes golden all over.

Chocolate Mousse Filling
4

Melt the chocolate over a double-broiler or in a microwave over 15 second bursts. Set it aside and let it cool.

5

In the meantime, cream the butter and sugar together until it becomes light and fluffy. Add the salt, vanilla extract, and melted chocolate.

6

Once it we well mixed, add one egg and mix on medium speed for 5 minutes. Repeat this process with the rest of the eggs.

7

Fill the cooled pie with the chocolate mousse and allow it in the set in the fridge.

Whipped cream
8

Place your whipping bowl in the freezer for 5 minutes before starting. Whip the cold heavy cream at high speed until it thickens a bit. Add the confectioner's sugar and vanilla extract. Continue whipping until it forms stiff peaks.

9

Pipe the whipped cream and garnish with some chocolate shards or curls.

Ingredients

Pie crust
 5 ½ cups All-purpose flour
 ½ cup Cold butter
 ¼ cup Ice water
 Salt (a pinch)
Chocolate mousse filling
 4 oz Ghiradelli unsweetened chocolate
 1 cup Unsalted butter
 2 ¾ cups Granulated sugar (or 1 cup if you are using confectioner's sugar)
 ¼ tsp Salt
 1 tsp Vanilla extract
 4 Eggs (pasteurized)
Garnish
 1 cup Cold heavy cream
 2 tbsp Confectioner's sugar
 Vanilla extract (a couple of drops)
 2 oz Ghiradelli semi-sweet chocolate bar

Directions

Pie Crust
1

Bring together all the ingredients for a pie crust. Use a pastry cutter, a fork, or your hands to better blend the flour and butter. Don't over knead. Once it comes together, wrap it up in Saran wrap and chill it for 30 minutes.

2

After 30 minutes, roll out the dough and place in on your pan. Crimp the edges and poke holes in the bottom with a fork before lining the dough with aluminium foil and place weights on top. You can use dry rice or dry beans. I used about a cup of old pennies. Bake it at 375 F for about 20 minutes or till you the edges start becoming a bit golden.

3

Remove the foil and bake it for another 15-20 minutes or until the crust becomes golden all over.

Chocolate Mousse Filling
4

Melt the chocolate over a double-broiler or in a microwave over 15 second bursts. Set it aside and let it cool.

5

In the meantime, cream the butter and sugar together until it becomes light and fluffy. Add the salt, vanilla extract, and melted chocolate.

6

Once it we well mixed, add one egg and mix on medium speed for 5 minutes. Repeat this process with the rest of the eggs.

7

Fill the cooled pie with the chocolate mousse and allow it in the set in the fridge.

Whipped cream
8

Place your whipping bowl in the freezer for 5 minutes before starting. Whip the cold heavy cream at high speed until it thickens a bit. Add the confectioner's sugar and vanilla extract. Continue whipping until it forms stiff peaks.

9

Pipe the whipped cream and garnish with some chocolate shards or curls.

French Silk Pie


Leave a Reply

Your email address will not be published. Required fields are marked *