French Silk Pie
Please note though, that it does contain raw eggs. You can substitute pasteurized eggs if you wish. If not using pasteurized eggs please don't serve this to pregnant women, babies, or anyone with a compromised immune system.
Blue Ribbon Recipe
Just the right amount of sweet! The Crew and I did opt to use pasteurized eggs for a little extra food safety, and we chose to serve the pie in a flaky frozen crust. De-lish! The Test Kitchen
- 3 oz
- chocolate, unsweetened squares
- 3/4 c
- butter, softened
- 1 c
- 1 tsp
- eggs, room temperature
- prepared 9" pie crust of your choice
- 1 c
- heavy whipping cream
- 2 Tbsp
- powdered sugar
- 1 tsp
- chocolate curls for garnish
How to Make French Silk Pie
- 1In a small bowl, slowly melt the unsweetened chocolate. Set aside to cool.
- 2In a large bowl cream together butter and sugar. Beat it until it's creamy and fluffy. Add 1 tsp. vanilla.
- 3Add each egg, one at a time. Whip 5 minutes after each egg. This is the most important step, as it adds air to the eggs and creats a fluffy, not heavy, pie.
- 4Slowly add cooled chocolate. Beat well.
- 5Spoon chocolate filling into your pie crust. Cover loosely and refrigerate until firm.
- 6While your pie is cooling, whip your cream, powdered sugar, and additional 1 tsp. vanilla. Whip until stiff peaks form. Spoon over top of chocolate pie filling. Garnish with chocolate curls.