This creamy and fluffy chocolate silk pie is one of my all time favorite desserts to make! This recipe uses cooked eggs, whereas many other recipes use raw. Perfect for birthdays, Thanksgiving, or even just whenever you are having a chocolate craving! I'm a firm believer of never limiting yourself when it comes to food, so let yourself indulge and enjoy this pie :)
**Note this pie should be made a day ahead of time from when you plan to eat it! (Need to take into consideration chilling time.)
P.S. look out for a "healthier" version of French Silk Pie coming soon to the site!
Above: Finished product, Finished product aerial view, Finished product side view, Ingredient list, Combined melted chocolate and eggs, Folded unsweetened whipped cream and chocolate filling
Pie Filling Ingredients:
1 ready to bake pie crust
1 cup of heavy whipping cream
8 ounces of milk chocolate chips
4 large eggs
1 cup granulated sugar
1 cup (or two sticks) of unsalted butter. Soft and room temperature.
1 and 1/2 tsp of vanilla extract
Whipped Cream Topping:
1 cup of heavy whipping cream
2 tbsp of confectioners sugar
1/2 tsp of vanilla extract
Chocolate curls as an optional garnish
Directions for the filling:
Roll out pie dough and place into pie dish. Follow cooking instructions on box! Set aside and let pie crust completely cool. Note this recipe uses one pie crust.
Using a hand mixer, whip heavy whipping cream on medium to high speed until peaks hold their shape. About 3 minutes. Set aside in fridge until step 6.
Melt chocolate chips in the microwave on medium heat for 3 minutes. Stir and set aside. Don't worry, the chocolate will not harden!
Whisk together 1/2 cup of granulated sugar and 4 eggs. Set over medium low heat on the stove and cook while constantly whisking mixture together so it doesn't harden. Do this for about 10 minutes. Remove from heat and stir in the melted chocolate until smooth.
Using an electric mixer, beat the butter, vanilla extract, and other 1/2 cup of sugar on medium to high speed until creamy and combined. Pour in the chocolate/egg mixture and continue to beat for an additional 3 minutes.
Take the heavy whipping cream out of the fridge and fold into the chocolate using a rubber spatula until combined. Filling should be a light chocolate color.
Spread filling into the cooled pie crust, cover, and let sit in fridge overnight for at least 4-6 hours to chill and thicken. Note: you can add whipped cream on top of the pie filling before or after the 4-6 hour refrigeration period. I've done both and the outcome is the same :)
Directions for Whipped Cream:
Using a hand mixer, whip the heavy cream, confectionary sugar, and vanilla extract on medium-high speed until peaks form. This will take 3-4 minutes. Spread the whipped cream on top of the pie. Option to garnish with chocolate curls.
Nutrition:
1 serving is 1/8 of pie!
Calories: 770
Macros: 60g C, 58 F, 6g P per serving
XO Mandy