French Silk Pie Cooked
Indulge in the decadence of a classic French Silk Pie — now with a cooked twist for added safety and richness! This luxurious dessert combines a pre-baked flaky pie crust with a silky smooth chocolate filling made with semi-sweet chocolate, eggs, and sugar gently cooked to perfection and whipped into a light, velvety texture. Enhanced by the creaminess of room-temperature butter and a hint of vanilla, the chocolate filling is topped with a crown of homemade whipped cream, delicately sweetened with powdered sugar. Garnish with chocolate shavings for a stunning finish that’s perfect for any occasion. With just 20 minutes of prep and 10 minutes of cooking, this sophisticated treat, complete with melt-in-your-mouth textures, is as satisfying to create as it is to eat!
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Recipe Information
Ingredients
- 1 piece Pie crust (pre-baked)
- 170 grams Semi-sweet chocolate
- 170 grams Unsalted butter (room temperature)
- 200 grams Granulated sugar
- 3 pieces Large eggs
- 240 milliliters Heavy whipping cream
- 2 tablespoons Powdered sugar
- 2 teaspoons Vanilla extract
- 30 grams Chocolate shavings (for garnish)
Instructions
Prepare the pie crust by pre-baking it according to package instructions or recipe, then allow it to cool completely.
Melt the semi-sweet chocolate in a heatproof bowl set over a pot of simmering water (double-boiler method) or in the microwave in 20-second intervals, stirring until smooth. Allow the melted chocolate to cool to room temperature.
In a medium saucepan, combine the granulated sugar and eggs. Place the pan over low heat and whisk continuously until the mixture reaches 160°F (71°C) on an instant-read thermometer (this ensures the eggs are safe to consume). Remove from heat and pour the mixture into a large bowl.
Beat the egg and sugar mixture with a handheld mixer or stand mixer on medium speed until light and fluffy, about 4 minutes.
Gradually beat the melted chocolate and vanilla extract into the egg mixture until fully combined.
Add the room-temperature butter, one tablespoon at a time, beating thoroughly after each addition. Continue beating the mixture for 3–5 minutes until silky and smooth.
Pour the chocolate mixture into the cooled pie crust, spreading it evenly with a spatula. Refrigerate for at least 4 hours or overnight to set.
In a medium bowl, whip the heavy cream, powdered sugar, and a teaspoon of vanilla extract using a hand or stand mixer fitted with a whisk attachment until stiff peaks form.
Spread or pipe the whipped cream over the chilled chocolate filling.
Garnish with chocolate shavings before serving.
Nutrition Facts
Calories |
5193 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 353.4 g | 453% | |
| Saturated Fat | 190.0 g | 950% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1178 mg | 393% | |
| Sodium | 1108 mg | 48% | |
| Total Carbohydrate | 456.2 g | 166% | |
| Dietary Fiber | 18.7 g | 67% | |
| Total Sugars | 323.7 g | ||
| Protein | 39.1 g | 78% | |
| Vitamin D | 5.1 mcg | 25% | |
| Calcium | 224 mg | 17% | |
| Iron | 17.9 mg | 99% | |
| Potassium | 1237 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
