Dessertsbiggerbolderbaking5.0
French Silk Pie
My French Silk Pie is a dream for chocolate lovers, with a rich no-bake filling made from cooked eggs—silky, indulgent, and safe to enjoy.
👥 8 Servings⏱️ Prep & Cook: 5h⏳ Prep: 40 min🔥 Cook: 20 min👤 Gemma Stafford📖 biggerbolderbaking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- bowl
- microwave
- whisk
📝 Preparation Steps
1
To Prebake the Crust
2
Preheat the oven to 350°C (180°F).
3
On a floured surface, roll the pastry into a ¼ inch (6mm) thick circle and line a 9-inch (23 cm) pie tin with it.
4
Crimp the edges, brush with the egg wash and line with parchment paper and pie weights.
Egg wash(6 oz/170 g) bittersweet chocolate (, finely chopped )1 cup(4 ½ oz/130 g) Salted Plugrà® Premium European Style, softened9 tablespoons(8 fl oz/240 ml) heavy whipping cream1 cup
5
Bake for ⏱️ 20 minutes, then remove the paper and weights and continue baking for another ⏱️ 10 minutes, until the edges are golden and the bottom looks dry.
6
Set aside to let cool.
7
To Make the Chocolate Filling
8
Heat chocolate in a large, microwave-safe bowl in ⏱️ 30 second increments, stirring in between, until melted. Set aside to cool.
9
Place the eggs and sugar in the top of a double boiler over simmering water and cook, whisking constantly, until the sugar has melted, about ⏱️ 3 minutes. Check if the sugar has dissolved by rubbing the mixture between your fingers.
(6 oz/170 g) bittersweet chocolate (, finely chopped )1 cuplarge eggs3(4 ½ oz/130 g) Salted Plugrà® Premium European Style, softened9 tablespoons(8 fl oz/240 ml) heavy whipping cream1 cup
10
Pass the egg mixture through a fine sieve placed over the bowl of chocolate. Add in the vanilla and briefly stir the chocolate mix to combine, then set aside at room temperature to cool down to room temperature. (you can speed up this step by putting the bowl in an ice bath).
11
In the bowl of a stand mixer fitted with a whisk attachment, whip the cream to VERY soft peaks, then transfer to a bowl and refrigerate until needed.
12
Add the Salted Plugrà® Premium European Style to the bowl of the stand mixer and whip the butter on medium-high for ⏱️ 2 - 3 minutes, until pale and light.
13
Stop the mixer, add in the cooled chocolate mixture, then continue to whisk on medium-high for ⏱️ 3 minutes, until light and fluffy.
14
Use a thin-edged metal spoon to fold in the whipped cream, then spread into the pie crust. Cover with plastic wrap and chill for at least ⏱️ 4 hours and up to 2 days.
15
To Decorate and Serve
16
Whip cream to soft peaks and dollop on top of the pie.
17
Garnish with chocolate curls or grated chocolate.
(6 oz/170 g) bittersweet chocolate (, finely chopped )1 cup(4 ½ oz/130 g) Salted Plugrà® Premium European Style, softened9 tablespoons(8 fl oz/240 ml) heavy whipping cream1 cupChocolate curls or grated chocolate
18
Enjoy a slice with a dark cup of coffee. Once garnished, you can keep the pie refrigerator for up to 3 days.
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