Spring is here, and when I think of spring desserts, I think PIE.
I haven’t made pie since the holidays (pumpkin and pecan), but I LOVE LOVE LOVE LOVE LOVE French Silk Pie and I had never attempted one of my own before so here we are.
This pie recipe turned out just like what you can buy at a restaurant, it was delicious.
Creamy with rich flavor, it set up nice, and I wished there was more. I also wish I had more pictures, but these will do. Please share your own if you make this recipe!
I found the recipe on Taste of Home’s website here. The recipe follows with some of my minor tweaks.
French Silk Pie
Prep: 40 minutes Bake: 10 minutes Chill: 6 hours Yield: 8 servings
- 1 sheet refrigerated pie pastry
- 2/3 cup sugar
- 2 eggs
- 2 ounces unsweetened chocolate, melted
- 1 teaspoon vanilla extract
- 1/3 cup butter, softened
- 2/3 cup heavy whipping cream
- 2 teaspoons confectioners’ sugar
- Whipped cream and chocolate curls, optional
- Put refrigerated pie pastry in pie pan. Flute edges.
- Line shell with a double thickness of heavy-duty foil. Bake at 450° for 4 minutes. Remove foil; bake 2 minutes longer or until crust is golden brown. Cool on a wire rack. *I would have loved to have added pie weights to prevent bubbling, however I did not have this! You can poke tiny holes in the bottom to alleviate some of the bubbling before baking.
- In a small saucepan, combine sugar and eggs until well blended. Cook over low heat, stirring constantly, until mixture reaches 160° and coats the back of a metal spoon. Remove from the heat. Stir in chocolate and vanilla until smooth. Cool to lukewarm (90°), stirring occasionally.
- In a small bowl, cream butter until light and fluffy. Add cooled chocolate mixture; beat on high speed for 5 minutes or until light and fluffy.
- In another large bowl, beat cream until it begins to thicken. Add confectioners’ sugar; beat until stiff peaks form. Fold into chocolate mixture.
- Pour into crust. Chill for at least 6 hours before serving. Garnish with whipped cream and chocolate curls if desired. Refrigerate leftovers.