French Silk Pie
Ingredients
- 3 eggs, divided
- 1 (9 inch) frozen deep-dish pie crust, thawed
- ⅔ cup white sugar
- 2 (1 ounce) squares unsweetened chocolate, melted and cooled
- 1 ½ teaspoons vanilla extract
- ⅓ cup unsalted butter, at room temperature
- 1 cup cold heavy cream
- 3 tablespoons confectioners' sugar
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Instructions
- Preheat the oven to 375 degrees F (190 degrees C).
- Beat 1 egg in a bowl; brush over entire pie crust surface, including edges. Prick holes into bottom and sides of crust with a fork.
- Bake in the preheated oven until golden brown, 10 to 15 minutes. Cool completely, about 30 minutes.
- Combine white sugar and remaining 2 eggs in a medium saucepan over medium-low heat; stir continuously, adjusting heat as needed to make sure it does not boil or bubble, until mixture coats the back of a spoon and an instant-read thermometer reads 160 degrees F (70 degrees C), about 10 minutes.
- Off heat, stir in melted chocolate and vanilla extract; cool to lukewarm temperature, 15 to 20 minutes.
- Beat butter in a separate large bowl using an electric mixer until light and fluffy; add chocolate mixture. Continue to beat on high speed until thick and creamy, about 5 minutes.
- Beat cold heavy cream in a separate bowl until slightly thick. Add confectioners' sugar all at once; continue to beat on medium to medium-high speed until stiff peaks form. Fold into chocolate mixture, stirring very gently so as not to decrease the volume by stirring too much. Pour into the prepared pie crust; chill in the refrigerator for at least 2 hours before serving.
Source
Original recipe: View Original