Velvety Rich French Silk Pie
I cannot even begin to describe the richness of this French silk pie. Oh my. It lasted all of a day at our house and was absolutely divine. Paired with a crisp and flaky crust, it was one of my favorite pies that I have made in a long time.
This filling is particularly rich and creamy, which means it needs a little bit longer chilling time. I like to decorate my pie once the filling has set after a few hours and then let it sit in the fridge overnight so that it really solidifies giving you this nice finished pie slice. You are going to love this pie!
ingredients & recipe:
for the filling:
1 9-inch pre-baked pie crust
1 cup + 2 tbsp heavy whipping cream
8 oz semisweet chocolate
3 large eggs
1 cup granulated sugar
1 tbsp vanilla extract
1/2 cup butter, softened and cubed
for the whipped topping:
2 cups heavy whipping cream
2 tsp unflavored gelatin
1/4 cup powdered sugar
1 tsp vanilla extract
chocolate shavings
directions:
Start by making the filling. In a medium bowl, whip 1 cup of the heavy whipping cream until stiff peaks form, about 4-6 minutes. Set aside.
In a small saucepan or microwave safe bowl, melt the chocolate. Set aside to slightly cool.
In a separate small saucepan, whisk together the 2 tbsp heavy whipping cream, eggs, and sugar. Heat over low until just warm to the touch, stirring constantly to prevent scorching.
Mix the melted chocolate into the egg mixture along with the vanilla. Beat in the softened butter until smooth. Stir the melted chocolate mixture into the whipped cream until fully incorporated.
Spread the pie filling into the prepared pie shell and refrigerate for about 4-6 hours or until set.
Meanwhile, make the whipped topping. Whip the heavy cream and gelatin. Slowly add in the powdered sugar and continue to whip until stiff peaks form. Stir in the vanilla. Place the whipped cream in the refrigerator until ready to use.
When the pie filling has set, apply the whipped topping with a spatula or piping bag. Sprinkle the top with chocolate shavings. Place in the refrigerator for 12 hours or overnight or until everything is well chilled. Slice and serve!
As we wait for the return of fresh pie fillings to make their way into the garden and local farms, a cream custard, cream, or mousse filled pie will have to suffice. This is a treat to share with a nice bitter cup of hot coffee, I believe. I always enjoy eating my desserts in the late afternoon! Are you more of a late night sweet eater, or perhaps you prefer something with your breakfast cuppa? Either way, this is a good one to try!
xoxo Kayla
