French Silk Pie
- 1 blind baked pie crust (9 inch)
- Kitchen digital thermometer (to ensure food safety)
- PIE FILLING
- 1 cup sugar
- 4 large eggs
- 2 teaspoons pure vanilla extract
- 4 oz bittersweet chocolate
- 4 oz semi-sweet chocolate
- ¾ cup salted butter, cold
- 1 cup heavy whipping cream
- 1 Tablespoon powdered sugar
- WHIPPED CREAM
- 2 cups heavy whipping cream
- ½ cup powdered sugar
- 1 teaspoon pure vanilla extract
- *(optional- chocolate curls for garnish)*
Whisk sugar and eggs together in a small saucepan. Whisk continually over medium-low heat until the mixture reaches 160 degrees. (160 degrees is the temp eggs need to reach when cooking to be food safe per the FDA and Dept of Ag.)
Remove the saucepan from heat. Add vanilla and whisk together. Set aside and let cool for at least 10 minutes.
Meanwhile, add the bittersweet and semi-sweet chocolate to a microwave safe, medium size bowl. Melt the chocolate in the microwave in 20 second intervals, stirring between each interval very well, until chocolate is completely melted. Set aside.
In the bowl of a stand mixer with a whisk attachment, beat the 1 cup heavy cream and the 1 Tablespoon powdered sugar together until stiff peaks form. Put the whipped cream in the refrigerator.
Slowly stir the egg mixture into the melted chocolate, and mix until completely combined. Set aside and let cool for 10 more minutes.
Beat the cold butter in the bowl of a stand mixer with the paddle attachment for 2-3 minutes, scraping down the sides as needed.
While the mixer is mixing on low, slowly add the chocolate mixture. Beat mixture on medium-high for 5 minutes, scraping the bowl down halfway through.
Fold the whipped cream into the chocolate mixture, carefully mixing just until combined.
Pour the filling into the prepared, blind baked pie crust. Cover with plastic wrap, pressing it against the top of the filling and chill in the refrigerator for 4-6 hours.
To make the whipped cream to top the pie, combine heavy cream, powdered sugar, and vanilla in the bowl of a stand mixer fitted with the whisk attachment. Beat until stiff peaks form.
Top the pie with the whipped cream and optional chocolate curls. Keep refrigerated until ready to serve.