The creamiest French Silk Pie I’ve ever tasted, topped with homemade Vanilla Bean Whipped Cream and chocolate curls!
Happy Pi Day! Oh man I’m such a nerd. I just had to bake a pie for today! Otherwise, what kind of baker would I be?!
So for this special occasion, I made a French Silk Pie. What is a French Silk Pie you may ask? It’s a chocolately pie that’s SUPER duper creamy and has an intense, rich flavor! The reason for the creaminess is because the filling is whipped together using an electric mixer for a good 30 minutes. It takes a while, but it’s so worth!
Let’s talk about the filling. First off, the filling was in my KitchenAid for a total of 30 minutes, and it’s important that when you make this, you reach that total time too! That is what will make or break your pie. Any shorter of a time, and you risk having a grainy, not-so-creamy filling. And nobody wants that!
Now let’s talk about those eggs!
Since the pie filling isn’t baked, you’ll be consuming raw eggs. This is why my includes pasteurized eggs, which are safe to consume raw. Just as a caution, children, elderly, pregnant people, and people with compromised immune systems are at a higher risk for getting salmonella.
- 4 ounces 70% extra bittersweet chocolate, melted and cooled
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1 1/4 cups ultrafine sugar
- 2 teaspoons vanilla extract
- 4 large pasteurized eggs
- 1 pre-baked 9-inch pie shell
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla bean paste
- Chocolate curls for garnish, if desired
- Using an electric mixer, beat the butter and ultrafine sugar on medium-high speed until light and fluffy (about 5 minutes). Make sure you scrape down the sides of the bowl after each addition of ingredients to be sure mixture is even through-out.
- Add in the vanilla and cooled chocolate and beat on high power until fluffy (about 4 minutes).
- Add in one egg, and beat on medium-high speed for 5 minutes. Add in the second egg and beat for another 5 minutes. Add in the third egg and beat for another 5 minutes. Finally, add in the fourth egg and beat for another 5 minutes. Make sure mixture is completely smooth.
- Using a spatula, pour mixture into completely cooled pie crust, smoothing top over with the spatula.
- Cover the top with aluminum foil and refrigerate for at least 4 hours, or preferably overnight.
- Using an electric mixer, whisk together the heavy whipping cream on high-speed until cream thickens (about 3 minutes). On the lowest speed, slowly add in the powdered sugar and vanilla bean paste until incorporated, then increase speed to high and whip until mixture has stiff peaks.
- Spoon whipped cream over the top of the completely chilled pie, and decorate with chocolate curls, if desired. Store leftovers in the refrigerator for up to 4 days. Enjoy!
All images & content are copyright protected by Bake with Christina. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.