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French Silk Pie

Submitted by: | Source: Cook's Country

French Silk Pie
2010-05-03 Other
4.8 5

I made this pie for Valentine's Day and we both loved it! I'm reserving this one for special occasions though...lots of prep time! (but so worth it!)

  • Servings: 8-10 servings


1 cup Heavy Cream, chilled
3 Large Eggs
¾ cup Sugar
2 Tbsp Water
9 oz Bittersweet Chocolate, melted and cooled
1 Tbsp Vanilla
8 Tbsp Unsalted Butter, cut into ½" pieces and softened
1 (9") Pie Shell, baked and cooled


1. With electric mixer on medium-high spped, whip cream to stiff peaks, 2–3 minutes. Transfer to small bowl and refrigerate.

2. Combine eggs, sugar and water in large heatproof bowl set over medium saucepan filled with ½ inch barely simmering water (don't let bowl touch water). With electric mixer on medium speed, beat until egg mixture is thickened and registers 160 degrees, 7–10 minutes. Remove bowl from heat and continue to beat egg mixture until fluffy and cooled to room temperature, about 8 minutes.

3. Add chocolate and vanilla to cool egg mixture and beat until incorporated. Beat in butter, a few pieces at a time, until well combined. Using spatula, fold in whipped cream until no streaks of white remain. Scrape filling into pie shell and refrigerate until set, at least 3 hours and up to 24 hours. Serve.