Dessert: United States – French Silk Pie (No Raw Eggs)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 8

Approximate Time

Prep 30 min

Cook 10 min

Additional 4 hrs

Total 4 hrs 40 min

Ingredients

1 (9-inch) pie crust, baked and fully cooled (homemade or store-bought; traditional, graham, or chocolate cookie crust)
8 oz / 225 g semisweet chocolate (chips or chopped)
3 large eggs
3 / 4 cup (150 g) granulated sugar
1 / 4 cup (60 ml) water
1 cup (2 sticks / 225 g) unsalted butter, room temperature
2 tsp (10 ml) vanilla extract
1 / 4 tsp kosher salt
1 1 / 4 cups (300 ml) heavy cream, cold (for filling)
1 cup (240 ml) heavy cream, cold (for topping)
2 tbsp (15 g) powdered sugar, divided
Optional: chocolate curls or shaved chocolate, for garnish

Instructions

Prebake the pie crust according to package or recipe directions and let it cool completely.
Melt the chocolate: Place the chocolate in a microwave-safe bowl and heat in 20–30 second bursts, stirring between each, until smooth. Set aside to cool until just warm to the touch.
Cook the eggs safely: In a heatproof bowl, whisk together the eggs, granulated sugar, and water. Set the bowl over a saucepan with an inch of gently simmering water (do not let the bowl touch the water). Whisk constantly until the mixture is thickened, glossy, and reaches 160°F, about 7–10 minutes.
Whip to cool: Remove the bowl from heat and beat the warm egg mixture with a hand mixer or stand mixer on medium-high until pale and cooled to room temperature, 5–7 minutes.
Build the silk base: Beat in the melted chocolate, vanilla, and salt until combined. With the mixer on medium, add the softened butter 1–2 tablespoons at a time, beating until the filling is silky and glossy, 2–3 minutes. Set aside.
Whip the cream for the filling: In a cold bowl, whip 1 1/4 cups heavy cream to soft peaks, then beat in 1 tablespoon powdered sugar just to combine.
Lighten the filling: Gently fold the whipped cream into the chocolate mixture in two additions until no streaks remain.
Fill and chill: Spread the filling into the cooled pie crust, smoothing the top. Refrigerate until firm, at least 4 hours or overnight.
Make the topping: Whip the remaining 1 cup heavy cream with the remaining 1 tablespoon powdered sugar to soft peaks. Pile or pipe over the chilled pie. Garnish with chocolate curls if desired.
Slice with a warm, dry knife and serve. Store leftovers covered in the refrigerator for up to 3 days.