Decadent French Silk Pie
Prep time: 1h
Cook time: 15 minutes
Yields: One 9-inch pie
Author: Ireland Lindsay
Ingredients:
For the crust:
2 cups (9oz) graham cracker crumbs
1 tablespoon white sugar
1/2 teaspoon salt
1/2 cup unsalted butter
For the filling:
4 eggs
1 1/2 cup powdered sugar
1/2 teaspoon salt
8 oz semisweet chocolate, roughly chopped
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1 cup unsalted butter (2 sticks), room temperature
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1 1/2 cup heavy whipping cream
1/4 cup cocoa powder
1/4 cup powdered sugar
2 tsp vanilla extract
For the topping:
1/2 cup heavy whipping cream
1 tablespoon powdered sugar
1 tablespoon vanilla bean paste, vanilla extract, or one vanilla pod
FOR THE CRUST:
PREHEAT oven to 350°F
INTO a medium bowl fully combine the graham cracker crumbs, white sugar, and salt. Once combined add in butter and mix until homogenous and resembles wet sand.
EVENLY portion the crust into a 9-inch pie dish. First, build a wall along the sides, then with the remaining crumbs form the base of the pie crust. Making sure to use a flat-edged surface (cup measure, class cup, offset spatula, etc.) to keep the edges straight.
BAKE the crust in the oven for 10 minutes, or until lightly toasted. Let cool till ready to use.
FOR THE FILLING:
THE filling is going to be made in 3 separate stages, then we’ll eventually combine them at the end.
STAGE 1:
TO start, create a double boiler. To do this add 2 inches of water to a heavy-bottomed saucepan then place a heatproof bowl over the top, this will create a low and gentle heat.
COMBINE the eggs and powdered sugar and cook, constantly stirring, over low heat until it reads 160°F with a digital thermometer- about 10 minutes. Once the ideal temperature has been reached, remove from heat, and add salt and rough chopped chocolate. Cover with cling film and refrigerate for 20 minutes or until completely cool.
STAGE 2:
ONCE your chocolate custard has cooled, into the bowl of a stand mixer fitted with the paddle attachment beat the butter until light, fluffy, and lightened in color- about 3 minutes.
ONCE the butter has reached the above indicators, slowly portion in the completely cooled chocolate custard in around 3 portions. Mix until completely homogenous. Set the mixture aside.
STAGE 3:
INTO the bowl of a stand mixer fitted with the whisk attachment whisk the heavy cream for 30 seconds to 1 minute or until slightly thickened. Add in the remaining ingredients and whisk until stiff peaks.
AT this point you should have 2 mixtures- the chocolate custard, and the chocolate mousse. Carefully fold the custard into the whipped mousse until fully combined. Transfer to cooled pie crust and spread evenly with an offset spatula, set aside.
FOR THE TOPPING:
Note: Make just before serving!
FOR the topping, combine the heavy cream, sugar, and vanilla extract into the bowl of a stand mixer. Whip until soft peaks form, 3 to 5 minutes.
FOR ASSEMBLY:
TO assemble, portion the whipped cream onto the center of the pie, and use an offset spatula to portion evenly to the edges. Dust with cocoa powder. Store covered in the refrigerator for up to 1 week.
Recipe by @IreBakes
