This French Silk Pie features a flaky pie crust, smooth and creamy chocolate filling, and is topped with fresh whipped cream and chocolate shavings. There are no raw eggs in this recipe.
½cup(113g)unsalted butter, softened and cut into 1/2-inch pieces
For the topping
1cup(240ml)heavy cream, cold
2tablespoonsconfectioners' sugar
1teaspoonvanilla extract
Chocolate shavings or cocoa powder
Instructions
Make the Crust
Roll the dough into a circle that's about 12 inched in diameter. Gently place it in a 9-inch pie pan without stretching it.
Trim the edge so there's a 1-inch overhang over the sides of the pie pan. Fold the excess dough under so it sits up on the rim of the pan and flute as desired.
Refrigerate for 30 minutes.
Meanwhile, adjust the oven rack to the lower-third position and preheat to 400°F.
Remove the crust from the refrigerator and prick the bottom with the tines of a fork. Line the shell with parchment paper.
Fill the lined shell with pie weights, uncooked rice, or dried beans. You won't be able to cook the rice and beans later but they can be saved and reused for future pies. Make sure the weights are evenly distributed in the shell and some are pressed up the sides.
Bake the crust for 20 minutes, until it starts to turn lightly golden. Carefully remove the pie weights and return the crust to the oven to continue baking for another 15 minutes, until golden brown and matte looking instead of shiny. If the edges of the crust begin to brown too much, cover with an aluminum ring or pie shield.
Transfer to a wire rack and cool while you make the filling.
Make the filling
Place the chopped chocolate in a heat proof bowl and set it over a pot filled with 1-inch of barely simmering water. Stir continuously until the chocolate is fully melted and smooth. Remove the bowl from the pot and set it aside to cool while you make the rest of the filling.
Using a stand mixer with a whisk attachment or a handheld electric mixer, beat the heavy cream at medium-high speed until stiff peaks form, about 3 minutes. Refrigerate until ready to use.
Combine the eggs, sugar, and water in a large heat-proof bowl set over a pot filled with 1 inch of barely simmering water. Using a handheld electric mixer, mix on medium speed until the egg mixture is thickened and reaches 160°F, about 10 minutes.
Remove from heat and continue to beat until the egg mixture is completely cooled and fluffy, about 8 minutes.
Add the melted chocolate and vanilla and beat until incorporated.
Beat in the butter a few pieces at a time until fully incorporated.
Use a rubber spatula to fold in cold whipped cream until no streaks remain.
Transfer the filling to the cooled pie crust and smooth over the top with an offset spatula.
Refrigerate uncovered until set, at least 3 hours.
Make the topping
Using an electric mixer to beat the cream, powdered sugar, and vanilla on high speed until stiff peaks form.
Top the pie with whipped cream and garnish with chocolate shavings or dust with cocoa powder.
Notes
Chocolate: Baking chocolate must be used for the filling to set correctly. I don't recommend using chocolate chips.
Make ahead tips
The naked pie may be refrigerated for up to 2 days before serving.
Whipped cream-topped pie can be stored in the refrigerator for up to 5 days.