French Silk Pie

By Sally's Baking Recipes · 300 min

Ingredients

Instructions

1. Make the pie dough the night before; it must chill at least 2 hours before rolling and blind baking.
2. Roll one chilled disc on a floured surface to a 12-inch circle, then fit it into a 9-inch pie dish and press it smooth. Fold the overhang back over the edge to form a thick rim and crimp or flute it.
3. Chill the crust at least 30 minutes in the fridge or freezer.
4. Preheat the oven to 375°F (191°C).
5. Line the chilled crust with crumpled then smoothed parchment, fill with pie weights or dried beans (at least 2 standard sets), and bake 15–16 minutes until the edges start to brown.
6. Lift out the parchment and weights, prick the base all over with a fork, and brush the edges with egg wash if you want a shiny crust. Bake 14–15 minutes more, until the base is browned.
7. Cool the crust completely on a wire rack before filling. It can be covered and refrigerated up to 3 days ahead.
8. Whip 1 cup (240 ml) heavy cream on medium-high until stiff peaks form, about 4 minutes, then refrigerate.
9. Melt the chopped chocolate in a double boiler or in the microwave in 20-second bursts, stirring between each, until smooth. Set aside.
10. Whisk the eggs and sugar in a heatproof bowl over simmering water on medium heat, keeping the bowl off the water. Whisk constantly until the mixture reaches 160°F (71°C), about 10–11 minutes. Remove from heat and cool 10 minutes.
11. Slowly stir the melted chocolate into the egg mixture, cool another 10 minutes, then beat the butter until creamy, about 1–2 minutes. Add the vanilla and beat 30 seconds. Scrape the bowl, then on low pour in the chocolate-egg mixture, raise to medium-high and beat 3 minutes. Fold in the whipped cream.
12. Spread the filling into the cooled crust, cover tightly and refrigerate at least 4–6 hours or overnight until chilled and thickened. It keeps up to 2 days.
13. Whip 1 cup (240 ml) heavy cream with the sugar and vanilla on medium-high until medium peaks form, about 3–4 minutes. Pipe or spread over the pie, add chocolate curls if desired, and serve immediately or chill uncovered up to a few hours.
14. Store leftovers covered in the refrigerator for up to 5 days.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

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