Chocolate French Silk Pie Recipe
Rich, creamy chocolate cream topped with fresh whipped cream and chocolate shaving all in a buttery graham cracker crust.
Servings: 8
Equipment
- food processor
- emile henry pie dish
- measuring cups and spoons
- mixing bowl set
Ingredients
Graham Cracker Crust:
- 12 Graham Crackers (full sheets)
- 6 Tablespoons Butter (melted)
- 1/4 cup Sugar
Chocolate Filling:
- 6 ounces Unsweetened Baking Chocolate
- 2 cups Superfine Sugar
- 1 cup Salted Butter (softened to room temperature)
- 1 teaspoon Vanilla Extract
- 4 large Eggs
Whipped Cream:
- 1 1/2 cups Heavy Cream
- 1/3 cup Powdered Sugar
- Chocolate Curls or Chocolate Shavings
Instructions
Graham Cracker Crust:
- Preheat oven to 350 degrees. Crush the graham crackers in a food processor or resealable bag. Add them to a bowl and pour in melted butter and sugar. Stir to combine. Press into a deep-dish pie pan and bake for 5 minutes. Set aside to cool.
Chocolate Filling:
- In a microwave-safe bowl, cook the chocolate in the microwave at 50% power for about 1 minute. If it is isn't fully melted, put it back in for 30 second increments. Set aside to cool.
- In a large mixing bowl, beat the softened butter (NOT melted or hot) and sugar for at least 4-5 minutes, scraping the sides of the bowl often.
- Add the chocolate (make sure it isn't hot) and beat for about 15 seconds. Stir in vanilla.
- Add eggs one at a time, beating for 5 minutes after each addition. This will take 20 minutes total. Pour into cooled pie crust. Chill for at least 2 hours in the refrigerator.
Whipped Cream:
- In a chilled bowl, beat the heavy cream and sugar for about 4-5 minutes or until stiff peaks form. Cover the pie with a thick layer of whipped cream. Top with chocolate curls or shavings. Serve chilled.
