This French Silk Pie is the best chocolate pie, hands down! Naturally, it comes from the wonderful kitchen of Magnolia Table in Waco, Texas
We’ve made this several times for family events and luncheons. It always gets rav reviews, even by those who are not chocolate fans.
Ingredients:
2/3 granulated sugar
2 large eggs
2oz unsweetened chocolate, chopped
1 tsp pure vanilla extract
1/3 cup unsalted butter (room temp)
2/3 cup heavy cream
1/4 cup powdered sugar
1 prebaked 9in pie crust (also pairs well with a
chocolate pie crust too)
Directions:
In a small saucepan, whisk together the granulated sugar and eggs until
well blended. Cook over low heat, whisking constantly, until the mixture
reaches 160 degrees F and coats the back of a spoon. Remove from heat.
Add the chocolate and vanilla – stir until smooth. Set aside to cool for
approximately 5 minutes.
In a stand mixer with a paddle attachment, cream butter on medium-high speed until light and fluffy, about 5 minutes. Add the cooled chocolate mixture and beat on high speed until light and fluffy, about 5 minutes.
In another large bowl, beat cream on medium-high until it begins to thicken (3-4 minutes). Add the powdered sugar and beat on low speed, then gradually return to medium-high until stiff peaks form. Fold in chocolate mixture.
Pour in a pre-baked pie crust or tart shell. Refrigerate until well chilled, about 4 hours (or overnight).
Garnish with whipped cream and chocolate shavings if desired.
Store covered in refrigerator up to 5 days (although in our household, it doesn’t usually last that long!).
Note: If you’re using a 10in pie plate, you may want to double the recipe.
