Chocolate French Silk Pie
A classic Chocolate French Silk Pie recipe made with rich chocolate mousse, inside a homemade all butter pie crust, topped with vanilla chantilly whipped cream and chocolate shavings.
Servings: 8 servings
Ingredients
All Butter Pie Crust
- Single 9-inch pie crust blind baked
Chocolate Mousse Filling
- 133 grams granulated sugar
- 2 large eggs room temperature
- 85 grams bittersweet dark chocolate (60-70% cocoa) roughly chopped then melted and cooled
- 1/4 teaspoon fine sea salt
- 76 grams unsalted butter softened to room temperature
- 240 grams cold heavy whipping cream (35% fat)
- 1 tablespoon powdered sugar/icing sugar
- 2 teaspoons vanilla bean paste or pure vanilla extract
Stabilized Chantilly Cream Topping
- 240 grams cold heavy whipping cream (35% fat)
- 80 grams cold mascarpone
- 60 grams powdered sugar/icing sugar
- 2 teaspoons vanilla bean paste or pure vanilla extract
Chocolate Shavings
- 1/2 bittersweet dark chocolate baking bar (60-70% cocoa)
Instructions
Store Bought Pie Crust
- If using a store bought pie crust, skip ahead to instruction on blind bake the pie crust.
Homemade Pie Crust
- For homemade pie crust, make my all butter pie dough according to the recipe.Single 9-inch pie crust
- Refrigerate the pie dough for a minimum of 1 hr if you plan on using it right away. I usually make mine the day before to have less steps on baking day. Plus, allowing the dough to rest overnight creates a more relaxed dough that is easier to roll out.
- Overnight dough will need about 30 minutes on the counter to warm slightly before rolling. Place dough on a lightly floured surface and lightly coat a rolling pan with flour to prevent sticking. Repeat as needed.
- To roll out the dough for the pan, start from the center and working outwards in all directions, rotating dough clockwise as you go. Dough should be around 1/8 to 1/4-inch thickness and at least 1.5-inches larger than your pie pan.
- Lower the dough into the pie pan and gently press into the bottom and sides with a flat hand. Take a sharp knife or scissors and trim away any overhanging dough from the lip of the pan, leaving a 1/2-inch overhang of pie dough. Tuck any overhanging dough underneath itself and crimp the edges with your thumb and forefingers for an elevated look.
- Dock the pie dough by pricking it across the bottom and sides with the tines of a fork. Place the pan in the fridge (30 minutes) or freezer (15 minutes) to firm until ready to blind bake. A cold, firm dough will shrink less in the oven.
Blind Bake the Pie Crust
- Preheat the oven to 425℉ (220 ℃). Remove the frozen pie crust and line it with overhanging parchment paper. Fill the parchment paper with pie weights, granulated sugar, dried rice or uncooked beans. Make sure to fill it all the way to the crimped edges to help weigh down the crust.
- Place the pie dish on a baking pan, then transfer to the lowest rack of the oven and bake for 15-17 minutes.
- Remove the pie from the oven and carefully lift and remove the paper filled with weights. Reduce oven temp to 375℉ (190℃) return the pie back to the oven for 10-12 more minutes of baking. The crust should be golden brown all over and completely baked. Place pie dish on wire rack and allow to cool completely before adding filling. Keep an eye on the crust, too dark brown is over baked.
Chocolate Mousse Filling
- Place chopped dark chocolate in a microwave safe bowl and melt in 30 second bursts, stirring in between until smooth. Or melt using a bain-marie (heat safe bowl over pot of simmering water) until smooth. Set aside to cool.85 grams bittersweet dark chocolate (60-70% cocoa)
- Place the sugar and eggs in a medium saucepan on low heat and whisk together. Whisk constantly until thermometer reads 160℉ (72℃) when inserted in the mixture. It may take 9-10 minutes for the egg mixture to reach this temperature, but it will ensure the raw eggs are properly cooked.133 grams granulated sugar, 2 large eggs
- Remove the egg mixture from the heat and let cool about 5 minutes. Pour in the cooled melted dark chocolate and salt. Whisk until the chocolate looks smooth and glossy. It will thicken and look a little textured at first. That's ok. Just whisk a little more until smooth.85 grams bittersweet dark chocolate (60-70% cocoa), 1/4 teaspoon fine sea salt
- Make the whipped cream filling while the chocolate mixture cools. Combine the cream, powdered sugar, and vanilla in a large mixing bowl. Using a hand mixer, beat until thick. Place in fridge until ready to use.240 grams cold heavy whipping cream, 1 tablespoon powdered sugar/icing sugar, 2 teaspoons vanilla bean paste or pure vanilla extract
- Place the softened butter into a large mixing bowl. Using a handheld mixer, beat until fluffy. About 30 seconds.76 grams unsalted butter
- Scrape the cooled chocolate mixture onto the butter and beat on medium speed until well combined. The chocolate butter mixture should be thick, smooth, and glossy.
- The chocolate mixture should now be room temperature and ready for the whipped cream. Add the whipped cream to the chocolate in three batches. Fold in the cream carefully with a silicone spatula, careful to prevent deflating the cream by stirring.
- Once all the cream has been incorporated with no white streaks remaining its time to transfer it to the baked pie crust.
- Spoon or pour the chocolate filling into the pie crust and chill in the refrigerator for a minimum of 2 hours or overnight to firm.
Chantilly Cream Topping
- For the best texture, make about 10-15 minutes before you plan to serve the pie. It can also be made up to 1 hour ahead and kept in an airtight container in the fridge.
- Place the mascarpone, cream, powdered sugar, and vanilla in a medium bowl.240 grams cold heavy whipping cream, 80 grams cold mascarpone, 60 grams powdered sugar/icing sugar, 2 teaspoons vanilla bean paste or pure vanilla extract
- Using an electric beater on medium high in a circular motion, whip until thick.
Final Assembly
- Remove chilled pie from the fridge and spoon on the Chantilly Cream Topping across the layer of chocolate filling. Garnish with chocolate shavings and serve.
- Take a vegetable peeler and scrape down the side of a chocolate bar overtop of the pie to release little chocolate curls.1/2 bittersweet dark chocolate baking bar (60-70% cocoa)
Video
Notes
Make-Ahead: You can prepare the pie up to 3 days in advance of time while keeping it refrigerated before serving. I recommend making the vanilla whipped cream topping just before serving.
Refrigerate: Place leftover pie in an airtight container and refrigerate for up to 5 days.