I’ve always wanted to make my own version of a French Silk Pie. Not sure if I hit the mark or not. This pie seemed pretty in line with all the chocolate cream pies I’ve ever made – but a slightly lighter airier version. Definitely a rich pie. Not for people who can’t handle rich desserts!
- 1 9-inch unbaked pie crust (I used my Flakey Butter Pie Crust recipe)
- 2 c. whipping cream
- 12 oz semi-sweet chocolate pieces
- 2/3 c. butter
- 2/3 c. sugar
- 4 egg yolks, beaten
- 3 T. Creme de Cocoa or Godiva liquer
- whipped cream for garnish
- chocolate curls or small bits of chocolate for garnish
- Bake piecrust according to recipe directions. Set aside to cool.
- In a heavy 2-quart saucepan, combine whipping cream, chocolate pieces, butter, sugar and egg yolks. Cook over low heat, stirring constantly, until chocolate and butter is melted and mixture thickens slightly, 5 t0 10 minutes. Remove from heat.
- Stir in liquer and then refrigerate mixture, stirring frequently, until it stiffens and becomes hard to stir. This will take about 2 hours.
- When thick, transfer to a medium-size mixing bowl and beat at medium to high speed two to three minutes or until light and fluffy. Spread into prepared pie crust. Cover and chill pie at least 5 hours or until set.
- Serve with whipped cream and sprinkle with chocolate curls or small chocolate pieces.
After cooking the filling on the stovetop you can let this sit in the refrigerator over night. I did. Accidentally. (I fell asleep.) And it was fine the next morning.
I think after you’ve whipped this you’ll want to eat the pie almost immediately. I waited almost 24 hours to dive in and it seemed like the pie was already beginning to deflate a bit. Tasted great though!