Ingredients: |
Ingredients: 1 9in pie crust, blind baked and chilled
1c granulated sugar, divided
1/4c packed light-brown sugar
1/4 tsp salt
3 large eggs
6 oz bittersweet chocolate chips
1 1/2 tsp vanilla extract
8 tbsp unsalted butter, at room temperature
1 1/4c heavy cream
3 tbsp unsweetened cocoa powder
Topping:
2 1/2c heavy cream
5 tbsp granulated sugar
2-3 oz dark chocolate, finely chopped
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Directions: |
Directions:1. Combine 3/4c + 2 Tbsp granulated sugar, the light brown sugar, salt and eggs in a heat proof bowl set over a pot of simmering water. Allow mixture to heat over simmering water, whisking constantly, until it registers on a candy thermometer, about 8 minutes.
2. Remove from heat, add chocolate chips and stir until chocolate has melted, then mix vanilla. Allow mixture to rest until it reaches 75º, stirring occasionally (you can put in the fridge to cool faster).
3. In a bowl, whip butter on medium-high speed until pale and fluffy. Add in cooled chocolate mixture, switch to the whisk attachment and whip on high speed pale and fluffy, about 6 minutes longer.
4. In another large mixing bowl, whisk together cocoa and remaining 2 tbsp granulated sugar, then while whisking, slowly pour in about 1/2c of the heavy cream and stir until smooth.
5. Add remaining 3/4c heavy cream, then using an electric mixer set on high speed, whip until stiff peaks form.
6. Fold the whipped cream mixture into melted chocolate chip/butter mixture.
7. Pour into prepared pie crust and smooth into an even layer. Tent with foil (sealing foil around edges) and chill in refrigerator overnight.
8. Before serving, in a mixing bowl whip 2 1/2 cups heavy cream until soft peaks form. Add in granulated sugar and whip until stiff peaks form.
9. Spread over set pie and garnish top with chocolate. Cut into slices and serve chilled. Store in refrigerator. |
Personal
Notes: |
Personal
Notes: I do not have a candy thermometer so I usually time the whisking of the egg/sugar mixture between 8-10min and that works.
For the chocolate chips, I prefer to use the Ghirardelli 60% cacao bittersweet chocolate but any bittersweet chocolate chips will work.
For the crust, I sometimes use a chocolate cookie pie crust. But it does make it extremely rich.
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This recipe for French Silk Pie is from