Decadent French Silk Pie: A Slice of Heaven

Dive into a world of chocolate bliss with this Decadent French Silk Pie. Perfectly smooth and rich, this dessert combines the classic flavors of French silk pie into a large slab, making it ideal for gatherings or family dinners.

Each slice reveals layers of velvety chocolate filling atop a buttery crust, topped with fluffy cream and garnished with chocolate shavings. Prepare to impress your guests and indulge your sweet tooth with this delightful treat!

Servings: 16
Prep Time: 20 minutes
Cook Time: 25 minutes
Inactive Time: 1 hour

Photo byGLP

Ingredients

• 2 softened 9-inch pie crusts

For the filling:

• 10 oz bittersweet chocolate, plus extra for garnish
• 4 eggs
• 1 1/3 cups granulated sugar
• 2 teaspoons vanilla extract
• 1/2 cup (1 stick) unsalted butter, softened
• 2 1/2 cups heavy cream
• 1/3 cup powdered sugar

Instructions

1. Preheat the Oven: Set your oven to 350°F (175°C). Prepare a half-sheet pan by lightly greasing it with nonstick spray.
2. Prepare the Crust: On a floured surface, stack the two pie crusts and roll them out into a rectangle that exceeds the size of your baking pan slightly. Press the dough into the pan, making sure to fit into the corners. Trim any excess and crimp the edges for a polished finish.
3. Blind Bake: Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for about 15-17 minutes, until it turns a light golden color. Once done, let it cool completely before adding the filling.
4. Melt the Chocolate: In a microwave-safe bowl, melt the bittersweet chocolate in 30-second intervals, stirring between each increment until it's almost fully melted. Stir until the chocolate is completely smooth and set aside.
5. Prepare the Filling: In a medium saucepan, combine sugar and eggs, whisking them together. Reduce the heat to low and continuously stir until the mixture thickens enough to coat the back of a spoon, which should take about 5 minutes.
6. Combine Ingredients: Remove the saucepan from heat and mix in the melted chocolate and vanilla extract until well combined. Allow the mixture to cool slightly, stirring occasionally.
7. Cream the Butter: In a separate mixing bowl, beat the softened butter until it becomes light and fluffy, about 2-3 minutes. Gradually incorporate the cooled chocolate mixture, continuing to beat on high speed until the filling is airy and fluffy, roughly 5 minutes.
8. Prepare the Topping: In another bowl, use an electric mixer to beat the heavy cream until it starts to thicken. Gradually add the powdered sugar and continue to mix until stiff peaks form.
9. Combine: Gently fold 1 1/2 cups of the whipped cream into the chocolate mixture, then reserve the remaining whipped cream for the topping.
10. Chill and Serve: Spread the chocolate filling evenly into the cooled pie crust. Chill in the refrigerator for 1-2 hours, until set. Before serving, top with the remaining whipped cream and sprinkle with chocolate shavings for an extra touch of elegance.

Substitutions

• Bittersweet Chocolate: Use semisweet chocolate if desired, or for a lighter flavor, opt for milk chocolate.
• Unsalted Butter: Substitute with vegan butter for a dairy-free option.
• Heavy Cream: Use coconut cream as a dairy-free alternative.

Storage Directions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze the pie for up to 2 months. Just be sure to wrap it tightly to prevent freezer burn. Enjoy your indulgent treat!

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