French Silk Pie Recipe

Preheat the oven to 350°F (175°C). Lightly grease a 9-inch removable-bottom or pie pan.

In a medium bowl combine chocolate wafer crumbs, 2 tablespoons granulated sugar and 1/8 teaspoon salt; stir to blend.

Pour the melted butter over the crumb mixture and mix until the crumbs are evenly moistened and hold together when pressed.

Press the crumb mixture into the bottom and up the sides of the prepared 9-inch pan in an even layer using the bottom of a measuring cup or your fingers. Make sure edges are compacted and smooth.

Bake the crust 8–10 minutes until set. Remove from oven and transfer to a wire rack to cool completely while you prepare the filling. Reduce oven temperature to 325°F (if your oven runs hot) or leave at 350°F—crust already baked, no need for further baking later.

Place the finely chopped chocolate in a heatproof bowl. Melt gently over a double boiler (bowl set over simmering water) stirring until smooth, or microwave in 20–30 second bursts, stirring between bursts until fully melted. Remove from heat and let cool to warm (not hot), about 5–10 minutes.

While chocolate cools, in a large mixing bowl beat the softened butter on medium-high speed until smooth and pale, about 2–3 minutes.

Add the granulated sugar to the butter and continue beating until mixture is fluffy and lighter in color, about 2–3 minutes.

Add the eggs one at a time, beating well after each addition. Continue to beat until the mixture is smooth and glossy. Note: because this recipe uses raw eggs, use the freshest eggs available or pasteurized eggs if preferred.

Add the vanilla extract, instant espresso powder (if using) and salt; beat briefly to combine.

With the mixer on low speed, slowly pour the melted, warm (not hot) chocolate into the butter-egg-sugar mixture. Increase speed to medium and beat until fully incorporated and the filling is light and airy, about 2–3 minutes. Scrape down the bowl as needed to ensure everything is evenly combined.

Taste and adjust: if the filling feels too soft, refrigerate the mixture for 10–15 minutes to firm slightly, then continue.

Spoon the chocolate filling into the cooled crust, smoothing the top with a spatula. Cover loosely with plastic wrap and refrigerate at least 4 hours, preferably overnight, until firmly set.

About 15–30 minutes before serving, chill a medium mixing bowl and beaters in the fridge (optional) then pour the cold heavy cream into the chilled bowl.

Whip the cream on medium-high speed until it begins to thicken. Add 1 tablespoon powdered sugar if you want lightly sweetened whipped cream, then continue whipping to soft peaks (do not overwhip to stiff peaks unless you prefer a very firm topping).

Remove the pie from the refrigerator. Spread or pipe the whipped cream over the chilled chocolate filling in an even layer or decorative peaks.

Dust the top with chocolate shavings or sift a little cocoa powder over the whipped cream. Garnish with fresh raspberries or chocolate curls as desired.

Chill the assembled pie for 10–15 minutes after garnishing for best presentation. Slice with a sharp knife dipped in hot water and wiped dry between slices for clean cuts.