Dessert: United States – French Silk Pie (No Raw Eggs)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 8

Approximate Time

Prep 30 min

Cook 10 min

Additional 4 hrs

Total 4 hrs 40 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 (9-inch (23 cm)) pie crust, baked and fully cooled (homemade or store-bought; traditional, graham, or chocolate cookie crust)
8 oz (225 g) semisweet chocolate (chips or chopped)
3 large eggs
3 / 4 cup (150 g) granulated sugar
1 / 4 cup (60 ml) water
1 cup (240 ml) (2 sticks / 7 7/8 oz (225 g)) unsalted butter, room temperature
2 tsp (10 ml) vanilla extract
1 / 4 tsp (1.25 ml) kosher salt
1 1 / 4 cups (300 ml) heavy cream, cold (for filling)
1 cup (240 ml) heavy cream, cold (for topping)
2 tbsp (15 g) powdered sugar, divided
Optional: chocolate curls or shaved chocolate, for garnish

Show original ingredient measurements

1 (9-inch) pie crust, baked and fully cooled (homemade or store-bought; traditional, graham, or chocolate cookie crust)
8 oz / 225 g semisweet chocolate (chips or chopped)
3 large eggs
3 / 4 cup (150 g) granulated sugar
1 / 4 cup (60 ml) water
1 cup (2 sticks / 225 g) unsalted butter, room temperature
2 tsp (10 ml) vanilla extract
1 / 4 tsp kosher salt
1 1 / 4 cups (300 ml) heavy cream, cold (for filling)
1 cup (240 ml) heavy cream, cold (for topping)
2 tbsp (15 g) powdered sugar, divided
Optional: chocolate curls or shaved chocolate, for garnish

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

Prebake the pie crust according to package or recipe directions and let it cool completely.
Melt the chocolate: Place the chocolate in a microwave-safe bowl and heat in 20–30 second bursts, stirring between each, until smooth. Set aside to cool until just warm to the touch.
Cook the eggs safely: In a heatproof bowl, whisk together the eggs, granulated sugar, and water. Set the bowl over a saucepan with an inch of gently simmering water (do not let the bowl touch the water). Whisk constantly until the mixture is thickened, glossy, and reaches 160°F, about 7–10 minutes.
Whip to cool: Remove the bowl from heat and beat the warm egg mixture with a hand mixer or stand mixer on medium-high until pale and cooled to room temperature, 5–7 minutes.
Build the silk base: Beat in the melted chocolate, vanilla, and salt until combined. With the mixer on medium, add the softened butter 1–2 tablespoons (15 to 30 ml) at a time, beating until the filling is silky and glossy, 2–3 minutes. Set aside.
Whip the cream for the filling: In a cold bowl, whip 1 1/4 cups (300 ml) heavy cream to soft peaks, then beat in 1 tablespoon (15 ml) powdered sugar just to combine.
Lighten the filling: Gently fold the whipped cream into the chocolate mixture in two additions until no streaks remain.
Fill and chill: Spread the filling into the cooled pie crust, smoothing the top. Refrigerate until firm, at least 4 hours or overnight.
Make the topping: Whip the remaining 1 cup (240 ml) heavy cream with the remaining 1 tablespoon (15 ml) powdered sugar to soft peaks. Pile or pipe over the chilled pie. Garnish with chocolate curls if desired.
Slice with a warm, dry knife and serve. Store leftovers covered in the refrigerator for up to 3 days.

Prebake the pie crust according to package or recipe directions and let it cool completely.
Melt the chocolate: Place the chocolate in a microwave-safe bowl and heat in 20–30 second bursts, stirring between each, until smooth. Set aside to cool until just warm to the touch.
Cook the eggs safely: In a heatproof bowl, whisk together the eggs, granulated sugar, and water. Set the bowl over a saucepan with an inch of gently simmering water (do not let the bowl touch the water). Whisk constantly until the mixture is thickened, glossy, and reaches 160°F, about 7–10 minutes.
Whip to cool: Remove the bowl from heat and beat the warm egg mixture with a hand mixer or stand mixer on medium-high until pale and cooled to room temperature, 5–7 minutes.
Build the silk base: Beat in the melted chocolate, vanilla, and salt until combined. With the mixer on medium, add the softened butter 1–2 tablespoons at a time, beating until the filling is silky and glossy, 2–3 minutes. Set aside.
Whip the cream for the filling: In a cold bowl, whip 1 1/4 cups heavy cream to soft peaks, then beat in 1 tablespoon powdered sugar just to combine.
Lighten the filling: Gently fold the whipped cream into the chocolate mixture in two additions until no streaks remain.
Fill and chill: Spread the filling into the cooled pie crust, smoothing the top. Refrigerate until firm, at least 4 hours or overnight.
Make the topping: Whip the remaining 1 cup heavy cream with the remaining 1 tablespoon powdered sugar to soft peaks. Pile or pipe over the chilled pie. Garnish with chocolate curls if desired.
Slice with a warm, dry knife and serve. Store leftovers covered in the refrigerator for up to 3 days.