French Silk Pie

I grew up loving Village Inn's French Silk Pie, but it was never anything I ever thought I'd make at home. I'd heard you had to use raw eggs and that it was a lot of work to make so I ignored the idea. Then this past Christmas I decided I wanted to make one.

It turns out you don't always have to use raw eggs and while there is a bit of technique and process, it's totally doable! Let's just say making your own French Silk Pie at home is pretty great and it tastes AMAZING.

This is definitely one of those special occasion desserts and Valentine's Day would be the perfect day to make it!

French Silk Pie

Adapted from Handle the Heat

store-bought or homemade deep-dish pie crust

For the Filling

1 1/3 cups granulated sugar

4 large eggs

8 oz. bittersweet baking chocolate

2 tsp. vanilla extract

10 Tbsp. unsalted butter, at room temperature

1 1/3 cups heavy cream

4 tsp. powdered sugar

For the Topping

1 cup heavy cream

2 Tbsp. powdered sugar

1 tsp. vanilla extract

high-quality chocolate bar for chocolate shavings, if desired

1. Prepare and bake the pie crust according to package instructions. 

2. In a small saucepan, whisk together the granulated sugar and eggs. Set over medium-low heat and cook, whisking constantly, until the mixture reaches 160°F and coats the back of a metal spoon.

3. Remove from heat and melt chocolate in the microwave in 30 second intervals.

4. Stir in the melted chocolate and vanilla until smooth. Cool to just warm, stirring occasionally.

5. Using an electric mixer, beat the butter until light and fluffy, about 2 to 3 minutes. Gradually add in the cooled chocolate mixture then beat on high speed for 5 minutes, or until light and fluffy.

6. In a clean bowl, use an electric mixer to beat the cream until it begins to thicken. Add the powdered sugar and beat until stiff peaks form. Fold into the chocolate mixture.

7. Pour the mixture into the pan, smoothing evenly. Chill for at least 6 hours. At this point the pie can be stored for up to 2 days ahead of time.

8. To make the topping, use an electric mixer to beat the cream, powdered sugar and vanilla on high speed until stiff peaks form. Top pie with whipped cream and garnish with chocolate shavings. Make shavings by taking a vegetable peeler and repeatedly peeling off the top edge of a high-quality chocolate bar.

*Store in fridge.