French Silk Pie

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Prepare the pastry pie crust and place it in a glass pan.

Prick the bottom of the crust with a fork to prevent puffing.

Bake the crust in the oven at 350°F for 9 to 10 minutes and then let it cool.

Melt 3 oz of unsweetened chocolate in the microwave for 30 seconds, stir, and repeat for a total of three 30-second intervals, stirring each time to prevent burning.

Set the melted chocolate aside to cool.

In a saucepan, combine 1 cup of regular white sugar and 3 eggs.

Whisk the mixture and cook over medium heat until it reaches 160°F, stirring constantly to avoid scrambling the eggs or burning the sugar.

Once the mixture reaches 160°F, remove it from heat and add the cooled melted chocolate and 1 1/2 teaspoons of vanilla, stirring to combine.

Let the chocolate mixture cool to room temperature, which may take 1 to 2 hours.

Beat 1 stick of softened butter in a bowl until light and fluffy, which may take about 2 minutes.

Add the cooled chocolate mixture to the butter and beat on high speed for about 5 minutes until the texture changes to a mousse-like consistency.

In a separate bowl, beat 1 cup of whipping cream to a stage between soft peaks and stiff peaks.

Fold the whipped cream into the chocolate mixture until fully combined.

Pour the mixture into the cooled pie shell and smooth the top.

Refrigerate the pie for preferably overnight or at least 8 hours to set.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens