Silky Smooth French Silk Pie

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Blind bake a pie crust according to your preferred recipe and set aside.

Chop 8 ounces of bittersweet chocolate into pieces and place it in a microwave-safe bowl with 1/2 cup of unsalted butter.

Microwave the chocolate and butter in 20-second intervals, stirring well in between, until smooth and melted.

Prepare a double boiler by filling a medium saucepan with 1-2 inches of water and bringing it to a simmer. Place a heatproof bowl on top, ensuring it doesn't touch the water.

In the bowl of the double boiler, add 4 large eggs, 3/4 cup of granulated sugar, and 1/2 teaspoon of salt. Whisk constantly until the mixture reaches 160°F and the sugar is dissolved, about 10 minutes.

Once the mixture reaches 160°F, carefully remove it from heat and transfer it to a larger bowl for easier mixing.

Using an electric mixer, beat the egg mixture on low speed, gradually increasing to high, until it becomes pale yellow and significantly increased in volume, about 10 minutes.

Add the melted chocolate mixture to the egg mixture and mix until fully incorporated and uniform in color.

Add 2 teaspoons of vanilla extract and 1/4 teaspoon of espresso powder (if using) to the chocolate mixture and mix until combined.

In a separate bowl, whip 1 cup of heavy cream to stiff peaks, then gently fold it into the chocolate mixture until no streaks remain.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens