Amazing French Silk Pie Recipe

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Blind bake the pie crust. If using a store-bought crust, pour the filling in and bake from frozen.

Chop 4 ounces of unsweetened chocolate finely and set aside.

In a mixing bowl, add 4 large eggs and 1 and 1/4 cups granulated sugar. Whisk to combine.

Place the bowl over a pot of simmering water, ensuring the water does not touch the bowl. Stir occasionally at first, then constantly as it heats.

Heat the mixture until it reaches 160 degrees Fahrenheit, or feels hot and sticky smooth to the touch.

Once heated, remove from heat and whisk in the chopped chocolate and 2 teaspoons of vanilla extract until smooth.

Let the chocolate mixture cool down to room temperature, stirring occasionally over 30 minutes.

In a separate bowl, whip 1 cup of room temperature butter on medium speed for 2 minutes until light and fluffy.

Add the cooled chocolate mixture to the whipped butter and mix on high for 2 minutes until glossy and fluffy, scraping down the bowl as needed.

In another bowl, whip 2/3 cup of cold heavy cream until soft peaks form, then fold it gently into the chocolate mixture until no white streaks remain.

Fill the cooled pie crust with the chocolate filling, mounding it high, and optionally smooth the top with a spatula.

Refrigerate the pie for at least 3 hours before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens