French Silk Pie | Sally's Baking

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Make pie dough the night before and chill in the refrigerator for at least 2 hours before rolling out and blind baking.

Roll out the chilled dough on a floured surface to a circle 12 inches in diameter. Place it into a 9-inch pie dish, tuck it in, and crimp the edges. Chill the dough again for at least 30 minutes.

Preheat oven to 375°F (191°C).

Line the chilled pie crust with parchment paper, fill with pie weights, and bake for 15–16 minutes. Remove the weights, prick the bottom with a fork, brush with egg wash, and bake for another 14–15 minutes. Cool completely on a wire rack.

Whip the heavy cream until stiff peaks form and set aside. Melt the semi-sweet chocolate in a double boiler or microwave until smooth.

Whisk eggs and sugar in a heatproof bowl over simmering water until it reaches 160°F (71°C). Cool for 10 minutes, then stir in the melted chocolate and cool for another 10 minutes.

Beat the butter until creamy, add vanilla, then mix in the chocolate/egg mixture. Fold in the whipped cream until combined.

Spread the filling into the cooled pie crust, cover with plastic wrap, and refrigerate for at least 4–6 hours or overnight.

Whip the heavy cream, sugar, and vanilla extract until medium peaks form. Pipe or spread on top of the pie and garnish with chocolate curls if desired. Serve immediately or chill for a few hours.

Cooking Techniques

Spice Level:

Dietary

Allergens