French Silk Pie
, About 8 h (mostly chilling), Makes one 9-inch pie
A chocolate mousse-like pie: cooked egg-and-chocolate silk folded with whipped cream in a blind-baked crust.
| prepMake pie dough the night before; chill at least 2 hrs | ||||||
| prepPreheat oven to 375°F / 190°C | ||||||
| 1 unbaked Flaky Pie Crust or All Butter Pie Crust | Roll, crimp, chill crust 30 min | Blind bake 375°F / 190°C, 15 min | Brush egg wash, bake 14 min more | Fill crust, chill 4-6 hrs | Top pie, garnish with curls | |
| 1 large egg, beaten (egg wash) | Beat egg with milk | |||||
| 1 tablespoon milk or heavy cream (egg wash) | ||||||
| 240 ml heavy cream (for the filling) | Whip cream to stiff peaks, chill | Fold in whipped cream | ||||
| 226 g bittersweet or semi-sweet chocolate (two 4-oz bars), finely chopped | Melt chocolate until smooth | Cool 10 min, stir in chocolate, cool 10 min | Beat in chocolate-egg mix 3 min | |||
| 4 large eggs | Whisk over simmering water to 160°F / 71°C | |||||
| 200 g granulated sugar | ||||||
| 170 g unsalted butter, softened | Beat butter with vanilla | |||||
| 1 1/2 teaspoons pure vanilla extract (for the filling) | ||||||
| 240 ml heavy cream (for the topping) | Whip cream, sugar & vanilla | |||||
| 2 tablespoons confectioners' or granulated sugar (for the topping) | ||||||
| 1/2 teaspoon pure vanilla extract (for the topping) | ||||||
| chocolate curls, for garnish (optional) | ||||||
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