Description
The ultimate chocolate lover’s dream come true! This French Silk Pie is so velvety smooth, you’ll think you’re dining at a fancy Parisian patisserie.
Ingredients
Scale
- 1½ cups (180g) graham cracker crumbs (about 12 full sheets)
- ¼ cup (50g) granulated sugar
- 6 tablespoons (85g) unsalted butter, melted
- 1 cup (226g) unsalted butter, softened to room temperature
- 1½ cups (300g) granulated sugar
- 4 ounces (113g) unsweetened chocolate, melted and cooled
- 2 teaspoons pure vanilla extract
- ¼ teaspoon salt
- 4 large eggs, at room temperature
- 1 cup (240ml) heavy whipping cream
- 3 tablespoons (24g) powdered sugar
- ½ teaspoon pure vanilla extract
- Chocolate curls or shavings for garnish
Instructions
- Preheat oven to 350°F (175°C). Mix graham cracker crumbs with sugar, add melted butter and combine until mixture resembles wet sand.
- Press graham cracker mixture into a 9-inch pie dish, using a measuring cup to firmly compact it on bottom and sides. Bake for 8-10 minutes until lightly golden, then cool completely.
- Melt chocolate in 30-second intervals at 50% power, stirring between each. Set aside to cool for 10-15 minutes until still fluid but not hot.
- Beat softened butter for 1 minute until creamy. Gradually add sugar and beat on medium-high for 5 minutes until light and fluffy.
- Add cooled chocolate, vanilla extract, and salt on low speed, then increase to medium and beat until fully incorporated.
- With mixer on medium, add eggs one at a time, beating for 3 minutes after each addition. Beat for 2 additional minutes after all eggs are incorporated.
- Spoon filling into cooled crust, smoothing with an offset spatula. Cover loosely and refrigerate for at least 4 hours or overnight.
- Before serving, whip heavy cream with powdered sugar and vanilla until medium peaks form. Spread or pipe onto chilled pie and garnish with chocolate curls.
- For clean slices, dip knife in hot water and wipe dry between cuts. Let pie sit at room temperature 15-20 minutes before serving for optimal texture.