French Silk Pie
A restaurant-quality chocolate mousse pie with a buttery graham cracker crust and silky chocolate filling, topped with whipped cream. Elegant enough for dinner parties yet simple enough to make at home.
- Total time
- 45 min
- Servings
- 8
- Calories
- 425
- Protein
- 6g
Ingredients
- 1.5 cups graham cracker crumbs
- 6 tablespoons butter, melted
- 2 tablespoons sugar
- 8 ounces semi-sweet chocolate, chopped
- 4 tablespoons butter
- 3 whole eggs (room temperature)
- ¼ cup sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
Instructions
- 1
Set the oven to 350°F and wait until the indicator light or beep tells you it has finished heating, about 10 minutes.
- 2
Pour 1.5 cups graham cracker crumbs, 6 tablespoons melted butter, and 2 tablespoons sugar into a 9-inch pie dish and stir until the mixture looks like wet sand.
- 3
Press the mixture firmly across the bottom and up the sides of the dish using the bottom of a measuring cup.
- 4
Slide the pie dish into the oven and bake for 8 minutes until the crust edges turn light golden brown, then remove and set aside to cool.
- 5
Chop 8 ounces of semi-sweet chocolate into pieces the size of small grapes using a sharp knife and cutting board.
- 6
Place 4 tablespoons of butter and the chopped chocolate in a microwave-safe bowl and microwave in 30-second bursts, stirring between each burst, until fully melted and smooth, about 90 seconds total.
- 7
Remove the bowl from the microwave and set it aside to cool for 5 minutes until it feels warm (not hot) when you touch the outside of the bowl.
- 8
Crack 3 eggs into a medium bowl and pour in 0.25 cup sugar and 1 teaspoon vanilla extract.
- 9
Using an electric mixer on medium-high speed, beat the egg mixture for 5 minutes until it becomes pale, fluffy, and doubles in volume (about the texture of thick whipped cream).
- 10
Pour the cooled chocolate mixture into the egg mixture, then use a rubber spatula to lift the batter from the bottom of the bowl up and over the chocolate layer; rotate the bowl and repeat until no brown streaks remain, about 1 minute.
- 11
Pour the chocolate filling into the cooled crust, spreading it smooth with a spatula so it reaches the edges.
- 12
Slide the pie into the refrigerator and chill for at least 30 minutes until the filling is firm but still soft to the touch (not hard).
- 13
Pour 1 cup heavy whipping cream into a chilled bowl (place the bowl in the freezer for 5 minutes if you haven't already) and beat with an electric mixer on medium-high speed for 2 to 3 minutes until soft peaks form (the whipped cream should hold a shape but tips should flop over).
- 14
Spread or dollop the whipped cream in a thick layer across the top of the pie, covering the chocolate surface.
- 15
Slice the pie into 8 equal wedges using a sharp knife dipped in hot water and wiped clean between each cut for clean edges, then transfer each slice to a plate with a pie server.
Tools you’ll need
- 9-inch pie dish
- measuring cup
- sharp knife and cutting board
- microwave-safe bowl
- microwave
- medium mixing bowl
- electric mixer
- rubber spatula
- refrigerator
- chilled mixing bowl
- pie server
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