French Silk Pie

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1 cup (240ml) heavy cream or heavy whipping cream two 4-ounce quality bittersweet or semi-sweet chocolate bars (113g each), finely chopped* 4 large eggs 1 cup (200g) granulated sugar 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature 1 and 1/2 teaspoons pure vanilla extract Topping 1 cup (240ml) heavy cream or heavy whipping cream 2 Tablespoons confectioners’ sugar or granulated sugar* 1/2 teaspoon pure vanilla extract optional for garnish: chocolate curls* Cook Mode Prevent your screen from going dark

Ingredients

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Pie crust: I like to make sure my pie dough is prepared before I begin making this pie. Make pie dough the night before because it needs to chill in the refrigerator for at least 2 hours before rolling out and blind baking.

INSTRUCTIONS

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Roll out the chilled pie dough: On a floured work surface, roll out one of the discs of chilled dough (use the 2nd pie crust for another recipe!). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter.

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Carefully place the dough into a 9-inch pie dish. Tuck it in with your fingers, making sure it is completely smooth. To make a lovely thick edge, I do not trim excess dough around the edges. Instead, fold the excess dough back over the edge and use your hands to mold the edge into a nice thick rim around the pie. 

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Prick holes all over the bottom crust with a fork. If desired for a shiny golden crust, brush egg wash on edges. Return pie crust to the oven and bake for 14–15 minutes, or until bottom has browned. 

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Remove from the oven, and cool on a wire rack completely before filling. You can blind bake the crust up to 3 days ahead of time. Cover cooled crust tightly and refrigerate until ready to fill. (Review this how to par-bake pie crust page if you need extra help with this blind-baking step.)

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