This recipe is the best French Silk Pie I have ever tasted. The original recipe is from Cook's Country. It's an unbelievable wonderful work of art. The taste is amazing. It's not sickening sweet. It's very creamy. It's my son-in-law's favorite. It's the BEST!
Ingredients:
- 1 C. heavy cream, chilled
- 3 large eggs
- 3/4 C. sugar
- 2 T. water
- 8 oz. bittersweet chocolate, melted and cooled (I use Ghirardelli 60% Cacao Chocolate Chips
- 1 T. vanilla extract
- 8 T. (1 stick) unsalted butter, cut into 1/2" pieces and softened
- 1 8 oz. container of cool whip for topping or you can use whipping cream whipped up.
- 1 (9 inch) pie shell, baked and cooled (You can use your own recipe or a store bought deep dish pie shell
Directions:
- Whip cream: With electric mixer on medium-high speed, whip cream to stiff peaks, 2 to 3 minutes. Transfer whipped cream to small bowl and refrigerate.
- Beat eggs: Combine eggs, sugar, and water in a large heatproof bowl set over medium saucepan filled with 1/2 inch barely simmering water (don't let bowl touch water). With electric mixer on medium speed, beat until egg mixture is thickened and registers 160 degrees, 7 - 10 minutes. Remove bowl from heat and continue to beat egg mixture until fluffy and cooled to room temperature, about 8 minutes.
- Beat, fold, cool: Add chocolate and vanilla to cool egg mixture and beat until incorporated. Beat in butter, a few pieces at a time, until well combined. Using a spatula, fold in whipped cream until no streaks of white remain. Scrap filling into pie shell and refrigerate until set, at least 3 hours and up to 24 hours.
- Spread whipped cream on the top of the pie and add some chocolate shavings on top (optional)
