If you like a good rich, silky Chocolate French Silk pie, this is the recipe for you! I made this recipe for Thanksgiving, it was our alternative to pumpkin pie, and it was a hit! The pie features a chocolate graham cracker crust and a very creamy, chocolatey center. The basis of this recipe came from this recipe, but I modified it using some techniques I learned at a French cooking class while in Seattle. A French Silk Pie is topped with whipped cream, but since we have a few lactose intolerant people in our family I served it on the side. I hope you enjoy!
For the Crust:
2 1/3 cups chocolate graham cracker, crushed into crumbs
3/4 cup melted butter
1/3 cup powdered sugar
2/3 cup cocoa powder
For the Filling:
1 cup of unsalted butter, at room temperature
2 teaspoons of vanilla
4 eggs (separated)
24 Dove Dark Chocolate Promises
1/3 cup white sugar
1 pinch of salt
For The Topping
1 1/2 cups heavy cream, chilled
1 1/2 tablespoons granulated sugar
1/2 teaspoon vanilla
1. Mix chocolate graham cracker crumbs, butter, powered sugar and cocoa powder in a bowl.
2. Press into a 9-inch spring form pan.
3. Cream the butter in a large bowl until smooth.
4. Melt the chocolate in the microwave. (You can use a double boiler but I usually just put it in the microwave for 1 minute, stir, and keep cooking for 30 seconds increments until melted. Do not over cook the chocolate in the microwave....it happens.)
5. Separate the egg yolks from the whites.
6. Once the chocolate is melted, stir in the yolks, vanilla, and sugar. Pour this mixture into the butter and stir well.
7. In another bowl, add the egg whites and a pinch of salt. With a mixer, beat them on high until white peaks form.
8. Fold the egg whites into chocolate mixture.
9. Spoon the chocolate filling into the prepared pie crust and chill in a refrigerator for at least 2 hours or overnight to set up.
10. For the whipping topping, beat heavy whipping cream on low for about a minute. (Make sure it is cold or it will not work. Also, make sure your bowl & beaters are room temperature or cooler.)
11. Increase the speed to high and add in sugar and vanilla.
12. Keep beating cream until stiff peaks form. I like to make it very stiff, so I usually use the mixer for a good 5 minutes.
13. Top the pie with the whipped cream or serve it on the side.
I hope you all had a great Thanksgiving and hope you have a great Christmas & New Year!!
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