Скачать или смотреть Chocolate Lovers: Meet Your New Dessert Obsession | How to Make French Silk Pie | Full Recipe

This French Silk Pie is the ultimate chocolate lover’s dream—rich, velvety filling in a buttery graham cracker crust, topped with clouds of whipped cream. Perfect for holidays, dinner parties, or whenever you need a decadent dessert fix.

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Equipment:
Food processor
Hand or Stand Mixer
10" Pie pan
Double boiler
Peeler

Ingredients:

Graham Cracker Crust
12 Graham crackers about 1½ cups
¼ Cup Sugar
½ Cup Unsalted butter melted
¼ tsp Salt

French Silk Chocolate Filling
1 Cup Heavy cream (240 ml)
2 4-ounce bittersweet or semi-sweet chocolate bars 113g each, finely chopped*
4 Eggs
1 Cup Sugar (200g)
3/4 Cup Unsalted butter softened (12 Tbsp)
1½ tsp Vanilla
Pinch of salt
½ tsp Espresso powder optional

Topping
1 Cup Heavy cream (240 ml)
2 Tbsp Powdered sugar
Splash of Vanilla
Chocolate curls for garnish

Instructions:

Make the Graham Cracker Crust
Using a food processor, blend the graham crackers into fine crumbs. If you don't have a food processor, you can also put them in a plastic bag and smash them with a rolling pin until they reach the desired texture.
Add the graham cracker crumbs, sugar, salt to a bowl, mixing to combine. Pour in the melted butter and stir until all the graham cracker crumbs are coated and start to stick together. It should look like wet sand.
Pour the graham cracker mixture into a 10 inch pie pan. Press it evenly into the bottom and sides of the pan. I recommend using a fork to start and then finishing with your fingers so you get a nice even layer.
Refrigerate while you make the fillings. You can also make this the day before and refrigerate overnight.

Make the French Silk Chocolate Filling
Using a hand or stand mixer, whip the heavy cream to stiff peaks. Set aside in the fridge.
Place the chopped chocolate in a microwave safe bowl and microwave in 20-second increments until fully melted. Set aside to cool.
Set up your double boiler. To do this, add an inch or two of water to the bottom of a pot and then place a glass or metal bowl on top. The bottom of the bowl should just about reach the water but the water should not touch. Heat until the water begins to simmer.
Add your eggs to the bowl and gradually whisk in the sugar. Heat the egg mixture until it reaches 160℉, whisking constantly. Using oven mitts, carefully remove from the heat and let cool for about 10 minutes.
Stir in the melted chocolate and let cool for another 10 minutes.
To the bowl of a stand mixer, beat the butter until slightly whipped, about 1-2 minutes.
Add the vanilla, a pinch of salt, and espresso powder (*optional) and mix again until combined, scraping down the sides of the bowl as needed.
With the mixer on low, pour in the chocolate mixture. Increase the speed to medium and beat for 3 minutes.
Using a silicon spatula, fold in the whipped cream. Be gentile as you don't want to deflate the mixture.
Pour the chocolate filling into the chilled graham cracker crust and spread into an even layer. Cover with plastic wrap and let chill for at least 4-6 hours or overnight, until set.

Make the Topping
Using a hand or stand mixer, whip the heavy cream, powdered sugar, and vanilla to stiff peaks.
Spread the whipped cream on top of the set chocolate pie. Top with chocolate curls if desired. (To make chocolate curls, run a vegetable peeler down the side of a chocolate bar repeatedly until you reach your desired amount.)
Serve immediately or chill the pie uncovered until you're ready to serve. Sore leftovers in the fridge covered for up to 5 days.

Enjoy!

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