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French Silk Pie

CurvyMama Pies
Creamy, light chocolate filling in a chocolate-cookie-crumb crust.
Print Recipe
Servings 8

Ingredients
  

  • 1 1/2 cups (7 ounces) dark-chocolate cookie wafers
  • 6 Tbsp. melted unsalted butter
  • 4 ounces unsweetened chocolate
  • 1/4 tsp. espresso powder
  • 1 cup (2 sticks or 8 ounces) unsalted butter at room temperature
  • 1 1/4 cup extra-fine sugar
  • 1 tsp. vanilla paste can substitute vanilla extract
  • 4 large eggs
  • 2 cups heavy cream
  • Powdered sugar to taste
  • Cocoa for decoration if desired

Instructions
 

  • Preheat oven to 350.
  • Buzz the chocolate wafers in a food processor. Transfer to a bowl.
  • Melt 6 Tbsp. of butter. Stir it into the crumbs, blending with a fork so the butter is fully worked into the crumbs. Press mixture into 9-inch pie pan. Chill until firm. Bake 8-10 minutes, til fragrant. Let cool completely.
  • In a small bowl in the microwave or a double boiler, combine the 4 oz. unsweetened chocolate and 1/4 tsp. espresso powder. Melt the chocolate and stir to incorporate the espresso powder. Set aside to cool a bit.
  • In the bowl of a stand mixer, beat the 1 cup of room-temperature butter and the 1 1/4 cups extra-fine sugar until light and fluffy. Beat in the vanilla paste or extract. Beat in the chocolate mixture. Add the eggs, one at a time, beating a full five minutes after each egg addition.
  • Pour the filling into the cooled crust. Chill thoroughly.
  • In a deep, chilled bowl, combine the heavy cream with powdered sugar to taste. Beat to stiff peaks and pipe onto the pie, shaking some cocoa over the cream tufts. Alternatively, just whip the cream and powdered sugar and put it in a bowl so guests can spoon out their own dollops.

Notes

This recipe contains uncooked eggs, so the pie must be kept refrigerated. Take it out of the refrigerator ONLY to serve it, and put it back in immediately. (As beautiful as it is, it shouldn't sit on the table while everyone is eating. Put it back in the fridge!)