Chocolate French Silk Pie on Shortbread Pastry
9" Pie
When Earl and I lived in Florida, every now and then we would treat ourselves to a French Silk pie made by a small chain of family style restaurants called the Village Inn.
If you haven't had a French Silk pie, this is the best definition we have found: A velvety smooth chocolate silk covered with real whipped cream.
We recently came across what was supposed to be a copycat recipe of their French Silk pie. Although the pie was good, it was disappointing as it was not the same pie we remembered.
We will continue to hunt for a recipe for the French Silk pie that we so fondly remember.
This is the recipe for the good
French Silk pie. We used a shortbread pie crust.
Ingredients
- Shortbread pie crust
- 1 cup butter
- 1 1/2 cups fine sugar
- 2 oz unsweetened chocolate
- 2 tsp pure vanilla extract
- 4 large eggs, room temperature
- 1 cup whipping cream
- 1/2 tbsp granulated sugar
- 1/3 cup semi-sweet chocolate chips
Directions
- Make and bake the shortbread pie crust per the recipe.
- Using a stand mixer, beat the butter and sugar until you cannot feel the sugar granules in the butter (15 to 20 minutes).
- While the mixer is beating the butter, melt the chocolate in a double boiler and set aside to cool.
- Once the butter and sugar are beaten add the melted chocolate and vanilla. Add each egg individually, beating each for 3 minutes. (Don't forget to scrape down the bowl periodically.)
- Pour the batter into the shortbread pie crust and refrigerate for at least 2 hours.
- In a chilled bowl, beat the whipping cream and sugar until stiff peaks form. Spread the whipped cream over the top of the pie filling.
- Sprinkle on the chocolate chips and refrigerate until serving.