Chocolate French Silk Pie on Shortbread Pastry II
9" Pie
In our first recipe for a Chocolate French Silk Pie we had said that we were looking for the recipe for a pie that we had purchased numerous times from a restaurant in Florida.
In that recipe, although it was a nice pie, it certainly wasn't the Chocolate French Silk Pie that we hoped for.
Then by chance we came across this recipe for a chocolate pie filling, that had some of the qualities of a mousse, yet it was somewhat lighter. We made a pie, using our shortbread pie crust recipe and this recipe for a filling.
The topping is the same (with the addition of a maraschino cherry on top) as the topping for the first Chocolate French Silk pie that we posted.
Ingredients - Pie Filling
- 170 grams 70% dark chocolate
- 113 grams unsalted butter, room temperature
- 200 grams granulated sugar, separated 25 & 175
- 55 grams light brown sugar
- 2 grams sea salt
- 3 large eggs, room temperature
- 300 grams 35% cream, separated 120 & 180
- 18 grams Dutch processed unsweetened cocoa powder, sifted
Ingredients - Topping
- 1 cup 35% whipping cream
- 1/2 tablespoon granulated sugar
- 1/3 cup semi-sweet chocolate chips
- 1 maraschino cherry (or as many as suit your tastes)
Directions - Pie Filling
- Make and bake the shortbread pie crust per the recipe.
- Place a large metal bowl over an inch of simmering water. Add the chocolate and the butter, stir until melted.
- Remove the bowl from the heat and allow to cool for 5 minutes.
- Add the 175 grams of white sugar and the brown sugar, salt and eggs. Whisk together.
- In a separate bowl add 120 grams of the cream, the remaining 25 grams of white sugar and the 18 grams of sifted cocoa powder. Mix together using a hand or stand mixer.
- Add the remaining 180 grams of cream and mix together using the hand or stand mixer.
- Pour the cream mixture into the chocolate mixture and fold together.
- Pour into the pie shell and refrigerate for at least 3 hours.
Directions - Topping
- Place a large metal bowl in the freezer for 30 minutes.
- In the 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.
- Add the maraschino cherry and refrigerate until serving.