Chocolate French Silk Pie on Shortbread Pastry II

Chocolate French Silk Pie on Shortbread Pastry

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

Ingredients - Topping

Directions - Pie Filling

  1. Make and bake the shortbread pie crust per the recipe.
  2. Place a large metal bowl over an inch of simmering water. Add the chocolate and the butter, stir until melted.
  3. Remove the bowl from the heat and allow to cool for 5 minutes.
  4. Add the 175 grams of white sugar and the brown sugar, salt and eggs. Whisk together.
  5. 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.
  6. Add the remaining 180 grams of cream and mix together using the hand or stand mixer.
  7. Pour the cream mixture into the chocolate mixture and fold together.
  8. Pour into the pie shell and refrigerate for at least 3 hours.

Directions - Topping

  1. Place a large metal bowl in the freezer for 30 minutes.
  2. 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.
  3. Sprinkle on the chocolate chips.
  4. Add the maraschino cherry and refrigerate until serving.

Recipe Categories

Bon Appétit