Smooth, creamy and chocolaty. This French Silk Pie with Vanilla Bean Whipped Cream was the perfect dessert for Joe’s birthday.
French Silk Pie
I got lost on Amazon.com the other day just looking at all kinds of cool stuff. I got really excited about these Mini Tart Pans and before I stopped to think about it, they were in my cart and on their way to me. Joe’s birthday was last week so I decided that if I made something for him, I would be totally justified in buying them. Sounds good to me anyway.
French Silk Pie is one of Joe’s favorites and I love the way this one from Will Cook For Smiles looked when I saw it on Pinterest. Y’all I was excited about doing these individually, Joe has a bad habit of digging into the middle of leftover pies and it makes me a little crazy. These were the perfect solution and I’ll definitely be making way more individual desserts.
This pie takes a little time and has a few steps to get ready to put it together but I swear it’s worth the effort.
I dumped the cream in a stainless steel bowl and put it in the fridge so the bowl would get nice and cold before I started anything else.
I moved on to the egg mixture and y’all don’t want to get distracted during this part! I was messing around with the thermometer and my eggs started to cook and got chunky. Yuck, yuck and more yuck, I had to start over and pay much closer attention. I whisked them constantly until they hit the right temperature (or as close to it as I could tell), pulled them off the heat and kept whisking until they cooled down a bit.
I set the egg mixture aside and threw the chocolate into the microwave, heated it for 30 seconds, stirred it then put it back in for another 15 seconds. I needed another 15 seconds until it was melted then I set that aside too.
I pulled my cold bowl of cream out of the fridge and went after it with a hand mixer until it was whipped into soft peaks. When it was done, I threw it back in the fridge to keep it cold.
Once all of that is done it’s time to put it all together! I threw my softened butter and the sugar in my Kitchen Aid and turned it on while I wandered off for a few minutes. When it was nice and fluffy, I added the egg mixture and melted chocolate.
I let the mixer do it’s thing until is was so smooth and so yummy looking I almost stopped the whole process right there and dug in with a spoon. Not that I would ever do anything like that…I plopped the whipped cream from the fridge in the mix and stirred it in my hand.
When it was mixed in and smooth, I poured it in my individual crusts. The crust shrank a little while they were cooking so the chocolate went over the top of the crust a bit. I can guarantee that there were no complaints from us about the chocolate overage. I put all the individual pies on a baking sheet and covered the whole thing with plastic wrap and put them in the fridge for a few hours to set.
I pulled them out about 15 minutes before I was ready to serve them, so the chocolate mixture softens a bit and gets really creamy.
I threw another bowl with whipping cream in the fridge for 10 minutes, then pulled it out and started whipping it up. Once it thickend a little I added the powdered sugar and vanilla bean paste then whipped it until peaks formed.
I plopped some of the whipped cream over the top of each pie and got a little carried away with the cocoa powder I dusted over the top but y’all we didn’t even notice.
Joe loved these so much, he tried to hide the rest of them from me so he wouldn’t have to share. These were the perfect treat for his birthday (and my breakfast the next day, don’t tell Joe!) and he’s already started mentioning that I should make some more for him. This was the perfect chocolate dessert, rich but not too sweet and I know you’ll love it.
- Pie Crust of Choice, baked and cooled
- 3 Eggs
- 2 Tbsp Milk
- 1 tsp Vanilla
- 4 oz Semi Sweet Baking Chocolate
- 1 Cup Heavy Whipping Cream, cold
- 3/4 Cup Sugar
- 12 Tbsp (1 1/2 Stick) Butter, softened
- 1 Cup Heavy Whipping Cream, cold
- 2 Tbsp Powdered Sugar
- 1 tsp Vanilla Bean Paste
- In a small saucepan whisk together eggs, milk and vanilla. Heat to approximately 160 degrees, stirring constantly (Don't stop stirring or you'll wind up with scrambled eggs!)
- Remove from heat keep stirring for a minute or so, then set aside to cool.
- Place the chocolate in a microwave safe bowl and heat for 30 seconds, stir and heat for another 15 seconds at a time until melted completely.
- In a cold bowl, beat whipping cream until soft peaks form. Place in refrigerator to keep cool.
- Beat the butter and sugar in an electric mixer with the paddle attachment until light and fluffy.
- Add the room temperature egg mixture and melted chocolate slowly and beat for 3 - 5 minutes until smooth
- Fold in the cold whipped cream until the mixture is smooth, then pour into prepared pie crust.
- Cover with saran wrap and refrigerate 2 - 3 hours.
- When ready to serve, add heavy whipping cream to cold bowl and whip. Add the powdered sugar and vanilla bean paste when it begins to thicken, then continue to whip until soft peaks form.
- Add whipping cream to top of pie and sprinkle with cocoa powder or shaved chocolate.
- Serve and enjoy!
Recipe adapted with permission from Will Cook for Smiles