French Silk is a super dreamy creamy mousse-type chocolate pie; every bite is light and velvety smooth. One slice may not be enough!
Author: Portlandia Pie Lady
Ingredients
French Silk Filling
1cupsugar or caster sugar(make caster sugar by putting sugar in blender on high speed for about 25 seconds)
3/4cupreal butter, softened to room temp (Equals 12 ounces or 1-1/2 sticks)
3ouncesunsweetened chocolate, melted and cooled
1teaspoonpure vanilla
3eggs(see link above for instructions to pasteurize eggs)
1preparedchocolate sandwich cookie crust or chocolate graham crust (see link in blog for sandwich cookie crust instructions)
Chocolate Curls
1/3cupsemi sweet chocolate chips
1flatbottom 9 x 13 baking pan or baking sheet(you will use it upside down)
Instructions
In an electric mixer (I love my KitchenAid), beat the sugar and butter until very light creamy, it will look almost white (this will take at least 7 to 10 minutes).
With mixer running on medium to low speed, beat in the melted cooled chocolate.
Add all 3 eggs and increase speed to high, and beat until light chocolate in color, smooth and creamy. Beat in vanilla.
Spread into prepared chocolate graham crust and refrigerate for approximately 3 hours until set.
Garnish with whipped cream, chocolate curls, or sprinkles. Store in refrigerator.
Chocolate Curls
Place the baking pan into the freezer for about 20 minutes.
Melt the chocolate in the microwave until just melted, usually less than 30 seconds depending on microwave, stir every 10 seconds or so.
Use a spatula to spread the chocolate on the entire bottom surface of the pan, it will be very thin.
Place back into freezer for about 2 minutes. Use a metal spatula to push scraping forward at an angle to create curls (see picture above).
Store curls in sealed container in refrigerator until ready to use.