Ingredients:

  • All-purpose flour: 1 ¼ cups (150g)
  • Granulated sugar: 1 tablespoon (12g) (For crust)
  • Salt: ½ teaspoon (2.5g) (For crust)
  • Unsalted butter, very cold and cubed: ½ cup (1 stick or 113g) (For crust)
  • Ice water: 3–4 tablespoons (For crust)
  • Bittersweet or semi-sweet chocolate (high quality, chopped): 8 ounces (225g)
  • Unsalted butter, softened: 1 cup (2 sticks or 226g) (For filling)
  • Granulated sugar: 1 ½ cups (300g) (For filling)
  • Large eggs, separated (yolks and whites reserved): 4 large
  • Vanilla extract: 1 teaspoon
  • Pinch of salt (For filling)
  • Heavy whipping cream (cold): 1 ½ cups (360ml) (For topping)
  • Powdered sugar (icing sugar): ¼ cup (30g) (For topping)
  • Chocolate shavings or cocoa powder for dusting

Instructions:

  1. Make Dough: Combine flour, 1 tablespoon sugar, and ½ teaspoon salt. Cut in cold butter until mixture resembles coarse crumbs. Gradually add ice water until dough just comes together. Form into a disc, wrap, and chill for at least 30 minutes.
  2. Roll & Fit: Roll dough out and fit into the 9-inch pie plate. Crimp edges decoratively. Freeze crust for 15 minutes.
  3. Blind Bake: Preheat oven to 375°F (190°C). Prick bottom with a fork, line with parchment paper, fill with pie weights/dried beans. Bake 15 minutes. Remove weights/paper and bake another 5–7 minutes until lightly golden. Cool completely.
  4. Melt Chocolate: Gently melt the chopped bittersweet chocolate using a double boiler until smooth. Set aside to cool slightly.
  5. Cream Butter & Sugar: In a stand mixer, cream the softened butter and 1 ½ cups sugar until light and fluffy (about 3 minutes).
  6. Incorporate Yolks: Beat in the 4 egg yolks, one at a time, mixing well after each addition. Beat in vanilla and the pinch of salt.
  7. Combine: Slowly beat in the slightly cooled melted chocolate until the mixture is homogenous and beautifully smooth.
  8. Whip Whites: In a separate, clean bowl, whisk the 4 egg whites until stiff peaks form.
  9. Temper & Fold: Gently fold the stiff egg whites into the chocolate mixture in two additions, taking care not to deflate the air. The resulting mixture should be light and airy.
  10. Fill Crust: Spoon the silk filling evenly into the completely cooled, pre-baked crust. Smooth the top.
  11. Set: Cover loosely with plastic wrap (ensure it doesn't touch the surface) and refrigerate for a minimum of 6 hours, or preferably overnight, until the filling is entirely firm.
  12. Whip Topping: Just before serving, whip the cold heavy cream with powdered sugar until soft to medium peaks form.
  13. Garnish: Top the chilled French Silk Pie generously with whipped cream. Dust with cocoa powder or sprinkle with chocolate shavings. Slice with a hot, dry knife for clean servings.