French silk pie is not actually of French origin, but this decadent dessert's dreamy texture and elegant presence lives up to it sophisticated namesake. French silk pie is actually an American creation. In 1951 this pie was an entry in Pillsbury's third annual Bake-Off. Although it didn't take top honors, it has since become one of America's most beloved pies.
In my search for the perfect French silk pie recipe, I insisted on finding one that did not use raw eggs (keeping in mind today's salmonella fear factor). I also wanted a spectacular crust that could hold its own next to the luxurious filling. I decided upon a Pepperidge Farm Milano cookie crust using the double-chocolate variety.
Be forewarned: this recipe is not for the faint of heart. My maiden journey on the French Silk Road was a bit bumpy. Had this been my first pie attempt for this pie blog, I would certainly have been intimidated from the get go. But with 25 pies under my slightly expanding belt, I felt I had the confidence to tackle it. In fact, my new-found confidence got the best of me when I prepared this recipe. Make sure to follow the instructions exactly. There's a reason you must use a double-boiler method; it's to prevent the eggs from curdling which is exactly what happened in my first attempt when I cooked the custard over direct heat. And don't try to streamline the process by tossing the vanilla in with the melted chocolate rather than mix them in separately. This causes the chocolate to seize. Seasoned bakers know this is a cardinal sin but in my pie-baking brashness, I was oblivious to this obvious taboo.
Don't be deterred by this pie's pricier ingredients. The gourmet cookie crust and a good quality bittersweet chocolate are worth the splurge. And despite the fact you might dirty up several pots and bowls in the preparation process, it is definitely worth the extra hassle. One bite of this pie's incredible velvety goodness will have you exclaiming, "Vive le French Silk Pie!"
Crust:
3 cups Double Chocolate Milano Cookies (about 2 packages)
4 tablespoons butter, melted
Preheat oven to 325 degrees. Place Milano cookies in a ziploc bag and crush with a rolling pin to make fine crumbs. Transfer the crumbs to a large bowl. Add the butter and mix well. Transfer the crumbs to a 9 1/2 inch deep dish pie pan, pressing them into the bottom and halfway up the side. Refrigerate for 10 minutes, then place on the center rack of oven and bake for 7 minutes. Cool thoroughly.
Filling:
1 cup heavy cream, chilled
3 large eggs
3/4 cup granulated sugar
2 tablespoons water
8 ounces bittersweet chocolate, melted and cooled
1 tablespoon vanilla extract
1 stick butter, cut into 1/2-inch pieces and softened
With electric mixer on medium-high speed, whip cream to stiff peaks. Transfer to a small bowl and refrigerate.
Combine eggs, sugar, and water in a large heatproof bowl set over a medium saucepan filled with an inch of barely simmering water (don't let bowl touch the water). With electric mixer on medium speed, beat until egg mixture is thickened and registers 160 degrees, 7-10 minutes. Remove bowl from heat and continue to beat egg mixture until fluffy and cooled to room temperature, about 8 minutes.
Add chocolate and vanilla (separately) to cool egg mixture and beat until incorporated. Beat in butter, a few pieces at a time, until well combined. Using a spatula, fold in whipped cream until no streaks of white remain. Scrape filling into pie shell and refrigerate until set, at least 3 hours. Serve.
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