Description
Discover French Silk Piecreamy decadent dessert perfection that slides on the tongue Satisfy cravings with this irresistible crowdpleasing slice today
Ingredients
Chocolate wafer crumbs — 1 3/4 cups
Granulated sugar (for crust) — 3 tablespoons
Unsalted butter, melted — 5 tablespoons
Granulated sugar (for filling) — 1 cup
Unsweetened cocoa powder — 1/3 cup
Semi-sweet chocolate, melted — 8 ounces
Evaporated milk — 1/2 cup
Unsalted butter, softened — 1/2 cup
Vanilla extract — 1 teaspoon
Pinch of salt — 1 pinch
Heavy cream — 1 cup
Powdered sugar — 2 tablespoons
Chocolate shavings (optional topping) — as desired
Instructions
- Make the crust: In a bowl, mix chocolate wafer crumbs, 3 tablespoons sugar, and melted butter until the mixture clumps when pressed. Firmly press into a 9-inch pie pan, building up a slight edge. Chill 15–20 minutes; for a crisper crust, bake at 350°F for 8 minutes and cool completely.
- Melt the chocolate: In a heatproof bowl set over a small pot of simmering water, melt the 8 ounces semisweet chocolate until glossy. Let cool slightly so it doesn’t seize the eggs.
- Whisk yolks and sugar: In a medium bowl, whisk egg yolks with 1 cup sugar until the mixture is pale and thick, about 2–3 minutes with an electric mixer.
- Whisk in cocoa: Sift in the cocoa powder and a pinch of salt; whisk until smooth and evenly colored.
- Combine with chocolate and milk: Add the melted chocolate and evaporated milk to the yolk mixture, whisking smoothly as you go. Stir until the batter is glossy and homogeneous.
- Cook to a custard: Transfer the filling to a saucepan and cook over medium-low heat, whisking constantly, until the mixture thickens enough to coat the back of a spoon and registers about 165–170°F. Do not boil.
- Finish the filling: Remove from heat; whisk in softened butter in small pieces until smooth and glossy. Stir in vanilla. Let the filling cool to about 110–115°F.
- Lighten with whipped cream: While the filling cools, whip 1 cup heavy cream with 2 tablespoons powdered sugar and 1/2 teaspoon vanilla to soft peaks. Gently fold about half of the whipped cream into the cooled filling until just combined, then fold in the remaining whipped cream.
- Assemble and chill: Pour the filling into the prepared crust, smooth the top, and refrigerate for at least 4 hours or overnight until set. If you like a deeper shine, chill uncovered for the last hour to firm the surface.
- Serve: Slice and, if desired, top with additional whipped cream and chocolate shavings for an extra-fancy finish. A light dusting of cocoa powder also looks gorgeous.
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Calories: 480 kcal
- Sugar: 28 g
- Fat: 38 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 8 g
