Extremely Rich French Silk Pie
"This pie is a lot of work to do properly but if you take the time the results are fantastic. One person has told me that this pie is 'stab an old man in the throat good'. I give him a piece whenever I make this so he doesn't go assaulting the elderly!"
- Ready In:
- 4hrs
- Ingredients:
- 13
- Serves:
-
8
ingredients
-
Pie Crust
- 1 1⁄2 cups graham crackers
- 1⁄4 cup sugar
- 1⁄3 cup melted unsalted butter
-
Pie Filling
- 1 cup unsalted butter (chilled)
- 1 1⁄2 cups sugar
- 4 ounces unsweetened chocolate, melted and cooled
- 2 teaspoons vanilla
- 4 eggs
-
Whipped Cream and Chocolate Topping
- 1 cup heavy cream
- 1⁄4 cup sugar
- 1 teaspoon vanilla
- 1⁄2 ounce unsweetened chocolate
- 6 tablespoons hershey chocolate syrup
directions
-
Crust:
- Make crumbs out of the graham crackers (about 12- 15 crackers) by covering them with plastic wrap and rolling over them with a rolling pin until you have fine crumbs.
- Mix crackers, sugar, and butter in a mixing bowl with a mixer on low speed, hands or a fork, until you have a constancy of course meal.
- Press into a 9-inch pie pan.
- Bake at 375°F for 8- 10 minutes.
-
Filling:
- With an electric mixer cream the butter and sugar until you get a light airy texture.
- (You will get best results if you use paddle attachments on the mixer. Regular beaters are fine but if you use this, stop occasionally and clean out the butter/sugar mixture with a rubber spatula as the blades can become clogged.) Do not over cream the butter.
- If the butter starts to break down and separate, rechill for 5- 15 minutes.
- Add the cooled chocolate and measured vanilla.
- One at a time add eggs.
- With your electric mixer beat a minimum of 5 minutes for each egg before adding the next and after the last egg the mixture should be VERY smooth.
- Move the mixture into the graham cracker pie crust.
-
Topping:
- Whip cream until it starts to stiffen.
- Add the vanilla and sugar and beat until peaks form and hold.
- Top the pie with the whipped cream.
- Drizzle the chocolate syrup on top of the pie in a random pattern.
- Grate the unsweetened chocolate on top of the pie.
-
Finishing:
- Chill the pie for 3- 24 hours.
- The toppings can be added after chilling if preferred (chill time is listed as cook time).
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
This is an awesome pie! It's even worth beating eggs for 20 minutes.:) It is indeed an incredibly rich pie; I cut mine into 8 slices, but probably should have cut it into 10 or 12. My piece almost did me in, but it is absolutely delicious. I will most definitely make this again. Thank you for a great recipe, I look forward to more. Welcome to zaar!
RECIPE SUBMITTED BY
DigitalAether
Houston, Tx
I live in Houston Texas where I supervise a group of technical support reps at a large webhosting company. Its fun work that gives me plenty of time to play on Zaar (but shhhhhh we won't tell anyone that ;) ). In my time off I spend as much time with my daughter as possible (which can be a challenge at times since she lives with her mother), watch movies, listen to music, and see live shows, read and cook. I really like to talk to all sorts of people and sometimes talking to those with a different perspective is more fun and interesting than talking with someone that agrees with me. Being "PC" for the sake of being "PC" is my biggest pet peeve. If you have something to say, say it.
