French Silk Pie

While the idea of a French Silk Pie is definitely not new or earth shattering, I believe this was my most popular dessert of 2014!  I actually made this once for Thanksgiving and since it was such a huge hit, I made it again for Christmas.

Not only was this the most amazing looking pie I have ever made, it tasted heavenly!

So while it wasn't the most extravagant of desserts with lots of luscious layers, the filling was decadent enough that a lot of extra's wasn't really needed.

I have found that using a traditional crust, which I bought pre-made and then just baked in advance, is the perfect contrast for this super rich pie.  One added benefit is that the pie is rich enough I was cutting very small slices so I was able to serve more than you would guess for a 9" pie.

By cutting very narrow slices, I was able to get 15 servings!  The mousse filling is thick enough it allowed me to cut the narrow slices while still holding it's shape.
So this pie takes the same mousse filling as this one, which is a great summertime version as it includes strawberries, but this makes it more traditional with no fruit and the traditional crust.
I also topped this one with fresh whipped whipping cream before garnishing with chocolate curls.

*Side note: I have found a trick for keeping whipping cream from turning back into liquid.  Buy some unflavored gelatin packets.  Mix about 1 tsp of that powder with about 2 tablespoons of water and let it thicken.  When it is in gel form, add that to your liquid whipping cream.  I had my whipped topping last for 2 days! 

Please make this at some point as you and anyone you share it with won't regret it!

French Silk Pie

Ingredients:

1 pre-made crust, regular or deep dish (if you use regular you might have extra mousse)
8 oz semisweet baking chocolate
1/2 c. water, divided
2 Tbls. butter
3 egg yolks
2 Tbls. sugar
1 1/4 c. whipping cream, whipped (this is for the mousse)
1 c. whipping cream, whipped (topping)
1/2 c. powdered sugar
gelatin and water mixture for a thickening agent; 1 tsp unflavored gelatin and 2 tbls of water.  Let sit until gel like stage.

Directions:

1. In the top of a double boiler, heat chocolate, 1/4 cup water and butter until the chocolate and butter are melted. Let cool for about 10 minutes.
2. In a medium to large saucepan whisk egg yolks, sugar and remaining water.  Cook and stir over low heat until mixture reaches 160 degrees or 2-4 minutes.  Remove from heat and whisk in chocolate mixture.  Set saucepan in ice and stir until cooled, about 5-10 minutes.
3. Fold in whipped cream until completely blended and pour into prepared crust.  Refrigerate at least 4 hours or overnight.  Before serving, whip up whipping cream with powdered sugar and gelatin mixture.  If your gelatin mixture is too thick or not thick enough add more water or gelatin respectively.
5. Frost your pie and then garnish with additional whipped topping and chocolate curls or chocolate shavings.
Indulge and Enjoy!