Being around cakes all day, I am not easily impressed by desserts. But this French Silk Pie is hands down my favourite dessert. It’s great to bring to a dinner party or just to keep in the fridge and indulge on for a few days!
NB. This recipe does contain raw eggs. Personally, I’ve been eating raw cake batter for years and I am not dead yet, but if you are pregnant, elderly or particularly moany – it’s better to avoid and make something else. But you’ll be missing out. Seriously.
- For the shortcrust pastry
2 cups plain flour
1/2 cup butter
1/3 cup caster sugar
100ml Double cream
50g dark chocolate
- For the filling
115g milk or dark chocolate (I use milk, but whatever you prefer)
1 cup butter
1 1/2 cups caster sugar
1 tsp vanilla extract
1/2 cup cocoa powder
Make the pie crust
Preheat oven to 180°. Cube the butter and add to flour then rub between fingers until it looks like breadcrumbs. Add the sugar and egg and smoosh together until a dough forms. If it won’t come together, add a little milk. Knead and roll out, then press into a tart dish. Trim off the edges with a sharp knife. I like to make this kind of rugged looking but you can make it as neat or as messy as you like. You can buy a pre-made pie crust if you prefer, but I like the look of a homemade one.
Bake the pie crust
Place some baking paper over the pastry and fill with baking beans, or if you don’t have baking beans you can use something like lentils. This weighs down the pastry to stop it from rising in the oven. Bake blind for 15 minutes, then remove the beans and paper and bake for a further 5 minutes. The pie crust should be a light golden colour.
Melt the chocolate
Using a bain-marie or just in the microwave, melt the chocolate gently and then set aside to cool slightly. It needs to be as cool as possible while still melty and pourable.
Prepare the filling
In an electric mixer with a whisk attachment, beat together the butter and sugar until fluffy. Mix in the melted chocolate (you may want to do this bit by hand, not for the sake of the pie, just because it’s incredibly satisfying). Add the vanilla and cocoa powder and beat until well combined.
Beat in the eggs
With the mixer on a medium speed, add the eggs one at a time, beating for 5 full minutes after each egg. Once it’s done, you will have a wonderful silky smooth chocolatey mix. Pour it into your pie crust and smooth the top. Place in the fridge to set for two hours.
After the pie has set, if you can resist just shoving the whole thing in your face, you can decorate it. You can do whatever you like here. I had some chocolate ganache lying around and used that, but if you prefer you can melt down some dark chocolate in the microwave and jackson pollock it (fancy term for ‘splatter like mad’) over the top. Then whip some cream and pipe rosettes round the outside of the pie. If you don’t have a star nozzle, you can dollop the cream on instead, it will still look just as good, and sprinkle with some cocoa powder.
Enjoy. If this doesn’t become your new favourite I will be amazed!