Did anybody used to frequent Baker’s Square to indulge in a piece of their decadent French Silk Pie? Hashtag guilty.
I’ve mentioned before that I’m not particularly fond of apple pie or pumpkin pie and Kara and I are pretty much on the same page when it comes to sweets. So pie isn’t a dessert that makes our to do list very often…but French Silk Pie…now that’s a completely different ballgame. There is something so decadent about french silk pie, there is nothing quite like it.
This pie was ah-mazing. Better than Baker’s Square. Actually like a gazillion times better! We lived life on the wild side and used dark AND mint chocolate chips. It was minty and chocolatey and creamy and dreamy and richy and……melty in your mouthy??
Did I go too far??
Well, it’s ah-mazing.
Mint Chocolate Chip French Silk Pie
- 4 oz Dark Chocolate and Mint Morsels
- 2 sticks salted butter, softened
- 1 1/2 cup sugar
- 1 tsp vanilla
- 4 eggs, at room temperature
- tsp espresso powder
- 1 9-inch pie shell, pre-baked
- 1 1/2 cup heavy whipping cream (plus 1 tablespoon sugar)
- 1/4 cup Dark Chocolate and Mint Morsels
- Heat water in a saucepan (or double boiler) until water is just simmering. Place a heat-proof bowl on top and add 4 ounces of chocolate chips to the bowl. Heat over medium-low heat, stirring constantly, until completely melted and smooth. Remove from heat and whisk in espresso powder; set aside. Let cool for about 5 minutes until chocolate is nearly room temperature.
- In the bowl of an stand mixer fitted with the paddle attachment, cream together butter and sugar on medium-high speed until fluffy, about 2 minutes.
- Add the cooled (but still melted) chocolate to the butter/sugar mixture. Beat on medium speed until combined. Add vanilla and beat until combined.
- Replace the paddle attachment with the whisk attachment.
- Add 1 egg then beat for 5 minutes on medium speed. Repeat this step with the 3 remaining eggs, beating the mixture for 5 minutes after each egg addition (20 minutes total).
- Pour the filling into a pre-baked pie shell and spread evenly.
- Wash and dry the mixing bowl and add 1 tablespoon sugar and heavy cream to the bowl. Secure the clean whisk attachment to the mixer. Beat on high speed until soft peaks form, about 3-4 minutes, or so. Watch closely and be careful to not over beat.
- Use a spatula to carefully spread the whipped cream layer on top of the mint chocolate chip layer.
- Sprinkle with the remaining ¼ cup of mint chocolate chips all over the top. Refrigerate for at least 2 hours before cutting and serving.