French Silk Pie (Americas Test Kitchen)

This is from a Cook's Country episode in 2009, and features cooking the eggs to 160F. Absolutely luscious! My dear son loves this and hubbies eyes roll to the back of his head. No better endorsements than that! Show more

Ready In: 30 mins

Serves: 8-10

Yields: 1 pie




  1. 1. Whip cream: With electric mixer on medium-high speed, whip cream to stiff peaks, 2 to 3 minutes. Transfer whipped cream to small bowl and refrigerate.
  2. 2. Beat eggs: Combine eggs, sugar, and water in large heatproof bowl set over medium saucepan filled with ½ inch barely simmering water (don’t let bowl touch water). With electric mixer on medium speed, beat until egg mixture is thickened and registers 160 degrees, 7 to 10 minutes. Remove bowl from heat and continue to beat egg mixture until fluffy and cooled to room temperature, about 8 minutes.
  3. 3. Add chocolate and vanilla to cool egg mixture and beat until incorporated. Beat in butter pieces, a few at a time, until well combined. Using spatula, fold in whipped cream until no streaks of white remain. Scrape filling into pie shell and refrigerate until set, at least 3 hours and up to 24 hours. Serve.

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