Description
This French silk pie features a silky-smooth chocolate mousse filling in a buttery graham cracker crust, topped with clouds of whipped cream. It’s an easy, showstopping dessert perfect for parties and special occasions.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/3 cup unsalted butter, melted
- 2 tablespoons granulated sugar
- Pinch of salt
- 4 ounces semisweet chocolate, chopped
- 1/2 cup unsalted butter, room temperature
- 3/4 cup granulated sugar
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon espresso powder (optional)
- Pinch of salt
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- Chocolate curls or shavings (optional, for garnish)
- Mini chocolate chips (optional, for garnish)
- Fresh berries (optional, for garnish)
Instructions
- Preheat oven to 350°F (175°C).
- In a medium bowl, combine graham cracker crumbs, granulated sugar, and a pinch of salt.
- Pour in melted butter and stir until the mixture resembles wet sand. If too dry, add a teaspoon more melted butter.
- Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate. Use the bottom of a measuring cup for even packing.
- Bake for 8-10 minutes, or until lightly golden and fragrant. Set aside to cool completely. (For a no-bake version, skip baking, but the crust will be softer.)
- In a small saucepan, melt semisweet chocolate over low heat, stirring constantly. Remove from heat and let cool slightly.
- In a large bowl, beat room temperature butter with granulated sugar until pale and fluffy, about 3-4 minutes.
- Add melted chocolate, vanilla extract, espresso powder (if using), and a pinch of salt. Mix until combined.
- Add eggs one at a time, beating for a full 2-3 minutes after each addition. (If concerned about raw eggs, use pasteurized eggs or gently heat the mixture over a double boiler to 160°F, whisking constantly.)
- Once all eggs are incorporated, the filling should look glossy and airy.
- Spoon the mousse into the cooled crust, smoothing the top with a spatula. Cover and refrigerate for at least 4 hours, or overnight for best results.
- In a chilled bowl, whip heavy cream with powdered sugar and vanilla extract until soft peaks form. Do not over-whip.
- Spread or pipe the whipped cream over the chilled mousse filling.
- Garnish with chocolate curls, mini chocolate chips, or fresh berries if desired.
- Slice with a warm, dry knife for clean cuts. Wipe the blade between slices.
- Enjoy immediately, or keep chilled until ready to serve.
Notes
For best results, use room temperature butter and eggs. Beat each egg for 2-3 minutes to achieve a silky mousse texture. Chill the pie for at least 4 hours, preferably overnight, for clean slices. Use pasteurized eggs or heat the mixture if concerned about raw eggs. The pie can be made ahead and freezes well (without whipped cream). For gluten-free, use gluten-free graham crackers. For a dairy-free version, use vegan butter and coconut cream.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/10 of pie)
- Calories: 430
- Sugar: 28
- Sodium: 180
- Fat: 29
- Saturated Fat: 17
- Carbohydrates: 40
- Fiber: 2
- Protein: 5
Keywords: French silk pie, chocolate mousse pie, easy party dessert, chocolate pie, no bake pie, whipped cream pie, holiday dessert, make ahead dessert, creamy chocolate pie, best French silk pie