Serious Eats: Recipes

French Silk Chocolate Pie

Be sure to select a chocolate in the 58-71% cacao range for optimal texture, flavor, and appearance.

The secret to this pie's rich and airy texture is that it contains sabayon; a foamy mixture of whipped egg yolks, water, and sugar, that have been whisked over a double boiler until it reaches 160 degrees Fahrenheit. If it's your first time making a sabayon, do not worry if you need to go slow or frequently remove the bowl from the top of the double boiler to whisk away from the heat. Just be sure to whisk continuously, protect your hands from the heat, and check the temperature frequently as you go.

To make this pie at home, first click over here for a tutorial and recipe for making a fantastic and easy flaky pie crust (you'll only need a single crust for this pie).

Printed from http://www.seriouseats.com/recipes/2011/07/how-to-make-french-silk-chocolate-pie-recipe.html

© Serious Eats