French Silk Brownie Pie

Two French silk brownie pies on white plates with a fork.

We need to talk.

I’ve just eaten my third half of a French Silk Brownie Pie and my happies are running on overdrive.  What are those called again?  Endorphins? Melatonin? Melanoma?

Just know this: PURE CHOCOLATE is running through my veins and it’s the best thing that’s happened to me, ever. Weeee!

French silk brownie pie on a plate with a fork.

I’m gonna do that again.

Weeeeeeeeeeeeeeee!

I don’t know when I’ll come back to this earth but in the meantime, lemme explain to you more about this French Silk Brownie Pie.

First of all, to those of you who have made French Silk Pie and not told me about the sheer joy that is homemade French silk?  You’re fired. Why did I not know of this wonderfulness before today?  Whyyyy?

This puffy chocolate cream could be an over-the-moon dessert in and of itself.

French silk brownie pie filling in a bowl.

But did you hear that?  That was the word brownie.

All that chocolate fluffy cream that we were just talking about?  It goes right over a gooey brownie crust and gets topped with fresh whipped cream and chocolate shavings. OH MY STARS.

There is such a thing as a chocolate rush. Get it.

French silk brownie pie with pieces removed.

French Silk Brownie Pie


  • Author: Pinch of Yum
  • Prep Time: 20 mins
  • Cook Time: 6 hours
  • Total Time: 6 hours 20 minutes
  • Yield: 8-10

Description

This French silk brownie pie is absolutely decadent. Bottom layer brownie, middle layer chocolate French silk, and top layer whipped cream.


Ingredients

  • 1 batch of your favorite brownie batter (I’ve made it no secret that mine is the Ghirardelli Double Chocolate boxed mix)
  • 6 tablespoons butter, softened
  • 1/2 cup sugar
  • 3 ounces unsweetened chocolate, melted and cooled
  • 1/2 cup eggs (for me that was about 1 1/2 eggs)
  • whipped cream
  • chocolate shavings

Instructions

  1. Prepare the brownie batter. Pour the batter into tart pans, making just a thin layer (about 1 inch) of batter. Bake for about 10-15 minutes, depending on how gooey you want the crust. When completely cool, if they puffed up a little bit you can press them down with your hands to make more room for the filling.
  2. Cream the butter and sugar until fluffy. Add the melted and cooled chocolate. The mixture will look kind of grainy – that’s ok.
  3. With your mixer on low, incorporate the eggs. As soon as they’re just incorporated, start gradually turning your mixer to a faster setting, scraping the sides as you go. Beating it faster will fluff the whole thing up and it will become a wonderful, fluffy chocolate mousse.
  4. Pour the mousse over the brownies and refrigerate for at least 4 hours. When ready to serve, top with whipped cream and chocolate shavings.

Notes

I made 4 of these in a tart pan, but I had some extra filling and a lot of extra brownie batter. There is easily enough batter and filling to make 6-8 tart-sized pies or a full pie.

If you do want to make a full pie, I’d recommend making either 1.5x or 2x the amount of filling. It depends on how much filling you want, but I think it’s better to have a little extra than not enough! You’ll also need to make the crust about 1-2 inches thick (so you might not need all the brownie batter, depending on how much you make) and bake it a little longer (30 minutes).

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Bring chocolate.

Weeeeeee!

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