In honor of living in the land of espresso, I am putting up one of the only deserts I’ve made more then once (not including chocolate chip cookies, of course!). I’m not a huge pie person normally, but honestly, this is scary good. Try it!
I mean, you just can’t go wrong with these ingredients, right?
Look at that chocolate!
Beat till fluffy… ❤
Good, stiff peaks are important!
Ok. Have I convinced you that you need to make this yet?! 😉
Espresso French Silk Pie
4 oz semi-sweet chocolate
1 cup softened butter
1.5 cups sugar
1 teaspoon vanilla
2 eggs, room temperature
1/4 teaspoon espresso powder
9″ pre-made pie shell or graham cracker crust shell
1.5 cups whipping cream
Shredded chocolate bar for garnish
Break chocolate into small pieces and melt in a small bowl, microwaving for 20 second intervals and stirring throughly in between each interval. It only took 3 intervals for mine to completely liquify. Let chocolate cool for about 10 minutes.
Meanwhile, preheat your oven to 40, and cook the pre-made pie crust for 10 minutes. Put in fridge or freezer to cool.
Cream the butter and sugar together with a standup or handheld mixer for about 2 minutes on medium speed. (If using a standup mixer, use the paddle attachment)
Add the cooled chocolate slowly to butter/sugar mixture, beating on low. Add vanilla and combine.
Switch to the whisk attachment, and add one egg at a time, beating on medium/high speed for 5 minutes. Add the other egg and beat for another 5 minutes.
Take your cooked and cooled pie crust from the fridge/freezer and pour the mousse mixture into the pie shell. Refrigerate for at least 2 hours.
In the meantime, whip whipped cream, powdered sugar and vanilla together until it forms stiff peaks. Spread on top of chilled pie. Garnish with shredded chocolate.