My husband isn’t a big pumpkin pie fan so I usually make an alternative pie for him on holidays. I usually go with my chocolate mousse pie (recipe on here) that he loves, but this year decided to try something a little different. As a general rule of thumb, and especially while pregnant, I don’t like to make things with raw eggs so when I started searching French Silk pie recipes I was a bit dismayed to find that most of them did in fact contain raw eggs. I finally found a recipe without eggs that still sounded like a traditional French Silk, so I gave it a try. I. So glad that I did too because hubby said this was his new favorite pie and he even liked it better than my chocolate mousse pie! Score! 🙂
– One (9-inch) pre-baked pie crust, use my favorite pie crust recipe (on here) and bake it for about 15-20 minutes at 375F. Let cool completely.
– 2 sticks butter (1 cup) softened
– 3 cups powdered sugar
– 1 cup semisweet chocolate chips, melted
– 2 tsp. espresso powder, I couldn’t find it at the store so I just used I stand coffee
– 4 tsp. vanilla extract
– 4 Tbsp. sour cream
– homemade whipped cream
In the bowl of your stand mixer, cream butter and powdered sugar together until light and fluffy. Add melted chocolate and instant coffee (or espresso powder) to the bowl. Add in sour cream and vanilla and beat until light and fluffy. Pour the mixture into the cool pre-baked pie crust and chill for at least an hour. Top with the whipped cream and garnish with chelate shavings or sprinkle chocolate chips on the top.
Refrigerate until ready to serve.