How To make French Silk Pie(1)

French Silk Pie - The Ultimate Dessert

French Silk Pie - a rich and creamy chocolate pie with a layer of silky chocolate mousse topped with fresh whipped cream and chocolate shavings!

You can find the full PRINTABLE recipe here -

INGREDIENTS
1 9- inch pie crust
PIE FILLING
3 oz unsweetened chocolate, melted and cooled
1 cup butter, softened
1 cup sugar
1 tsp vanilla
4 pasteurized eggs
WHIPPED CREAM
1 cup heavy cream
1/3 cup powdered sugar
1/2 tsp vanilla

INSTRUCTIONS
Preheat oven to 450 degrees. Press pie crust into a 9 inch pie plate. Prick the bottom and sides with a fork. Bake for 9-11 minutes, until golden brown. Let cool completely.
In a stand mixer beat butter for 2 minutes, until fluffy. Gradually add the sugar, continuing to beat until light and fluffy. Mix in cooled chocolate and vanilla.
Add the eggs 1 at a time. Beat on medium-high for 2 minutes after each addition. It should be light and fluffy when you are done.
Pour chocolate mixture into cooled pie shell. Place in fridge while you prepare the whipped cream.
In a large bowl beat heavy cream until soft peaks begin to form. Add powdered sugar and vanilla. Beat until stiff peaks. Spread whipped cream over chocolate layer. Garnish with shaved chocolate.
Let sit in the fridge for 2 hours before serving.

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How to Make a French Silk Chocolate Pie

Love chocolate? Try this French Silk Chocolate Pie it's smooth, creamy, rich and indulging. Perfect if you want something different for valentines day.


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???? Chocolate Silk Pie

1 9-inch pie crust
4 large eggs
1 cup granulated sugar
8 ounces 64% semisweet chocolate
10 tablespoons unsalted butter
1 cup heavy cream
5 tablespoon powdered sugar
Whipped cream for garnish
Shaved chocolate for garnish

Preheat oven to 350 F. Roll pie dough to a 1/8-inch thick circle and fit into a 9-inch pie pan. Cut extra dough and crimp edge and pierce that pie with a fork. Cover top of pie with foil and add baking weight or beans to blind bake. Bake crust with foil for 20 minutes. Remove foil and bake for an additional 15 minutes, until the crust is golden brown all over. Set aside to cool.
For the filling bring 2 inches of water to boil in the bottom of a double boiler. Whisk together eggs and sugar and place over double boiler on medium heat, whisking until the mixture reaches 165 F. Remove from heat and allow to cool until just warm.
Chop the chocolate and place in a microwave safe bowl. Microwave for 30 second intervals, stirring in between each interval, until smooth (you can use a double boiler instead of a microwave).
In the bowl of a stand mixer fitted with the paddle attachment, beat butter until fluffy. With the mixer on low, slowly add in chocolate mixture. Pour egg mixture over chocolate mixture and whisk to combined, add it to the standing mixture and beat for 5 minutes.
In a clean bowl, beat together cream and powdered sugar to stiff peaks. Gently fold half of the whipped cream into the chocolate mixture. Add remaining whipped cream and gently fold until no streaks of cream remain. Pour filling into crust making sure top is leveled. Refrigerate until set. Top with whipped cream and shaved chocolate. Enjoy!

How to Make French Silk Chocolate Pie | Pillsbury Recipe

This rich and creamy French Silk Chocolate Pie recipe is from the third Pillsbury Bake-Off® Contest way back in 1951, so you know it's the real deal.

Recipe:

French Silk Pie with Joanna Gaines | Magnolia Table, Vol. 2

It’s the most requested dessert in the Gaines house and it makes sense why: smooth chocolatey filling + crumbly chocolate crust + homemade whipped cream… it is just so good!

This is another recipe from Jo’s new cookbook - Magnolia Table, Volume 2! Get the recipe in this video, as well as in the cookbook. You can order by clicking this link:

Easy French Silk Pie

French Silk Chocolate Pie, a rich and silky-smooth chocolate filling topped with fresh whipped cream. The perfect dessert for chocolate lovers.

Recipe here:

French Silk Pie Recipe | This may be the BEST DESSERT of all time

French Silk Pie is actually super easy to make, the hardest part is waiting for the chocolate filling to solidify. Yes, it’s hard and it totally stinks waiting!

Hopefully though I’ll at least make this recipe fool proof for you so that you can whip it up and serve it to your friends.

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Ingredients for this French Silk Pie Recipe:

For the crust:

1 ½ cups of Bob’s Red Mill All-Purpose Flour
1 stick of unsalted butter
pinch of sea salt
2 teaspoons of sugar
¼ cup of ice cold water

For the Filling:

3 cups of heavy whipping cream
1 cup of unsalted butter
4 ounces of semi-sweet chocolate
½ cup of sugar + 2/3 more
4 eggs, feel free to use pasteurized if raw eggs make you nervous

Procedures:


1. For the Crust: Preheat the oven to 450°.
2. add the flour, butter, salt and sugar to a food processor and pulse on high speed while drizzling in the water until it becomes like a meal. Note: you may need a bit more water.
3. Transfer the dough to a clean surface dusted with flour and roll the dough out with a pin until it is 1/8 thick.
4. Form the dough to a 9” pie pan cutting off any excess and crimping the edges to make a ripple around the outside.
5. Add a piece of parchment paper over top of the pie crust followed up with some dried beans and park bake for 6 minutes.
6. Remove from the oven and cool completely.
7. Filling: Add the heavy cream and ½ cup of sugar to a standing mixer with the whisk attachment and whisk on high speed until stiff peaks have formed, about 3 to 5 minutes.
8. Set 1/3 of the whipped cream into a separate container but chill both the 1/3 and 2/3 in the refrigerator until it’s time to use it.
9. Add the chocolate to a microwave safe bowl and heat for 1 minute. Stir and return to the microwave for :30 seconds. Stir and return to the microwave for :30 more seconds. At this point it should be melted. Cool to room temperature
10. Add the butter and sugar to a standing mixer with the paddle attachment and mix on high speed until the butter becomes light and fluffy, about 5 minutes.
11. Next add in 2 of the eggs and beat for 2 minutes before adding in the other 2 eggs. Beat for a further 3-4 minutes or until smooth and fluffy.
12. Fold in the chilled 1/3 cup of heavy cream using a rubber spatula until all of the white cream has been mixed in.
13. Transfer the filling to the par baked pie crust and smooth out using a spoon or spatula.
14. Chill in the refrigerator for at least 2 hours.
15. Top off with remaining chilled whipped cream and add optional garnish of shaved chocolate.