French Silk Pie for Two | Small Batch Dessert
Smooth, light and delicious this pie get's its name from its silk like consistency.
Printable Recipe sheet available here:
Ingredients:
Graham Cracker Crust:
2/3 cup graham cracker crumbs
2 Tbsp sugar
2 1/2 Tbsp melted butter
Pie Filling:
1/4 cup butter, salted
1/4 cup plus 2 Tbsp granulated sugar
1 oz. unsweetened baking chocolate
1/2 tsp vanilla
1 egg
Whipped Cream Topping:
1/2 cup heavy whipping cream
1-2 tsp of sugar
1/2 tsp vanilla
Directions:
Graham Cracker Crust:
In a small bowl combine all ingredients and stir until it resembles wet sand.
Press into the bottom of 2 five inch pie tins (see below for link)
Bake at 350 degrees F for 5-7 minutes or until golden brown on the edges.
Remove from oven and cool.
Directions:
Pie Filling
Melt chocolate in the microwave in a small microwave safe bowl or in a saucepan on the stove top. Allow to cool but not set up.
In the bowl of a stand mixer or you can use an electric hand mixer and a medium size bowl, cream butter and sugar together until light and fluffy.
Add in cooled chocolate and vanilla extract
Add in egg. Beat for FIVE minute. Don't skimp on the time.
Pour mixture into the cooled graham cracker crusts.
Refrigerate for 2-3 hours before serving to allow it to set up.
Whipped Cream Topping:
Whip cream with 1-2 tsp of sugar and 1/2 tsp vanilla until stiff peaks form.
Spread over top of pie and garnish with some shaved chocolate if desired.
MY FAVORITE SMALL BATCH COOKING KITCHEN TOOLS: (affiliate)
9 x 5 glass loaf pan:
9 x 7 sheet pan:
Off Set Spatula:
8 x 8 glass pan:
8.5 x 6 ceramic bakeware:
Mini Pie Tins:
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Welcome to my Kitchen! I'm Leigh Anne, the mother of four adult children and my husband and I are now empty nesters. I know the challenges of learning to cook for just the 2 of you, it feels like learning to cook all over again! After the kids left home, I found that I stopped making a lot of our family's favorite dishes and treats because those recipes just made too much food and I was tempted to eat too much!
On this channel, I invite you into my kitchen each week where we learn how to make small batch recipes with big taste. You can still enjoy all those family favorite recipes, just less of it!I look forward to meeting you in the kitchen each week with a new recipe and video.
You can find all my recipes on my website at yourhomebasedmom.com.#smallbatchrecipes #cookingfortwo #smallbatchcooking
How To Make French Silk Pie In A Jar | Delish
Pie in a jar is the cutest way to eat pie.
DIRECTIONS
1. In the bowl of a stand mixer or a large bowl using a hand mixer, cream butter and powdered sugar. Add melted chocolate, vanilla, and Greek yogurt and continue beating until mixture is light and fluffy, 3 to 5 minutes.
2. Transfer mixture to a piping bag.
3. Assemble pies: Among four 6-oz mason jars, add a layer of shortbread crumbles. Pipe a layer of French Silk mixture, then top with another layer of shortbread crumbles. Repeat until almost to the top of the jar. Chill 1 hour.
4. Top with whipped cream, shortbread crumbs, and shaved chocolate and serve.
INGREDIENTS
1 c. butter, softened
3 c. powdered sugar
1 c. chocolate chips, melted
2 tsp. vanilla extract
1/4 c. plain Greek yogurt
1 box shortbread cookies, crushed, plus crumbs for garnish
Whipped cream, for topping
Chocolate shavings, for topping
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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.
Whippy Smooth Chocolate Silk Pie with the Best Pie Crust Ever! | Cupcake Jemma Channel
Let's dive head first into the wonderful world of PIE! And what better place to start than this incredibly smooth, decadent Chocolate Silk Pie along with the best ever FOOL PROOF Pie Crust recipe. Sally has spend hours (and many many pies) coming up with this Crust recipe so let her show you all the tips and tricks to achieve a guaranteed buttery FLAKEY crust.
If you are in the UK and want a box of FRESHLY BAKED Crumbs & Doilies NY Cookies, delivered directly to your door they are right here:
Share your Pie pics (and all other baking pics) with us on Instagram using the tag #cupcakejemma And follow us @cupcakejemma and @sallydells for all the behind scenes and sneak peeks at what we're up to.
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This recipe is for an 8 Pie Dish, for a bigger dish multiply everything be 1.5, or even 2 if you're going Supersize Pie!
PIE CRUST:
255g Plain Flour
1/2 tsp Salt
170g COLD CHOPPED Unsalted Butter
5 1/2 tbsp ICE COLD Water
3/4 tbsp Cider Vinegar (or white wine)
CHOCOLATE SILK FILLING:
195g Caster Sugar
3Eggs
170g 70% Dark Chocolate
1 tsp Vanilla Extract
1/2 tsp Salt
100g Soft Unsalted Butter
225g Double Cream (heavy cream)
10g Icing Sugar
Plus extra cream and some chocolate for topping!
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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:
DESSERT RECIPE | Homemade French Silk Pie
Welcome to Taylor's Table! At my table, you will learn how to cook simple, go-to weekly meals and desserts. Cooking can be very intimidating to people and my hope is that by visiting Taylor's Table, you will feel more comfortable in the kitchen and ready to take on new recipes. Enjoy! Find me on Instagram @taylor.felix_
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Here's What You Do:
Pie Crust
1. Set your oven to 350 degrees.
2. In a food processor, grind up the chocolate wafers until they are broken down into fine pieces.
3. In a bowl, combine the wafers, butter, and sugar until all the way mixed.
4. Spread the mixture evenly into your pie pan and create your crust.
5. Bake for 8 minutes and then remove from oven and let cool.
Chocolate Filling
1. In a saucepan on low heat, combine the eggs and sugar. Stir constantly until it reaches 160 degrees.
2. When it reaches 160 degrees, remove from the heat and add in they chocolate and vanilla extract. Stir together until the chocolate melts and let it cool.
3. In a separate bowl, using a hand mixer whip the heavy cream, powder sugar and butter until it forms stiff peaks. Set aside.
4. When the chocolate mixture is cooled, pour into your stand mixer with the paddle attachment. Beat it on HIGH for five minutes straight.
5. Fold the whipped mixture into the chocolate until all the way combined.
6. Pour over your pie crust and smooth out. Place in the fridge for 4-6 hours or preferably overnight.
Whipped Cream
1. In a bowl, use a hand mixer or stand mixer, to whip together the heavy cream for 1 minute.
2. Add in the powder sugar and the vanilla, whip together until it forms a whip cream texture.
3. Spread over the pie. Grate the chocolate on top of the whipped cream.
4. ENJOY!!
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