How To make Today's French Silk Pie
1 c Whipping cream
6 oz Semi-sweet chocolate pieces
1/3 c Butter
1/3 c Sugar
2 Egg yolks; beaten
3 tb Creme de cacao
Or whipping cream 1 Baked 8-9inch pastry shell
Whipped cream Or pressurized whipped Dessert topping (optional) Chocolate curls Or miniature chocolate pcs TODAY'S FRENCH SILK PIE - Through the years, one major change has been made to this famous recipe: the pie now has a COOKED filling to guard against possible food poisoning associated with raw eggs. Yet, the silky richness of the original recipe still remains. In a heavy 2-quart saucepan, combine the 1 cup whipping cream, chocolate pieces, butter and sugar. Cook over low heat, stirring constantly, till chocolate is melted. This should take about 10 minutes. Remove pan from heat. Gradually stir about half of the hot mixture into the beaten egg yolks. Return egg mixture to saucepan. Cook over medium-low heat, stirring constantly, till mixture is slightly thickened and NEARLY bubbly. This should take 3 to 5 minutes. Remove saucepan from heat. (Mixture may appear
to separate.) Stir in creme de cacao or whipping cream. Place saucepan in a bowl of ice water; stir occasionally till mixture stiffens and becomes hard to stir (20 minutes). Transfer chocolate mixture to a medium mixing bowl. Beat the cooled chocolate mixture with an electric mixer on Medium to High speed for 2 to 3 minutes, or until light and fluffy. Spread filling in a baked pastry shell. Cover and chill pie about 5 hours or until set, or for up to 24 hours. At serving time, top each serving with whipped cream and sprinkle with chocolate curls or miniature chocolate pieces, if desired. -----
How To make Today's French Silk Pie's Videos
Chocolate French Silk Pie Recipe | rich chocolate pie
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Rolling Pin:
Stand Mixer:
Pastry Cutter:
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INGREDIENTS:
For the Crust:
1 1/4 cups (150 gr) all-purpose flour
1/2 tsp kosher salt
1/3 cup (75 gr) shortening or cold butter cut into small pieces
2-4 TBSP (30 ml-60 ml) ice water
For the Filling:
1 cup (220 gr) unsalted butter, room temperature
1 1/2 cups (294 gr) granulated sugar
4 ounces (112 gr) unsweetened chocolate, melted and cooled slightly (I used ghiradelli 100% chocolate)
2 tsp vanilla extract
2 TBSP (13 gr) cocoa powder (optional, but intensifies the chocolate flavor and color)
1/4 tsp instant espresso powder (optional, but intensifies the chocolate flavor)
4 large eggs, room temperature (*use pasteurized eggs to eliminate risk of foodborne illness)
For the Topping:
1 cup (237 ml) cold heavy whipping cream
1 tsp vanilla extract
1/3 cup (40 gr) powdered sugar
chocolate shavings, optional
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Chocolate french silk pie is an incredibly rich chocolate pie with a chocolate mousse filling and a whipped cream topping. The filling is intensely chocolate in flavor and is very rich from the high ratio of butter and eggs in the mousse.
Traditional french silk pie is made with a classic pie crust which is what I prefer. I think the contrast of the salty crust is perfect with the rich filling. However, if you prefer, you can use a graham cracker crust or an oreo crust.
This pie is always a showstopper! I bring this along to most holiday gatherings and it is always the most popular dessert offered!
#pierecipe #bakerbettie #chocolatedessert
Amazing French Silk Pie Recipe
This delicious French Silk Pie has a creamy mousse-like filling that’s extremely light and airy in a flaky pie crust, topped with a generous serving of pillowy whipped cream and chocolate curls. Perfect for any occasion or holiday get together, this pie is easy to make, uses cooked eggs, and is ideal for making ahead of time. It’s so decadent that everyone will want more!
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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:
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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Easy French Silk Pie Recipe
FULL RECIPE:
PIN FOR LATER:
French Silk Pie l The Recipe Rebel
PRINTABLE RECIPE & NUTRITION INFO:
Ingredients
Crust
▢2½ cups chocolate baking crumbs (340g)
▢½ cup melted butter
Filling
▢1 ½ cups granulated sugar (300g)
▢4 large eggs (room temperature)
▢2 tablespoons cocoa
▢2 cups heavy cream (30-35% fat, divided)
▢200 grams chopped dark chocolate (I use 2 100 grams dark chocolate bars -- about 1 1/4 cup)
▢¼ cup unsalted butter
▢1 teaspoon vanilla extract
Instructions
To make the crust, stir together chocolate crumbs and butter. Press into a 9 pie plate and up the sides. Set aside.
In a large saucepan, whisk together sugar, eggs, cocoa and 1 cup cream until smooth.
Place saucepan over medium heat, stirring constantly, and cook until thickened (you will know when it's thick!).
Strain through a fine mesh sieve into a large bowl and stir in chocolate, butter and vanilla until smooth.
Set aside or refrigerate until cooled to room temperature -- 1-2 hours on the counter or 30-40 minutes in the refrigerator -- stirring occasionally.
Whip chocolate mixture on high speed until slightly lightened in color -- about 5 minutes.
Whip remaining 1 cup cream until stiff peaks form, and gently fold into chocolate mixture in two batches.
Spread into prepared pie crust and refrigerate 6 hours or overnight, until set. Garnish with additional sweetened whipped cream before serving if desired.