How To make French Silk Pie(1)
1 cup sugar
3/4 cup butter (*not* margarine)
3 ounces unsweetened chocolate -- melted and cooled
1 1/2 teaspoons vanilla
3 eggs
1 9-inch baked pastry shell
Unsweetened whipped cream (optional) chocolate curls (optional)
In a small mixer bowl, cream sugar and butter about 4 minutes until fluffy. Stir in cooled chocolate and vanilla. Add eggs, one at a time, beating on medium speed of electric mixer after each addition and scraping sides of bowl constantly. Turn into baked pastry shell. Chill several hours or overnight till set. Garnish with whipped cream and chocolate curls, if desired. Cover and chill.
Notes: I've never made this but I have heard that you must use butter. Also, I've been told it helps if the ingredients are chilled (like the butter, the bowl, beaters, etc).
How To make French Silk Pie(1)'s Videos
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 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.
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.
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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.
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French Silk Pie
Rich and creamy and delicious French Silk Pie. Without raw eggs.
Ingredients:
1 cup sugar
3 eggs
3 squares unsweetened baking chocolate, melted and cooled
1 tsp vanilla extract
1/2 cup (1 stick) butter, softened (do not use margarine)
1 cup heavy whipping cream beaten to soft peak stage (can be seen here: )
1 pastry pie crust (can be seen here: )
whipped cream for topping
Prepare your pie crust and blind bake it for 9-10 minutes at 350*. (Be sure to prick the crust to prevent it from rising). Set aside to cool completely.
In a sauce pan, combine sugar and eggs over medium heat and cook until 160*, stirring constantly. Remove from heat and add in cooled melted chocolate and vanilla. Set aside to cool for 1-2 hours.
Put the butter into a large bowl and beat on high speed using an electric mixer until 'light and fluffy' (about 2 minutes). Add in cooled chocolate mixture and beat on high speed for 5 minutes, scraping sides of bowl down occasionally. Fold in whipped cream. Pour mixture into your pie crust and refrigerate at least 8 hours to set up. Decorate the top any way you choose using additional whipped cream.
Enjoy!
French Silk Pie
Homemade French silk pie looks impressive, but it’s actually very easy to prepare. A buttery pie crust is filled with a rich but airy chocolate filling, then topped with whipped cream and chocolate shavings.
☞ Find the full recipe here:
If you’ve shied away from making French silk pie thinking it’d be too difficult to make, think again. Believe it or not, this rich and creamy chocolate pie is easy to make and can be prepared ahead of a party or family gathering.
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☞ How To Blind Bake Pie Crust:
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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!