How To make French Silk Pie(2)
1/2 cup butter
3/4 cup sugar
2 oz. unsweetened chocolate, melted
1 tsp. vanilla
2 eggs
1 9-inch chocolate crumb crust
In small bowl, cream together butter and sugar until light and fluffy. Add melted chocolate and vanilla. Beat until smooth. Add 1 egg and beat 5 minutes. Add remaining egg and beat 5 more minutes. Pour mixture into crust (crust must be cool) and chill until set, about 3 hours. Spread with whipped cream if desired.
Note: I wouldn't attempt this without a good stand mixer. The "silk" in the name refers to the texture, provided the filling is beaten until the sugar is *completely* dissolved. It takes a long time to cream the butter and sugar properly, and 5 minutes after each egg is a minimum.
We use a straight-sided 9 " cake pan and usually make at least 1-1/2 recipes of filling. In doing this the mixer is running almost continually for 30-40 minutes. I'm not sure it's possible to overbeat it, but I know that if
it's not beaten long enough, it's grainy.
For the crust, proceed as for a graham cracker crust, but use Nabisco chocolate wafers (don t remember the name); they re thin and crisp.
How To make French Silk Pie(2)'s Videos
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: Ultimate Thanksgiving Pies | Allrecipes.com
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This top-rated, no-bake chocolate pie is so quick and easy. Simply cream butter and blend it with melted chocolate, vanilla, and eggs! Then just beat the ingredients until thick, fluffy, and silky smooth. Slip the mixture into a baked pie shell, and give it some time in the refrigerator, and you're done. It's a great pie for Thanksgiving and Christmas dinners when oven space is at a premium.
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French Silk Pie | Sally's Baking Recipes
This creamy and indulgent French silk pie combines the best flaky pie crust, smooth-as-silk chocolate filling, and fresh whipped cream on top. This recipe uses cooked eggs, so you don’t have to worry about consuming raw eggs.
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French Silk Slab Pie | Delish
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INGREDIENTS
All-purpose flour, for surface
1 box refrigerated pie crust
2 1/2 c. sugar
1 c. (2 sticks) butter, softened
20 oz. bittersweet chocolate chips, melted and cooled slightly
2 tsp. pure vanilla extract
1/2 tsp. kosher salt
8 large pasteurized eggs
16 oz. whipped topping, divided
Whipped cream, for piping
Chocolate shavings, for garnish
DIRECTIONS
1. Preheat oven to 450º. On a lightly floured surface, unroll pie crusts and stack on top of each other. Roll out in a rectangle large enough for a 15-x-10 sheet pan. Place crust into sheet pan and crimp sides. Prick bottom and sides with a fork and bake until golden, 10 to 12 minutes. Let cool while you make the filling.
2. In a large bowl using a hand mixer, beat sugar and butter until light and fluffy, 2 to 3 minutes.
3. Turn mixer on low and drizzle melted chocolate into butter and sugar mixture. Add vanilla and salt and beat mixture until combined.
4. Add eggs one at a time, beating a few minutes between each addition. After 15 minutes of beating, filling should be completely silky and smooth with no grittiness. (If mixture seems to be melting instead of whipping, let chill in fridge 30 minutes and whip again until fluffy.)
5. Pour into baked crust and smooth top. Refrigerate until firm, about 2 hours and up to overnight.
6. Before serving, pipe whipped cream all over top of pie and garnish with chocolate shavings.
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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:
Easy French Silk Pie Recipe
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