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
Chocolate French Silk Pie Recipe | rich chocolate pie
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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
FRENCH SILK PIE BROWNIE RECIPE | BAKE WITH ME EASY DESSERT
FRENCH SILK PIE BROWNIE RECIPE. Two desserts in one, three layers of scrumptious goodness, easy as pie to make this French silk pie brownie recipe.
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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:
French Silk Pie Recipe
Our silky and chocolatey French Silk Pie recipe is a winner. Our French Silk Pie features a Nilla wafer crust, a perfectly creamy and smooth chocolate filling and topped with sweetened whipped cream and chocolate shavings. Perfect for any kind of celebrations, but easy enough to make just because.
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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!
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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.
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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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