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
Silky Smooth French Silk Pie
My French silk pie recipe is made WITHOUT raw eggs so everyone can enjoy it! It's a stunning dessert with a rich, velvety chocolate filling on a buttery homemade pie crust.
Recipe:
Ingredients
1 homemade pie crust:
8 oz bittersweet chocolate, finely chopped (236g)
½ cup unsalted butter, cut into 8 pieces (113g)
4 large eggs
¾ cup granulated sugar (150g)
½ teaspoon salt
2 teaspoons vanilla extract
¼ teaspoon espresso powder (optional, but recommended)
1 cup heavy cream (236ml)
Homemade whipped cream, for topping (optional but recommended!):
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Instructions
See recipe link for full instructions.
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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:
EASIER French Silk Pie (no raw eggs!) | The Recipe Rebel
This easy French Silk Pie is made with a fluffy, rich chocolate filling and no bake Oreo crust, topped with sweetened whipped cream and chocolate shavings. Easier than most, and no raw eggs! (MORE BELOW)
INGREDIENTS:
Crust:
2 1/2 cups chocolate baking crumbs (340g)
1/2 cup melted butter
Filling
1 1/2 cups granulated sugar (300g)
4 large eggs room temperature
2 tablespoons cocoa
2 cups heavy cream 30-35% fat, divided
200 grams chopped chocolate 2 100g bars -- I use a combo of dark and milk chocolate -- about 1 1/4 cup
1/4 cup unsalted butter
1 teaspoon vanilla extract
PRINTABLE RECIPE & NUTRITION INFO:
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 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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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.