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 Raisin Pie - Old Fashioned - Southern Baking
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How to make Chocolate Cream Pie Recipe - French Silk Pie (NO raw eggs) | Episode 5
In this video I show you how to make Chocolate Cream Pie topped with whipped cream is going to become your family’s favorite! This easy and quick silky smooth, light, DELICIOUS, melt-in-your-mouth french silk pie without eggs is a perfect holiday dessert for Thanksgiving, Christmas or Easter! I hope you enjoy making this recipe, as much as your family will enjoy devouring it!
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Apple pie recipe
Let’s make a classic apple pie!
You need:
For dough:
350g flour
50g sugar
Little bit salt
180g butter
100ml cold water
For inside:
3-4 apples
100g sugar
30g corn starch
2tsp cinnamon
1/3 lemon juice
Bake 350F 35-40 minutes.
Enjoy!
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Daydream by Roa Music |
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Creative Commons Attribution 3.0 Unported License
French Silk Pie Recipe | Ep. 1332
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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!