For the Pie Filling 6 oz. In the beginning the sugar will be noticeably grainy, but after whipping it with the eggs, the sugar will dissolve and combine with the other ingredients to make a really light and fluffy chocolate pie filling. BEST TASTING FRENCH SILK PIE EVER!!! Graham Cracker Crust, Cookie Crust Recipe | Baker Bettie, Whipped Cream Recipe, Chantilly Cream | Baker Bettie, ON THE MENU WEEK OF MARCH 12TH - StoneGable, 14 Popular Sweet Easter Baking Ideas - The Pie Addict, 14 Sweet & Scrumptious Easter Baking Ideas - The Pie Addict, THE BEST CHOCOLATE FRENCH SILK PIE – Best Food Ideas, Easy Decadent Chocolate French Silk Pie with Homemade Crust, How to Make Easy Meringue, French Meringue- Baker Bettie, When life hands you lemons….. – Mondays With Oliver, 17 Easy Chocolate Desserts for Valentine's Day | Health Premiere, EASY CHOCOLATE FRENCH SILK PIE » #CHOCOLATE #EASY #FRENCH, EASY CHOCOLATE FRENCH SILK PIE - eFoodiez, Easy Chocolate French Silk Pie – plantrhizome.org, EASY CHOCOLATE FRENCH SILK PIE #Chocolate #Easy #french, Chocolate French Silk Pie – Eat-GoodFood.Com, 1/3 cup (75 gr) shortening or cold butter cut into small pieces, 1 cup (220 gr) unsalted butter, room temperature, 4 ounces (112 gr) unsweetened chocolate, melted and cooled slightly (I used ghiradelli 100% chocolate), 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). This post may include affiliate links. Chill for 2 hours, or until set. This pie filling requires no baking and is a rich silky chocolate filling with whipped cream topping and chocolate shavings. This will take a good 3-4 full minutes of mixing. After extensive testing these things will prevent this: Make sure you are using a paddle attachment (not the whisk attachment) for your mixer. Scrape down the sides of the bowl as necessary.  I don’t know what I did wrong. This process is also super easy to do, so be sure you have a standing mixer or even a hand mixer will do. All the answers are here - check them out to be safe when you bake.  Normally one tbsp is 15gr so the 2 tbsp should be 30g. Yep, you’re absolutely correct, there are raw eggs in this French silk pie. Your email address will not be published. Yes, custard-based pies (banana cream, etc) need to be refrigerated. This is an awesome pie. Return the frozen pie to the freezer for up to several months. I LOVE this recipe and I have used it a few times but the last time I made it, the filling wasn’t silky after it set, it was dry(ish) and crumbly. INGREDIENTS Nutrition. Add the melted chocolate and vanilla to the creamed butter mixture. Hi Lori! Mix for 5 minutes. Your instinct about it possibly being over-beating the eggs could be the problem. After that, you’ll want to pop that delish dessert into the refrigerator so it doesn’t spoil. I’m seeing a lot of recipes for French Silk Pie, but not one that addresses pan size. Rich and decadent chocolate french silk pie recipe. Using the paddle attachment, mix on medium speed for 10-14 minutes. I have made this several times with different crusts and it always turns out amazing. I would set it to 7 or 8. This Pecan Pie tops the list! Any advice? I haven’t made it in a long time, because of the raw eggs, so I was very glad to see your tip on pasteurizing the eggs. It is best eaten the day after it is made for the best texture with the crust. Hi Elise! Pour the filling into the cooled pie crust and let it set for 3-4 hours in the refrigerator. Add eggs one at a time, beating for 5 full minutes in between each addition (20 minutes total) at a medium/high speed (setting 8 on stand mixer). I am trying to make this right now but I’m concerned that putting raw eggs in and not baking it would make people sick? Enjoy! We love chocolate pie so we were excited to try this recipe.  I just want to know if it is the spoons which are wrong and should be 3 TSP (15g)…or the two TBSP = 30g…many thanks…b A thin layer of rich ganache prevents the chocolate filling from making the crust here soggy. Using teh whisk attachment beats until stiff peaks form. You definitely do not want to use the whisk attachment. Just a note on the origin of the recipe. Does this need to be refrigerated after it is made? The cocoa and espresso powder are optional but really help intensify the chocolate flavor. When ready to eat, remove from the freezer and allow it to thaw in the refrigerator. But before we go over the process of making the pie, I have a few tips I want to share. 1 . This recipe is very similar to one my mother made when I was growing up, passed on by her aunt. This is the best and fanciest pie I have ever made and it always turns out perfect. Use a rubber spatula or off set spatula to spread the mixture into an even layer. Then you can top it with real whipped cream and chocolate shavings! I have never tried freezing it, but I think it should work out. A pie with raw eggs? Her belief is that gaining an understanding of the processes and the "whys" in baking helps foster confidence in the kitchen.  I was wondering if you have ever add some homemade whip cream to it to make it more fluffy and light, and if so did it turn out ok?Â. I want to make this for Thanksgiving this year (looks amazing! 🙂 This is going on my Christmas dinner dessert menu from now on. It is a very sweet, very rich pie! Cover loosely with plastic wrap until serving. Chill in the fridge for 5 minutes. You will enjoy a flaky pie crust filled with smooth chocolate filling and topped with homemade whipped cream. I also used the ghiradelli chocolate & cocoa powder. I’m wondering if that is the difference. Make Ahead The pie can be refrigerated for up to 3 days. This site uses Akismet to reduce spam. 😉, Pingback: Graham Cracker Crust, Cookie Crust Recipe | Baker Bettie, Pingback: Whipped Cream Recipe, Chantilly Cream | Baker Bettie, Pingback: ON THE MENU WEEK OF MARCH 12TH - StoneGable. Start by whipping butter and sugar together until it becomes light and fluffy. With that being said, make sure you use fresh, refrigerated, clean, high grade and pasteurized eggs to reduce the risk. Home; Uncategorized; does french coconut pie need to be refrigerated; does french coconut pie need to be refrigerated originally published November 10, 2019 — last updated May 12, 2020 So glad you liked it! This post was first published November 27, 2017 and has been updated with new photos and more precise instructions. Dock the dough by piercing with a fork several times around the bottom and sides. 2) ….1/4 t. almond flavoring 3) I also use toasted almond slices placed on the crust before putting the filling in the crust… the nuts just ‘add something’ special that goes with chocolate. Learn how your comment data is processed. Thank you! You can eat it at room temperature but it’s better cold. Hi Michelle! Did you finish the pie and refrigerate it? Crimp edges as desired (watch the video to see how I shape it). Chocolate french silk pie is an incredibly rich chocolate pie with a chocolate mousse filling and a whipped cream topping. As apples sit for a while, the juice release into the pie which then soaks into the crust making it soggy. I have to make individual (bite size) servings for an event I’m catering. The filling will also start melting if it becomes too warm. Perfect French Silk Chocolate Pie, topped with sweet whipped cream and chocolate curls. Let me know if you get better results. Yes, an unbaked pie crust can be refrigerated, covered airtight. Hi Jennifer, Interesting that it was grainy. I really want to try this and use my vintage Pyrex dish which is a shallow pie dish. Thanks for a great recap! The low moisture and high fat content of pie crust makes it resistant to staling in a way that leaner, moister items, such as breads, are not. Hi Leonie, a tablespoon of cocoa powder is about 6 or 7 grams so 2 tablespoons is about 13 grams. Sweet potato, maybe. Especially with the sweetness of the whipped cream on top! May 23, 2016 at 9:22 am. Privacy policy / Terms & Conditions. This pie is traditionally made with raw eggs. 16 People talking Join In Now Join the conversation! We had it over Thanksgiving . If you want to try folding in a little whipped cream you definitely can! Recipe by Steve_G. The long mixing times are necessary for the sugar to dissolve into the other ingredients. Because the filling is kept raw, the crust must be baked all the way through before the filling is added. Are you using a stand mixer? Thank you for sharing this recipe on Pinterest! Blind bake the crust and allow to cool completely before adding the filling. Pour the heavy cream and vanilla in the bowl of a stand mixer fit with the whisk attachment or in a large bowl with a hand mixer. French silk pie is a silky smooth chocolate pie with a light, creamy texture. Using a Hershey’s chocolate bar, at room temperature, take a vegetable peeler and glide the peeler across the side of the chocolate bar. This was always my birthday “cake” request! Learn how your comment data is processed. This French Silk Pie with graham cracker crust is creamy, light and airy, and full of rich chocolate flavor. ), but I have to make it a few weeks ahead of time. In a large mixing bowl, whisk together the flour and salt. Some people really hate when it starts melding together where the parts meet. French silk pie is made from a rich chocolate filling that is, as its name suggests, incredibly silky. Use fresh, refrigerated, clean, high grade and pasteurized eggs. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. Some believe it came about in the 50’s as a winner of a Pillsbury bake-off, others think it first appeared in the 80’s created by a famous pastry chef. Spoon the fluffy chocolate mixture into your pie crust. Thanks! Would it be ok to mix the filling for the chocolate french silk pie with a regular hand held mixer? Vera Zecevic November 19, 2017 - 2:39 pm. Yes, this recipe uses raw eggs, so it’s important you use USDA pasteurized eggs. Pingback: 17 Easy Chocolate Desserts for Valentine's Day | Health Premiere, Pingback: 17 Easy Chocolate Desserts for Valentine's Day | Top Beauty Stories, I have made this pie several times and it is really good, it does tend to be very rich and a little dense though. When freezing, don’t top with the whipped cream, add that to the pie right before serving. Scott Yates November 18, 2017 - 7:36 pm. It’s also missing some filling because I used a few scoops of it to fill my mini pies. Remove the pie weights and place back in the oven for 5 more minutes, or until the crust is golden brown. 0 0. ka2008. I wanted to make 2 of these for Thanksgiving but am a lil afraid that the filling will be too bitter. Traditional french silk pie is made with a classic pie crust which is what I prefer. I’m guessing the 50’s bake-off as the origination of the pie. So scrumptious!!!!  Beat the egg on high for 5 minutes each. Don’t kill me but I have never had french silk pie need to get on it!!! Not sure how he’s mine.  I figured maybe the sugar would dissolve more as I added the eggs but it still was extremely textured. Scrape down the bowl. The above recipe seems to be the closest to my beloved one. Sign up to get weekly emails with recipes, tips & techniques, and food science directly in your inbox! Make sure you use fresh eggs, or if you are concerned, look for “pasteurized” eggs which eliminates the risk of getting sick.  It is delicious but gritty from the sugar. Just be sure to take it out and refrigerate it for a few hours before serving it. I made it for Thanksgiving, as my oldest son doesn’t like pumpkin pie. My question is can I make the filling in advance and then pipe in prebaked pie shells at a later time? That is so great to hear Sara! Refrigerate pie for at least two hours (or overnight). I’ve never heard of it before! 1 ⁄ 3. cup butter. Oreo is my husbands favorite with this pie, but I think its a little too rich. Yes, traditional French Silk pie is extremely rich and dense by design. It really is a classic! It’s VERY important that you mix the ingredients for the specific amount of time stated in the recipe below. I’m so glad you enjoyed it, it’s one of my favorites too! Thanks in advance!!! 5 Comments, Posted in: Pies & Tarts, Recipes, Thanksgiving, Your email address will not be published. The cocoa powder is optional. Craving more? Beat on medium speed for 5 minutes after each addition. Prior to servings dollop the pie with freshly whipped cream and chocolate curls. Mix for 30 seconds. Lemon meringue pie can be refrigerated, but the dessert does not keep well in the freezer. I use the KitchenAid stand mixer and always use farm fresh eggs. THE TAKEAWAY: Refrigerate leftover pie containing eggs or dairy right away. But with that said, I've never had an issue with this. Mix for 5 minutes more. I love a good coconut cream pie, raspberry cream pie, or banana cream pie (wow, I love the creams don’t I!? Yes, you can freeze my French Silk Pie! Pingback: THE BEST CHOCOLATE FRENCH SILK PIE – Best Food Ideas. Tonny says. It’s AMAZING for 1–2 days. But the pies were indistinguishable. It turned out really good. Kristin's approach to baking is to teach foundational recipes, baking techniques, and approachable baking science. Bake in the bottom third of the oven for 20 minutes. Heavy sigh. Mix until combined. When making French silk pie you’ll be a witness to a little bit of kitchen magic. 🙂. If you did not receive an email check your spam folder. LOL It was still DELISH!  Could I use powdered sugar instead? That part really cannot be rushed. It is best eaten the day after it is made for the best texture with the crust. The only people who need to worry about it are those w/ comprimised immune systems. If you have the opportunity to make a small batch to test it before the big event, I would definitely recommend that! Your email address will not be published. Gently place the chocolate mixture into your pie crust. Pingback: #The #World’s #most #delicious #CHOCOLATE #FRENCH #SILK #PIE – Recipes food. Spread over a large piece of parchment paper, until very VERY thin. To keep the pie fresh, wrap it loosely in plastic wrap or aluminum foil. I TOO did have a grainy texture when set. Pingback: Maria's Mixing Bowl | CHOCOLATE FRENCH SILK PIE. It’s as if there is gelatin in it to help hold together. I’ve researched other French silk pie recipes and have found that all of the other recipes use confectioners sugar, not granulated sugar.Â. Add softened butter and sugar to the bowl of a stand mixer. Isn’t it so yummy?! Because the filling is so thick it does work in either, it will just stand up above the shallow dish a little bit. Mix in the melted (slightly cooled) chocolate and the vanilla. No matter how long I beat the butter and granulated sugar for, the texture was still so grainy. You don’t want any sugar granules! Place the wrapped pie in a freezer bag. you want to make sure there are no grains of sugar. French silk pie definitely needs to be kept in the refrigerator due to the raw eggs in the filling. Can I ask what brand of sugar you are using? Raw eggs always pose the risk for salmonella. Required fields are marked *. Do not stretch it to fit. I want to walk you through the making of this pie. Wherever it started it is sure to be a hit with whoever it is shared with! Would it do okay frozen and then thawed?  I agree that traditional pie crust with flour, shortening, water and salt works well with this.Â, Pingback: Chocolate French Silk Pie – Eat-GoodFood.Com. This pie is always a showstopper! The whipping of the eggs causes the pie to set. It was the consistency of a truffle which was odd but still totally delicious! I used paddle and this time I will set the timer for each egg. Room temperature eggs will incorporate and mix with the ingredients more freely than cold refrigerated eggs will. Everyone loved it! Note: As a word of caution, yes, this French Silk Pie contains raw eggs. Baker’s Square or Perkin’s Copycat French Silk Pie Adapted from The Pioneer Woman The filling is intensely chocolate in flavor and is very rich from the high ratio of butter and eggs in the mousse. Set aside. On the other hand, pie made with custard or cream—or ones with egg in the filling (including pecan and pumpkin pie )—do need to be refrigerated. This is a great recipe so thank you!! Make sure you scrape down the sides of the bowl and the bottom of the bowl between each egg addition to insure that all of the sugar is getting mixed fully and is not sticking to the sides or bottom. Cream the butter and sugar together until light and fluffy. Spread the whipped topping over the chilled pie. Garnish with chocolate curls. Top with fresh whipped cream and chocolate curls prior to serving. It was a little pricey but totally worth it . However, it does not need to be refrigerated before baking. Reusable Gallon Freezer Bags, 4 for $15.99 on Amazon If you're trying to get away from plastic, reusable silicone bags are another storage option for frozen pies. Gently roll out the crust out on a lightly floured surface until it is about a 12 inch circle. Reply. The best (and easiest) Pumpkin Pie recipe you’ll need this holiday season. For the crust I used frozen pie crust dough  I had made a few weeks ago. I followed all of the directions for the filling and used my Kitchen Aid, which did most of the work. As an Amazon Associate I earn from qualifying purchases. Remove the pie from the freezer 10 to 15 minutes before you wish to serve it. Hi Tobi! Haha, it happens to the best of us, Elizabeth! I made this pie for Thanksgiving this year and it was a huge hit! Melt the chocolate in 30 seconds increments, until completely melted. Hi Elizabeth! Hope that helps! I hope this helps! Reply. Reply. You can keep french silk pie refrigerated and loosely covered for 3-4 days. Place chocolate in a microwave safe bowl. I tried this recipe several weeks ago, and decided it was one of my favorite pies! Why are there eggs in the pie if it’s not baked? It will be beautiful! 6 . Hi Krystal! Hi John! SUBSCRIBE TO SALT & BAKER to get a delicious recipe sent to your inbox every week! I just finished making this pie & the only ingredient I left out was the instant espresso. In the bowl of a stand mixer, fitted with the paddle attachment, cream the butter and sugar. I am no good at tweaking recipies. French Silk Pie is perfect just like this, but you can also adorn it with whipped cream, chocolate shavings, etc etc. cup whipping cream. 1 decade ago. thedomesticrebel says. Place the dough in the pie plate and pull up on the edges to let it fall into the plate naturally. A FEW GOOD VARIATIONS that work FOR ME : 1) I use an Oreo pre-made shell most of the time – I love the extra chocolate. You want to get the sugar and butter heavily acquainted with each other. French Silk Pie will keep in the freezer for 2-3 months.  I am so sad! Gently pat the pie dough into a disk and wrap in plastic wrap. If it won’t fit, just double wrap it with plastic wrap instead. My Gigi made it as long as I can remember so it definitely was around prior to the 80’s. Thanks for the awesome recipe and if you like minty chocolate give the peppermint extract a try and you won’t be disappointed. I had family come from Tennessee and this pie was a hit and my go to pie for now on. This is important to make sure all of the sugar is getting fully mixed and your pie will be truly silky. Make sure you mix the ingredients for the full length of time noted! After refrigerated, this filling tends to hold its thickening well. Use fresh, refrigerated, clean, high grade and pasteurized eggs. As a word of caution, yes, this French Silk Pie contains raw eggs. Oct 10, 2015 - Do you know which baked pies have to be refrigerated and which ones you can leave out? I apologize for not making it more noticeable in my blog post. The pie can be refrigerated for two to three days. Did you for sure beat it for the full 20 minutes? You will be mixing for a full 20 minutes at high speed- 5 minutes for each of 4 eggs. So it definitely isn’t the most common, but might be the way to go if you are having this issue. In the bowl of a stand mixer fitted with a paddle attachment (make sure not to use a whisk attachment), beat together the butter and sugar on medium-high speed until light and fluffy- about 3-4 minutes. People who are at higher risk for getting salmonella are pregnant people, older folks, people with a compromised immune system, and young children. However, if you prefer, you can use a graham cracker crust or an oreo crust. We used store-bought eggs, and it’s 6 days later and no one got sick. While I have never tried this, I do think it will work well. Recipe: No-Bake French Silk Pie By Tieghan Gerard of Half-Baked Harvest. But yes, you can! Thanks for the feedback Tiffany! This is extremely important for the filling to be able to set. Spoon it into your piecrust and have some fun making swirly designs on the top, and then pop it in the fridge for a few hours (you can also make this one the day before – bonus points!). Get the sugar when making french Silk pie with no visible cracks or gaps of. Leonie, a tablespoon of cocoa powder and espresso powder, and vanilla to the classic version this... The backside of a whisk attachment I would leave off the whipped cream reaches stiff peaks poured chocolate! It over the process of making the pie, but does french silk pie need to be refrigerated think the contrast the! 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Crust for this pie first originated not receive an email check your spam folder inside is still raw and....