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French Chocolate Silk Pie – Bakery

by Cookbak

French Chocolate Silk Pie

The Best Recipe for French Chocolate Silk Pie: A quick and
simple chocolate pie that is made with a secret ingredient to make it
incredibly velvety and light. Enjoy!

 

French Chocolate Silk Pie - Bakery


French Silk Pie

Let’s discuss French Silk. I’ve held a very dark secret
since I was a young child.

When I was little, I believed that my mother was the world’s
greatest cook. Every meal she prepared was delectable and, in my opinion, a
piece of art. She did not, however, produce the finest pies I had ever tasted.

Tippin’s, a café and pie pantry, received the honour.

Tippin’s, a Kansas City-based company, produced the most
amazing selection of pies available. The place where I grew up in Tulsa, I
think is no longer there. However, you can still see them in a few places in
the Midwest.

Naturally, I would covertly try to think of reasons why we
should get our pies from Tippin’s rather than make them at home every holiday.
Ineffective initiatives that occasionally succeeded.

Tippin’s Pies

I would offer to go pick up pies for her when I was old
enough to drive so that we could both save time. I always hoped she wouldn’t
figure it out.

My top pick among Tippin’s mouthwatering pies was their
French Silk Pie Recipe. In actuality, it started a lifelong adoration of
Chocolate Silk Pie. I have to get it right away if I see it on a menu so I can
compare it.

I’ve experimented with various traditional French Silk Pie
recipes at home over the years. They’ve all been great, to be honest, but none
could compare to my first love.

Before now.

French Silk Pie with My Own Spin

I recently experimented with French Silk Pie once more.

The majority of recipes demand for vigorously beating eggs
with melted chocolate, butter, and sugar. The French Chocolate Silk Pie’s
exquisite, silky texture and rich chocolate mousse filling are the result of
the eggs being beaten vigorously into the batter. These pies, however,
consistently come out a little bit too dense for my tastes.

I made the decision to deviate from the traditional recipe
by adding part of the whipped cream I had prepared for the top to the chocolate
filling. After the filling was whipped with eggs, I carefully folded it in.

Sparks. Confetti. Cymbals clashing.

With just one change, I was able to create a French
chocolate cream pie recipe that might even surpass the pie from my childhood
recollections. I had been searching for that texture. Not only smooth and
chocolatey, but also incredibly airy. like ecstatic pillows chocolate clouds.

 

French Silk Pie Recipe.

WHAT YOU WILL NEED IN INGREDIENTS.

  • • Unbaked pie crust, either homemade or purchased.
  • • Bittersweet chocolate plus additional chocolate (or
    semi-sweet chocolate) shavings.
  • • Heavily Creamed.
  • • Two sticks of softened unsalted butter.
  • • Divided granulated sugar.
  • • Extract of vanilla.
  • • Salt.
  • • Extra-large pasteurised eggs.

INSTRUCTIONS.

• Turn on the oven. A big 9-inch pie pan should be filled
with the pie crust.

• Rough up the edges. The pie crust should next be covered
with a piece of parchment paper, which should be filled with dried beans or
ceramic pie weights.

• Bake the edges until they are golden. Remove the parchment
and weights from the pie crust, then let it cool fully.

Pie With Chocolate Filling

1. Melt chocolate over a double boiler in the meantime.
Remove the chocolate from the heat as soon as it has melted, then allow it to
cool to room temperature.

2. Add sugar to the bowl of an electric mixer along with the
heavy cream. Whip the cream using a whip attachment at high speed until stiff,
solid peaks form. Place the whipped cream in a another bowl and store in the
fridge until needed.

3. Beat the butter and more sugar on high for at least 3
minutes, using the same mixer bowl and a paddle attachment. Turn the mixer to a
low setting and gradually stir in the cooled chocolate mixture, vanilla, and
salt. Clean out the mixer bowl, then beat it once more until it’s smooth.

4. Switch the mixer to high. Add an egg at a time, beating
it in the mixer for at least three minutes before adding the next. This
guarantees an extremely silky texture. Turn off the mixer after 12 minutes of
pounding on high. Utilising a spatula, gently fold in one-third of the whipped
cream into the mixture. Fold thoroughly.

wrapping up

Scoop the chocolate mixture into the pie shell after it has
cooled.

Add the remaining whipped cream on top. Using a vegetable
peeler, decorate the top with chocolate curls. The chocolate filling should be
solid after being chilled for at least 3 hours.

Hate the idea of eating raw eggs?

Regrettably, the raw eggs are what make this recipe what it
is. The eggs are the source of the smooth texture.

Salmonella risk is virtually nonexistent, though, if you
carefully wash the eggs before cracking them. All kinds of dishes, including
foamy drinks, caesar dressing, eggnog, and aioli, call for raw eggs. I wouldn’t
stress over it.

If you’re still worried, however, you may prepare a
“chocolate ganache” pie filling by melting the chocolate, letting it
cool to room temperature, and then whisking it into some chilled heavy cream.
The filling will resemble a whipped chocolate truffle’s interior. It won’t be
as silky, but it will be rich, opulent, and melt in your mouth instead!

I would choose a mixture of cream and chocolate. Depending
on the depth of your pie pan, perhaps 8–10 ounces of each. I hope this will
reassure people who are wary of eating raw eggs.

Tips for Making Chocolate Pie 

• If you’re concerned about
the filling’s thickness, beat the mixture for a little longer or chill the pie
for a little longer than usual. 

• Unsure of how long to mix everything for? It
takes 4 eggs and 3 minutes each egg. Therefore, it will take 12 minutes for the
eggs and 3 minutes for the butter. Total time is 15 minutes.Unintentionally
using almond essence in place of vanilla,

 one of my readers absolutely loved
it. Try topping it with some Almond Roca shavings!

ADVANCED VARIATIONS

A wonderful alternative dessert for Thanksgiving, Christmas,
Easter, Mother’s Day, and any other occasion is French Chocolate Mousse Pie!


Questions and Answers

IS IT POSSIBLE TO SUBSTITUTE A PRE-MADE WHIPPED TOPPING?

You can, indeed. Despite the fact that I enjoy making
homemade whipped cream, I prefer to follow a recipe exactly. When offering
desserts to people who have food allergies, this makes the components more
clear-cut.

CAN I PREPARE THIS DESSERT IN ADVANCE?

French Silk Pie is the ideal dish to prepare a day or two
before an event because it can be kept in the refrigerator for up to a week.
I’ve discovered a new favourite cream pie recipe variant with this fluffy
French silk pie. Coconut, banana, and lemon cream pies continue to be some of my
favourites.

However, this French Silk wins the prize, if you will.

CAN I STORE THIS PIE IN THE FREEZER?

Yes, it does! For up to three months, freeze your chocolate
pie after carefully wrapping it in plastic wrap. The pie should thaw in the
fridge for 24 hours before serving.

WHAT DURATION IS IT IN THE FRIDGE?

Your pie can be stored in the fridge for up to a week if you
cover it loosely with plastic wrap or aluminium foil.

MAY I USE A DIFFERENT KIND OF SWEETENER OR SUGAR?

Any sugar substitute that is measured in a 1:1 ratio with
sugar is acceptable.

CAN I ADD NUTS OR FRUITFRUIT TO THE PIE?

You can, but instead of incorporating them into the filling,
I would advise sprinkling them on top. It would be unfortunate to alter French
Silk Pie’s distinctive characteristic given how well-known its smooth texture
is.

French Chocolate Silk Pie - Bakery


Recipe for French Chocolate Silk Pie

TIME SPENT ON PREP: 30 minutes

Cooking time: 15 minutes

AVERAGE TIME: 45 minutes

A simple chocolate silk pie is made with a secret ingredient
to make it incredibly silky light. This is the best French silk pie recipe.
Enjoy!

Ingredients:

  •  1 homemade or store-bought unbaked pie crust.
  • • Extra bittersweet chocolate for shavings, plus 6 ounces.
  • 2.25 cups of heavy cream.
  • • 2 sticks of softened, one cup of unsalted butter.
  • • One cup of divided granulated sugar.
  • • Vanilla extract, 1 1/2 teaspoons.
  • • A half-teaspoon of salt.
  • • Four big pasteurised eggs.

Instructions.

1. Set the oven to 375 degrees Fahrenheit. In a sizable
9-inch pie pan, place the pie dough. edges are rounded. The pie crust should
next be covered with a piece of parchment paper, which should be filled with
dried beans or ceramic pie weights. Bake until the edges are brown, about 15-20
minutes. Remove the parchment and weights from the pie crust, then let it cool
fully.

2. Melt 6 ounces of chocolate over a double boiler in the
meantime. Once the chocolate has melted, take it from the heat and let it cool
to room temperature.

3. Add 1/4 cup sugar to the bowl of an electric mixer along
with the heavy cream. Whip the cream on high with a whip attachment until it
forms stiff peaks. Place the whipped cream in a another bowl and store in the
fridge until needed.

4. Beat the butter and 3/4 cup sugar on high for at least 3
minutes, using the same mixer bowl and a paddle attachment. Turn the mixer to
low and gradually incorporate the cooled chocolate, vanilla, and salt into the
butter mixture. Clean out the mixer bowl, then beat it once more until it’s
smooth.

5. Set the mixer on high speed. Add an egg at a time,
beating it in the mixer for at least three minutes before adding the next. This
guarantees an extremely silky texture. Turn off the mixer after 12 minutes of
pounding on high. Utilising a spatula, gently fold in one-third of the whipped
cream into the mixture. Fold thoroughly.

6. Spoon the chocolate mixture into the pie shell after it
has cooled. Add the remaining whipped cream on top. After that, use a vegetable
peeler to shave chocolate over the top. The chocolate filling should be solid
after being chilled for at least 3 hours.

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