Best 8 Basic French Silk Pie Recipes

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Indulge in a culinary journey to the heart of France with our delectable Basic French Silk Pie. This timeless classic has captivated taste buds for generations with its velvety smooth texture, rich chocolate flavor, and ethereal whipped cream topping. Our curated collection of recipes offers a comprehensive guide to creating this iconic dessert, ensuring a perfect balance of flavors and textures in every bite. Discover the secrets to crafting the ultra-rich chocolate filling, the secrets to crafting the ultra-rich chocolate filling, the art of achieving the perfect whipped cream topping, and essential tips for a flawless presentation. Whether you're a seasoned baker or a novice cook, our detailed instructions and helpful variations will empower you to create a stunning Basic French Silk Pie that will impress your family and friends.

Here are our top 8 tried and tested recipes!

FRENCH SILK PIE



French Silk Pie image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 2h55m

Yield 1 pie

Number Of Ingredients 11

12 graham crackers (the 4-section large pieces)
1/3 cup butter, melted
1/3 cup sugar
4 ounces unsweetened baking chocolate
1 1/2 cups sugar
1 cup (2 sticks) salted butter, softened but still cold
1 teaspoon vanilla extract
4 eggs, cold
1 1/2 cups heavy cream
1/4 cup powdered sugar
Piece of semisweet chocolate, for grating

Steps:

  • For the crust: Preheat the oven to 350 degrees F.
  • Crush the crackers in a food processor or resealable bag. Pour them into a bowl and stir in the melted butter and sugar. Press into a pie pan and bake until golden and set, 5 minutes. Remove from the oven and set aside to cool slightly.
  • For the filling: In a small microwave-safe bowl, melt the baking chocolate until stirrable (about 45 seconds on high). Set aside to cool.
  • It is important for the bowl and ingredients to be cold for the next stage of making the filling--to get the right texture and result. In a large chilled bowl with an electric mixer, beat the sugar and butter until fluffy, 1 to 2 minutes.
  • When the melted chocolate is cooled, drizzle it over the butter/sugar mixture. Add the vanilla extract. Beat the mixture thoroughly until combined (on a stand mixer, you will be using the whisk attachment).
  • Turn your mixer to a medium speed and over a period of 15 to 20 minutes, add in the 4 cold eggs, one at a time, leaving about 5 minutes between each egg addition. Once the pie filling is well mixed, pour it into the baked pie shell, scraping every last speck of it out of the bowl. Smooth out the pie filling and place the pie in the refrigerator to chill for at least 2 hours (preferably longer).
  • For the topping: Add the heavy cream and sugar to the bowl of an electric mixer fitted with the whisk attachment and whip until it is stiff. Cover the pies with a thick layer of cream. Grate the semisweet chocolate over the top.

FRENCH SILK PIE



French Silk Pie image

Delicious, creamy, and decadent French silk pie! This recipe is unique since it requires the eggs to be cooked rather than a traditional French silk pie recipe that uses raw eggs. To make things easier, use a frozen store-bought deep-dish pie crust! Garnish with fresh whipped cream and chocolate curls. Cover remaining pie with plastic wrap and store in the refrigerator for up to 3 days.

Provided by squeeziebrb

Categories     Desserts     Pies     Custard and Cream Pie Recipes

Time 2h55m

Yield 8

Number Of Ingredients 9

1 egg, beaten
1 (9 inch) frozen deep-dish pie crust, thawed
⅔ cup white sugar
2 eggs
2 (1 ounce) squares unsweetened chocolate, melted and cooled
1 ½ teaspoons vanilla extract
⅓ cup unsalted butter, at room temperature
1 cup cold heavy whipping cream
3 tablespoons powdered sugar

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Brush beaten egg over all surfaces of pie crust, including edges. Prick holes into the bottom and sides of the crust using a fork.
  • Bake in the preheated oven until golden brown, 10 to 15 minutes. Remove from the oven and let cool completely, about 30 minutes.
  • Combine sugar and 2 eggs in a medium saucepan over medium-low heat. Stir continuously, adjusting heat as needed to make sure mixture does not boil or bubble, until it coats the back of a spoon and an instant-read thermometer reads 160 degrees F (70 degrees C), about 10 minutes.
  • Remove mixture from heat and stir in melted chocolate and vanilla extract; allow to cool to lukewarm temperature, 15 to 20 minutes.
  • Beat butter in a separate large bowl using an electric mixer until light and fluffy. Add chocolate mixture and continue to beat on high speed until thick and creamy, about 5 minutes.
  • Beat cold heavy cream in a separate bowl until slightly thick. Add powdered sugar all at once and continue to beat on medium to medium-high speed until stiff peaks form. Fold into chocolate mixture, stirring very gently as to not decrease the volume by stirring too much. Pour into the prepared pie crust and chill in the refrigerator for at least 2 hours before serving.

Nutrition Facts : Calories 387.9 calories, Carbohydrate 30.4 g, Cholesterol 122.5 mg, Fat 29.2 g, Fiber 1.3 g, Protein 4.4 g, SaturatedFat 15.3 g, Sodium 139.5 mg, Sugar 20.4 g

FRENCH SILK PIE



French Silk Pie image

I first made French silk pie when I was in high school. Years later, I tinkered with the recipe until I was happy with it. Now it's one of my husband's favorites. -Lisa Francis, Elba, Alabama

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 6 servings.

Number Of Ingredients 9

1 sheet refrigerated pie crust
2/3 cup sugar
2 large eggs, room temperature
2 ounces unsweetened chocolate, melted
1 teaspoon vanilla extract
1/3 cup butter, softened
2/3 cup heavy whipping cream
2 teaspoons confectioners' sugar
Optional: Whipped cream and chocolate curls

Steps:

  • Cut pie crust in half. Repackage and refrigerate 1 half for another use. On a lightly floured surface, roll out remaining half into an 8-in. circle. Transfer to a 7-in. pie plate; flute edge., Line shell with a double thickness of heavy-duty foil. Bake at 450° for 4 minutes. Remove foil; bake until crust is golden brown, about 2 minutes longer. Cool on a wire rack., In a small saucepan, combine sugar and eggs until well blended. Cook over low heat, stirring constantly, until mixture reaches 160° and coats the back of a metal spoon. Remove from the heat. Stir in chocolate and vanilla until smooth. Cool to lukewarm (90°), stirring occasionally. , In a small bowl, cream butter until light and fluffy, 5-7 minutes. Add cooled chocolate mixture; beat on high speed until light and fluffy, about 5 minutes. , In another large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Fold into chocolate mixture. , Pour into crust. Chill for at least 6 hours before serving. Garnish with whipped cream and chocolate curls if desired. Refrigerate leftovers.

Nutrition Facts : Calories 450 calories, Fat 33g fat (19g saturated fat), Cholesterol 139mg cholesterol, Sodium 223mg sodium, Carbohydrate 38g carbohydrate (24g sugars, Fiber 1g fiber), Protein 5g protein.

FRENCH SILK CHOCOLATE PIE I



French Silk Chocolate Pie I image

This pie is delicious. I have been making it for over 25 years. Garnish each slice with whipped topping and chopped walnuts if you like.

Provided by Ruth

Categories     Desserts     Pies     No-Bake Pie Recipes

Time 2h20m

Yield 8

Number Of Ingredients 6

½ cup butter, room temperature
¾ cup white sugar
2 (1 ounce) squares unsweetened baking chocolate, melted and cooled
1 teaspoon vanilla extract
2 eggs
1 prepared 8 inch pastry shell, baked and cooled

Steps:

  • Cream butter in a mixing bowl. Gradually beat in the sugar with an electric mixer until light colored and well blended. Stir in the thoroughly cooled chocolate, and vanilla extract. Add the eggs, one at a time, beating 5 minutes on medium speed after each addition. Spoon the chocolate filling into a cooled, baked pie shell.
  • Refrigerate at least 2 hours before serving.

Nutrition Facts : Calories 293.7 calories, Carbohydrate 27.3 g, Cholesterol 77 mg, Fat 20.6 g, Fiber 1.3 g, Protein 3.2 g, SaturatedFat 10.6 g, Sodium 182.7 mg, Sugar 19 g

BASIC FRENCH SILK PIE



Basic French Silk Pie image

Make and share this Basic French Silk Pie recipe from Food.com.

Provided by Diana Adcock

Categories     Pie

Time 3h30m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 7

1 graham cracker pie crust or 1 pie crust
8 ounces bittersweet chocolate
4 large eggs
1/2 cup sugar
1/2 cup cold unsalted butter, cut into chunks
2 1/2 teaspoons pure vanilla extract
2 1/2 teaspoons Kahlua or 2 1/2 teaspoons Grand Marnier

Steps:

  • Melt chocolate in a double boiler set over simmering water.
  • Set aside to cool to thick but still liquid.
  • Combine eggs and sugar in a double broiler until hot but not scrambled.
  • Remove from heat.
  • With a mixer beat the chocolate into the egg mixture, then beat in the cold butter.
  • Beat for 15 minutes--yes 15 minutes--you wanted silk.
  • Beat in vanilla and booze.
  • Scrape the filling into the shell and chill in fridge for at least 3 hours.
  • Serve with whipped cream.

CHOCOLATE SILK PIE



Chocolate Silk Pie image

Provided by Food Network Kitchen

Categories     dessert

Time 2h20m

Yield 10 servings

Number Of Ingredients 11

4 large eggs
3/4 cup sugar
2 tablespoons water or coffee
10 tablespoons (1 1/4 sticks) unsalted butter, softened
1/4 teaspoon kosher salt
3 ounces bittersweet or semisweet chocolate, or a mix of both, melted and cooled slightly
1 1/2 teaspoons vanilla extract
1 baked 9-inch pie crust
1 cup heavy cream
1 tablespoon confectioners' sugar
Chocolate shavings, for garnish

Steps:

  • Fill a medium pot with 1 inch water over medium heat. Whisk the eggs with 1/2 cup of the sugar and the water or coffee in a large heatproof bowl that will fit over the pot without touching the water. Place the bowl over the simmering water and continue whisking constantly until the eggs become thick and fluffy, and a drizzle of the mixture will hold its shape and sit on top of the custard, about 5 minutes. Remove from the heat and set aside to cool, whisking occasionally so the eggs do not scramble.
  • Combine the butter, salt and remaining 1/4 cup sugar in a large bowl and beat in a stand mixer or with hand beaters on medium-high speed until fluffy. Pour in the chocolate and 1 1/4 teaspoons of the vanilla and continue to beat, scraping down the sides of the bowl as needed, until combined. Add the custard and continue to beat until the filling is thick, fluffy and smooth, about 5 minutes.
  • Spread into the pie crust and cover with plastic wrap. Chill until cold and set, 2 to 3 hours. Before serving, whip the cream with the confectioners' sugar and remaining 1/4 teaspoon vanilla until it forms soft peaks. Spread over the pie filling and garnish with chocolate shavings.

FRENCH SILK PIE, COOKED



French Silk Pie, Cooked image

All the silky richness of the original recipe with a COOKED filling to guard against possible food poisoning associated with raw eggs.

Provided by Steve_G

Categories     Pie

Time 40m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 9

1 cup whipping cream
6 ounces semisweet chocolate pieces
1/3 cup butter
1/3 cup sugar
2 egg yolks, beaten
3 tablespoons whipping cream
1 baked 9 inch pie shell
whipped cream (for serving)
chocolate curls (for garnish)

Steps:

  • 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.
  • 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 almost bubbly-- 3 to 5 minutes.
  • Remove saucepan from heat.
  • Stir in 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 until light and fluffy 2 or 3 mins.
  • Spread filling in a baked pastry shell.
  • Cover and chill pie 4-5 hours or until set Best served within 24 hours, but will last 3-4 days if stored properly.
  • Serve with whipped cream and a garnish with chocolate curls.

Nutrition Facts : Calories 440.7, Fat 32.8, SaturatedFat 18.4, Cholesterol 110.9, Sodium 173.1, Carbohydrate 34.1, Fiber 2, Sugar 20.3, Protein 3.6

NO-BAKE FRENCH SILK PIE



No-Bake French Silk Pie image

Cut the kitchen work in half with this no-bake chocolaty pie.

Provided by By Heather Baird

Categories     Dessert

Time 1h30m

Yield 8

Number Of Ingredients 9

1 1/2 cups vanilla wafer cookie crumbs
1/3 cup butter, melted
2/3 cup granulated sugar
2 eggs
2 oz unsweetened baking chocolate
1/3 cup butter, softened
1 1/2 cups heavy whipping cream
1/4 cup powdered sugar
Chocolate curls or chocolate shavings

Steps:

  • In large bowl, mix cookie crumbs and melted butter until crumbs are moistened and coated with butter. Press mixture in bottom and up side of 9-inch pie plate. Refrigerate 10 minutes.
  • In 1-quart saucepan, beat granulated sugar and eggs with whisk until blended. Cook over medium heat until instant-read thermometer reads 160°F. Mixture should thicken slightly and coat back of metal spoon.
  • Remove from heat; stir in chocolate until melted and smooth. Cool slightly; mix in softened butter until well incorporated. Let cool until just warm; stir occasionally as it cools.
  • In large bowl, beat whipping cream until it begins to thicken. Add powdered sugar; beat until stiff peaks form. Fold half of the whipped cream into the chocolate mixture; pour into chilled pie crust. Top center of pie with remaining whipped cream. Garnish with chocolate curls or chocolate shavings.
  • Refrigerate until ready to serve. Cover and refrigerate leftovers.

Nutrition Facts : Calories 510, Carbohydrate 35 g, Cholesterol 150 mg, Fat 8, Fiber 1 g, Protein 4 g, SaturatedFat 23 g, ServingSize 1 Serving, Sodium 200 mg, Sugar 28 g, TransFat 1 g

Tips:

  • Use high-quality chocolate: The quality of the chocolate you use will greatly affect the flavor of the pie, so use the best chocolate you can find.
  • Make sure the chocolate is finely chopped: This will help it melt smoothly and evenly.
  • Don't overcook the egg yolks: Overcooked egg yolks will make the pie filling too thick and dense. Cook them just until they are thickened and creamy.
  • Let the pie filling cool completely before assembling the pie: This will help prevent the pie from cracking.
  • Chill the pie before serving: This will help the flavors to meld and the pie to set properly.

Conclusion:

With its rich, creamy filling and delicate chocolate flavor, French silk pie is a classic dessert that is perfect for any occasion. By following these tips, you can make a delicious French silk pie that will impress your friends and family.

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