NO-BAKE FRENCH SILK PIE | ALLRECIPES
Famous for being both feather-light and indulgently rich at the same time, French silk pie entered the American dessert canon upon winning the Pillsbury bake-off in 1951. It's one of the only dessert recipes that calls for eggs straight from the fridge; you'll whip them with melted chocolate for quite a while before chilling the pie--but rejoice, there's no baking whatsoever!
Provided by Smart Cookie
Categories Desserts Pies No-Bake Pie Recipes
Total Time 6 hours 55 minutes
Prep Time 30 minutes
Cook Time 5 minutes
Yield 1 9-inch pie
Number Of Ingredients 12
Steps:
- Grind chocolate sandwich cookies into fine crumbs in a food processor. Transfer to a bowl and mix in melted butter until combined. Press into the bottom and sides of a 9-inch pie plate. Chill crust while you make the pie filling.
- Melt chocolate in a small heatproof bowl in the microwave. Start with 1 minute, stir, and then return for 15 to 30 second increments until melted. Let fully cool to room temperature, at least 20 minutes.
- Whip butter and sugar together in a stand mixer fitted with a whisk attachment until smooth, about 3 minutes. Stir in vanilla extract and instant coffee. Add the cooled chocolate and mix until combined.
- Add eggs one at a time, whisking on medium speed for 5 minutes and scraping down the bowl after each addition. The pie filling should be fluffy and silky like chocolate mousse.
- Transfer filling into the pie crust, cover, and chill for at least 6 hours, or overnight.
- Beat heavy cream, confectioners' sugar, and vanilla on medium speed with a handheld mixer until soft peaks form.
- Top the French silk pie with the whipped cream and garnish with chocolate shavings.
Nutrition Facts : Calories 540.8 calories, CarbohydrateContent 48.9 g, CholesterolContent 132.7 mg, FatContent 38.7 g, FiberContent 2.6 g, ProteinContent 3.9 g, SaturatedFatContent 20.7 g, SodiumContent 139.4 mg, SugarContent 37.8 g
NO-BAKE FRENCH SILK PIE RECIPE - BETTYCROCKER.COM
Cut the kitchen work in half with this no-bake chocolaty pie.
Provided by Heather Baird
Total Time 1 hours 30 minutes
Prep Time 25 minutes
Yield 8
Number Of Ingredients 9
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 , CarbohydrateContent 35 g, CholesterolContent 150 mg, FatContent 8 , FiberContent 1 g, ProteinContent 4 g, SaturatedFatContent 23 g, ServingSize 1 Serving, SodiumContent 200 mg, SugarContent 28 g, TransFatContent 1 g
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FRENCH SILK PIE RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.8
Total Time 50 minutes
Category Desserts
Calories 450 calories per serving
- 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.
FRENCH SILK PIE, COOKED RECIPE - FOOD.COM
From food.com
Reviews 4.5
Total Time 40 minutes
Calories 440.7 per serving
- Serve with whipped cream and a garnish with chocolate curls.
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