French Chocolate Silk Pie Recipe (2024)

FAQs

What is French silk pie filling made of? ›

At its core, French silk pie is just a chocolate mousse consisting of eggs, cream, chocolate, sugar, and butter. (The building blocks of life!) Its title is accurate: yes, this pie really does have the texture of silk, albeit delicious silk. This pie does have some characteristics worth mentioning.

The name refers to the rich, silky texture of the chocolate filling and the airy whipped cream on top. While a few traditional recipes use raw eggs, this French silk pie recipe cooks the eggs over a double boiler.

THAWING DIRECTIONS: To thaw whole pie with dome cover, refrigerate about 4 hours or overnight. Slice using a warm, wet knife; wipe knife after each cut. Serve immediately or refrigerate.

This can happen for several reasons: if the cooking process was rushed, if the filling wasn't carefully watched and stirred frequently, the filling was overcooked, the stovetop heat was too high, or if the pie isn't given enough time to chill. Any ingredient substitutions could also result in a runny chocolate pie.

In North America, "custard pie" commonly refers to a plain mixture of milk, eggs, sugar, salt, vanilla extract and sometimes nutmeg combined with a pie crust. It is distinctly different from a cream pie, which contains cooked custard poured into a cooled, precooked crust.

Cornstarch has thickening power similar to Instant ClearJel. Like flour, it lends a cloudy, semi-transparent look to filling. It can also give filling a starchy taste. For full effectiveness, make sure the pie filling is bubbling up through the crust before removing your pie from the oven.

Chocolate mousse is made by whipping heavy cream and melted chocolate so the combination reaches an aerated, velvety texture. As such, the filling of a French silk pie must be given the whipped cream treatment. The pie's filling initially starts as a pudding-like mixture of butter, eggs, sugar, and chocolate.

Chiffon and crepe are a plain weave, giving them more of a matt texture. These two types of silks were particularly popular in the 70s and 80s. When it comes to silk and scarves, there is a focus on: charmeuse, crepe-de-chine, georgette, chiffon, shantung (or raw silk) and silk satin.

Indulge your taste buds in the richness of our Dark Chocolate French Silk Pie. Our recipe is a twist on the traditional pie using dark chocolate to for an exquisite velvety filling! This dessert is rich and creamy, balanced by a buttery flaky crust.

Yes, you can freeze French Silk Pie. It actually lasts up to three months in the freezer. Just be sure to take it out and refrigerate it for a few hours before serving it. And, always keep the pie in the refrigerator when storing it, if there happens to be any left!

Can I bake a frozen pie crust without thawing? ›

Stella advocates lining a frozen crust with foil, filling with pie weights, and then baking at an even 350°F temperature for the entirety of the baking time.

Thaw pie with dome on in refrigerator for about 6-8 hours OR overnight. COVER UNUSED, THAWED PORTIONS AND STORE IN REFRIGERATOR FOR UP TO 3 DAYS. DO NOT REFREEZE.

But first: Why do pies get a soggy bottom? A soggy bottom crust happens when the wet filling of your pie soaks into the raw pie dough beneath before it's had a chance to set, causing it to become sodden and gummy.

Thickening properties: Cornstarch thickens more effectively than flour but needs higher temperatures to thicken. Toss it with sugar first to help it disperse better when it hits liquid.

Overbaking causes the egg whites to shrink and squeeze out small droplets of moisture. Always make sure to check on your pie at the minimum baking time. Undissolved sugar in the egg whites can also cause weeping.

The Crust: Chocolate cream pie traditionally sits on a cookie crumb crust, while French silk pie traditionally sits on a pastry crust. The Filling: Chocolate cream pie filling has a denser, pudding-like consistency, while French silk pie filling has a lighter, airier, more mousse-like consistency.

There are four types of pies: cream, fruit, custard, and savory. A pie that contains cooked meat, poultry, seafood, or vegetables in a thick sauce. Examples: Pot pies, Quiche, and Sheppard pie.

Combine sugar, milk, melted butter, flour, vanilla, and nutmeg in a large bowl; mix well. Beat in eggs until well blended. Pour filling into partially baked pie shell. Bake in the preheated oven until a knife inserted in the center comes out clean, 45 to 55 minutes.

Fruit, sugar, cornstarch, acid, extras. These are the only things you need to remember to turn out a perfect pie filling. You've already read our step-by-step guide to the flakiest, butteriest pie crust.