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 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.

This creamy and indulgent French silk pie combines my best flaky pie crust, smooth-as-silk chocolate filling, and fresh whipped cream on top. This recipe uses cooked eggs, so you don't have to worry about consuming raw eggs.

The pie was first introduced by Betty Cooper in 1951 during the third annual Pillsbury Bake-Off competition. While French may simply be a stylistic choice, the term silk accurately describes the soft and dreamy texture of the chocolate filling.

Very often flour or cornstarch is used, but in certain instances tapioca, arrowroot and potato starch can also help achieve the desired consistency.

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.

Dairy Queen has discontinued the French Silk Pie Blizzard, a fan favorite.

Its texture is easy to recognize as it has a light, airy look, its chocolate flavor is intense and it's soft and melting on the palate. This dessert is a real treat and a light and simple finale to any meal.

Chocolate mousse, as well as being delicious, also has a fascinating history. It was first discribed as "mayonnaise de chocolat" - and, more interesting, was invented by the French post-Impressionist painter Henri Toulouse-Lautrec, in the late 19th century.

This French Silk Pie is safe to eat during pregnancy because the eggs are cooked to 160°F. If you are at all concerned, simply use pasteurized eggs. How do you store French Silk Pie? Store French Silk Pie in the refrigerator covered with plastic wrap for up to a week or 2 months frozen.

Is it OK to eat raw eggs in a pie? ›

Make sure your holiday treats such as eggnog, cream pies and other dishes containing eggs are safe to eat, says LSU AgCenter nutritionist Beth Reames. Eating raw or undercooked eggs is a risk for foodborne illness.

Calling all Dolly Parton fans! This dessert legendary holiday walnut pie is a delicious and easy play on a pecan pie using walnuts instead of pecans. A bit of sugar, corn syrup, and melted butter comes together as a smooth, subtle filling. Save the recipe for Thanksgiving, we are sure you'll enjoy it.

According to Atlas Obscura, a lattice-topped raisin pie is a common site at Pennsylvania Dutch funerals. Raisin pie—or rosine pie, in the Pennsylvania Dutch dialect—became a funeral staple, because the Amish typically had raisins in their pantries.

If a pie contains eggs or dairy products, it should be stored in the refrigerator and not left out at room temperature for more than two hours. Pies that do not contain dairy products, such as fruit pies can be stored, loosely covered at room temperature for up to two days.

The Chocolate Cream Pie Is A Pudding Lover's Dream

For one, chocolate cream pie's filling is thick to the extent that it resembles pudding. While the French silk pie's incorporation of whipped cream effectively aerates the filling, the ingredients in chocolate cream pie help it stay thick.

There are four types of pies: cream, fruit, custard, and savory.

The difference is how the filling comes together: a custard filling is usually baked, while a cream pie filling is not. But we're not here to be fastidious, so you'll spot a few custard pies in the collection below—we promise they'll satisfy just as well whenever a cream pie craving hits.

The filling is typically produced by folding meringue into a mixture resembling fruit curd (most commonly lemon) that has been thickened with unflavored gelatin to provide a light, airy texture; it is thus distinguished from a cream pie or mousse pie, which achieve lightness by folding in whipped cream rather than ...