Oh my French Silk Pie Recipe! French Silk Pie is buttery and silky smooth. All I can say is Oh my!
French Silk Pie
|By author||Dish Ditty Recipes|
- 1 cup Sweet Cream Butter (softened)
- 2 cups Bakers Fine Sugar
- 2oz Unsweetened Chocolate
- 2 teaspoons Vanilla
- 4 Pasteurized Eggs
- Stabilized Whipped Cream (*See notes for recipe)
- Pie Crust (Prepared/Baked or Oreo)
Pasteurized eggs are safe to eat raw. If you are fine eating raw cookie dough, then you can use regular eggs. For safety, pasteurized is the way to go.
You can use standard sugar if you don't have bakers fine, but it may cause the pie to be a little grainy.
Traditional French Silk Pies use a traditional baked pie crust. My family prefers it with an Oreo crust, pictured.
Stabilized Whipped Cream Recipe
|In a mixer with a whipped attachment, beat the sugar and butter on medium-high speed until light and fluffy. This takes a bit of time, about 5-8 minutes. Be sure to use softened butter.|
|While the sugar/butter mixture is whipping, place the chocolate in a microwave safe dish. Heat on high for 45 seconds. Remove and stir well. If it isn't quite melted, put into the microwave in 10 second increments, stirring well in between until the chocolate is melted. Be sure not to over cook the chocolate. Grainy chocolate is overcooked chocolate. Toss it and start over. Let it cool.|
|Add chocolate and vanilla to the light and fluffy butter/sugar mixture. Beat on medium until combined.|
|On medium speed, add eggs, one at a time, allowing them to fully incorporate before adding the next egg.|
|Increase speed to high and beat for 5 minutes. Pour into a bowl, cover and refrigerate for 2 hours.|
|If using a traditional pie crust, now is a good time to pre-bake your pie crust and let cool completely. If using an Oreo crust, it does not need to be baked.|
|Pour the chocolate mixture into your pie crust. Spread evenly and place in the refrigerator while you make your whipped cream.|
|Use the recipe for Stabilized Whipped Cream. Decorate pie with whipped cream. Refrigerate overnight to allow the pie to set. If using whipped cream that is not stabilized, do not add to the pie until you are ready to serve. Cool Whip or Dream Whip can also be used.|
I have tried to make this pie before with major flops. The first one I made was like eating delicious chocolate soup in a pie crust. Yummy? Yes, but not quite a pie.
A little adjustments to the recipe, and a big tip: DO NOT try to double the recipe. If you want to make a deep dish pie, make the pie filling in two separate batches. It does make a difference. I also found that adding the eggs all at once or beating for too long will cause the pie to fall as well.
So if you want an ‘Oh my!’ moment, try this pie. Enjoy!