French Silk Pie Recipe (2024)

FAQs

What is French silk pie filling made of? ›

Filling. French Silk Pie filling is super smooth and creamy, while also being light and fluffy. To me, it is the perfect chocolate pie filling. It is made in a similar way that a chocolate mousse is made - by whipping egg yolks and sugar, adding melted chocolate, then folding in whipped cream.

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.

Most French silk pie recipes call for raw eggs, but I gently cook them first. This requires an extra step on the stove, but it cancels out any worries of serving raw eggs. Even with this step, we still have the same smooth-as-silk texture—nothing is compromised!

Why is it Called French Silk Pie? This chocolate pie is called “French Silk” because it is so smooth and silky. The recipe originated in 1951 when American Betty Cooper made it for the 3rd annual Pillsbury Bake Off competition.

You can make this pie last even longer by freezing it. This is best done before you add the whipped cream and any other garnish. Wrap the chilled pie tightly in plastic wrap, then foil, and store it in the freezer for up to three months. Let it thaw completely in the refrigerator, and serve cold.

A: Dotting the top of a fruit pie filling with butter is an old habit but one that is called for in only about half of the pie recipes out there. Some maintain that the butter is for taste; others claim that it helps the filling set up, particularly when using flour as a thickener.

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

A Boston cream pie is a cake with a cream filling. The dessert acquired its name when cakes and pies were baked in the same pans, and the words were used interchangeably. In the late 19th century, this type of cake was variously called a "cream pie", a "chocolate cream pie", or a "custard cake".

Quiche (Southern Egg 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.

Why is there lard in pie crust? ›

It is more tender, more flaky, and more crisp than any other and doesn't shrink even if baked only an hour after mixing. It also browns less fast than a butter crust, making it convenient for pies that require longer baking.

The Chocolate Cream Pie Is A Pudding Lover's Dream

While the French silk pie's incorporation of whipped cream effectively aerates the filling, the ingredients in chocolate cream pie help it stay thick. Recipes tend to call for only the yolks of eggs for density and use cornstarch as a thickening agent.

Unlike denser chocolate mousse pie, French silk uses whipped eggs to achieve the remarkably light texture of its filling. Whisking the eggs with sugar over a double boiler dissolves the sugar, heats the eggs to a safe eating temperature, and incorporates air bubbles into the mix.

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.

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.

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

Plain old custard pie? Well, this recipe may be old (as in classic, treasured, revered), but it's hardly "plain" — unless your definition of plain is a rich/tender filling of cream, eggs, and vanilla, with a hint of nutmeg, nestled in a buttery crust.

It can only be heated once without breaking down. It needs to be mixed with sugar to help it distribute evenly. Pie filling enhancer is is instant Clear Jel mixed with ascorbic acid and superfine sugar.