French Chocolate Silk Pie Recipe (2024)

FAQs

What is French silk pie filling made of? ›

French silk pie, unlike the name suggests, is quite American. Word on the street is that it was the runner-up in the 1951 Pillsbury Bake-Off competition, but don't hold me to that. 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.

Why is My French Silk Pie Runny? Having the eggs at room temperature is crucial for a good result. The proteins in eggs – which give the filling structure and lightness – are very tight when they are cold and don't fluff up and stretch as easily.

French silk pie has a lot of eggs and a lot of heavy cream in it. For that reason, you'll need to make sure you're storing it in the fridge! Leftovers can be covered in an airtight container and kept in the fridge, where it will keep well for up to 5 days.

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.

When thickening a fruit pie filling, there are several options to consider. Very often flour or cornstarch is used, but in certain instances tapioca, arrowroot and potato starch can also help achieve the desired consistency.

Maryland-based contestant Betty Cooper introduced the pie in 1951 during the third annual Pillsbury Bake-Off competition. And while the term “French” might have simply been a stylistic choice, the term silk accurately brings to life the smooth and dreamy texture of the pie's chocolate filling.

It is a fairly recent phenomenon which dates back to 1951 when Betty Cooper from Kensington, Maryland submitted her original recipe for French Silk Chocolate Pie and won the Pillsbury Bake-Off Contest.

All-purpose flour is an easy solution, as you're sure to have it in your pantry. Since it's lower in starch, you'll use more of it than you would higher-starch thickeners. Quick-cooking tapioca makes filling bright and clear, but also gives it a stippled and somewhat sticky texture.

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.

Is it okay to eat raw eggs in a pie? ›

Chiffon pies and fruit whips made with raw, beaten egg whites may not be safe. In place of the raw egg whites, substitute pasteurized dried egg whites, whipped cream, or a whipped topping. In any recipe, in-shell pasteurized eggs and pasteurized egg substitutes may be used safely without cooking.

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!

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.

French Silk Pie is a rich chocolate pie cookie topped with silky mousse, fluffy whipped cream, and delectable chocolate curls. 🍫 If you've tried French Silk Pie this week, let us know what you think! 👇#CrumblCookies.

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