French Silk Pie Creations by Kara


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Beat eggs in the bowl of an electric mixer fitted with the whisk attachment until frothy, 1-2 minutes. In a small saucepan, heat sugar and water to 244℉. With the mixer running, stream sugar syrup into eggs. Continue beating until cool, 3-4 minutes. While mixture is beating, melt chocolate.


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Roll out the dough: Take your pie dough out of the fridge and let it sit on the counter for a few minutes to soften slightly for easy rolling. On a floured surface, roll the dough out into a 12-inch circle. Place the dough gently into a 9×1.5-inch pie pan; you can do this by flouring a rolling pan and rolling the dough loosely around it, then unrolling it into the pan.


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FRENCH SILK FILLING. Chop dark chocolate and microwave in 30-second increments until melted. (about 1 ½ minutes total) Set aside. In the bowl of a stand mixer fitted with the paddle attachment, add the butter and sugar. Turn mixer on high for 1 minute. Butter and sugar should be lighter and fluffy.


French Silk Pie

Place the chocolate in a microwave-safe bowl and microwave on 50% power in 30-second increments, stirring after each, until completely melted and smooth. Set aside. In a large, heatproof bowl, whisk together the eggs, sugar and water. Beat the mixture on medium speed until pale yellow and thick, about 5 minutes.


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French Silk Pie Recipe Spoon Fork Bacon

Preparation. Preheat oven to 350°F and grease a half sheet pan with nonstick spray. Set aside. On a lightly floured surface, stack pie crusts on top of each other and roll out into a rectangle that's slightly larger than your baking pan. Place crust in pan, pressing into the corners, cut off excess dough, and crimp.


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Mix - combine the butter and sugar together in a mixing bowl and whip it until it's smooth and creamy. Add the melted chocolate and mix to combine. Add the eggs one at a time until they are fully mixed into the filling. Once the eggs are added, mix the filling for five minutes. (Pictures 1-3)


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Step 5. Beat 1 cup heavy cream in another medium bowl on medium-high speed until stiff peaks form, about 2 minutes. Scrape whipped cream into reserved butter mixture and gently stir to combine.


French Silk Pie Recipe EatingWell

Blind-bake the pie crust (per package directions) until the edges are golden brown, about 10 minutes. Set aside until completely cooled. In a medium-sized microwave-safe bowl, melt the German chocolate baking chocolate, semisweet baking chocolate, and the baking chips on HIGH for 1-1½ minutes, or until melted.


French Silk Pie Recipe ZoëBakes eat dessert first

Sweeten up your bakery's offering with our two premium pie brands: Tippin's Pies and Heartland Pies by Tippin's. They're the perfect combo of flavor-packed fillings, beautifully flaky crusts, and made-from-scratch goodness. Pies so good that everyone will be asking for seconds! Our pies deliver on taste, quality. and bakery sales results.


French Silk Pie Creations by Kara

Add the vanilla and beat on medium-high speed for 30 seconds. Scrape down the sides and up the bottom of the bowl. With the mixer running on low speed, pour in the chocolate/egg mixture and then increase to medium-high speed and beat for 3 minutes. With a silicone spatula, fold in the whipped cream until combined.


French Silk Pie Recipe Spoon Fork Bacon

Make the crust: Preheat the oven to 350°F. Spray a 9-inch deep pie dish with cooking spray. Place the Oreo cookies in the bowl of a food processor and pulse until finely ground. Add in the melted butter and pulse until moistened. Press the mixture into the bottom and up the sides of the prepared pie dish.


French Silk Pie My Recipe Treasures

This French Silk Pie is the perfect dessert for a personal indulgence or a great item to entertain a crowd. Impress the chocolate lovers in your life with this decadent, ready-to-serve pie featuring a flaky crust and silky, rich chocolate filling topped with whipped cream and chocolate curls. Exquisite Taste Created from High-Quality Cocoa


French Silk Chocolate Pie Recipe Hostess At Heart

Step 1: Set up a small pot of simmering water and add the eggs and sugar to the heat proof bowl. Step 2: Whisk them over the simmer pot. Step 3: The eggs slowly cook, as the sugar melts and the pâte à bombe goes from being a thin dark yellow mixture to a thickened, fluffy light yellow foam.


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Preheat the oven to 425F. On a lightly floured surface, roll the pie crust into a 14-inch circle. Transfer to a 9-inch deep dish pie pan, pressing into the bottom and up the sides of the pan. Tuck the excess dough under and crimp the edge as desired. Poke the bottom and sides all over with a fork.