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.

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.

French silk pie was created by a woman named Betty Cooper during The Pillsbury Bake Off in the year 1951.

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

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.

Chocolate mousse is made by whipping heavy cream and melted chocolate so the combination reaches an aerated, velvety texture. As such, the filling of a French silk pie must be given the whipped cream treatment. The pie's filling initially starts as a pudding-like mixture of butter, eggs, sugar, and chocolate.

Chocolate mousse is creamy because it is made with whipped egg whites and heavy cream. The whipped egg whites provide a light and airy texture, while the heavy cream adds richness and creaminess to the dessert.

And, always keep the pie in the refrigerator when storing it, if there happens to be any left! An unfrozen pie should last about 3 days when refrigerated. Do not keep the pie at room temperature for more than a couple of hours.

Is French silk pie safe to eat while pregnant? ›

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.

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 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.

Yes, you can freeze French silk pie! If you want to freeze the whole pie and thaw the entire thing later, place it in the freezer for a few hours. Then remove it and wrap the frozen pie in plastic wrap. Place the wrapped pie in a freezer bag.

The Ancient Egyptians were the first to invent a dish close to what we know as a pie today. They had a honey filling covered in a crusty cake made from oats, wheat, rye or barley. A recipe for chicken pie was also discovered on a tablet carved prior to 2000 BC.

While the French silk pie is very mousse-like, chocolate cream pies are pudding-y to the core. The main thing they have in common? Both are a chocolate lover's dream.

There are four types of pies: cream, fruit, custard, and savory. A pie that contains cooked meat, poultry, seafood, or vegetables in a thick sauce. Examples: Pot pies, Quiche, and Sheppard pie. Made by cooking baking uncooked along with crust.

In North America, "custard pie" commonly refers to a plain mixture of milk, eggs, sugar, salt, vanilla extract and sometimes nutmeg combined with a pie crust. It is distinctly different from a cream pie, which contains cooked custard poured into a cooled, precooked crust.