french silk pie

This French Silk Pie tastes just like the one you love from Baker's Square (formerly known as Poppin' Fresh!).&nbsp;

Homemade Baker’s Square French Silk Pie

unsalted butter (softened)

sugar

chocolate

vanilla

eggs

Whipping cream (or 8ounce tub Cool Whip)

Bake a homemade pie crust or use a Pillsbury refrigerated crust and make according to package directions for a fully baked crust. Set aside to cool.

Melt the chocolate and set aside to cool completely.

Beat sugar and butter on medium high until light and fluffy, about 6-7 minutes.

Add cooled chocolate and vanilla and beat until incorporated.

Add eggs, two at a time, beating a full 5 minutes after each addition.

Pour filling into cooled pie crust.

Beat whipping cream and powdered sugar with a whisk attachment on medium-high&nbsp;speed until stiff peaks just begin to form. Add prepared whipped topping to top of pie.

You can garnish with shaved bittersweet chocolate as well.

https://embed.mediavine.com/videos/gohlhczd5xqtcby7o40h

This homemade version of Baker's Square French Silk Pie is absolutely to die for!

French Silk Pie

Homemade Baker’S Square French Silk Pie

French Silk Pie features an Oreo cookie crust, rich and creamy chocolate filling, and is topped with homemade whipped cream and chocolate shavings! No raw eggs. Perfect holiday recipe!

Oreo (230 grams) cookies ((regular-stuffed, keep filling intact))

unsalted butter, melted

(266 grams) granulated sugar

(227 grams) bittersweet baking chocolate, melted

vanilla extract

(142 grams) unsalted butter,

heavy cream

Chocolate shavings or cocoa powder, (for garnish if desired)

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. Bake for 10 minutes, or until fragrant and set. Let cool completely on a wire rack.

Make the crust:

In a small saucepan, whisk together the granulated sugar and eggs. Set over medium-low heat and cook, whisking constantly, until the mixture reaches 160°F and coats the back of a metal spoon. Remove from heat and stir in the melted chocolate and vanilla until smooth. Cool to just warm, stirring occasionally.

Use an electric mixer, beat the butter until light and fluffy, about 2 to 3 minutes. Gradually add in the cooled chocolate mixture then beat on high speed for 5 minutes, or until light and fluffy.

In a clean bowl use an electric mixer to beat the cream until it begins to thicken. Add the powdered sugar and beat until stiff peaks form. Fold into the chocolate mixture.

Pour the mixture into the pan, smoothing evenly. The pie will be tall with filling. Chill for 6 hours. At this point the pie can be stored for up to 2 days ahead of time.

Make the filling:

Use an electric mixer to beat the cream, powdered sugar, and vanilla on high speed until stiff peaks form. Top pie with whipped cream and garnish with chocolate shavings or dust with cocoa powder.

Make the topping:

https://content.jwplatform.com/videos/wgPP5t86.mp4

This easy French Silk Pie is made with a fluffy, rich chocolate filling and easy homemade pie crust, topped with sweetened whipped cream and chocolate shavings. Easier than most, and no raw eggs!

chocolate baking crumbs ((340 grams))

butter

sugar ((300 grams))

eggs (room temperature)

cocoa

heavy cream (30-35% fat, divided)

unsalted butter

To make the crust, stir together chocolate crumbs and butter. Press into a 9&quot; pie plate and up the sides. Set aside.

In a large saucepan, whisk together sugar, eggs, cocoa and 1 cup cream until smooth.

Place saucepan over medium heat, stirring constantly, and cook until thickened (you will know when it&#x27;s thick!).

Strain through a fine mesh sieve into a large bowl and stir in chocolate, butter and vanilla until smooth.

Set aside or refrigerate until cooled to room temperature -- 1-2 hours on the counter or 30-40 minutes in the refrigerator -- stirring occasionally.

Whip chocolate mixture on high speed until slightly lightened in color -- about 5 minutes.

Whip remaining 1 cup cream until stiff peaks form, and gently fold into chocolate mixture in two batches.

Spread into prepared pie crust and refrigerate 6 hours or overnight, until set. Garnish with additional sweetened whipped cream before serving if desired.

https://www.youtube.com/watch?v=x_9mDJzRSnE

This easy French Silk Pie is made with a fluffy, rich chocolate filling and no bake Oreo crust, topped with sweetened whipped cream and chocolate shavings. Easier than most, and no raw eggs! (MORE BELOW)

INGREDIENTS:

Crust:
2 1/2 cups chocolate baking crumbs (340g)
1/2 cup melted butter

Filling
1 1/2 cups granulated sugar (300g)
4 large eggs room temperature
2 tablespoons cocoa
2 cups heavy cream 30-35% fat, divided
200 grams chopped chocolate 2 100g bars -- I use a combo of dark and milk chocolate -- about 1 1/4 cup
1/4 cup unsalted butter
1 teaspoon vanilla extract

PRINTABLE RECIPE & NUTRITION INFO: https://www.thereciperebel.com/french-silk-pie/

EASIER French Silk Pie (no raw eggs!) | The Recipe Rebel

French Silk Pie is my all-time favorite pie recipe. This Chocolate Silk Pie is an easy version of a classic holiday favorite. We love this French Silk Pie at Thanksgiving, Christmas, Easter, my birthday, and every day in between. It tastes like chocolate mousse in pie form. Utterly decadent and delicious! Best French Silk Pie Recipe EVER!

French Silk Pie Recipe

single pie crust; store-bought

German Baking chocolate (chopped)

peanut butter chocolate baking chips

superfine (Castor sugar)

kosher salt)

Cool Whip (Make your own! Or use store bought)

Milk Chocolate for shavings

Blind-bake the piecrust (per package directions) until edges are golden brown. Set aside until completely cooled.

In a medium-sized microwave-safe bowl, melt the German chocolate baking chocolate, semi-sweet baking chocolate and the baking chips on HIGH, 1- 1½ minutes, or until melted. (Stir after 45 seconds and then every 15 seconds until melted.) Do NOT overheat the chocolate or it could seize (harden).

In a large mixing bowl, beat softened butter and sugar, on medium-high, with an electric mixer fitted with the paddle attachment until the sugar is dissolved and the mixture is lighter in color and somewhat fluffy, about 3 minutes. The sugar should be completely dissolved – test this by rubbing a tiny amount of butter/sugar mixture between your forefinger and thumb. If it is smooth, the butter/sugar mixture is ready. If it is still a little gritty, beat the butter/sugar until the sugar is dissolved.

Add salt, vanilla and the cooled melted chocolate (the chocolate should be cooled but still pourable).

With the whisk attachment, whisk the mixture until ingredients are incorporated.

Set the mixer to medium and add the eggs one-at-a-time. Whisk the mixture 5 minutes after adding each egg.

Keep the mixer on medium (no higher). Mixing the filling too quickly could result in a runny consistency.

Pour the pie filling into the cooked and cooled pie shell, smooth it out, cover and refrigerate at least 3 hours.

Serve with freshly whipped cream (or Cool Whip) and chocolate shavings.

Enjoy!

https://content.jwplatform.com/videos/w4c6C3Gk.mp4

The best French silk pie recipe! Deliciously rich, perfectly chocolatey and lusciously fluffy and silky smooth.

(9-inch) pie crust (, blind baked then chilled)

sugar (, divided)

light-brown sugar

tsp salt

oz bittersweet chocolate chips ((I recommend Ghirardelli))

tsp vanilla extract

unsalted butter (, at room temperature)

Tbsp unsweetened cocoa powder

Tbsp sugar

Combine 3/4 cup + 2 Tbsp granulated sugar, the light brown sugar, salt and eggs in a heat proof bowl set over a pot of simmering water. Allow mixture to heat over simmering water, whisking constantly, until it registers 160 degrees on a candy thermometer, about 8 minutes.&nbsp;

Remove from heat, add chocolate chips and stir until chocolate has melted, then mix in vanilla. Allow mixture to rest until it reaches 75 degrees, stirring occasionally (you can put it in the fridge to cool faster).

In the bowl of an electric stand mixer fitted with the paddle attachment, whip butter on medium-high speed until pale and fluffy. Add in cooled chocolate mixture, switch to the whisk attachment and whip on high speed until pale and fluffy, about 6 minutes longer.

In a large mixing bowl, whisk together cocoa and remaining 2 Tbsp granulated sugar, then while whisking, slowly pour in about 1/2 cup of the heavy cream and stir until smooth.&nbsp;

Add remaining 3/4 cup heavy cream, then using an electric hand mixer set on high speed, whip until stiff peaks form. Fold whipped cream mixture into melted chocolate chip/butter mixture.&nbsp;

Pour into prepared pie crust and smooth into an even layer. Tent with foil (sealing foil around edges) and chill in refrigerator overnight.

Before serving, in a mixing bowl whip 2 1/2 cups heavy cream until soft peaks form. Add in granulated sugar and whip until stiff peaks form.&nbsp;

Spread over set pie and garnish top with chocolate. Cut into slices and serve chilled. Store in refrigerator.

Homemade French silk pie looks impressive, but it&#039;s actually very easy to prepare. A buttery pie crust is filled with a rich but airy chocolate filling, then topped with whipped cream and chocolate shavings. 

pie crust (homemade or store-bought)

semisweet chocolate bars (roughly chopped (226 grams))

(2 sticks) unsalted butter (softened to room temperature (230 grams))

whipping cream ((360 ml))

confectioners sugar ((15 grams))

whipping cream ((240 ml))

confectioners sugar ((15 to 30 grams))

Chocolate shavings (as garnish)

To make the pie crust: Preheat the oven to 400°F (204°C).

Roll your pie crust dough out to about 12-inches in diameter. Transfer the dough to a 9-inch pie plate that’s at least 1.5 to 2-inches deep and gently fit it into the dish. Trim any excess dough and decorate the edges. Transfer to the refrigerator to chill for 10 to 15 minutes to give the dough time to relax.

Prick the bottom of the pie crust with a fork to prevent bubbling. Line the pie dough with parchment paper or foil, making sure to cover the bottom and the sides. Fill with pie weights or dried beans.

Bake with the pie weights at 400°F (204°C) for 15 minutes. Remove from the oven, remove the parchment paper (or foil) and the pie weights.

Return the crust to the oven and bake for another 15 to 20 minutes or until the crust is lightly browned and fully baked. If you&#39;re using a store-bought pie crust, it may take a little less time.

Set aside to cool completely before adding the filling.

To make the filling: Combine the eggs and granulated sugar in a large heat-proof bowl and whisk until well combined. Place the bowl over a pot of simmering water, making sure the bottom of the bowl does not touch the water. Stir frequently using a whisk until the mixture registers 160°F (71°C) on a digital thermometer. Remove the bowl from the heat and let it cool for 5 minutes.

Add the chopped chocolate to a microwave-safe bowl. Microwave in 20 to 30 second increments, stirring well after each increment, until completely melted and smooth. Whisk the melted chocolate and vanilla extract into the egg mixture. Allow to cool for 15 more minutes, stirring occasionally if needed.

In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with a handheld electric mixer, beat the butter on medium speed until light and smooth, about 3 to 4 minutes.

With the mixer on low speed, slowly add in the chocolate egg mixture. Scrape down the sides of the bowl and mix on medium-high speed for another 3 to 4 minutes or until the mixture has thickened and lightened in color. Set aside.

Beat the heavy whipping cream and confectioners sugar in a stand mixer fitted with a whisk attachment or in a bowl with a handheld electric mixer until stiff peaks form.

Gently fold in half of the whipped cream, then fold in the remaining whipped cream until just combined.

Pour the chocolate filling into the prepared and fully cooled pie crust and spread into one even layer.

Cover the pie with plastic wrap and transfer to the refrigerator to chill for at least 6 hours or overnight.

To make the topping: In the bowl of a stand mixer fitted with a whisk attachment or in a large mixing bowl using a handheld mixer, combine the heavy whipping cream, confectioners sugar, and vanilla extract. Mix on medium-high speed until stiff peaks form.

Spread the whipped cream on top of the chilled pie. Garnish with chocolate curls or shavings, if desired, and refrigerate until ready to serve.

https://embed.mediavine.com/videos/c0eyur2yqy3eiemg4kyd

Homemade French silk pie looks impressive, but it's actually very easy to prepare. A buttery pie crust is filled with a rich but airy chocolate filling, then topped with whipped cream and chocolate shavings.

Light and airy, you'll love how this French Silk Pie will melt in your mouth. Perfect for any occasion, this pie disappears fast!

pie crust (homemade

egg (well beaten)

sugar ((250 grams))

chocolate (finely chopped (113 grams))

unsalted butter (softened, (227 grams))

heavy whipping cream ((160 milliliters))

heavy whipping cream ((240 milliliters))

chocolate curls

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. Freeze the crust for 30 minutes. (The crust can also be frozen for several days before baking. Just cover with plastic wrap or foil once fully frozen.)

Place frozen crust on a rimmed baking sheet. Line with parchment paper and fill with pie weights or dried beans.

Bake for 25 minutes. Carefully remove the paper and weights. Brush crust all over with beaten egg. Continue baking until the bottom appears dry and the edges are golden brown, about 7 to 9 minutes more. Remove and let cool completely.

For the Crust:

While the crust is cooling, bring a small pot filled with 2 inches of water to a simmer over medium heat. In a heat-proof bowl, whisk together sugar and eggs. Place the bowl on top of the pot, making sure the bottom doesn’t touch the water. (The bowl should be large enough to rest on top of the pot.)

Cook, stirring constantly, until the mixture reaches 160F or until it feels warm to the touch and completely smooth when rubbed between your fingers. Remove from the pot.

Add the chocolate and vanilla. Gently whisk until completely melted and the mixture is smooth. It will likely thicken as you stir, turning into a pudding-like consistency. Let cool, stirring occasionally, until the mixture doesn’t feel warm but isn’t solidified, about 30 minutes.

In a large mixing bowl, beat the butter on medium speed until smooth and fluffy, about 2 minutes. Add the cooled chocolate mixture. Beat on medium speed until very fluffy, and soft shiny peaks form, about 3 minutes.

In a separate bowl, beat the cream on medium speed until soft peaks form. Fold the whipped cream into the whipped chocolate mixture until no white streaks remain. Pour into the cool pie shell.

Refrigerate for at least 3 hours or up to a day.

For the Filling:

In a mixing bowl, beat on medium speed cream until thickened, about 2 minutes. Sift in the confectioners’ sugar. Beat until soft peaks form, about 2 more minutes. Spoon on top of the chilled filling. Garnish with chocolate curls, if desired.

For the Topping:

The Best French Silk Pie Recipe: An easy chocolate silk pie whipped up with a secret ingredient, to make it super silky light. Enjoy!

French Chocolate Silk Pie Recipe

unbaked pie crust, (store-bought

bittersweet chocolate (+ extra for shavings)

unsalted butter, (softened (2 sticks))

granulated sugar, (divided)

salt

Preheat the oven to 375 degrees F. Place the pie crust in a large 9-inch pie pan. Crimp the edges. Then place a piece of parchment paper over the pie crust and fill the parchment with dried beans or ceramic pie weights. Bake for 15-20 minutes until the edges are golden. Lift the parchment with the weights out of the pie crust, and allow the crust to cool completely.

Meanwhile, melt 6 ounces of chocolate in a double boiler. The moment the chocolate is melted remove from heat and cool to room temperature.

Place the heavy cream in the bowl of an electric mixer with 1/4 cup sugar. Using a whip attachment, whip on high until the cream is whipped into firm peaks. Move the whipped cream into another bowl and refrigerate until ready to use.

Using the same mixing bowl and a paddle attachment, beat the butter and 3/4 cup sugar on high until light and fluffy, at least 3 minutes. Turn on low and slowly add the cooled chocolate to the butter mixture, followed by the vanilla and salt. Scrape the mixing bowl and beat again until smooth.

Turn the mixer on high. One at a time, add an egg and let the mixer beat the egg for at least 3 minutes, before adding the next egg. This ensures a super silky texture. After 12 minutes of beating on high, turn the mixer off. Gently fold 1/3 of the whipped cream into the mixture using a spatula. Fold until smooth.

Scoop the chocolate mixture into the cooled pie crust. Top with the remaining whipped cream. Then shave chocolate over the top with a veggie peeler. Chill for at least 3 hours, until the chocolate filling is firm.

https://content.jwplatform.com/videos/THv6zYXx.mp4

The Best French Silk Pie Recipe: An easy chocolate silk pie whipped up with a secret ingredient, to make it super silky light. Enjoy!

Fluffy French Silk Pie Recipe

Creamy and rich, French silk pie is a classic dessert recipe. This homemade version (with no raw eggs!) is guaranteed to be a showstopper.

(236 milliliters) heavy cream

pastry pie*

& 1/4 cups (296 milliliters) heavy cream

(200 grams) granulated sugar

(226 grams) dark chocolate (about 70% cacao)**

(170 grams) unsalted butter, softened

Roll out the pastry, place in a 9-inch...

Roll out the pastry, place in a 9-inch pie pan, and crimp the edges as desired. Place in the freezer for an hour.

Preheat oven to 350°F. 

Line the frozen pie crust with aluminum foil...

Line the frozen pie crust with aluminum foil or parchment paper so that the lining overhangs the edges slightly. Fill with pie weights, sugar, dried beans, or rice.

Bake the crust for 55 to 60 minutes,...

Bake the crust for 55 to 60 minutes, or until golden brown. Carefully use the overhanging lining to lift the lining and pie weights from the crust. Cool the crust completely.

Using an electric mixer with a whisk attachment,...

Using an electric mixer with a whisk attachment, whip the cream to stiff peaks. Refrigerate while you make the rest of the filling component.

Fill a saucepan with about 1/2 inch of...

Fill a saucepan with about 1/2 inch of water and bring to a simmer. 

Whisk together the sugar, eggs, and salt in...

Whisk together the sugar, eggs, and salt in a heatproof bowl. (The bowl should fit on top of the saucepan without touching the water.) Place the bowl on top of the saucepan and cook, whisking constantly, until the mixture reaches 160°F and coats the back of a spoon. 

Carefully remove the egg mixture from the heat,...

Carefully remove the egg mixture from the heat, and let cool for 5 minutes. (Set on a towel or a hot pad to absorb any water that has condensed on the bottom of the bowl.) 

While the egg mixture cools, melt the chocolate....

While the egg mixture cools, melt the chocolate. Place it in a microwave-safe bowl, and heat at half-power in 30-second increments until the chocolate melts when stirred. Set aside to cool.

After the egg mixture has cooled for 5...

After the egg mixture has cooled for 5 minutes, mix with an electric mixer on medium-low speed until completely cooled. This will take about 8 to 10 minutes.

Stir the melted chocolate and vanilla into the...

Stir the melted chocolate and vanilla into the egg mixture. Set aside.

Using an electric mixer on medium speed, beat...

Using an electric mixer on medium speed, beat the butter in a large mixing bowl until light and fluffy. 

With the mixer on low speed, gradually add...

With the mixer on low speed, gradually add the chocolate mixture, and then beat on medium-high speed for 1 to 2 minutes until the mixture is light and fluffy.

Fold about a third of the whipped cream...

Fold about a third of the whipped cream into the chocolate mixture. Then fold in the remaining whipped cream, taking care not to over-mix.

Spread the filling evenly in the cooled pie...

Spread the filling evenly in the cooled pie crust. Chill at least 6 hours before serving.

Using an electric mixer with a whisk attachment, whip the cream and vanilla until the mixture begins to thicken.

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Top 12 french silk pie recipes from across the web

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French Chocolate Silk Pie Recipe

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French Silk Pie

The most viewed french silk pie recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine