19187 French Silk Pie Recipe

French Silk Pie JoyFoodSunshine

WEBApr 24, 2024 · Wrap the disc in plastic wrap and refrigerate for at least 1 hour, and up to one day (overnight). After the dough has chilled, preheat …

1. Place the flour, salt, and sugar in a food processor fitted with an “S” blade and pulse to combine.
2. Whip ¾ cup whipping cream (for the filling) in a standing mixer fitted with the wire whisk attachment on high until stiff peaks form.
3. Add 1 ¼ cups of whipping cream, powdered sugar and vanilla to the bowl of a standing mixer.
4. Melt chocolate in the microwave or over a double boiler, stirring occasionally, until smooth. Set aside to cool.

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Copycat French Silk Pie Recipe (Better Than Bakers …

WEBJan 24, 2024 · Beat for an additional 3 minutes or until the chocolate and egg mixture is fluffy and light. Transfer the filling to the cooled pie crust. …

Rating: 5/5(1)

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French Silk Pie Brown Eyed Baker

WEBNov 20, 2023 · Place the chocolate in a microwave-safe bowl and microwave on 50% power in 30-second increments, stirring after each, …

1. Make the Crust: Process ¾ cups flour, salt, and sugar together in food processor until combined, about 2 one-second pulses. Add butter and shortening and process for 10 seconds (dough will resemble cottage cheese curds with some very small pieces of butter remaining, but there should be no uncoated flour). Scrape down sides and bottom of bowl with a rubber spatula and redistribute dough evenly around processor blade. Add remaining ½ cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into medium bowl.
2. Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Flatten dough into 4-inch disk. Wrap in plastic wrap and refrigerate at least 45 minutes (or up to 2 days).
3. Preheat oven to 425 degrees F. On a floured work surface, roll the dough into a 12-inch circle. Transfer the dough to a 9-inch pie plate and gently ease the dough into the pie plate. Leave any dough that overhangs the plate in place, wrap the dough-lined pie plate loosely in plastic wrap and refrigerate until the dough is firm, about 30 minutes.
4. Trim the overhang to ½-inch beyond the lip of the pie plate. Tuck the overhang under itself (the folded edge should be flush with the edge of the pie plate). Crimp the dough around the edges. Wrap the dough-lined pie plate loosely in the plastic and refrigerate until the dough is fully chilled and firm, about 15 minutes.

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