Authentic French Silk Pie Recipe

Copycat French Silk Pie Recipe (Better Than Bakers …

WebJan 24, 2024 · A stand mixer (with a whisk attachment) or a handheld mixer work best for this recipe. Beat on medium speed until light and fluffy, …

1. In a bowl, beat the sugar and butter with a handheld or stand mixer on medium speed until light and fluffy, about 3 to 4 minutes.
2. Beat in the cocoa powder, canola oil, and vanilla until thoroughly combined.
3. Add eggs, one at a time, beating well after each addition and scraping the sides of bowl as needed. Beat about 3 minutes after the addition of each egg. The chocolate egg mixture will be whipped and light.
4. Spoon filling into pie shell and chill for at least 3 hours. Top with whipped cream and serve.

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French Silk Pie Amanda's Cookin' Pies & Tarts

WebFeb 4, 2024 · Set aside to cool. Melt the chocolate and set aside to cool completely. Using a stand mixer, beat the sugar and butter on medium …

1. 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.
2. Melt the chocolate and set aside to cool completely.
3. Beat sugar and butter on medium high until light and fluffy, about 6-7 minutes.
4. Add cooled chocolate and vanilla and beat until incorporated.

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French Silk Pie Recipe Sally's Baking Addiction

WebNov 5, 2019 · 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 …

1. I like to make sure my pie dough is prepared before I begin making this pie. Make pie dough the night before because it needs to chill in the refrigerator for at least 2 hours before rolling out and blind baking (next step).
2. On a floured work surface, roll out one of the discs of chilled dough (use the 2nd pie crust for another recipe!). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9-inch pie dish. Tuck it in with your fingers, making sure it is completely smooth. To make a lovely thick edge, I do not trim excess dough around the edges. Instead, fold the excess dough back over the edge and use your hands to mold the edge into a nice thick rim around the pie. Crimp the edges with a fork or use your fingers to flute the edges. You can see me do this in the video tutorial above. Carefully line the inside of the pie with two pieces of parchment paper or aluminum foil, as shown in the photos and video above, then pour in the pie weights. Make sure the weights are evenly distributed around the pie dish. Chill the dough in the refrigerator or freezer for at least 30 minutes– this helps prevent the crust from shrinking. (Y
3. Preheat oven to 400°F (204°C).
4. Bake the cold pie crust (with weights!) for 15 minutes. Remove pie from the oven and carefully lift the parchment paper/aluminum foil (with the weights) out of the pie. Prick all over the bottom of the pie crust with a fork, which is called “docking” the pie crust and helps prevent air bubbles. Brush the edges of the crust with egg wash. Return the crust to the oven and bake until golden brown, about 12-15 more minutes.

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