Freezing French Silk Pie Recipe

French Silk Pie Recipe The Cookie Rookie®

WEBOct 28, 2023 · How to Make French Silk Pie Step by Step. Blind-Bake the Crust: Blind-bake a 9-inch refrigerated pie crust (per package directions) …

1. Blind-bake the piecrust (per package directions) until edges are golden brown. Set aside until completely cooled.
2. 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).
3. 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.
4. Add salt, vanilla and the cooled melted chocolate (the chocolate should be cooled but still pourable).

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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. …

Rating: 4.9/5(115)
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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French Silk Pie i am baker

WEBDec 5, 2019 · Preheat the oven to 450°F. Place the room-temperature, uncooked pie crust in a 9-inch pie pan. Cinch the edge of the pie crust …

Rating: 4.9/5(11)
1. Preheat the oven to 450°F.
2. Chop dark chocolate and microwave in 30-second increments until melted. (about 1 1/2 minutes total) Set aside.
3. In a large bowl or in the bowl of a stand mixer, pour the heavy whipping cream. Whip (or use the whisk attachment on a hand-held mixer) for about 2 minutes, or until soft peaks occur.
4. When the pie crust is cooled to room temperature, pour the French silk topping over the top. Smooth out the filling.

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