Freezing French Silk Pie Recipe

French Silk Pie Amanda's Cookin' Pies & Tarts

WebFeb 4, 2024 · Using a stand mixer, beat the sugar and butter on medium-high until light and fluffy, about 6-7 minutes. Add cooled chocolate and …

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 Bakers Table

WebMar 14, 2019 · Beat the eggs in the bowl of an electric mixer fitted with the whisk attachment until frothy, 1-2 minutes. In a small saucepan, heat …

1. Whisk eggs in a small bowl and set aside.
2. Melt chocolate in double boiler over low heat.
3. Slowly whisk chocolate into eggs.
4. Set aside to cool.

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French Silk Pie Brown Eyed Baker

WebNov 20, 2023 · Transfer the whipped cream to a small bowl and refrigerate until needed. Place the chocolate in a microwave-safe bowl and …

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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