French Silk Pie Recipe Easy

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 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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