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Pleasant-tasting French Silk Pie Without Raw Eggs
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5 from 1 vote

Pleasant-Tasting French Silk Pie Without Raw Eggs

Enjoy a pleasant-tasting French silk pie dessert without raw eggs! A timeless classic in a pie crust, chocolate filling, and whipped cream. Don’t be fooled! The inventors of this pie are Americans, and it is best to serve on holidays with your loved ones.
Course: Dessert
Cuisine: American
Keyword: Pleasant-Tasting French Silk Pie Without Raw Eggs
Author: cakedecorist.com

Equipment

Ingredients
  

Ingredients for Pie Crust

Ingredients for Filling

Ingredients for Topping

Instructions

Making Pie Crust – French Silk Pie

  • Preheat oven to 392°F.
  • In a bowl, add the flour and salt, then cut the butter into the flour mixture.
  • Gradually add a tablespoon of cold water into the mixture. Mix until dough is soft and smooth.
  • On a floured bench, knead the dough and shape it into a ball. Then, roll the dough out to about 1/8-inch thickness using a rolling pin. Get the 9-inch pie pan, and turn it upside down on top of the dough. Trace and cut it 2 inches larger than the pie using a sharp knife.

Making the Filling – French Silk Pie

  • Whip the heavy cream on medium-high speed until stiff peak using a hand or stand mixer and connect the whisk attachment. Let it chill in the refrigerator.
  • Microwave your semi-sweet chocolate for 20 seconds with constant stirring after every interval. Continue until melted and smooth. Set aside.
  • Grab a bowl and place over a pot of simmering water on medium heat. Make sure the bottom of the bowl does not touch the simmering water surface. Add the 100g of sugar together and whisk. Then, set aside and allow it to cool.
  • Once it settles, stir in the melted chocolate and add the cocoa. Cool for 10 minutes to prevent curdling.
  • Beat the butter and the remaining 100g of sugar together on medium-high speed using a hand or stand mixer with a paddle attachment for at least 2 minutes. Add vanilla, then beat for 30 seconds on medium-high speed. Set it on low and pour in the chocolate mixture. Then, increase the speed to medium and beat for 2-3 minutes.
  • Grab your chilled whip cream and incorporate both mixtures using the rubber spatula. Pour in the filling mixture to the pie crust and evenly spread with an offset spatula.

For the Topping – French Silk Pie

  • In a large bowl, add the heavy cream, sugar, and vanilla extract and then whip until medium peak using a hand or stand mixer connected with a whisk attachment on medium-high speed for 3 to 4 minutes.
  • Place on a piping bag or spread on top of the pie. Add a garnish of your desire. Chill or serve immediately.

Notes

  • Pie can be kept or frozen up to 3 months as long as you tightly wrap the entire pie with a plastic wrap and aluminum foil.
  • The filling will set if you use the right type of chocolate. Confectioners’ sugar is preferable when working with this type of heavy creams.
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