The Cookie Rookie
Prep: 30 minutes
Cook: x minutes
Total: 3 hours xl minutes
Servesviii slices
French Silk Pie is my all-fourth dimension favorite pie recipe. This Chocolate Silk Pie is an slowly version of a classic vacation favorite. We honey this French Silk Pie at Thanksgiving, Christmas, Easter, my birthday, too every 24-hour interval in betwixt. It tastes similar chocolate mousse inwards pie course. Utterly decadent together with delicious! Best French Silk Pie Recipe EVER!
Ingredients
- one ix-inch refrigerated pie crust 213 grams, shop-bought or homemade
- ii ounces German Baking chocolate 57 grams, chopped
- 2 ounces semisweet baking chocolate 57 grams, chopped
- ¼ loving cup peanut butter or milk chocolate baking chips 43 grams (SEE NOTE)
- 1 cup unsalted butter 226 grams, room temperature (ii sticks)
- one½ cups superfine saccharide 300 grams (SEE NOTE)
- ⅛ teaspoon kosher common salt
- 1 teaspoon pure vanilla extract 4 grams
- four big eggs 200 grams, pasteurized
Toppings
- Cool Whip Make your ain! Or purpose store bought
- Milk Chocolate shavings
Recommended Equipment
- Kitchen Scale (optional)
Instructions
- Blind-bake the pie crust (per package directions) until the edges are gilded dark-brown, well-nigh x minutes. Set aside until completely cooled.
- In a medium-sized microwave-rubber bowl, melt the German chocolate baking chocolate, semisweet baking chocolate, and the baking chips on HIGH for ane-one½ minutes, or until melted. (Stir later on 45 seconds and so every 15 seconds until melted.) Do NOT overheat the chocolate or it could seize (harden).
- In the bowl of a stand mixer fitted amongst the paddle attachment, shell the butter in addition to carbohydrate on medium-high until the sugar is dissolved as well as the mixture is lighter inward colour too somewhat fluffy, nigh iii minutes. The saccharide should be completely dissolved – test this past rubbing a tiny amount of butter/sugar mixture between your forefinger too thumb. If it is smoothen, the butter/carbohydrate mixture is cook. If it is nevertheless a fiddling gritty, shell the butter/saccharide until the carbohydrate is dissolved.
- Add the common salt, vanilla, as well as cooled melted chocolate (the chocolate should be cooled just even so pourable).
- Switch to the whisk attachment and whisk the mixture until ingredients are incorporated, well-nigh two minutes.
- Set the mixer to medium speed too add the eggs ane at a time. Whisk the mixture for five minutes after adding each egg. Keep the mixer on medium speed (no higher). Mixing the filling besides rapidly could effect inward a runny consistency.
- Pour the pie filling into the cooked too cooled pie beat out, shine it out, encompass too refrigerate at to the lowest degree 3 hours.
- Serve amongst freshly whipped cream (or Cool Whip) together with chocolate shavings, if desired.
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made!
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Becky’s tips
- Baking Chips: I dearest the subtle added flavour in addition to creaminess from the peanut butter chips. It does not brand the pie gustatory modality like peanut butter. If yous prefer a more than traditional recipe, yous tin role chocolate chips instead.
- Sugar: I recommend using superfine (caster) carbohydrate for this recipe. If you lot cannot notice any, yous can pulse regular granulated carbohydrate inwards a food processor for a few seconds.
- If your filling seems too sparse, so place it inward a bowl and refrigerate for i-ii hours afterward the mixing pace. Remove from the refrigerator together with mix over again to fluff. It should live fine to pour into the crust at this bespeak :)
- Nutritional data does non include toppings.
Storage: Store French silk pie inward an airtight container in the fridge for upward to four days or inward the freezer for upwards to one calendar month.
Nutrition Information
Serving: anepiece Calories: 592kcal (xxx%) Carbohydrates: 59g (xx%) Protein: 6g (12%) Fat: 38g (58%) Saturated Fat: 21g (131%) Polyunsaturated Fat: twog Monounsaturated Fat: 10g Trans Fat: aneg Cholesterol: 155mg (52%) Sodium: 174mg (eight%) Potassium: 104mg (3%) Fiber: oneg (iv%) Sugar: 46g (51%) Vitamin A: 848IU (17%) Calcium: thirtymg (iii%) Iron: 2mg (xi%)
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