The BEST French Silk Pie Recipe Shugary Sweets
FRENCH SILK FILLING. Chop dark chocolate and microwave in 30-second increments until melted. (about 1 ½ minutes total) Set aside. In the bowl of a stand mixer fitted with the paddle attachment, add the butter and sugar. Turn mixer on high for 1 minute. Butter and sugar should be lighter and fluffy.
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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 sugar and water to 244°F. With the mixer running, slowly stream sugar syrup into eggs. Continue beating until cool, about 3-4 minutes. While mixture is beating, melt chocolate.
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Step 5. Beat 1 cup heavy cream in another medium bowl on medium-high speed until stiff peaks form, about 2 minutes. Scrape whipped cream into reserved butter mixture and gently stir to combine.
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Heat the sugar, eggs, and salt. Fill a saucepan with about 1/2 inch of water and bring it to a simmer. Set a heatproof bowl on top and whisk the sugar, eggs, and salt inside. Continue to whisk constantly until the mixture reaches 160°F and coats the back of a spoon. Cool the egg. Remove the egg mixture from the heat.
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Place a rack in the center of the oven and preheat oven to 425 degrees F. Lightly grease a sheet of parchment paper with nonstick spray. Place spray side down into the prepared pie crust. Fill with dried beans or pie weights to the very top of the crust. Bake for 15-17 minutes until the edges of the crust begin to brown.
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Let cool. Step 4 In the large bowl of a stand mixer (or in a large bowl using a handheld mixer), beat vanilla and 1 cup cream on medium-high speed until soft peaks form. Refrigerate until ready to.
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Add the vanilla and beat on medium-high speed for 30 seconds. Scrape down the sides and up the bottom of the bowl. With the mixer running on low speed, pour in the chocolate/egg mixture and then increase to medium-high speed and beat for 3 minutes. With a silicone spatula, fold in the whipped cream until combined.
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In a small bowl, cream butter until light and fluffy, 3-4 minutes. Add cooled chocolate mixture; beat on high speed until light and fluffy, about 5 minutes. In another large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Fold into chocolate mixture.
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Using a stand mixer, beat the sugar and butter on medium-high until light and fluffy, about 6-7 minutes. Add cooled chocolate and vanilla and beat until incorporated. Add eggs, two at a time, beating a full 5 minutes after each addition. Pour filling into cooled pie crust.
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Make the pie crust. Add flour, sugar and salt in a small mixing bowl and mix thoroughly with a whisk. Transfer flour mixture to a food processor fitted with the dough blade. Add cubed cold butter to the flour mixture, pulse several times until butter is about pea and bean size. Variations in size are okay.
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Cool for about 5 minutes. In a large bowl, beat the cream cheese until fluffy and smooth, about 1 minute. Add in the powdered sugar and beat until combined. Lastly, add in the chocolate, whipping until combined. Fold in 3 cups of the fresh whipped cream. Spread the chocolate silk filling into the pie crust evenly and carefully.
Martha Stewart (marthastewart) • Instagram photos and videos Fancy Pie
Step 1: Set up a small pot of simmering water and add the eggs and sugar to the heat proof bowl. Step 2: Whisk them over the simmer pot. Step 3: The eggs slowly cook, as the sugar melts and the pâte à bombe goes from being a thin dark yellow mixture to a thickened, fluffy light yellow foam.
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Directions. Preheat oven to 450°F. Prepare Pastry for a Single-Crust Pie. On a lightly floured surface roll pastry into a 12-inch circle. Ease pastry circle into a 9-inch pie plate without stretching it. Trim pastry to 1/2 inch beyond outside edge of pie plate. Fold under extra pastry. Crimp edge as desired.
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French Silk Pie Recipe from Martha Stewart. Ingredients: Crust: 1 stick salted butter, grated 1/3 cup pecan halves, coarsely ground in blender or food processor or finely chopped 1 1/3 cups all-purpose flour, lightly spooned into measuring cups and leveled with a knife 1/4 cup packed brown sugar 1/4 teaspoon salt. Filling:
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In an electric mixer, using a paddle attachment, beat butter and remaining 1/2 cup of sugar on medium-high speed until light and fluffy. Slowly pour in cooled chocolate egg mixture (make sure that eggs and chocolate are no warmer than room temperature). Beat for 3-5 minutes, until smooth and silky.
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STEP 1: Prepare a baked pie crust in a deep pie plate according to package directions (for a single baked pie shell). Allow pie crust to cool completely. STEP 2: In a small microwave bowl, melt unsweetened baking chocolate on high heat for one minute. Stir and heat again in 15 second intervals until melted and smooth.
