No-Bake French Silk Pie Recipe
"Famous for being both feather-light and indulgently rich at the same time, French silk pie entered the American dessert canon upon winning the Pillsbury bake-off in 1951. It’s one of the only dessert recipes that calls for eggs straight from the fridge; you’ll whip them with melted chocolate for quite a while before chilling the pie–but rejoice, there’s no baking whatsoever!"
- Grind chocolate sandwich cookies into fine crumbs in a food processor. Transfer to a bowl and mix in melted butter until combined. Press into the bottom and sides of a 9-inch pie plate. Chill crust while you make the pie filling.
- Melt chocolate in a small heatproof bowl in the microwave. Start with 1 minute, stir, and then return for 15 to 30 second increments until melted. Let fully cool to room temperature, at least 20 minutes.
- Whip butter and sugar together in a stand mixer fitted with a whisk attachment until smooth, about 3 minutes. Stir in vanilla extract and instant coffee. Add the cooled chocolate and mix until combined.
- Add eggs one at a time, whisking on medium speed for 5 minutes and scraping down the bowl after each addition. The pie filling should be fluffy and silky like chocolate mousse.
- Transfer filling into the pie crust, cover, and chill for at least 6 hours, or overnight.
- Beat heavy cream, confectioners' sugar, and vanilla on medium speed with a handheld mixer until soft peaks form.
- Top the French silk pie with the whipped cream and garnish with chocolate shavings.
- Cook’s Note:
- If your kitchen is hot or humid and your filling is beginning to look runny, place the entire bowl into the freezer for 5 to 10 minutes and continue from there.
- Editor’s Note:
- This recipe contains raw egg. We recommend that pregnant women, young children, the elderly, and the infirm do not consume raw egg.
Per Serving: 541 calories;38.7 g fat;48.9 g carbohydrates;3.9 g protein;133 mg cholesterol;139 mg sodium.Full nutrition
Source: Read Full Article