French silk pie
Course: Cake, DesertsDifficulty: EasyServings
15
servingsPrep time
35
minutesCooking time
12
hoursCalories per serving
524
kcalClassic French Silk Pie is a delightful dessert, an American favorite with a touch of French elegance. It’s a slice of pure indulgence without the guilt, given its intriguing history and a few tweaks to the traditional recipe.
To create this heavenly treat, we use a no-bake approach, making it accessible even to kitchen novices. Instead of a traditional shortcrust pastry, we employ a clever shortcut – cookies. These crushed cookies, combined with melted butter, form a delectable base that’s chilled to perfection in the refrigerator.
Now, let’s talk about its calorie count, shall we? While it’s not exactly a salad, it’s surprisingly light compared to other indulgent desserts. The absence of traditional raw eggs and the use of heat-treated eggs ensure that it’s safe for everyone to savor.
The filling is where the magic happens. We whisk together eggs, sugar, cocoa powder, cream, and a hint of vanilla, then cook it up until it thickens into a luscious chocolate custard. Once it’s cooled to room temperature, we introduce butter and chocolate, which melt into the mixture like poetry.
On the flip side, in a separate bowl, we whip up a cloud of cream, powdered sugar, and Mascarpone cheese until it forms delightful peaks. Half of this cloud joins the chocolate mixture, creating a harmonious marriage of silky and velvety textures.
The chilled pie base is brought out from the refrigerator, and the chocolate filling is spread over it, like a smooth coat of paint on canvas. The rest of the cream and Mascarpone are piped on top, a delicate finishing touch.
This dessert, with its fascinating blend of French and American influences, invites you to indulge without going overboard. It’s not just a treat for your taste buds but also a testament to the evolution of culinary traditions. Now, all that’s left to do is slice a piece, serve it up, and savor this classic French Silk Pie with a cup of your favorite coffee. Bon appétit!
To create this heavenly treat, we use a no-bake approach, making it accessible even to kitchen novices. Instead of a traditional shortcrust pastry, we employ a clever shortcut – cookies. These crushed cookies, combined with melted butter, form a delectable base that’s chilled to perfection in the refrigerator.
Now, let’s talk about its calorie count, shall we? While it’s not exactly a salad, it’s surprisingly light compared to other indulgent desserts. The absence of traditional raw eggs and the use of heat-treated eggs ensure that it’s safe for everyone to savor.
The filling is where the magic happens. We whisk together eggs, sugar, cocoa powder, cream, and a hint of vanilla, then cook it up until it thickens into a luscious chocolate custard. Once it’s cooled to room temperature, we introduce butter and chocolate, which melt into the mixture like poetry.
On the flip side, in a separate bowl, we whip up a cloud of cream, powdered sugar, and Mascarpone cheese until it forms delightful peaks. Half of this cloud joins the chocolate mixture, creating a harmonious marriage of silky and velvety textures.
The chilled pie base is brought out from the refrigerator, and the chocolate filling is spread over it, like a smooth coat of paint on canvas. The rest of the cream and Mascarpone are piped on top, a delicate finishing touch.
This dessert, with its fascinating blend of French and American influences, invites you to indulge without going overboard. It’s not just a treat for your taste buds but also a testament to the evolution of culinary traditions. Now, all that’s left to do is slice a piece, serve it up, and savor this classic French Silk Pie with a cup of your favorite coffee. Bon appétit!
Ingredients
- Pie Base
113 g (4 oz) butter, melted
340 g (12.1 oz) cookies
- Filling
300 g (10.7 oz) sugar
4 eggs
2 tbsp cocoa powder
300 g (10.7 oz) 30% fat cream
200 g (7 oz) chocolate
200 g (7 oz) Mascarpone cheese
2 tbsp powdered sugar
65 g (2.3 oz) butter
1 tsp vanilla extract
Directions
- Grind the cookies into fine crumbs. You can do this by hand or in a blender.
- Mix cookie crumbs and butter.
- Take a baking pan and form a pie base from the cookie crumbs, evenly distributing the mixture throughout the pan. Place the mold in the refrigerator.
- In the meantime, let’s make the filling. Mix 1/2 of the cream, eggs, Sugar, vanilla extract and cocoa powder in a saucepan until the mixture becomes homogeneous.
- Place the saucepan over medium heat, bring the mixture to a boil and cook for about a minute until thickened, stirring constantly with a spatula.
- Filter the hot mixture through a sieve or whisk it to remove any lumps if there are any.
- Add butter and chocolate to the hot mixture. Stir until the butter and chocolate are completely melted. Leave the mixture to cool down to room temperature.
- In another bowl, beat the remaining cream, powdered sugar and Mascarpone cheese on medium speed for 2-3 minutes. Until hard peaks form.
- Mix half of the mixture you’ve just made into the chocolate mixture using a spatula. Gently stir from edge to center until all is well mixed.
- Now, remove the baking form from the refrigerator and spread the chocolate mixture evenly over the top of the cookie-butter base.
- Place the rest of the cream and Mascarpone into a pastry bag and decorate the top of the pie. Leave the cake in the refrigerator to sit out over night.
- The next morning, take the pie out of the refrigerator and enjoy it with a nice cup of coffee.
