INCREDIBLE French Silk Pie Recipe (2024)

FAQs

Why is my French silk pie runny? ›

Why is My French Silk Pie Runny? Having the eggs at room temperature is crucial for a good result. The proteins in eggs – which give the filling structure and lightness – are very tight when they are cold and don't fluff up and stretch as easily.

French silk pie, unlike the name suggests, is quite American. Word on the street is that it was the runner-up in the 1951 Pillsbury Bake-Off competition, but don't hold me to that. At its core, French silk pie is just a chocolate mousse consisting of eggs, cream, chocolate, sugar, and butter.

The Crust: Chocolate cream pie traditionally sits on a cookie crumb crust, while French silk pie traditionally sits on a pastry crust. The Filling: Chocolate cream pie filling has a denser, pudding-like consistency, while French silk pie filling has a lighter, airier, more mousse-like consistency.

This creamy and indulgent French silk pie combines my best flaky pie crust, smooth-as-silk chocolate filling, and fresh whipped cream on top. This recipe uses cooked eggs, so you don't have to worry about consuming raw eggs.

All-purpose flour is an easy solution, as you're sure to have it in your pantry. Since it's lower in starch, you'll use more of it than you would higher-starch thickeners. Quick-cooking tapioca makes filling bright and clear, but also gives it a stippled and somewhat sticky texture.

Add a thin sprinkling of flour on top of your bottom crust.

A light layer of flour will soak up excess liquid in your filling without changing the flavor of your pie. Sprinkle the flour over the pie crust before you add your pie filling. You can also use ground nuts, though you might be able to taste them in the pie.

Dolly Parton Pie is the world-famous singer's favorite, a walnut pie with a rich, sweet filling you can enjoy whenever you get the Mule Skinner Blues! Buttery, crunchy, and melodic, Dolly Parton Pie is just what you need most when it's time to tuck into dessert.

Maryland-based contestant Betty Cooper introduced the pie in 1951 during the third annual Pillsbury Bake-Off competition. And while the term “French” might have simply been a stylistic choice, the term silk accurately brings to life the smooth and dreamy texture of the pie's chocolate filling.

It is a fairly recent phenomenon which dates back to 1951 when Betty Cooper from Kensington, Maryland submitted her original recipe for French Silk Chocolate Pie and won the Pillsbury Bake-Off Contest.

Dairy Queen has discontinued the French Silk Pie Blizzard, a fan favorite.

Does French silk pie go bad? ›

Yes, you can freeze French Silk Pie. It actually lasts up to three months in the freezer. Just be sure to take it out and refrigerate it for a few hours before serving it. And, always keep the pie in the refrigerator when storing it, if there happens to be any left!

This French Silk Pie is safe to eat during pregnancy because the eggs are cooked to 160°F. If you are at all concerned, simply use pasteurized eggs. How do you store French Silk Pie? Store French Silk Pie in the refrigerator covered with plastic wrap for up to a week or 2 months frozen.

Place assembled pie in the freezer, or put individual pie slices on a baking sheet in the freezer. Freeze for 2 hours, or until the whipped cream is frozen solid. Tightly wrap with plastic wrap and foil and freeze for up to 2 months.

If your chocolate pie is runny, it's likely the filling wasn't cooked long enough to coagulate. Bring the filling to a simmer until a few bubbles burst on the surface and it reaches about 160 degrees.

If you don't bake your pie at a high enough temp your thickener doesn't get to the necessary temperature for a long enough time to thicken your filling. Also, that high temp is needed to get your pie crust light & flaky. If needed, use a pie shield to help protect your crust from burning.

Why is my chicken potpie so watery? Follow our recipe for Classic Chicken Potpie and your pie should not be watery. A watery potpie may be the result of not cooking the filling for long enough or adding too much liquid to the filling.

This can happen for several reasons: if the cooking process was rushed, if the filling wasn't carefully watched and stirred frequently, the filling was overcooked, the stovetop heat was too high, or if the pie isn't given enough time to chill. Any ingredient substitutions could also result in a runny chocolate pie.