French Silk Pie Recipe | This may be the BEST DESSERT of all time
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- čas přidán 20. 12. 2018
- French Silk Pie is actually super easy to make, the hardest part is waiting for the chocolate filling to solidify. Yes, it’s hard and it totally stinks waiting!
Hopefully though I’ll at least make this recipe fool proof for you so that you can whip it up and serve it to your friends.
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Ingredients for this French Silk Pie Recipe:
For the crust:
1 ½ cups of Bob’s Red Mill All-Purpose Flour
1 stick of unsalted butter
pinch of sea salt
2 teaspoons of sugar
¼ cup of ice cold water
For the Filling:
3 cups of heavy whipping cream
1 cup of unsalted butter
4 ounces of semi-sweet chocolate
½ cup of sugar + 2/3 more
4 eggs, feel free to use pasteurized if raw eggs make you nervous
Procedures:
1. For the Crust: Preheat the oven to 450°.
2. add the flour, butter, salt and sugar to a food processor and pulse on high speed while drizzling in the water until it becomes like a meal. Note: you may need a bit more water.
3. Transfer the dough to a clean surface dusted with flour and roll the dough out with a pin until it is 1/8 thick.
4. Form the dough to a 9” pie pan cutting off any excess and crimping the edges to make a ripple around the outside.
5. Add a piece of parchment paper over top of the pie crust followed up with some dried beans and park bake for 6 minutes.
6. Remove from the oven and cool completely.
7. Filling: Add the heavy cream and ½ cup of sugar to a standing mixer with the whisk attachment and whisk on high speed until stiff peaks have formed, about 3 to 5 minutes.
8. Set 1/3 of the whipped cream into a separate container but chill both the 1/3 and 2/3 in the refrigerator until it’s time to use it.
9. Add the chocolate to a microwave safe bowl and heat for 1 minute. Stir and return to the microwave for :30 seconds. Stir and return to the microwave for :30 more seconds. At this point it should be melted. Cool to room temperature
10. Add the butter and sugar to a standing mixer with the paddle attachment and mix on high speed until the butter becomes light and fluffy, about 5 minutes.
11. Next add in 2 of the eggs and beat for 2 minutes before adding in the other 2 eggs. Beat for a further 3-4 minutes or until smooth and fluffy.
12. Fold in the chilled 1/3 cup of heavy cream using a rubber spatula until all of the white cream has been mixed in.
13. Transfer the filling to the par baked pie crust and smooth out using a spoon or spatula.
14. Chill in the refrigerator for at least 2 hours.
15. Top off with remaining chilled whipped cream and add optional garnish of shaved chocolate. - Jak na to + styl
I love how he just reassures u that everything is gonna be fine 🥺
Get 8 months coming at me again goin' back by midnight
Lovely. Looks so silky and delicious. Thank you, Chef Billy.
Chef Billy! Thank goodness I made this pie today! It is life changing good! Thank you!
That looks absolutely amazing😍😋 I’ve always wanted to make French silk pie
This looks so yummy! I have to try whipping up a recipe like this for my channel. Thanks for sharing and can't wait to watch more :)
Made this last night on a hot day while trying to make dinner and keep my two year old entertained at the same time, still came out so good. It was a bit too sweet for me, but my all American husband absolutely loved it. If he’s happy then it’s a keeper :) Thank you for the simple and straightforward step by step.
Nice pie! Merry Christmas! 🎄
Billy! I was just thinking about French Silk Pie, checked CZcams and your video popped right up!! Well done! Can't wait to try it!
Oh my goodness Mr.P I love this pie yes I do and I will make it my husband will love it thank you so much God Bless the Chef 🙏
One of my faves
I've made this exact recipe but without adding the 1/2c whipped cream -- it still turned out great. Will need to add the whipped cream next time. As for the raw eggs, I've made this pie over the past 30 years and not a single person got sick from salmonella!
You know what is up my friend!!!
I’m always afraid to use raw eggs in any recipe. Idk why South Korea has pasteurized eggs and yet the US doesn’t. Any thoughts or knowledge on that?
I’m giving this a go anyway for my Bday in 9 days. I just won’t tell the about the raw eggs. lol
@@winkpinky1445 So, how was it?
Hi Chef, I made this for friends this weekend. Hit it out of the park. They loved it, however, I think my husband is in love with it. Love you and your videos. Stay well🇨🇦
Fantastic!
Chef, Thank You Soo much.. I love when you present your dishes with full of tips and fact! Should deserve more views ahead. you show it easily. Perhaps my wife gonna love it.
Awesome!
Looks good
I was looking up title ideas for my recipe, and your thumbnail was the first to pop up...nice!
Nice!
Ok that’s it you have kofta bulgogi and French silk. This is my new favorite chef.
This recipe looks super easy and delicious. How far in advanced can I make this? I ask because I’m making two for Christmas. One for family and one for a Christmas Day scheduled coworker. Thanks much.
OMG THIS LOOKS SO DELICIOUS ❤️❤️💕❤️❤️ THANKS
Thanks for watching
@@ChefBillyParisi
I can't wait to make this for my husband, we both love French silk pie!!!❤️😍😍
Thanks
Wow, thank you for this recipe!!! I made this recipe last night and it was a HUGE HIT!!! It was creamy, delicious and so chocolatey!!! I subscribed to your channel and I look forward to making more of your delicious recipes!! = )
Great job!
Great video 👍🏼
Thank you kindly
Hi love your channel, so you don't refrigerate dough for awhile like the other you tubers before rolling out and placing in piepan?
thanks coach
I tried the pie chef and it was absolutely amazing. Thanks for another great recipe. However I was wondering, if I could get your opinion and maybe a recipe for a soup. Since I know you commented in a previous video that you love soup during cold weather, I was wondering if you could help me out. I need a recipe for ham and beans soup. I did a ham for Christmas and saved that hambone. I want to do my grandmother's ham and bean recipe but she has passed on. No one in the family can locate the recipe. It's very cold and snowy and wintery here in Montana so I thought this would be a great crock pot soup. Do you have a recipe? Could you do a video?
I used your ham and lentil recipe, swapping the lentils for navy beans. Worked so well. My daughter and I loved it. Thanks so much for the advice.
Chef Parisi, Is there a special bean that you use for the crust? Mine seem to leave a oily coating on the bottom of crust.
@Chef Billy Parisi This recipe looks absolutely delicious! I’m planning on making it for Thanksgiving. One question-Is it possible to make the pie crust using a pastry blender / cutter rather than a food processor?
of course you can, just requires a little elbow grease :-)
Super 🤤
Discard pie crust!???!
Put it on a cookie sheet. Sprinkle it with some wonderful cinnamon and sugar.
Bake it until it is flakey and crispy.
Very simple and quick, but also very delicious.
We all waited, with great longing and anticipation, for grandma's left over pie crust cinnamon crisps.
I think it's a crime to throw out those wonderful ingredients found in that delicious left over pie crust. My grandma would never, never do that.
Sorry for the dumb question but the beans you use to weigh down the parchment paper on the pie crust, can they be used after they’ve gone through this process?
Not really as normal dried beans, I've a jar of "pie beans ",that I simply cool and reuse..
Yummy. ,😀☺️😋
So good!!
I can't help but wonder if I am missing something. Why is the crust only par baked? I love this pie. Have never made it but I am going to try it.
When you whip the cream you say to do it on high, but it looks like you are using setting 4. Should I go to a higher setting on my KitchenAid?
Whip it on high. It's the trick of trying to capture it perfectly on camera and was on the tail end of the whipped cream being done and I didn't want to overwhip.
BTW, I’m making this pie this weekend
Thank you chef. And btw a while back I promised to make the fresh pasta, and I did. It was delish
Is it okay to eat with raw eggs? I used Laura Vitale's recipe, where she cooks the eggs and it came out awesome, the best my family ever tried. Raw eggs makes me nervous.
I suppose sure there is a very small risk by eating raw eggs but this is the classic version for making French silk pie. If you have recipe that you love and know works then stick with it.
@@ChefBillyParisi thanks for the fast response. I was thinking about making it for my 85yo dad, that's why I asked. 😃
@@stellaartois3881 totally get it and thanks for checking.
They say you can get pasteurized eggs that are germ free, yet can be used as raw eggs.
I plan on checking into it.
I went through a phase of eating raw eggs as a health food. I made them into a sort of nog and ate them often. I never experienced any problems with them. They are supposed to be very healthy.
Could I add a 1/2 tsp of salt to the filling?
the eggs don’t become an issue? i’ve always been told not to eat raw eggs- i’ll definitely try this though. Would this work as a cake filling of sorts? just curios, thanks chef!
pasteurized eggs/
Where can you find pasteurized eggs in the US? Can anyone give me ideas of a source? Chef Billy, do you have any? Btw I stumbled onto your page, checked out your videos and I’m hooked so I subscribed! Thank you for your clear, concise recipes and your easy follow along videos!
Hey no offense if this was originally your style but this video reminds me Alot of binging with babish because of the camera angles and no too many colors, dull but cool blues and greys. It's a compliment and I like the video.
@@ChefBillyParisi Anyways, thanks for the recipe, I aspire to find a career in the culinary field and you have sure gained a new subscriber. Also may I make a request?
@@ChefBillyParisi You seem like you know how to make a proper Italian tomato pie, including fresh sauce and paste. could you make a video on the "Rhode Island Pizza" (Italian Tomato Pie) thank you
@@ChefBillyParisi that's completely fine, summer is the time to have it. It's a Rhode Island staple like Coffee Milk, Del's Frozen Lemonade, Hot Wieners, and Clam Cakes and Chowder!
Raw eggs?
I was just concerned about the eggs though,...
The likelihood of you contracting salmonella is very slim. They only worry about somewhat because of the multitude of eggs. More eggs more likey that someone out there will get it
you could pasteurize it with sous vide
Can you do a healthy version, health wise, so im trying to eat with less oil/butter please! And this recipe look good, but i can’t eat it
Healthy and French silk don’t exist in the same sentence. You have to have that level of butter to pull off this pie.
Colonel Roger's hey
*watches french silk pie recipes*
Nobody: ...
Me: So we aren’t going to talk about the raw eggs?
There are other methods that aren’t considered classic where you would cook the eggs first.
Chef Billy Parisi Thanks, I’ve had classic French silk pies but never made them and was surprised the classic French silk recipes contain raw eggs. I’ve had my fair share of French silk pies and am still alive-so as long as I get good quality eggs, I project I’ll be fine.
@@usd6204 haha, it is weird I know..
4 raw eggs?
So the filling has raw eggs
The recipe in the video description is inaccurate - it omits a couple steps and an ingredient. Here is a corrected version, without the crust recipe, since you can use another recipe or buy a pre-made crust for that - I prefer Oreo :)
French Silk Pie
3 Cups of heavy whipping cream
1 Cup of unsalted butter, softened
4 Ounces of semi-sweet chocolate
1/2 + 2/3 Cups of sugar
1/2 Tbsp vanilla extract
4 eggs (feel free to use pasteurized if raw eggs make you nervous)
Whipped Cream:
1. Add the heavy cream and 1/2 cup of sugar to a standing mixer with the whisk attachment and whisk on high speed until stiff peaks have formed, about 3 to 5 minutes.
2. Divide the whipped cream into two containers, 1/3 in one and the remaining 2/3 in the other. Chill both in the refrigerator until it’s time to use it.
Filling:
1. Microwave chocolate (in a microwave safe bowl) for 1 minute. Stir and return to the microwave for 30 seconds. Stir and return to the microwave for 30 more seconds. At this point it should be melted. Set aside to cool to room temperature.
2. Add the butter and sugar to a stand mixer with the paddle attachment and mix on high speed until the butter becomes light and fluffy, about 5 minutes.
3. Add the vanilla and beat to incorporate
4. With the mixer on slow, drizzle in the chocolate and mix to incorporate until the mixture is a consistent color
5. With the mixer on slow, add in 2 of the eggs. Beat for 2 minutes before adding in the other 2 eggs. Beat for a further 3-4 minutes or until smooth and fluffy.
6. Remove bowl from mixer and fold in the chilled 1/3 cup of heavy cream using a rubber spatula, until all of the white cream has been mixed in.
7. Transfer the filling to a prepared pie crust and smooth out using a spoon or spatula.
8. Chill in the refrigerator for at least 2 hours.
9. Top off with remaining chilled whipped cream and add optional garnish of shaved chocolate.
Think about your own CZcams channel !
Why should you keep trying to rest in someone's else glory
or stealing their thunder.
Sincerely
All due respect.
U know its an American when he calls it homemade whiped cream
Haha 😂 TRY not to eat the whipped cream!!!
It really is. When I make my cakes and especially my buttercream, I always have to sneak a taste! Check out my channel when you get a chance 😉 The Sweetery Miami. You can see the yummy stuff I make.
Wait, I thought when using eggs you must cook it. Is this not true?
Silk pies are so good that the Walmart ones are amazing
So it has raw eggs? The risk of salmonella is extremely over hyped anyway I suppose
I know, sounds crazy but yes.
The likelihood of you contracting salmonella is very slim. They only worry about somewhat because of the multitude of eggs. More eggs more likey that someone out there will get it
@@reganridings6294 THIS 👆
Raw eggs?hmm
A partially baked pie crust is still a raw pie crust.
You don't want it cooked all the way through, it won't taste good with the filling. In addition, there's no egg in the crust it's just flour and butter.
I would of loved it,, but the raw eggs not cooked did it for me. 🥺
So basically you're using uncooked raw eggs?
pasteurized
The pastry looks likes it needs more baking in the oven
Did I miss a step? It has four raw eggs in it?
You didn’t miss a step, yes there are raw eggs in it.
as with much of programing, our terror about "raw eggs" is media driven. The majority of the world does not even refrigerate eggs. Eggs are in a perfectly solid encasement that _protects_ them from coming in _natural_ contact with things that will transfer salmonella into them. The signs that one is handling a compromised egg are NOT subtle. I'd be *_FAR_* more worried about shooting aluminum adjuvants directly into your blood stream than I would about the one in a millions chance a chef is NOT going to _throw_ away a stinky egg..
Technically, a pasteurized egg is not "raw." Chef Billy has been clarifying in the comments section that he's using pasteurized eggs; however, this really should have been stated in the ingredients list and in the video, as this channel is primarily aimed at novice cooks. In the US, unless you're getting your eggs from your own chickens or a private farm that you trust, *it is not safe* to consume raw, unpasteurized eggs. Salmonella can enter the egg even before it's formed within the chicken, but it can also enter if the egg is commercially treated prior to sale. An egg contaminated by salmonella will appear and smell normal.
Contrary to what someone else in this thread has written, *this is not a "media-driven" concern -- this is SCIENCE.* Just as you wouldn't eat raw chicken due to salmonella concerns, *do not eat raw, unpasteurized eggs.*
@@inTruthbyGrace you need to read more about this subject. Quite often, the primary way salmonella enters an egg is prior to it being formed. Refrigeration has no effect on salmonella -- it's a bacteria that either is or is not present within the egg. If you break open an egg that's contaminated by salmonella, it does not look or smell any different. Here in the US, *no one should ever eat raw, unpasteurized eggs* that come from commercial farms. This is different in other countries, where the salmonella problem is either non-existent or minimal.
Chef, since this channel is aimed at novice cooks, I really do think you should have clarified within the ingredients list and on your website that you're using pasteurized eggs. Someone who's just learning to cook or bake would be clueless about this, and I know you don't want anyone to get sick or (Lord forbid!) die. Would you please edit your ingredients list above and your web site? I think this would be the prudent thing to do.
Definitely not geared towards novice cooks. I almost only ever use unpasteurized eggs for this recipe. If people are nervous, they can absolutely buy pasteurized eggs although they are becoming harder to find. In addition there are plenty of notes around pasteurized eggs in my chef notes on the recipe on my website.
Im not making a recipe with uncooked eggs.
The Pie, looks Delicious BUT what about those 3 "RAW" egg's you put IN TO the chocolate mixture??
I, can't eat RAW eggs! I'm sorry!
That’s how a classic French silk pie is made and i get it about the raw eggs, but if it scares you I would advise you not to make and eat it.
Nothing wrong w eating raw eggs if you trust ur seller, only buy fresh, and u take the precautions of keeping your eggs out of the “danger zone” of safe food handling
@@conniebosworth1618 AMEN!
I can eat raw eggs, but for my friends/family no I wouldn't serve this.
Scooping flour! And Bob's is ok with this?!😠
So basically you are eating raw eggs? Oh no, I just can't. It looks good, but no
jankanelle Roger's regional