Best 8 Frosty French Silk Pie Recipes

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Frosty French Silk Pie is a classic dessert that combines the creamy richness of chocolate mousse with the light, airy texture of whipped cream. The result is a pie that is both decadent and refreshing, with a flavor that is sure to please everyone at the table. This article will provide you with a guide to finding the best recipe for Frosty French Silk Pie. We will discuss the different ingredients and techniques that are used to make this pie, as well as provide tips for making sure your pie turns out perfectly every time.

Check out the recipes below so you can choose the best recipe for yourself!

FRENCH SILK PIE



French Silk Pie image

Delicious, creamy, and decadent French silk pie! This recipe is unique since it requires the eggs to be cooked rather than a traditional French silk pie recipe that uses raw eggs. To make things easier, use a frozen store-bought deep-dish pie crust! Garnish with fresh whipped cream and chocolate curls. Cover remaining pie with plastic wrap and store in the refrigerator for up to 3 days.

Provided by squeeziebrb

Categories     Desserts     Pies     Custard and Cream Pie Recipes

Time 2h55m

Yield 8

Number Of Ingredients 9

1 egg, beaten
1 (9 inch) frozen deep-dish pie crust, thawed
⅔ cup white sugar
2 eggs
2 (1 ounce) squares unsweetened chocolate, melted and cooled
1 ½ teaspoons vanilla extract
⅓ cup unsalted butter, at room temperature
1 cup cold heavy whipping cream
3 tablespoons powdered sugar

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Brush beaten egg over all surfaces of pie crust, including edges. Prick holes into the bottom and sides of the crust using a fork.
  • Bake in the preheated oven until golden brown, 10 to 15 minutes. Remove from the oven and let cool completely, about 30 minutes.
  • Combine sugar and 2 eggs in a medium saucepan over medium-low heat. Stir continuously, adjusting heat as needed to make sure mixture does not boil or bubble, until it coats the back of a spoon and an instant-read thermometer reads 160 degrees F (70 degrees C), about 10 minutes.
  • Remove mixture from heat and stir in melted chocolate and vanilla extract; allow to cool to lukewarm temperature, 15 to 20 minutes.
  • Beat butter in a separate large bowl using an electric mixer until light and fluffy. Add chocolate mixture and continue to beat on high speed until thick and creamy, about 5 minutes.
  • Beat cold heavy cream in a separate bowl until slightly thick. Add powdered sugar all at once and continue to beat on medium to medium-high speed until stiff peaks form. Fold into chocolate mixture, stirring very gently as to not decrease the volume by stirring too much. Pour into the prepared pie crust and chill in the refrigerator for at least 2 hours before serving.

Nutrition Facts : Calories 387.9 calories, Carbohydrate 30.4 g, Cholesterol 122.5 mg, Fat 29.2 g, Fiber 1.3 g, Protein 4.4 g, SaturatedFat 15.3 g, Sodium 139.5 mg, Sugar 20.4 g

FROSTY FRENCH SILK PIE



Frosty French Silk Pie image

Love the classic decadent French Silk Pie? Try a frosty version. You can sneak a piece from the freezer any time you crave it.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 6h20m

Yield 12

Number Of Ingredients 14

3/4 cup butter or margarine, softened
1/3 cup sugar
1/4 cup unsweetened baking cocoa
1 1/4 cups Gold Medal™ all-purpose flour
1/4 cup finely chopped nuts
1/4 cup butter or margarine
3 oz unsweetened baking chocolate
1 cup sugar
2 tablespoons cornstarch
3 eggs
1 teaspoon vanilla
1 cup whipping cream
Whipped cream
Sliced almonds, toasted

Steps:

  • Heat oven to 325°F. In large bowl, beat 3/4 cup butter and 1/3 cup sugar with electric mixer on medium speed 1 minute. Stir in cocoa and flour until mixture is crumbly. Press firmly and evenly against bottom and side of 9 1/2-inch deep-dish glass pie plate or 10-inch regular glass pie plate. Sprinkle with chopped nuts. Bake 20 to 25 minutes or until edge appears dry. Cool completely, about 45 minutes.
  • In 2-quart saucepan, melt 1/4 cup butter and the chocolate over low heat, stirring occasionally; remove from heat. In small bowl, mix 1 cup sugar and the cornstarch with wire whisk; stir into chocolate mixture.
  • In small bowl, beat eggs with electric mixer on medium speed about 5 minutes or until thick and lemon colored; stir into chocolate mixture. Cook chocolate mixture over medium heat 5 minutes, stirring constantly, until thick and glossy. Stir in vanilla. Cool 10 minutes, stirring occasionally.
  • In medium bowl, beat whipping cream with electric mixer on high speed until stiff. Fold chocolate mixture into whipped cream. Pour over crust. Cover; freeze about 4 hours or until firm. Remove from freezer; let stand 30 minutes before cutting. Top with whipped cream; sprinkle with almonds. Store covered in freezer.

Nutrition Facts : Calories 430, Carbohydrate 38 g, Cholesterol 115 mg, Fat 5 1/2, Fiber 2 g, Protein 5 g, SaturatedFat 17 g, ServingSize 1 Serving, Sodium 135 mg, Sugar 23 g, TransFat 1 g

FRENCH SILK PIE



French Silk Pie image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 2h55m

Yield 1 pie

Number Of Ingredients 11

12 graham crackers (the 4-section large pieces)
1/3 cup butter, melted
1/3 cup sugar
4 ounces unsweetened baking chocolate
1 1/2 cups sugar
1 cup (2 sticks) salted butter, softened but still cold
1 teaspoon vanilla extract
4 eggs, cold
1 1/2 cups heavy cream
1/4 cup powdered sugar
Piece of semisweet chocolate, for grating

Steps:

  • For the crust: Preheat the oven to 350 degrees F.
  • Crush the crackers in a food processor or resealable bag. Pour them into a bowl and stir in the melted butter and sugar. Press into a pie pan and bake until golden and set, 5 minutes. Remove from the oven and set aside to cool slightly.
  • For the filling: In a small microwave-safe bowl, melt the baking chocolate until stirrable (about 45 seconds on high). Set aside to cool.
  • It is important for the bowl and ingredients to be cold for the next stage of making the filling--to get the right texture and result. In a large chilled bowl with an electric mixer, beat the sugar and butter until fluffy, 1 to 2 minutes.
  • When the melted chocolate is cooled, drizzle it over the butter/sugar mixture. Add the vanilla extract. Beat the mixture thoroughly until combined (on a stand mixer, you will be using the whisk attachment).
  • Turn your mixer to a medium speed and over a period of 15 to 20 minutes, add in the 4 cold eggs, one at a time, leaving about 5 minutes between each egg addition. Once the pie filling is well mixed, pour it into the baked pie shell, scraping every last speck of it out of the bowl. Smooth out the pie filling and place the pie in the refrigerator to chill for at least 2 hours (preferably longer).
  • For the topping: Add the heavy cream and sugar to the bowl of an electric mixer fitted with the whisk attachment and whip until it is stiff. Cover the pies with a thick layer of cream. Grate the semisweet chocolate over the top.

FRENCH SILK PIE



French Silk Pie image

I first made French silk pie when I was in high school. Years later, I tinkered with the recipe until I was happy with it. Now it's one of my husband's favorites. -Lisa Francis, Elba, Alabama

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 6 servings.

Number Of Ingredients 9

1 sheet refrigerated pie crust
2/3 cup sugar
2 large eggs, room temperature
2 ounces unsweetened chocolate, melted
1 teaspoon vanilla extract
1/3 cup butter, softened
2/3 cup heavy whipping cream
2 teaspoons confectioners' sugar
Optional: Whipped cream and chocolate curls

Steps:

  • Cut pie crust in half. Repackage and refrigerate 1 half for another use. On a lightly floured surface, roll out remaining half into an 8-in. circle. Transfer to a 7-in. pie plate; flute edge., Line shell with a double thickness of heavy-duty foil. Bake at 450° for 4 minutes. Remove foil; bake until crust is golden brown, about 2 minutes longer. Cool on a wire rack., In a small saucepan, combine sugar and eggs until well blended. Cook over low heat, stirring constantly, until mixture reaches 160° and coats the back of a metal spoon. Remove from the heat. Stir in chocolate and vanilla until smooth. Cool to lukewarm (90°), stirring occasionally. , In a small bowl, cream butter until light and fluffy, 5-7 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. , Pour into crust. Chill for at least 6 hours before serving. Garnish with whipped cream and chocolate curls if desired. Refrigerate leftovers.

Nutrition Facts : Calories 450 calories, Fat 33g fat (19g saturated fat), Cholesterol 139mg cholesterol, Sodium 223mg sodium, Carbohydrate 38g carbohydrate (24g sugars, Fiber 1g fiber), Protein 5g protein.

FRENCH SILK CHOCOLATE PIE I



French Silk Chocolate Pie I image

This pie is delicious. I have been making it for over 25 years. Garnish each slice with whipped topping and chopped walnuts if you like.

Provided by Ruth

Categories     Desserts     Pies     No-Bake Pie Recipes

Time 2h20m

Yield 8

Number Of Ingredients 6

½ cup butter, room temperature
¾ cup white sugar
2 (1 ounce) squares unsweetened baking chocolate, melted and cooled
1 teaspoon vanilla extract
2 eggs
1 prepared 8 inch pastry shell, baked and cooled

Steps:

  • Cream butter in a mixing bowl. Gradually beat in the sugar with an electric mixer until light colored and well blended. Stir in the thoroughly cooled chocolate, and vanilla extract. Add the eggs, one at a time, beating 5 minutes on medium speed after each addition. Spoon the chocolate filling into a cooled, baked pie shell.
  • Refrigerate at least 2 hours before serving.

Nutrition Facts : Calories 293.7 calories, Carbohydrate 27.3 g, Cholesterol 77 mg, Fat 20.6 g, Fiber 1.3 g, Protein 3.2 g, SaturatedFat 10.6 g, Sodium 182.7 mg, Sugar 19 g

CINDY'S FRENCH SILK PIE



Cindy's French Silk Pie image

At gatherings certain desserts are often expected. This is my family's favorite dessert. It is the prefect end to the meal.-Cindy Evanoff, Louisville, Ohio

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 8 servings.

Number Of Ingredients 6

Pastry for single-crust pie (9 inches)
4 eggs, beaten
1-1/2 cups sugar
2 teaspoons vanilla extract
1 cup butter, softened
1/4 cup baking cocoa

Steps:

  • Line a 9-in. pie plate with pastry; trim and flute edges. Line pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack., In a small saucepan, combine eggs and sugar until blended. Cook over low heat, stirring constantly, until mixture reaches 160° and coats the back of a metal spoon. Remove from the heat; stir in vanilla. Cool to lukewarm (about 90°), stirring occasionally. , In a large bowl, beat butter until light and fluffy. Beat in cocoa until blended. Add the cooled sugar mixture; beat on high speed for 5 minutes. Spread evenly into crust. Refrigerate for 4-6 hours before serving. Refrigerate leftovers.

Nutrition Facts : Calories 513 calories, Fat 32g fat (18g saturated fat), Cholesterol 173mg cholesterol, Sodium 363mg sodium, Carbohydrate 52g carbohydrate (38g sugars, Fiber 1g fiber), Protein 5g protein.

BASIC FRENCH SILK PIE



Basic French Silk Pie image

Make and share this Basic French Silk Pie recipe from Food.com.

Provided by Diana Adcock

Categories     Pie

Time 3h30m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 7

1 graham cracker pie crust or 1 pie crust
8 ounces bittersweet chocolate
4 large eggs
1/2 cup sugar
1/2 cup cold unsalted butter, cut into chunks
2 1/2 teaspoons pure vanilla extract
2 1/2 teaspoons Kahlua or 2 1/2 teaspoons Grand Marnier

Steps:

  • Melt chocolate in a double boiler set over simmering water.
  • Set aside to cool to thick but still liquid.
  • Combine eggs and sugar in a double broiler until hot but not scrambled.
  • Remove from heat.
  • With a mixer beat the chocolate into the egg mixture, then beat in the cold butter.
  • Beat for 15 minutes--yes 15 minutes--you wanted silk.
  • Beat in vanilla and booze.
  • Scrape the filling into the shell and chill in fridge for at least 3 hours.
  • Serve with whipped cream.

FROSTY FRENCH SILK PIE



Frosty French Silk Pie image

Make and share this Frosty French Silk Pie recipe from Food.com.

Provided by Bobbie

Categories     Dessert

Time 1h20m

Yield 10 serving(s)

Number Of Ingredients 14

3/4 cup butter or 3/4 cup margarine, softened
1/2 cup sugar
1/4 cup baking cocoa
1 1/4 cups all-purpose flour
1/4 cup finely chopped nuts
1/4 cup butter or 1/4 cup margarine
3 ounces unsweetened baking chocolate
1 cup sugar
2 tablespoons cornstarch
3 eggs
1 teaspoon vanilla
1 cup heavy whipping cream
whipped cream (optional)
toasted sliced almonds (optional)

Steps:

  • For Crust:.
  • Heat oven to 325. Beat butter and sugar in large bowl with electric mixer on medium speed 1 minute. Stir in cocoa and flour until mixture is crumbly. Press firmly and evenly against bottom and side of deep-dish pie plate 9x1 1/2 inches, or regular pie plate, 10 x 1 1/2 inches. Sprinkle with nuts. Bake 20 to 25 minutes or until edge appears dry. Cool completely -- about 45 minutes.
  • For Filling:.
  • Melt butter and chocolate in 2 quart saucepan over low heat, stirring occasionally; remove from heat. Mix sugar and cornstarch with wire whisk, stir into chocolate mixture.
  • Beat eggs in small bowl with electric mixer on medium speed about 5 minutes or until thick and lemon colored; stir into chocolate mixture. Cook chocolate mixture over medium heat 5 minutes, stirring constantly, until thick and glossy. Stir in vanilla. Cool 10 minutes, stirring occasionally.
  • Beat whipping cream in chilled medium bowl with electric mixer on high speed until stiff. Fold chocolate mixture into whipped cream. Pour over crust. Cover and freeze about 4 hours or until firm. Remove from freezer; let stand 30 minutes before cutting. Top with whipped cream, sprinkle with almonds.
  • Store covered in freezer.

Nutrition Facts : Calories 516, Fat 35.5, SaturatedFat 20.9, Cholesterol 144.9, Sodium 186.7, Carbohydrate 48.9, Fiber 2.9, Sugar 30.5, Protein 6.3

Tips:

  • Make sure your ingredients are cold. This will help the pie set up properly and prevent it from becoming grainy.
  • Use a quality chocolate. The better the chocolate, the better the pie will taste.
  • Don't overbeat the whipped cream. If you overbeat it, it will become grainy and won't hold its shape.
  • Chill the pie for at least 4 hours before serving. This will allow the flavors to meld and the pie to set up properly.
  • Garnish the pie with fresh berries or chocolate shavings before serving. This will add a touch of elegance and make the pie even more delicious.

Conclusion:

Frosty French Silk Pie is a classic dessert that is perfect for any occasion. It is rich, creamy, and chocolatey, with a light and airy whipped cream topping. This pie is sure to be a hit with everyone who tries it. Whether you are a seasoned baker or a novice in the kitchen, this Frosty French Silk Pie recipe is easy to follow and will help you create a stunning and delicious dessert. With its creamy chocolate filling and fluffy whipped cream topping, this pie is sure to be a crowd-pleaser. So, gather your ingredients, preheat your oven, and let's get baking!

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