Chocolate French Silk Pie Bites Recipe for the Chocolate Lover (2024)

FAQs

What is the difference between chocolate mousse pie and French silk pie? ›

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.

At its core, French silk pie is just a chocolate mousse consisting of eggs, cream, chocolate, sugar, and butter.

The pie was first introduced by Betty Cooper in 1951 during the third annual Pillsbury Bake-Off competition. While French may simply be a stylistic choice, the term silk accurately describes the soft and dreamy texture of the chocolate filling.

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!

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

Chocolate mousse is creamy because it is made with whipped egg whites and heavy cream. The whipped egg whites provide a light and airy texture, while the heavy cream adds richness and creaminess to the dessert.

Vintage Funeral Pie Recipe is an old-fashioned dessert that is made from raisins, spices, and walnuts. It was traditionally made by the Amish, but this sugary pie fits right into a Southern cook's recipe box.

Most French silk pie recipes call for raw eggs, but I gently cook them first. This requires an extra step on the stove, but it cancels out any worries of serving raw eggs. Even with this step, we still have the same smooth-as-silk texture—nothing is compromised!

A custard pie made with a graham cracker crumb crust and topped with meringue.

Calling all Dolly Parton fans! This dessert legendary holiday walnut pie is a delicious and easy play on a pecan pie using walnuts instead of pecans. A bit of sugar, corn syrup, and melted butter comes together as a smooth, subtle filling. Save the recipe for Thanksgiving, we are sure you'll enjoy it.

Why is it called funeral pie? ›

According to Atlas Obscura, a lattice-topped raisin pie is a common site at Pennsylvania Dutch funerals. Raisin pie—or rosine pie, in the Pennsylvania Dutch dialect—became a funeral staple, because the Amish typically had raisins in their pantries.

Chef Paula Haney shares with Duff the bakery's recipe for the Fat Elvis Pie, which was inspired by Elvis Presley's love of peanut-butter-and-banana sandwiches. The pie includes chocolate pastry cream, peanut butter filling and slices of banana in a crust made of graham cracker crumbs, dry roasted peanuts and pretzels.

It's often adorned with additional fresh whipped cream and chocolate shavings. In contrast to French silk pie, chocolate cream pie has a glossy, pudding-like filling that's achieved through a mixture of egg yolks and cornstarch.

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.

To thaw whole pie with dome cover, refrigerate about 4 hours or overnight. Slice using a warm, wet knife; wipe knife after each cut. Serve immediately or refrigerate. Return thawed unused portions to refrigerator; keep covered.

Crémeux literally means "creamy" in French. It's soft and smooth, but stable enough to be piped into other desserts. It differs from mousse in that it does not contain any whipped ingredients, doesn't have the airy texture, and is fuller in consistency.

Unlike pudding, mousse is not cooked and the addition of air to the mixture leads to a fluffier consistency and lighter texture. Mousse is typically served chilled or frozen.

Traditionally, pudding gets its thick consistency from being cooked (which activates the cornstarch), while mousse is not cooked. Texture: Because these two creamy desserts use different methods of thickening, the texture also varies. Pudding is semisolid and more dense, while mousse has a lighter, airier texture.