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French Silk Pie

Source: © EatingWell Magazine
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Rating: 5   Reviews: 1 See Reviews
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Active Time:  30 Minutes
Total Time:  4 Hours 15 Minutes
  10 servings
A creamy meringue is the secret to lightening the filling of this ultra-rich chocolate pie.

Make Ahead Tip: Cover and refrigerate for up to 2 days.
RECIPE INGREDIENTS
For the Crust:
30   chocolate wafers (see Ingredient Notes)
2 tablespoons  chopped pitted dates
2 tablespoons  water
1 tablespoon  canola oil
For the Filling:
1 tablespoon  brewed coffee
1 tablespoon  water
1 1/2 teaspoons  unflavored gelatin
1   large egg
1/2 cup  1% milk
8 tablespoons  packed light brown sugar, divided
1/3 cup  unsweetened cocoa powder, preferably Dutch-process
2 ounces  bittersweet (not unsweetened) chocolate, chopped
1 1/2 teaspoons  vanilla extract
2 tablespoons  dried egg whites (see Ingredient notes), reconstituted according to package directions (equivalent to 3 egg whites)
1/2 teaspoon  cream of tartar
chocolate shavings (see Tip), optional

Ingredient Notes: Many commercial cookies and wafers contain partially hydrogenated oil, a source of trans-fatty acids. Fortunately, brands made without these oils, such as Newman’s Own Organics and Mi-Del, are every bit as tasty. Look for them in the natural-foods section of large supermarkets.

Dried egg whites, such as Just Whites, reconstituted, can be substituted for fresh egg whites.

Tip: To make chocolate shavings: Place a block of chocolate (2 ounces or larger) on wax paper and microwave on Defrost until slightly softened but not melted, 15 to 30 seconds. Use a swivel-bladed vegetable peeler to shave off curls. If the chocolate gets to hard to shave easily, warm it again.
French Silk Pie Recipe at Cooking.com
DIRECTIONS
Preheat oven to 325 degrees F.

Coat a 9-inch pie pan with cooking spray.


FOR THE CRUST:
Combine chocolate wafers and dates in a food processor; process until finely chopped. Add water and oil and process until moistened. Press into the bottom and sides of the prepared pan.


Bake the crust until crisp, about 10 minutes. Cool completely on a wire rack.


FOR THE FILLING AND GARNISH:
Combine coffee and water in a small bowl. Sprinkle gelatin on top and set aside to soften.


Whisk egg, milk, 3 tablespoons brown sugar and cocoa in a small saucepan until smooth. Cook over low heat, whisking constantly, until thickened and an instant-read thermometer registers 160 degrees F, 5 to 7 minutes. Do not let the mixture come to a simmer. Remove from the heat. Add the reserved gelatin mixture; stir until dissolved. Add chocolate and vanilla, stirring until melted. Set aside to cool to room temperature, about 30 minutes.


Place egg whites and cream of tartar in a large bowl. Beat with an electric mixer on low speed until frothy. Increase speed to high and beat until soft peaks form. Gradually add the remaining 5 tablespoons brown sugar, beating until the meringue is smooth and glossy.


Whisk one-fourth of the meringue into the chocolate mixture until smooth. Scrape chocolate mixture into the remaining meringue and use a whisk to incorporate it with a folding motion. Spoon into the crust and chill, uncovered, until set, about 3 hours.


If desired, garnish with chocolate shavings before serving.


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 10/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Milk Chocolate Desserts: Layer Cakes, Cookies & More
 Luscious Chocolate Pies & Tarts
 Cream Pies
 Chilled-Out Pies
 Meringue Pies
Nutrition Facts per Serving
Yield:   10 servings
Calories: 166
Fat. Total: 6g
Protein: 4g
Carbohydrates, Total: 28g
Fat, Saturated: 1g
Fiber: 2g
Cholesterol: 22mg
Sodium: 84mg
% Cal. from Fat: 33%
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: Rich, FL Reviewed: 09/27/2009
French Silk Pie
I am the Pastry Chef,Baker At Saint Leo University,Florida I made 6 of the French Silk Meringue pies for lunch one day, every one was very pleased. I will continue to use this recipe every time I make French silk.I used the lemon pie recipe also but changed it to key lime by using lime juice and condenced milk for the filling.
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