French Silk Pie Bars — Ultimate Recipe & Guide
Introduction
French Silk Pie is a timeless American classic: a creamy, chocolate mousse-like filling on a flaky chocolate crust, topped with whipped cream and chocolate shavings. The “French Silk” name was coined to evoke a silky smooth texture, although it’s purely an American invention from the early 1900s.
French Silk Pie Bars are a modern twist — imagine that same smooth, rich filling but in bar form, perfect for easier slicing, sharing, and serving at gatherings. These bars deliver the luxurious, velvety chocolate flavor, with a buttery chocolate crust, topped with whipped cream and optionally chocolate curls or dustings for elegance.
This recipe is perfect for chocoholics, celebrations, or any time you want an indulgent treat. The bars are easier to store and transport than the classic pie and still pack all the lusciousness.
Overview
Prep time: 45 minutes
Chill time: 4 hours minimum (overnight best)
Yield: 12 to 16 bars (depending on slice size)
Difficulty: Intermediate (requires tempering eggs, whipping cream)
Equipment Needed
9x13 inch baking pan or similar rectangular pan
Mixing bowls (large and medium)
Electric mixer or stand mixer (whisk attachment preferred)
Saucepan (for melting butter, chocolate)
Spatula (rubber or silicone)
Whisk
Measuring cups and spoons
Parchment paper (optional, for easy removal)
Grater or vegetable peeler (for chocolate curls garnish)
Ingredients
For the Crust:
1 1/2 cups (180 g) all-purpose flour
1/4 cup (22 g) unsweetened cocoa powder
1/2 cup (115 g) unsalted butter, melted
1/2 cup (100 g) granulated sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
For the French Silk Filling:
1 cup (225 g) unsalted butter, softened (room temperature)
1 1/2 cups (300 g) granulated sugar
4 large eggs (room temperature) — see safety notes below
1/4 teaspoon salt
1 teaspoon vanilla extract
8 ounces (225 g) bittersweet or semi-sweet chocolate, melted and slightly cooled
For the Whipped Cream Topping:
1 1/2 cups (360 ml) heavy whipping cream, cold
2 tablespoons powdered sugar (confectioners’ sugar)
1 teaspoon vanilla extract
Optional Garnishes:
Chocolate curls or shavings
Cocoa powder dusting
Fresh raspberries or strawberries
Important Safety Note on Raw Eggs
Traditional French Silk Pie recipes call for raw eggs whipped into the filling for that ultra-silky texture. While many enjoy it safely using fresh, pasteurized eggs or very fresh eggs, if you’re concerned, use pasteurized eggs or substitute with a cooked chocolate filling version (see alternatives below). Always store chilled and consume within a few days.
Step‑by‑Step Instructions
1. Prepare the Crust
Step 1.1: Preheat the oven
Preheat your oven to 350°F (175°C).
Lightly grease your 9x13-inch pan or line it with parchment paper with an overhang for easy removal.
Step 1.2: Mix the dry ingredients
In a medium bowl, whisk together the flour, cocoa powder, sugar, and salt until combined.
Step 1.3: Add butter and vanilla
Pour the melted butter and vanilla extract into the dry mixture.
Stir with a spatula until fully incorporated and crumbly but holding together when pressed.
Step 1.4: Press the crust
Evenly press the mixture into the bottom of your prepared pan, making sure it’s compact and even.
Use the bottom of a glass or measuring cup for a smooth, firm crust surface.
Step 1.5: Bake crust
Bake the crust for 12-15 minutes, until set and fragrant.
Remove from oven and let cool completely while you prepare the filling.
2. Prepare the French Silk Filling
Step 2.1: Melt the chocolate
Chop your bittersweet or semi-sweet chocolate into small pieces.
Melt it gently using a double boiler or microwave in 20-second bursts, stirring between bursts until smooth.
Let cool slightly but not harden.
Step 2.2: Beat butter and sugar
In a large mixing bowl, use an electric mixer to beat the softened butter and sugar together on medium-high speed until light, fluffy, and pale (about 3–5 minutes).
Step 2.3: Add eggs one at a time
With the mixer on medium speed, add the eggs one at a time, beating well after each addition.
The mixture will become glossy and thicker.
Tip: If worried about raw eggs, ensure they are pasteurized or substitute as noted below.
Step 2.4: Add salt and vanilla
Beat in the salt and vanilla extract.
Step 2.5: Add melted chocolate
Pour in the slightly cooled melted chocolate.
Beat on medium until fully combined and silky smooth, scraping down the bowl as needed.
3. Assemble and Chill
Step 3.1: Pour filling over crust
Once the crust is completely cooled, pour the French Silk filling evenly over it.
Smooth the top with a spatula or offset knife.
Step 3.2: Chill the bars
Refrigerate the bars for at least 4 hours, preferably overnight, until firm.
This allows the filling to set and develop that signature silky texture.
4. Prepare the Whipped Cream Topping
Step 4.1: Chill bowl and whisk
Place your mixing bowl and whisk attachment in the freezer for about 10–15 minutes before whipping the cream. Cold equipment helps cream whip better.
Step 4.2: Whip cream
Pour the cold heavy cream into the chilled bowl.
Beat on medium-high speed, gradually adding powdered sugar and vanilla extract.
Continue whipping until soft peaks form — do not overwhip or it will become grainy or butter-like.
Step 4.3: Top the bars
Remove the chilled bars from the fridge.
Spread or pipe the whipped cream evenly over the top.
Optionally, use a fork or spoon to create gentle swirls or peaks for a decorative finish.
5. Garnish and Serve
Garnish with chocolate curls, shavings, or a light dusting of cocoa powder for elegance.
Fresh berries add color and tart contrast if desired.
6. Slice and Enjoy
Using a sharp knife dipped in hot water and wiped dry helps slice clean bars.
Cut into 12 to 16 bars depending on preferred size.
Serve immediately or keep refrigerated until serving.
Tips & Troubleshooting
Troubleshooting Common Issues
Problem Cause Solution
Filling too soft or runny Under-chilled or improper egg incorporation Chill longer; ensure eggs are well incorporated and butter softened
Crust too crumbly or dry Overbaked or not pressed firmly Press crust firmly before baking; watch baking time carefully
Filling grainy or separated Overheating chocolate or overbeating Melt chocolate gently; don’t overbeat filling after chocolate added
Whipped cream too stiff or curdled Overwhipped or warm cream Stop whipping at soft peaks; chill cream and equipment well
Bars hard to slice cleanly Filling too cold or knife not warmed Warm knife with hot water before slicing
Variations & Tips
Nutty crust: Add 1/2 cup finely chopped nuts (walnuts, pecans) to crust mixture.
Milk chocolate version: Use milk chocolate for a sweeter, milder filling.
Peanut butter swirl: After spreading filling, swirl in softened peanut butter for a nutty surprise.
Coffee kick: Add 1 tsp instant espresso powder to melted chocolate to enhance flavor depth.
Coconut topping: Sprinkle toasted coconut flakes on whipped cream topping.
Storage & Make-Ahead
These bars keep well covered in the fridge for up to 4 days.
For longer storage, freeze bars (without whipped cream) in an airtight container up to 1 month. Thaw in fridge before topping with whipped cream and serving.
Whipped cream topping is best made fresh, but can be made ahead and stored covered for 1 day.
Why This Recipe Works
The buttery chocolate crust sets a rich foundation but stays tender enough to cut.
The French Silk filling’s whipped eggs and butter with melted chocolate create that signature luscious, silky texture.
Chilling is crucial — it lets the filling firm and meld flavors.
The whipped cream topping adds lightness and balances the richness.
History & Fun Facts About French Silk Pie
Invent
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