French Silk Pie

French Silk Pie

January 23: National Pie Day

Scared of salmonella but still want a slice of French silk pie? The classic confection contains raw eggs but we wanted to try a recipe that uses cooked eggs—just to be safe, especially when serving guests whose digestive systems are sensitive (like Islander’s).

French Silk Pie is like a chocolate pudding cream pie but richer and velvety smooth. We chocoholics now prefer it over the latter but the raw eggs made this a rare indulgence.

Cook’s Country adapted Pillsbury’s award-winning original French silk pie recipe by cooking the eggs over a double boiler and increasing the amount of chocolate (we especially liked that part!) for a fuller flavor and deep, dark color. Now we can enjoy this delicious dessert without worrying too much about salmonella poisoning.

For peace of mind, have a piece of French Silk Pie (with cooked eggs in the filling) for National Pie Day.

Recipe

(Adapted from Cook’s Country)

Ingredients

  • 1 baked pie crust (we used Pillsbury brand deep dish frozen crust)
  • 2 cups heavy whipping cream, divided use
  • 3 whole eggs
  • ¾ cup sugar
  • 2 tablespoons water
  • 1 teaspoon vanilla
  • 1 stick (½ cup) butter, softened and cut into chunks
  • 8 (1 ounce each) squares unsweetened chocolate (we used Bakers brand), melted
  • chocolate shavings or curls (optional)

Directions

Brown the pie crust in the oven and let cool. In a large bowl, beat the cream until stiff peaks form. Refrigerate the cream while preparing the other ingredients. In a glass mixing bowl, combine the eggs, sugar and water.

French Silk Pie

Place over a pot of simmering hot water to act as a double boiler. Avoid scrambling the eggs by immediately beating the egg mixture on high speed until smooth, pale and frothy (about 7-10 minutes or until a thermometer reaches 160 degrees F). Remove the bowl from the double boiler and continue beating on high speed for another 10 minutes or until cool. Beat in the vanilla and softened chunks of butter. Mix in the melted chocolate until smooth.

French Silk Pie

Gently fold in half of the whipped cream until well blended with the chocolate. Pour into the prepared crust. Smooth the top with a spatula. Refrigerate at least three hours or overnight to set until firm. With the remaining whipped cream, fill a pastry bag and pipe decorative swirls over the pie. Sprinkle the top with chocolate shavings or curls (optional). Refrigerate until ready to serve.

French Silk Pie

Notes

  • Substitute one cup of the whipped cream for Cool Whip non-dairy whipped topping. Cool Whip is smoother and light but firm for piping the decorations on pies.
  • Substitute unsweetened baking squares for semi-sweet for a sweeter French Silk Pie.
  • Substitute the store-bought pastry pie shell for a homemade recipe.
  • Search our blog for other pie recipes.

Jell-O Dream Pie

Jell-O Dream Pie

January 23: National Pie Day

We have prepared pies many times before. Some involve several steps while some, like this Jell-O Dream Pie, are super simple, especially for last-minute occasions. The basic recipe below is brand-specific, but it is a dream dessert for those who like to be creative with a combination of crusts, flavors and toppings. For an easy-as-pie recipe, make Jell-O Dream Pie for National Pie Day.

Recipe

(Adapted from Kraft Foods)

Ingredients

  • 2 envelopes Dream Whip whipped topping mix
  • 2 ¾ cups cold milk, divided use
  • 1 teaspoon vanilla
  • 2 packages Jell-O instant pudding mix (any flavor)
  • 1 9-inch pie crust (graham cracker, chocolate or shortbread)

Directions

In a large mixing bowl, beat the Dream Whip packages with one cup of milk and vanilla until thick and peaks form. Pour in the rest of the milk.

Jell-O Dream Pie

Add the packages of Jell-O instant pudding. Beat on low speed then increase to high speed and beat until light and fluffy, scraping the bottom and sides of the bowl. Pour into the pie crust and smooth the top. Refrigerate for at least an hour or until firm. Decorate as desired (we piped extra whipped topping using Wilton’s drop flower tip 2D and garnished with vanilla beans to indicate the French vanilla pudding flavor). Slice into wedges and serve chilled.

Jell-O Dream Pie

Notes

  • We used French vanilla pudding flavor with a graham cracker crust for this particular blog post. But feel free to experiment with a combination of the crust and favorite pudding flavors, like a chocolate crust with chocolate filling.
  • For a simple serving, add a dollop of whipped cream on top of a slice of pie.
  • For a fancy garnish, decorate the top of the pie with chopped nuts, chocolate drizzles/curls/chips, cherries, sliced bananas, toasted coconut flakes, mint leaves, citrus peels, etc.
  • Dream Whip is the dry mix equivalent of Cool Whip non-dairy whipped topping. A cup of real whipped cream may be substituted for Dream Whip and Cool Whip for a fuller flavor. Prepare one packet of Dream Whip (optional) or use Cool Whip (like we did) to pipe the decorative drops on top of the Jell-O Dream Pie.
  • Search our blog for other pie recipes.

Chocolate Haupia

(Coconut Cream) Pie

Chocolate Haupia Pie

December 1:
National Pie Day

After eating lunch at the shrimp truck on the North Shore of Oahu, Hawaii, we would go for dessert at Ted’s Bakery, which is famous for its signature chocolate haupia pie. We have made mini haupia (coconut cream pudding) pies before. But the addition of chocolate makes its richer and even more ‘onolicious! For National Pie Day, prepare chocolate haupia pie and indulge in a taste of paradise!

Recipe

(Adapted from Hawaiian Food Online)

For the chocolate haupia pie

  • 1 uncooked pie crust (we used a frozen deep-dish pie crust)
  • 1 can (14 ounces) coconut milk
  • 1 cup sugar
  • 1 cup milk
  • ½ cup cornstarch
  • 1 cup water
  • 7 ounces/squares semi-sweet chocolate, melted

Directions

Bake the pie crust on a cookie sheet in a preheated oven at 350 degrees F for 15-20 minutes or until golden brown. Let cool. Make the haupia filling by combining the coconut milk, sugar and milk in a saucepan. Bring to a boil.

Chocolate Haupia Pie

In a smaller bowl, mix cornstarch with water. Pour into the milk mixture and simmer on medium heat until thickened, being careful not to burn the bottom of the pan. Divide the haupia mixture into two bowls.

Chocolate Haupia Pie

Microwave the chocolate until melted according to the package directions. Blend the melted chocolate in one of the bowls with the haupia mixture. When well combined, pour into the bottom of the pie crust and smooth it out with a spatula. Pour the other haupia mixture on top of the chocolate blend. Chill the pie in the refrigerator for at least an hour. Top with whipped cream.

Chocolate Haupia Pie 

For the whipped cream topping

  • 1 ½ cup heavy whipping cream
  • ¼ cup sugar
  • chocolate shavings or curls (we used Dobla brand dark chocolate blossom curls) 

 Directions

In a mixing bowl, whip the cream with the sugar until stiff peaks form.

Chocolate Haupia Pie

Spread on top of the chocolate haupia pie. Or fill a pastry bag with a decorating tip and pipe designs on top of the pie. Sprinkle with chocolate shavings or curls. Chill the pie for at least another hour before slicing and serving.

Chocolate Haupia Pie 

Notes

  • There is more than enough filling and topping to make this chocolate haupia pie.
  • Pie is also popular to prepare on National Pi (π)Day on March 14 (3.14).
  • We have more Hawaiian haupia recipes on our blog:  mini haupia (coconut cream pudding) pies for National Coconut Cream Pie Day  on May 8 and traditional haupia for Eat Your Jello Day on July 12.
  • Search our blog for more pie and chocolate recipes.

Buttermilk Pie

Buttermilk Pie

December 1: National Pie Day

Our friend and wedding padrino (godfather), Marvin L., likes to entertain at his big bachelor pad in Oklahoma where we used to live. Originally from North Carolina, he adds a Southern accent to his socials and we were spoiled by sampling his regional recipes. Although we have had Southern-style cobblers and cakes, we thought one of his crustless pies was unique. Buttermilk pie, with an optional crust, is a creamy custard-like confection. Marvin shared with us his recipe, which is surprisingly simple to make and still sensational even with a crust! Whether with or without the pastry shell, try baking a Southern sweet treat—buttermilk pie—for National Pie Day.

Recipe

(From Marvin L.)

Ingredients

  • ¼ cup butter or margarine, softened
  • 3 tablespoons flour
  • 1 ½ cup sugar
  • 3 eggs
  • 1 cup buttermilk
  • 1 teaspoon vanilla
  • 1 lemon, juiced
  • 1 9-inch unbaked pie crust

Directions

Cream the butter with the sugar. Mix in the flour. Beat in the eggs. Pour in the buttermilk and mix well. Stir in the vanilla.

Buttermilk Pie

Squeeze the lemon juice through a sieve and stir well. Fill the pie crust with the batter. Place on a baking sheet and bake at 375 degrees for 50 minutes. Remove from the oven and transfer to a wire rack to cool completely. Refrigerate to firm up the filling. Slice and serve with whipped cream (optional).

Buttermilk Pie

Notes

  • To prevent browning or burning of the edges of the pie, cover the rim with foil or crust shields.
  • Other sources list National Pie Day on January 23 and National Pi Day on March 14 (3.14…).