Is it OK to eat raw eggs in French Silk Pie?
Is it OK to eat raw eggs in French Silk Pie?
The pasteurization process uses heat to destroy bacteria like Salmonella and other viruses which means you can use raw eggs in this French Silk Pie recipe without any worry about getting sick.
Why is my French Silk Pie runny?
Mixing the filling too quickly could result in a runny consistency. Pour the pie filling into the cooked and cooled pie shell, smooth it out, cover and refrigerate at least 3 hours.
What is French Silk Pie made of?
French Silk Pie features an Oreo cookie crust, rich and creamy chocolate filling, and is topped with homemade whipped cream and chocolate shavings! No raw eggs.
Why is it called French silk pie?
French Silk Pie was “born” in America when Betty Cooper won with an “Ice Box” pie in 1951. As French silk pie started to develop it got its name from the way the texture. As some of the first bakers tried this pie they used a pudding filling. They moved to a mousse that would fill a sweet crust.
Are French eggs safe to eat raw?
Raw and undercooked eggs are safe to eat when you practice good food hygiene. They are actually easier to digest than cooked eggs.
What are the four types of pie?
There are four types of pies: cream, fruit, custard, and savory. A pie that contains cooked meat, poultry, seafood, or vegetables in a thick sauce. Examples: Pot pies, Quiche, and Sheppard pie.
Is it OK to leave pie out overnight?
If a pie contains eggs or dairy products, it should be stored in the refrigerator and not left out at room temperature for more than two hours. Pies that do not contain dairy products, such as fruit pies can be stored, loosely covered at room temperature for up to two days.
What is the most famous French dessert?
1. Crème brûlée. This custard based dessert is topped with a layer of crunchy caramel. The dessert is popular all over the world, but it originated in France, making it a must-try for anyone who’s traveling through.
How do you make a French silk pie?
In a small saucepan, whisk together the granulated sugar and eggs. Set over medium-low heat and cook, whisking constantly, until the mixture reaches 160°F and coats the back of a metal spoon. Remove from heat and stir in the melted chocolate and vanilla until smooth. Cool to just warm, stirring occasionally.
Do you need pasteurized eggs for French silk pie?
Many French silk pie recipes call for raw eggs to make the mousse-like, silky chocolate filling, but this recipe calls for pasteurized eggs instead, eliminating any food safety worries or concerns. French silk pies like this one are often known for their pretty presentation—whipped cream and chocolate curls add the perfect finishing touch.
What’s the difference between French silk pie and chocolate pie?
With most chocolate pie recipes, it’s a simple cooked chocolate pudding poured into a pie crust and chilled. Chocolate pie is less, well, silky than French Silk Pie, and not as light in texture. So while I’m calling this French Silk Pie, it is more accurately a mash up of the two, because who really wants to be eating raw eggs anyway?
How long to bake French silk chocolate pie?
Make pie crust as directed on box for One-Crust Baked Shell, using 9-inch glass pie plate. Bake 9 to 11 minutes or until light golden brown. Cool completely, about 30 minutes. In 1-quart saucepan, melt chocolate over low heat; cool.