French Silk Pie without Raw Eggs

A French Silk Pie without Raw Eggs; finally this delectable chocolate pie is safe to eat!

Eating a slice of French Silk Pie without Raw Eggs is a richly rewarding endeavor; you must take the time to savor each incredible bite and enjoy the fruits of your labors! I’ll just get the disclaimer out of the way now, I have been putting off sharing this recipe on my blog because it requires “a bit of work”, so I have written this recipe to make two pies in the same amount of time it takes to make one. This recipe is for any home cook who enjoys baking, LOVES chocolate anything, and *possesses a stand mixer AND a hand-held mixer*. I have had several requests for this recipe, it’s always a huge hit; and it’s an adaptation of a recipe I got from Cooks Country Magazine, the credit for this technique goes to them!

Stiff peak stage whipped Cream- when a whisk is pulled out the whipped cream should not curl over but keep a stiff peak sticking strait up = “stiff peak stage”.

How to make a French Silk Pie without Raw Eggs

Now chocolate lovers can rejoice because the best chocolate pie recipe on the planet has somehow gotten even better- no more raw eggs mixed into your slice of pie! Don’t misunderstand me, there are still whipped egg whites used in this recipe, but we’re going to heat them to a safe eating temperature to kill any bacteria that may be lurking in there. The taste and texture of the eggs, and in turn the pie, are not effected by the method I’m about to show you. So read on and I’ll walk you through it!

First, we’ll need to prep some high quality chocolate for our French Silk Pie without Raw Eggs by melting it. I don’t fuss around with this, just pop it into a microwave set to cook on half power and take it out to stir every couple minutes until it’s shiny-melty smooth! I used Ghiradelli brand baking chocolate for this particular batch of pies, it’s a higher quality chocolate than say your average chocolate chips, and it’s sold at Walmart!

How to “cook” egg whites for safe eating

Now here’s my set up for cooking raw egg whites: a medium saucepan is set on the stove over a burner. Sit the bowl of a stand mixer right on top of the saucepan, ensuring that it’s not touching the water in the pan (I find that the water really needs to be JUST underneath that bowl by 1/2 inch or so to be effective.)

Place the egg whites, sugar (I personally use Stevia Baking Blend to cut some calories, this is optional) and a little water into the stand mixer bowl. Get out your HAND HELD mixer out and plug it in somewhere where it can reach the bowl while it’s sitting on the saucepan, and the cord is safely out of the way. Put on your oven mitts, turn the heat on to medium high, and begin beating/cooking the egg whites. You’ll need the mitts because you’ll be holding the stand mixer bowl steady with one hand, while holding the mixer with the other hand, and it gets HOT!

You’ll be standing here for about ten minutes, constantly beating the egg whites until they become frothy and white (as shown above) and reach a temperature of 160 degrees. I stop and remove the hand-held mixer and use a quick read thermometer to take a temp reading right in the bottom center of the bowl.

When the egg whites are cooked, they’ll need to be brought back to room temperature to continue the recipe. Set the stand mixer bowl of frothy egg whites right into your stand mixer with the whisk attachment and run it at high speed for another ten minutes or so until the bowl is cool to the touch on the bottom.  Sit down and take a break! Give yourself a little rest, you’ve earned it! *Now you know why I STRONGLY recommend a stand mixer for this recipe.* Making French Silk Pie without Raw Eggs is worth it, I promise.

Once the whipped meringue has cooled, you can add the melted chocolate, then the butter, one piece at a time. The combination of the whipped butter, and whipped egg whites, are what really sets this recipe for French Silk Pie without Raw Eggs apart from all the rest. This is high-quality, gourmet-restaurant quality stuff right here. No frozen store bought pie would even come close to the silky, airy texture and incredibly rich decadent taste you’ll get from this pie!

The final step is to GENTLY fold in the whipped cream from the very beginning of the recipe, so you don’t loose all those lovely little air bubbles you’ve worked so hard to create. Remember, Folding is not mixing :0) When no white streaks remain, scoop out your French Silk Pie without Raw Eggs filling into your two prepared (blind baked) pie crusts.

French Silk Pie without Raw Eggs is the heavenly pie you need to serve for special holiday meals

And voila! You now have TWO French Silk Pies without Raw Eggs with the same amount of effort it would have taken to make one. If I’m going through all this work I might as well get two pies! I freeze one and refrigerate the other that I plan to eat shortly. Very shortly. Because this pie is AH-MAZ-ING. Chocolate lovers will come out of the woodwork to eat this pie! French Silk Pie without raw eggs is an incredible pie that’s perfect for those spectacular holiday meals (Christmas, Thanksgiving, Easter) where you really want to impress guests. MAKE THIS PIE. AND DON’T FORGET TO LEAVE A COMMENT AND RATE THE RECIPE! Thanks, I’ll get off my soap box now :0)

Equipment needed for this recipe: stand mixer, hand held mixer, instant-read food thermometer and two blind baked (pre-baked) pie shells.

French Silk Pie without Raw Eggs

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★★★★★

5 from 2 reviews

• Author: Emily (via Cooks Country)
• Prep Time: 25 minutes
• Cook Time: 10 minutes
• Total Time: 3 hours 35 minutes
• Yield: 2 pies, 8-10 slices each 1x

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Description

Traditional french silk pie is made with a raw egg meringue, but NOT this pie! This recipe for French Silk Pie without raw egg cooks the meringue while it’s whipped over hot simmering water to pasteurize the egg whites for safe eating, so no one will get the ‘willies’ from eating raw eggs!

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Scale 1x2x3x

Ingredients

• 2 cups heavy whipping cream
• 6 large eggs
• 3/4 cup Truvia Baking blend Sweetener (or 1 1/2 cups granulated sugar)
• 4 tablespoons water
• 4 bars Ghiradelli 60% baking chocolate (16 ounces)
• 2 tablespoons vanilla
• 2 sticks unsalted butter (16 tablespoons) cut into 1/2 inch cubes and softened 
• 2 (9 inch) pie shells, baked and chilled

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Instructions

1. Place heavy cream in the bowl of a stand mixer and whip cream to stiff peaks. Scrape down the bowl and whip again for a few seconds to ensure an even texture. Scoop into a bowl, place in the fridge and wash/dry your stand mixer bowl. Break chocolate bars into a separate microwave safe bowl and microwave on 1/2 power, stirring occasionally, until completely melted and smooth. Leave on the counter to cool.
2. Fill a 2 quart pot with some water. Rest the stand mixer bowl on top of the pot and make sure the water is not touching the bottom of the pot. The water level should be just below the bottom of the bowl. Combine the eggs, Truvia, and 4 tablespoons water in the stand mixer bowl. Set the pot with water on the stove over medium-high heat. Rest the stand mixer bowl on top of the pot and beat the egg mixture with a hand held mixer on high until egg mixture is thickened and reaches 160 degrees. If this takes longer than 10 minutes, the heat is too low. Remove from heat and fasten bowl back into stand mixer with the whip attached. Whip egg mixture on high until bowl feels cool to the touch, about 8 minutes.
3. With the stand mixer running on medium, add in the chocolate and vanilla, stopping to scrape the edges and bottom of the bowl to fully incorporate. Beat in the butter, one piece at a time, until fully incorporated. Fold in the whipped cream with a spatula until no white streaks remain. Divide filling evenly into both prepared pie shells and smooth the top. Cover with plastic wrap and chill for at least 3 hours. If freezing, cover with an additional layer of foil and tightly crimp around the edge of the pie plate. Thaw at room temperature for about an hour before serving.

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Notes

I would recommend garnishing this pie by sprinkling some chocolate curls over the top, instead of using whipped cream. 

Directions for freezing: Tightly wrap entire pie in plastic wrap, then in aluminum foil. Freeze for up to three months.

• Category: Dessert
• Cuisine: American

Nutrition

• Serving Size: 1/16 pie
• Calories: 308
• Sugar: 4.8 g
• Sodium: 161 mg
• Fat: 24.1 g
• Saturated Fat: 13.5 g
• Carbohydrates: 24.5 g
• Fiber: 3 g
• Protein: 4.4 g
• Cholesterol: 85 mg

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