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!
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.Print