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Wednesday, May 07, 2014

No-Bake French Silk Pie

Hot summer days are just around the corner (we hope), so this month we'll be featuring easy no-bake desserts. First up, Tieghan of Half Baked Harvest shares her recipe for this incredible French silk pie, with a salty pretzel crust. Here's how to make one of your own...
It’s finally May. Hurray! With May comes warmer days and sunshine...well, hopefully! If you’re like me and live in the mountains of Colorado then you are still getting snow. The rest of you, however, are probably enjoying sunshine and warmer days, prepping for summer and getting excited for all the cold treats to come. I may not be breaking out the shorts just yet, but I am getting prepared for those hot days with this no-bake French silk pie. It’s one of my favorite easy desserts to make. Unlike most French silk pies this one has a pretzel crust, and it’s the perfect amount of saltiness to light, silky chocolate filling. It’s so good and the easy no-bake crust is kind of my little secret to making an awesome pie. It never fails me!

Recipe: No-Bake French Silk Pie
By Tieghan Gerard of Half-Baked Harvest

What you'll need:

For the Pretzel Crust
1 ¾ cups crushed pretzels
½ cup (1 stick) unsalted butter, melted
¼ cup honey

For the Pie Filling
6 oz. semi-sweet chocolate chips
1 cup (2 sticks) salted butter, softened to room temperature.
1 cup granulated sugar (add ¼ cup more if you prefer sweeter)
1 tbsp. vanilla extract
4 whole eggs

How you make it:

Grease an 8 or 9-inch pie plate or spring form pan.

In a medium bowl, mix the melted butter and honey together until smooth. Add the crushed pretzels and mix until combined. Press mixture firmly against the bottom and sides of your pie plate. Place in the fridge.

In a small microwave safe bowl melt 6 ounces of semi-sweet chocolate on 30-second intervals, stirring after each, until melted and smooth (about 1-2 minutes).

In a large bowl of an electric mixer, fitted with the whisk attachment, whisk the butter and sugar until fluffy, about 1 to 2 minutes. Add the melted chocolate and the vanilla extract. Whisk the mixture thoroughly until combined.

Turn your mixer to medium speed and over a period of 15 to 20 minutes add in the four eggs, one at a time, leaving about 5 minutes between each egg addition. Once the pie filling is well mixed, pour it into the pretzel crust. Smooth out the pie filling and place the pie in the refrigerator to chill for at least two hours or overnight.

Add a cup or two of whipped cream and garnish with a few chocolate curls if desired.
Thank you so much, Tieghan!

P.S. More best recipes, including a killer Ice-Cream Sundae and Caramel Molten Chocolate Cake.

(Photos and recipe by Tieghan Gerard of Half Baked Harvest. Thanks to Caroline Donofrio for helping with this series)

65 comments:

Lynn DontBlameTheKids said...

Pie is my absolute favorite thing to eat, and I love finding new ways of doing a crust! Can't wait to try this one!


http://dontblamethekids.com

Sammie Brooke said...

Looks amazing!! Any recommendations for those of us who bake the old-fashioned way... i.e. don't have an electric stand mixer? Or should I start beefing up my arm muscles now so I can hold my hand mixer for 20 minutes? Because this... this must be made soon. Lol.

Kate said...

Looks beautiful and delicious! If I understand correctly, this recipe contains raw eggs. Any advice re: alternatives that either involve cooked eggs or an egg substitute? Would chia seeds and water work? Thanks!

Linnea Rading said...

Love the idea of a pretzel crust - plus love that it uses honey instead of sugar.

I just tied making these "healthy" granola clusters which also uses honey and bananas instead of sugar!

https://taleoftwocities.squarespace.com/blog/2014/5/5/recipe-healthy-granola-clusters

Joanna Goddard said...

thanks for these comments! tieghan lives in colorado so she might not be up yet—we'll let her know there are questions and she'll hopefully respond when she can! thanks so much :)

Anitra Sweet said...

Definitely pinning this one! Thanks!

Monica said...

Love the idea of the pretzel crust, but the RAW eggs in the pie kind of freak me out. :( And three sticks of butter in a 9-inch dish - wow! BUT... living in the South, I would love to see you do more no-bake recipes as a series this summer, or maybe grilling recipes!! Thanks for sharing. :)

Maureen said...

Definitely going to try making this one! Thanks :D

Maureen said...

Definitely going to try making this one! Thanks :D

Emi Ito Ortiz said...
This comment has been removed by the author.
Maura said...

Oh my goodness pretzel crust. I'm in!

Unknown said...

Oh thank you! This looks so simple and delicious.
For those scared about the raw eggs just use pasteurized eggs! A lot of grocery stores carry them and there's no risk, you can eat them raw!

Sofia Donatelli said...

Wow that looks amazing.

Giveaway: Enter to win an Izak tote bag at stylishlyinlove.blogspot.com.

Love,
Sofia

stylishlyinlove.blogspot.com

Lulu said...

Pasteurized eggs are an option but they don't whip.If you're nervous about using raw eggs maybe try to get some from the farmers market? Fresh eggs don't need to be refrigerated and have a shelf life of around a month.

Dianna Davis said...

Yum!! I was going to make tiramisu this weekend, but this looks just as satisfying and so much easier! Thanks for sharing!

Dianna
virginiaforlovers.blogspot.com

Mia Cakebread said...

Can you provide any alternatives for using raw eggs? Not sure about serving this to kids because of that. Thanks!

Tori Masucci said...

Yum! Totally going to make this for Mother's Day!

Natalie Tincher said...

Oh my word, this looks amazing! Just added the ingredients to my afternoon grocery list :)

Nat
outstylefiles.com

f1b4046e-d608-11e3-9f01-000bcdcb2996 said...

This is a copy of an Oh Lady Cakes recipe...http://www.ohladycakes.com/2014/04/chocolate-mousse-pie-with-peanut-butter-whip-and-pretzel-crust.html

I like your blog, Joanna, but Tieghan needs to cite so other authors get due credit.

GirlNamedBlue said...

To the person saying this is a copy of another recipe, have you read both of them? Because they're not at all similar even if the end result looks it.

Melanie Price said...

This look divine!! Yummy!

Gina said...

Personal pet peeve: when things that are absolutely not French are called French — to make them sound more sophisticated, I guess?

Also, this cake looks awesome.

Dee said...

Is it ok to eat uncooked eggs?

Erica Zurawski said...

This just isn't fair...absolutely delicious!

stellasecretsandsmiles said...

Oh my that soooo good! Yummy

Joanna Goddard said...

Hi Everyone! Tieghan says that you could use a hand-held mixer in place of a stand mixer, and reduce the mixing time to 10-15 minutes.

For those concerned about using raw eggs, she says pasteurized eggs work fine, too!

TT - Pi said...

I'm going to love these series!!!!
What an amazing recipe! I wonder what's comming up next week!

xx,
E.
www.theslowpace.com

J.CrewJD said...

Raw eggs, two sticks of butter? No thanks. The pretzel crust sounds delish though!

cheyenne said...

oh my, this looks amazing!
xo, cheyenne

Allison said...

Looks amazing! Going to try this with gluten free pretzels...Thanks for sharing!

deidre as screaming target said...

looks like heaven (and this coming from a non chocolate lover). must make this!!!

Mallory Schlossberg said...

Do you think I could just make this in a pie dish?

Posie said...

well those are just gorgeous photos! love the series -- so useful for the summertime!

Lindsey Young said...

So excited to be moving back to the US this summer. This is going to be the first recipe I make with my Kitchen-Aid once it's out of storage! :):):) Looks awesome!!!

massiverequest said...

I love it..Surely i will try this recipe.Thanks for providing that tips also.it helped us..I wanna more like this..

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Sarah Mikelait said...

Mmm! I love the idea of a pretzel crust! This looks absolutely amazing!

Laura said...

There was a comment about this being a copy of an Oh Lady Cakes recipe and I urge anyone who thinks that's true to read both of the recipes...then laugh, because there have basically nothing in common except pretzels. The ingredients are completely different! Calling someone a plagiarist is a serious accusation, and it's interesting that someone would anonymously come here just to sling mud.

This recipe looks fabulous! Thanks Joanne and Tieghan! Maybe now I can finally use up the huge bag of pretzels I've been trying to work though..

Jennifer said...

I make a frozen strawberry pie with a pretzel crust (recipe from Southern Living) and it is divine. Will definitely try this one!

lisacng @ expandng.com said...

So it's safe to eat uncooked eggs??

Jacob Phelps said...

yummo!

Soro Z said...

Looks so delicious! I can't wait to try it out

Sammie Brooke said...

Thanks for the update re: the mixing time with a handheld mixer, Joanna & Tieghan!

meryem said...
This comment has been removed by the author.
meryem said...

Looks super appetizing. I'm pretty sure silken tofu would work great instead of the eggs. Or maybe 2 ripe bananas... I'm vegetarian, so I always have to find alternatives to eggs in dessert recipes.

Lauren Lindsey said...

Made this for my mama for Mother's Day, it was amazing. Smooth and creamy with a delicious salty crust. I use high quality ingredients and have never had any qualms about consuming raw eggs. :)

emmy sayre said...

I made this for Mothers Day today and it was a hit. Everyone loved it and it was so easy to make. Thanks Joanna.
The funny thing is that i read the recipe wrong and only used 1/2 a stick of butter for the frosting and 1 stick for the silk. Oops. I can only imagine how good it would have been with the right amount:)

emmy sayre said...

I made this for Mothers Day today and it was a hit. Everyone loved it and it was so easy to make. Thanks Joanna.
The funny thing is that i read the recipe wrong and only used 1/2 a stick of butter for the frosting and 1 stick for the silk. Oops. I can only imagine how good it would have been with the right amount:)

Emily Fischer said...

I made this to bring to my in-laws for Mother's Day! It was a huge hit! I loved the combo of the salty pretzels and the sweet chocolate. I'd probably use a little less sugar next time.

Kelsey Writes said...

I made this pie this weekend for my Mom, it was absolutely delicious! Best French Silk Pie I've ever had. Thanks for posting it Jo! The crust was out of this world!! That perfect combination of salty and sweet. And it's too easy to make! Like mind-bogglingly easy.

Although to answer your question, Sammie Brook, I can't imagine this working without a mixer. My arms were slightly sore after 20 minutes of holding the mixer. If you are very brave you could attempt but I'd worry the consistency wouldn't be right.

This recipe is a keeper. If you're on the fence about trying it, please do!

Bekah said...

I made this pie for Mother's Day, and everyone loved it! It's definitely a new favorite in my family! :)

Lisa said...

This sounds and looks delish but I'm also a little nervous about the eggs. I'm going to try this crust with the Chocolate Truffle Pie from Cooking with Trader Joe's. It's no bake though it does require stovetop or microwave to melt the chocolate and it uses coconut milk whipped with the chocolate in a blender. http://www.cooktj.com/trader-joes-recipes/chocolate-truffle-pie-joe-joes-crust

Graciesmom said...

Looks wonderful...can the pretzels be substituted with chopped nuts? There is a gluten allergy here.

johanne decosste said...

Pasteurized eggs are considered safe to eat raw but I would hesitate to give them to young children or anyone who is elderly as they could have week or compromised immune systems. Re. LuLu's comment; fresh eggs MUST be refrigerated just like any other egg, and as for eating an egg that has been sitting on the counter for a month....pre book a visit to your GP first!!

Judy Kilmartin said...

I also am worried about the raw eggs...I have always been told we should not eat raw eggs...

Mara Campbell said...

According to several sources (I researched them ages ago, don't have the links, but Google it), the trouble with raw eggs is the salmonella they can pass to humans. Salmonella is on the shell of the eggs, not inside them. If you wash eggs thoroughly with detergent or even some alcohol or hand sanitizer, you kill the salmonella and the eggs are safe to eat.
I have never had trouble with raw eggs and my family and I consume them regularly.
Just my two cents :)

Joel and Maria said...

graciesmom, what about GF pretzels?

Amanda @ MoveLoveEat.com said...

Oh wow this pie looks amazing!!

Bogey Man said...

This pie is absolutely the finest (and richest)pie you will ever have. My mother used to make this for the family 60 years ago. Glad I ran across the recipe. It brought back fond memories

Bogey Man said...

This pie is absolutely the finest (and richest)pie you will ever have. My mother used to make this for the family 60 years ago. Glad I ran across the recipe. It brought back fond memories

Bogey Man said...

This pie is absolutely the finest (and richest)pie you will ever have. My mother used to make this for the family 60 years ago. Glad I ran across the recipe. It brought back fond memories

shalon said...

This recipe looks delicious. Never thought of using a pretzel crust - seems like the flavor combo would be just perfect! Can't wait to give this one a try!

Kim said...

Made this for some girlfriends this weekend and it was a huge hit. I made gluten-free by using Snyder's gluten-free pretzels instead of regular. The crust wasn't as crunchy as I would have liked, but otherwise everything was amazing.

I don't have a standing mixer - used a regular hand-held and it worked great!

diana jane cervantes said...

Wow, this is a great recipe, I really want to learn about how to make pies and pastries and this recipe is good for someone like me who doesn't know cooking especially this recipe is no need to cook. I will focus on making a no cook dish first as a stepping stone. Thank you so much for sharing. Reallys excited to make one. Cheers!

AmberLynn Pappas said...

Yeah, I am going to have to make this. Yum!

aminos lahragui said...

I made this pie this weekend for my Mom, it was absolutely delicious! Best French Silk Pie I've ever had. Thanks for posting it Jo! The crust was out of this world!! That perfect combination of salty and sweet. And it's too easy to make! Like mind-bogglingly easy.

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