I appreciate you going into detail concerning the crust. The use of foil was brilliant. I have learned so many useful things from your videos. I made my own cake strips as per your instructions, then bought some. Thanks for this series.
Overwhipped egg whites? Save them by the addition of one egg white & a quick whisk by hand. Better to use one more egg white than starting over with 8.
My spouse and I watch you religiously... we love you... my only comment is... you make WAY TOO MANY apologies for your delightful recipes and videos. This pie looks AMAZING... definitely on my short list of upcoming desserts. I especially appreciate your commentary on how to "de-sweeten" or "lesser sweeten" things - that helps a lot. You're a treasure... please keep doing what you're doing. We LOVE YOU :)
@@Samantha-gl2pj Generally, it can be distracting. When I was in training for Radio Announcing, we learned that if you make a goof on the air, 95% of the listeners won't even notice. If you stop and apologize for the same goof, 100% will. In John's case, however, I don't think it harms his charming persona one bit.
You are so calm and informative when you're baking, its refreshing. I also like the fact that you don't edit out the moments where you make a mistake. I love how real you are! I made this recipe and my whole family loved it! Thank you for sharing your recipes and your little stories of your life! ❤
18:25 "It's the holidays, you don't have to worry about any of these calories." Famous last words. 😂 Thanks for sharing the recipe, it looks delicious.
I made this for Easter 2021 with an Oreo crust. I did add the ganache. It was a hit! Thank you so much for these videos. I always thought these kinds of recipes were too difficult for me, but you break everything down so simply that it becomes easy. Also, your presentation is spot on for my type of learning. 🔥🔥🔥
I LOVE watching your channel!!! I love baking and cooking from scratch. Its a joy to see someone who obviously loves cooking share all the little tips and tricks that give these fabulous results. I also think you have such a sweet personality. You are just really a pleasure to watch!!!
Simply adore you to pieces....you make fun, elegant and stylish all go together so effortlessly. ... and you don't take yourself too seriously which is relatable!! I LOVE THIS CHANNEL!!! Thank you for all these culinary delights!
The first time I had a "slice" of a French Silk Pie was when I was in college and from a Midwestern chain of restaurants called "Baker's Square." I was sold. Since both my taste buds and culinary memory are now addicted and acclimated to that particular pie, there is no turning back. The "silk" in "French Silk," I believe, belongs to the amount of butter one adds to the chocolate. There are many "copycat" versions of that particular Baker's Square pie. The closest I have ever found is the recipe from Cook's Country. It uses one stick of butter in the chocolate elixir, added one tablespoon at a time. Silk! When I graduated college and taught in a small rural town, and was forced to get a Master's Degree from a zillion miles away ... I detoured for this pie.
2 1/2 cups all purpose flour 1/2 teaspoon salt 4 tbsp sugar 1 cup cold unsalted butter 4 tbsp ice water bake for 10 mins 9 ounces semi sweet chocolate 1/4 cup coffee seperate 8 eggs into the egg yolk add 1/2 cup sugar add ganache to egg yolk add 2 tbsp sugar to egg whites whisk to soft peaks 1 1/2 heavy cream 1 tbsp sugar mix together
U bring me so much JOY, just good to luv it! This just satisfies the Pallet to the nine John, a touch if the crust with every bite is always a pleasant surprise and makes ur mouth water. Thank u so much John and that constant SMILE for sharing, luv it!
That's a Chocolate Mousse Pie and it looks heavenly. My Mom always made a chocolate cream pie that was made with cocoa, but was made more like a warm pudding...sooo sooo good!
This is a lovely man living a lovely life and sharing lovely food with us. So disappointing to see some of the comments, I promise you, you would not get that sort of commentary in Australia.
I love to destress on Friday's by watching your videos. You are such a good teacher, have so much enthusiasm, it is contagious. Congratulations on your wonderful channel and family. Oh, and I love to see the episodes with your mom!
For an egg free version, whip one quart of whipping cream to use later, add one packet of gelatin in to a small amount of water over a double boiler and get it all melted, then add some cream and chocolate to make a ganache and fold that into your whipped cream, when it sets it's just like mousse from bakeries in those little chocolate cups, it would be great for this. I use dark chocolate and it's hard to say how much, maybe between 1 cup and 1 1/2 cups, depending on how rich you want it to be. The gelatin prevents the mousse from melting when it's left out or as you're eating it and gives it a much more wonderful texture overall.
Thanks for the foil inside the crust to keep the crust from sliding while baking tip! I feel a life transformation coming on, hehehe. I have been making pastries since my Mama started me out with tarts when I was 3, and I’ll be 61 this year! Like I said, life transforming!
This was insanely good. Only difference I did was 8 oz bar bakers unsweet chocolate 🍫 in the microwave with heavy cream (carefully) and I used confectioners sugar in the cream with vanilla for topping plus crushed Reese’s pieces (all I had) topped. My goodness was it amazing. Thanks!! Def making this again as a mousse
Your videos are my favorite! I binge watch them all the time and have some saved for the holidays so I can impress my friends and family. A true life saver! Thank you so much for this. I follow you on FB IG and I go on your blog too. Never miss a new video!
Thank you so much for using raw eggs! Glad someone still has the balls to bake the real way! I searched for a long time to find a recipe that didn't cook the eggs... Was glad to find your video.
You're so fun and easy to watch! Did I hear one of the twins this time? 😁 I'd love to see a show with them! But as a mom myself I've wondered how you manage to get so much content published with two small children.
I love everything about your channel .. but for me the most important thing is that all your recipes work perfectly and always a success with my picky and whiny kids 👏🏻👏🏻👏🏻👏🏻
Great worker you are the only one of you tubers to upload you teaching on the 2nd is january it means for me A lot your are the most professionals of the youtubers!!! Besides great receipt Happy new year!
I rarely comment, but I just have to say I absolutely love watching your videos. I learn from your techniques and simply enjoy how delightful you are. Thank you so much! God Bless!
I came across your channel by complete accident and stayed because of your brilliant descriptions admissions of mistakes and your total presentation style, thank you for sharing your skills and your infectious joy for baking, love from Australia
Good video well illustrated. Thanks for giving European measures along with the quaint American measures. It is particularly important to use weighed measures (grams) for solid ingredients in baking and millilitres for liquid measures. I've used basically this recipe over the years with a slight difference. You get the flour/butter consistency right, put in the liquid then pulse again which alters the consistency some more. I remove the dry ingredients from the food processor into a big bowl then add the liquid and consolidate.
I will say only this that I’m sooo lucky to have a perfect chef you are I don’t have words in your praise just will say u are amazing and a priceless gift from god for us stay bless and happy always 😘😘❤️
*John folds pie crust and grunts My 6 year old: wow I guess he's pretty strong! Your baking wisdom and sweet charming particular personality bless us all the time John!
This looks SO GOOD! and that foil tip to keep the pie crust from slipping will be a life saver for my future baking cause that always happens to me and then I have to try to smush it back up the sides since it slipped down. Definitely going to make this recipe. Love your channel so much! I’m addicted to it and can’t wait to try all the recipes.
I'm so excited to make this pie crust..I really hope it turns out because I've been searching for an amazing pie crust..Thank you so much for sharing all your beautifully delicious recipes 😋 I want some gorgeous photo's for my Instagram lol..so I'll be making a ton of your recipes 😊 my family is so happy 😊 xx hydie
I love baking and cooking so I have everything in my kitchen my kitchen is a pair of dice I have every tool there is to bake I'm 63 and my birthday is Friday and I'm going to make this pie Thursday night and thank you for the beautiful comments inside me that made my day and thank you for all your recipes and some more
Heeeyy I have a quick question. How long is left over filling good for in the refrigerator after I make it,since it has raw eggs ? I love your videos !!💗
French Silk pie has an infamous place in my past. I was VERY pregnant, alone (hubby was stationed elsewhere while I was stationed in Florida), and having insane cravings. On my way home after work one day, I passed by a "Village Inn" restaurant, which is known for its pies, and stopped to get my chocolate fix. I went home, sat down in the living room to try to put together the crib I had bought, and started feeling sorry for myself. I grabbed the French Silk pie and ended up crying and eating until I just laid down on the floor and feel asleep. I awoke filled with shame and a slight tummy ache, but overall, I felt better. Hormones and really do a number on ya!
Not only do all of your creations look delicious but they're beautiful! Works of art! I haven't seen anything you've made that I didn't want to try to make or eat.
Omg! Thank you so much for the pie crust instructions!! I make homemade strawberry pies in the summer but I could NEVER get the crust right. Always too thick and uneven. I tried to use a second pie plate but it didn't work. Thing is my niece won't eat pie crust, but she will with my strawberry pie because it's a shortbread cookie. I do that just for her but buying a crust would look and taste so much nicer. This is really going to help me bring my A game next year. Thank you, you dear man you! Sorry this was so long.
143k! I guess I’m like pie crust....I’m much more pliable and coherent after I chill for about 30 minutes too. LOL. Great recipe! This will be this weekend’s treat! Thanks!
My grandmother used to make chocolate merengue pie for the holidays because she knew it was my favorite. I think I have a new recipe to try. Thank you!
I have tried your recipes and it is great! but even when i just watch, It just brightens up my day regardless if i make something that day or not lol. glad you’re on here brings joy to bad days and magic to my belly 😂
Oh my gosh! I know that when I get a chance to make this for my husband and daughters, they are going to be in heaven. I am a new subscriber and I just love your baking videos. Thank you sir for your attention to detail.
If you're worried about the raw eggs, there are pasteurized whole eggs on the market. They're a little more expensive, but they behave just like other eggs and worry free.
@@Rnmiller_01 absolutely. Regular eggs are actually very safe, but because of a problem we had over a decade ago people are still really nervous about them. I think it is a "better safe than sorry" kind of deal.
I LOVE THIS CHANNEL!! Why doesn't he have a show? Or am I clueless?? I love how he makes noises when he tastes stuff, how he isn't a perfectionist yet he does so awesome! Very down to earth and fun. Awesome cook!! Wow!!!
Haha, I have my girl friends ask the same thing about me, (I'm a at straight female) for my cooking -not baking I'm terrible at baking. They're funny. One says if ever her husband and my boyfriend die we should get married-just the married part for marital benefits-such as taxes, health insurance, etc- and not physical/sexual things. Because being married doesn't entitle you to sex, and doesn't have to be included as part of marriage.
I'm so grateful for all the tips you give in your videos. I can't tell you how many different recipes I've tried for pie crust and they all shrink terribly! I've heard of the dry bean method but I never have them around when I need them...TIN FOIL! Brilliant! Thank you :) Can't wait to try this recipe!
I like silk pie with graham cracker crust personally! Pastry cutter cheaper then a food processor works just as well. Pasteurized egg whites are totally safe to eat! Get them and yolks from the egg section in store. Creme de cocoa would be awesome in this!
Hi I thought I'd mention that if you're measuring liquids you should be using a glass measuring cup, and the flat topped edged ones are for things like flour, white sugar ect. that way you can take a straight edge and level off your flour for example. I absolutely love your videos though.
Dear M. Kanell, couple of remarks. Concerning the crust, when I've put all the ingredients in the food processor, flour went out at every pulse (any advice?). I used the same food processor as you. After rolling the dough, when I fold it, it crack and I had to restart. I had to use delicate manoeuvre to make fit to the pie plate. (any advice?). Concerning the written recipe, the chocolate filling indicate 1/4 cup of coffee but nowhere in the recipe when to add. How much cool the chocolate needs to be? If warm enough could it cooked the egg? Finally, concerning the coffee, I probably had a bubble in my brain because I used less of 1/4 Cup of grain coffee instead of coffee. Strangely enough I thought that I had to throw everything away but it was not that bad. Keep the good work. I'm happy that you make all recipe easy for commun as I am. My teenage daughter who hates coffee and dark chocolate appreciate it very much. (from Québec : maybe some terms are lost in translation) Kind regards.
Looks like a great recipe! Mine is a bit easier -- cream together softened butter, sugar then add melted chocolate. Then add 3 eggs (no separating) 1 at a time, beating for 3 minutes each. After chilling, turns out nice and firm (versus runny) for eating. Any chocolate silk pie is GREAT!!
I appreciate you going into detail concerning the crust. The use of foil was brilliant. I have learned so many useful things from your videos. I made my own cake strips as per your instructions, then bought some. Thanks for this series.
you are besst
Have you used this crust for other pies? This seems like a good recipe and I want to try it on other dishes
Overwhipped egg whites? Save them by the addition of one egg white & a quick whisk by hand. Better to use one more egg white than starting over with 8.
Best comment
@@ABlackGuyAdept Thanks. My gran taught me this years ago. Always surprised when cooking vids don't mention it.
You can also you do the same with over whipped cream!!
great tip thanks!!
I never thought of doing that 😭 thank you!
Thanks so much. The instruction is so clear. No loud music, clear ingredients. Thank You.
My spouse and I watch you religiously... we love you... my only comment is... you make WAY TOO MANY apologies for your delightful recipes and videos. This pie looks AMAZING... definitely on my short list of upcoming desserts. I especially appreciate your commentary on how to "de-sweeten" or "lesser sweeten" things - that helps a lot. You're a treasure... please keep doing what you're doing. We LOVE YOU :)
Are you and your husband gay for him?
@@ristestankovski why does that matter sweetie
@@Samantha-gl2pj wasn't talking to you so beat it dipshit!
@@Samantha-gl2pj Generally, it can be distracting. When I was in training for Radio Announcing, we learned that if you make a goof on the air, 95% of the listeners won't even notice. If you stop and apologize for the same goof, 100% will.
In John's case, however, I don't think it harms his charming persona one bit.
John is the superior food blogger in every way! Happy, witty, informative, calming, and his recipes hit every.single.time 👏🏼
You are so calm and informative when you're baking, its refreshing. I also like the fact that you don't edit out the moments where you make a mistake. I love how real you are! I made this recipe and my whole family loved it! Thank you for sharing your recipes and your little stories of your life! ❤
Your comments are everything!! The fact that your recipe includes an cup extra to snack on that’s a new level of love for the viewers 👏🏼🙌🏼
baking nouishes my spirit. All my life I have noticed that when I bake, my spirit gets involved - and it is like instant love.
I know that baking feeling👍It just takes over. Disappointingly, I don't get that feeling when cooking...there's zero connection.😆
Cooking/baking is an art form, a way to express love too, if you work with doughs frequently it might count as exercise!
a man baking a pie and casually mentioning his husband is the quality content I'm here for
kiara wentzloff lol
Love wins ❤
And his kids as well
kiara wentzloff this is why our country is doomed. We have no men left.
@@thevoiceofreason9784 Um, that's inaccurate
OMG! I just got done making this chocolate pie. IT WAS INCREDIBLE!!!!!!! Thank you so much for the recipe.
This channel is seriously underatted, the little side comments are everythign 😂😭👏🏽
Yeah seriously underatted. I mean I was waiting for the rats to come but they didn't. Sad
Agreed. I rarely eat desserts, but I can't stop watching him make them.
@@ayeshak6822 - your comment is underrated.
How did u get on TH-cam? Aren't u supposed to be locked at home isolated from the world and praying 5 times a day?
ristestankovski 5 times a day doesnt mean it was the whole day dude . why bother she’s not even interrupt you
18:25 "It's the holidays, you don't have to worry about any of these calories." Famous last words. 😂 Thanks for sharing the recipe, it looks delicious.
If nobody sees you eat it, it doesn't count?
Wow! It Looks Delicious 😋
John's "rustic" pie crust design = My fancy "Look what I did!" design.
Yes
When I made this I had extra filling so I froze it and it was AMAZING as ice cream
Sounds good!
I love how happy you are when you're baking. Watching your vids really brings a good vibe to a gloomy day.
I made this for Easter 2021 with an Oreo crust. I did add the ganache. It was a hit! Thank you so much for these videos. I always thought these kinds of recipes were too difficult for me, but you break everything down so simply that it becomes easy. Also, your presentation is spot on for my type of learning. 🔥🔥🔥
You never disappoint us with your recipes. Thank you and my family thanks you too!😃
I LOVE watching your channel!!! I love baking and cooking from scratch. Its a joy to see someone who obviously loves cooking share all the little tips and tricks that give these fabulous results. I also think you have such a sweet personality. You are just really a pleasure to watch!!!
He’s not lying when he said heaven on a spoon I made this exact recipe and just the chocolate filing itself made me melt from eating it 🤤✨
OH! Freeze the butter! That's what I did wrong when I tried that other crust recipe. Mine was just fresh from the fridge when I grated it.
Simply adore you to pieces....you make fun, elegant and stylish all go together so effortlessly. ... and you don't take yourself too seriously which is relatable!! I LOVE THIS CHANNEL!!! Thank you for all these culinary delights!
:)
I really like your recipes and I love it when you put the measurements on the bottom of the screen it helps me a lot so thank you for doing that
The first time I had a "slice" of a French Silk Pie was when I was in college and from a Midwestern chain of restaurants called "Baker's Square." I was sold. Since both my taste buds and culinary memory are now addicted and acclimated to that particular pie, there is no turning back. The "silk" in "French Silk," I believe, belongs to the amount of butter one adds to the chocolate. There are many "copycat" versions of that particular Baker's Square pie. The closest I have ever found is the recipe from Cook's Country. It uses one stick of butter in the chocolate elixir, added one tablespoon at a time. Silk! When I graduated college and taught in a small rural town, and was forced to get a Master's Degree from a zillion miles away ... I detoured for this pie.
13soap13 It’s amazing. We had both the French Silk & Coconut cream, for Christmas. 😍😋
2 1/2 cups all purpose flour
1/2 teaspoon salt
4 tbsp sugar
1 cup cold unsalted butter
4 tbsp ice water
bake for 10 mins
9 ounces semi sweet chocolate
1/4 cup coffee
seperate 8 eggs
into the egg yolk add 1/2 cup sugar
add ganache to egg yolk
add 2 tbsp sugar to egg whites
whisk to soft peaks
1 1/2 heavy cream
1 tbsp sugar
mix together
I loved the “move along folks”. You are the best at this!! Thank you for everything!
U bring me so much JOY, just good to luv it! This just satisfies the Pallet to the nine John, a touch if the crust with every bite is always a pleasant surprise and makes ur mouth water. Thank u so much John and that constant SMILE for sharing, luv it!
That's a Chocolate Mousse Pie and it looks heavenly. My Mom always made a chocolate cream pie that was made with cocoa, but was made more like a warm pudding...sooo sooo good!
I agree, ain't nothing like Mama's chocolate cream pie❣️
As this one in the video =👼🏼 Heavenly
This is a lovely man living a lovely life and sharing lovely food with us. So disappointing to see some of the comments, I promise you, you would not get that sort of commentary in Australia.
This looks amazing, as usual with all of your recipes and creations.
"Whipping cream is one of my favourite things to eat.. I'm a monster." Lol same.
I always love watching you because you have great recipes, you're a smiley, happy, person, AND I'm in lust with your cake stand shelf behind you!
1. Love that pastel blue mixer. 2. Your complexion is fine! Wear that yellow color if you want.
I love that you talk about your husband and kids...you are awesome...❤️❤️❤️❤️❤️❤️❤️
You could totally rock a pastel yellow dude-and absolutely love your little side notes in the video
I love to destress on Friday's by watching your videos. You are such a good teacher, have so much enthusiasm, it is contagious. Congratulations on your wonderful channel and family. Oh, and I love to see the episodes with your mom!
I feel like 90 percent of what his husband says is “why does this taste disgusting” 😂😂
10:52
? why do you say that
John has such a simmering beneath the surface demented vibe. I love that about him
Cutting myself a “dainty little piece” and eats whole pie 😂😂 love you!!!
Lol
For an egg free version, whip one quart of whipping cream to use later, add one packet of gelatin in to a small amount of water over a double boiler and get it all melted, then add some cream and chocolate to make a ganache and fold that into your whipped cream, when it sets it's just like mousse from bakeries in those little chocolate cups, it would be great for this. I use dark chocolate and it's hard to say how much, maybe between 1 cup and 1 1/2 cups, depending on how rich you want it to be. The gelatin prevents the mousse from melting when it's left out or as you're eating it and gives it a much more wonderful texture overall.
I think you are my favorite Baker to watch!
Thanks for the foil inside the crust to keep the crust from sliding while baking tip! I feel a life transformation coming on, hehehe. I have been making pastries since my Mama started me out with tarts when I was 3, and I’ll be 61 this year! Like I said, life transforming!
I’m on a preppy kitchen marathon...at 2AM.
This was insanely good. Only difference I did was 8 oz bar bakers unsweet chocolate 🍫 in the microwave with heavy cream (carefully) and I used confectioners sugar in the cream with vanilla for topping plus crushed Reese’s pieces (all I had) topped. My goodness was it amazing. Thanks!! Def making this again as a mousse
"Why does this taste disgusting?"!! Divorce that man! Marry me!
No me! Lol
XD
Gay gay and so gay. That's a very gay thing to say bro.
@@ristestankovski who gives a shit
@@ristestankovski Homophobic homophobic and so very homophobic. That's a very homophobic thing to say bro.
Your videos are my favorite! I binge watch them all the time and have some saved for the holidays so I can impress my friends and family. A true life saver! Thank you so much for this. I follow you on FB IG and I go on your blog too. Never miss a new video!
I'd never click on a video this fast. I love you recipes 😍😍😍😍
Thank you so much for using raw eggs! Glad someone still has the balls to bake the real way! I searched for a long time to find a recipe that didn't cook the eggs... Was glad to find your video.
You're so fun and easy to watch!
Did I hear one of the twins this time? 😁 I'd love to see a show with them! But as a mom myself I've wondered how you manage to get so much content published with two small children.
😂😂🤣
I love everything about your channel .. but for me the most important thing is that all your recipes work perfectly and always a success with my picky and whiny kids 👏🏻👏🏻👏🏻👏🏻
Great worker you are the only one of you tubers to upload you teaching on the 2nd is january it means for me
A lot your are the most professionals of the youtubers!!! Besides great receipt
Happy new year!
I rarely comment, but I just have to say I absolutely love watching your videos. I learn from your techniques and simply enjoy how delightful you are. Thank you so much! God Bless!
I love your attitude on whip cream!
I came across your channel by complete accident and stayed because of your brilliant descriptions admissions of mistakes and your total presentation style, thank you for sharing your skills and your infectious joy for baking, love from Australia
Okay, all in favor of electing him best human to ever exist say i
Aye!
aye
Aye
Aye
Good video well illustrated. Thanks for giving European measures along with the quaint American measures. It is particularly important to use weighed measures (grams) for solid ingredients in baking and millilitres for liquid measures. I've used basically this recipe over the years with a slight difference. You get the flour/butter consistency right, put in the liquid then pulse again which alters the consistency some more. I remove the dry ingredients from the food processor into a big bowl then add the liquid and consolidate.
When I make my french silk pie, sometimes I use an oreo crust. Because there's never too much chocolate!
I always use a graham cracker crust with my french silk pie, it's always a hit. But Oreo sounds good too!
Babe I think you should stay away from the pie for a while and go with a salad and some exercising.
@@ristestankovski why are you so mean?
@@anna-qq4sn I'm not being mean babe I'm just being realistic we can all agree she's fat she needs to slim up a little bit
You have the best smile and laugh! Thank you for your time and work!
Omg this is my husband favorite pie. I never had a recipe THANK YOU FOR SHARING 😊
I will say only this that I’m sooo lucky to have a perfect chef you are I don’t have words in your praise just will say u are amazing and a priceless gift from god for us stay bless and happy always 😘😘❤️
Your pie crusts are a works of art!
So glad I found your channel and I don't even bake lol
Best of 2019 to you and your family💕💖💕
your helpful tips are so smart and kind and generous. It's almost like you are angel with no evil ego. I love you.
Looks super delicious!!! I love that wave, fanfare arm move that you do lol P.S. your music is the perfect volume level:)
*John folds pie crust and grunts
My 6 year old: wow I guess he's pretty strong!
Your baking wisdom and sweet charming particular personality bless us all the time John!
“Oh my gosh! I got distracted checking my Instagram” 😂 100% can relate 👏🏽😂
Angel Faifai-Collins - My ADD at work - lol
This is why my mom tells me “NO PHONE WHILE WORKING IN THE KITCHEN”
This looks SO GOOD! and that foil tip to keep the pie crust from slipping will be a life saver for my future baking cause that always happens to me and then I have to try to smush it back up the sides since it slipped down. Definitely going to make this recipe. Love your channel so much! I’m addicted to it and can’t wait to try all the recipes.
I just imagine you bringing this to a bake sale I have to awkwardly place my box made brownies in a Tupperware box next to it 😂
This may be the best ever pie I've ever had. Thank you for blessing us with it
I'm so excited to make this pie crust..I really hope it turns out because I've been searching for an amazing pie crust..Thank you so much for sharing all your beautifully delicious recipes 😋 I want some gorgeous photo's for my Instagram lol..so I'll be making a ton of your recipes 😊 my family is so happy 😊 xx hydie
I love baking and cooking so I have everything in my kitchen my kitchen is a pair of dice I have every tool there is to bake I'm 63 and my birthday is Friday and I'm going to make this pie Thursday night and thank you for the beautiful comments inside me that made my day and thank you for all your recipes and some more
How did it go?
Heeeyy I have a quick question. How long is left over filling good for in the refrigerator after I make it,since it has raw eggs ? I love your videos !!💗
4 days
French Silk pie has an infamous place in my past. I was VERY pregnant, alone (hubby was stationed elsewhere while I was stationed in Florida), and having insane cravings. On my way home after work one day, I passed by a "Village Inn" restaurant, which is known for its pies, and stopped to get my chocolate fix. I went home, sat down in the living room to try to put together the crib I had bought, and started feeling sorry for myself. I grabbed the French Silk pie and ended up crying and eating until I just laid down on the floor and feel asleep. I awoke filled with shame and a slight tummy ache, but overall, I felt better. Hormones and really do a number on ya!
My new fav TH-cam channel🌈😀
Not only do all of your creations look delicious but they're beautiful! Works of art! I haven't seen anything you've made that I didn't want to try to make or eat.
The worst part about me finding your channel is that I’m pregnant and really craving sweets right now... 😩
Yeah
Omg! Thank you so much for the pie crust instructions!! I make homemade strawberry pies in the summer but I could NEVER get the crust right. Always too thick and uneven. I tried to use a second pie plate but it didn't work. Thing is my niece won't eat pie crust, but she will with my strawberry pie because it's a shortbread cookie. I do that just for her but buying a crust would look and taste so much nicer. This is really going to help me bring my A game next year. Thank you, you dear man you! Sorry this was so long.
143k! I guess I’m like pie crust....I’m much more pliable and coherent after I chill for about 30 minutes too. LOL. Great recipe! This will be this weekend’s treat! Thanks!
And a glass of wine or five helps.
My grandmother used to make chocolate merengue pie for the holidays because she knew it was my favorite. I think I have a new recipe to try. Thank you!
How long would this pie keep for? Looks delicious!
I highly doubt the pie will last long enough to spoil.
My pie lasted 4 days in the fridge before it was all eaten ☺️
What lovely pie crust receipt, I can't believe that anybody would give it an dislike!!!
I like how you sound kinda guilty about using 4 tablespoons of sugar, then Tasty’s over here, like, “How about 4 cups of sugar”
😂
He sounds so calm when explaining ☺️
No calories during the holidays ….is that science backed?
I have tried your recipes and it is great! but even when i just watch, It just brightens up my day regardless if i make something that day or not lol. glad you’re on here brings joy to bad days and magic to my belly 😂
"Why does this taste disgusting?" Your husband sounds funny!
Lmao
Oh my gosh! I know that when I get a chance to make this for my husband and daughters, they are going to be in heaven. I am a new subscriber and I just love your baking videos. Thank you sir for your attention to detail.
Please come and just make the darn thing for me already, lol 😂
Thank you for explaining about stretching out the pie crust making your pie crust shrink. I had no idea that was why my pie crusts always shrunk!!
Is it okay to eat the eggs uncooked? I've seen some recipes that heat the eggs
If you're worried about the raw eggs, there are pasteurized whole eggs on the market. They're a little more expensive, but they behave just like other eggs and worry free.
@@sarahleonard7309 Thanks Sarah! Is it okay to use regular eggs?
@@Rnmiller_01 absolutely. Regular eggs are actually very safe, but because of a problem we had over a decade ago people are still really nervous about them. I think it is a "better safe than sorry" kind of deal.
It depends on the source, where did the eggs come from? Organic, a look farmer’s market? Check the source.
I react to raw eggs unfortunately but you can pasteurise them yourself if you need to
I LOVE THIS CHANNEL!! Why doesn't he have a show? Or am I clueless?? I love how he makes noises when he tastes stuff, how he isn't a perfectionist yet he does so awesome! Very down to earth and fun. Awesome cook!! Wow!!!
Where can I marry a man like this?And does it matter if I'm straight guy ?!?
😁😍
Haha I am pretty sure he is gay so may be up for grabs.
He has a husband and kids already, sorry my dude
GAY GAY GAY, you're gay bro!
Clearly humour is wasted on some people Rock Crusher.
Haha, I have my girl friends ask the same thing about me, (I'm a at straight female) for my cooking -not baking I'm terrible at baking.
They're funny.
One says if ever her husband and my boyfriend die we should get married-just the married part for marital benefits-such as taxes, health insurance, etc- and not physical/sexual things.
Because being married doesn't entitle you to sex, and doesn't have to be included as part of marriage.
This is honestly the best and the most helpful baking account ever
lol holidays = 0 calories. i think i ate my weight in desserts when i visited my parents.
I'm so grateful for all the tips you give in your videos. I can't tell you how many different recipes I've tried for pie crust and they all shrink terribly! I've heard of the dry bean method but I never have them around when I need them...TIN FOIL! Brilliant! Thank you :) Can't wait to try this recipe!
Should change the name of this channel to "The Distracted Chef."
I really love your joy for cooking. It's really contagious, and helped lighten my mood on a bad, bad day!
10:50 wtf :/ your what
I like silk pie with graham cracker crust personally! Pastry cutter cheaper then a food processor works just as well. Pasteurized egg whites are totally safe to eat! Get them and yolks from the egg section in store. Creme de cocoa would be awesome in this!
Hi I thought I'd mention that if you're measuring liquids you should be using a glass measuring cup, and the flat topped edged ones are for things like flour, white sugar ect. that way you can take a straight edge and level off your flour for example. I absolutely love your videos though.
I love that he always gives an alternative to a food processor!
Dear M. Kanell, couple of remarks. Concerning the crust, when I've put all the ingredients in the food processor, flour went out at every pulse (any advice?). I used the same food processor as you. After rolling the dough, when I fold it, it crack and I had to restart. I had to use delicate manoeuvre to make fit to the pie plate. (any advice?). Concerning the written recipe, the chocolate filling indicate 1/4 cup of coffee but nowhere in the recipe when to add. How much cool the chocolate needs to be? If warm enough could it cooked the egg? Finally, concerning the coffee, I probably had a bubble in my brain because I used less of 1/4 Cup of grain coffee instead of coffee. Strangely enough I thought that I had to throw everything away but it was not that bad. Keep the good work. I'm happy that you make all recipe easy for commun as I am. My teenage daughter who hates coffee and dark chocolate appreciate it very much. (from Québec : maybe some terms are lost in translation) Kind regards.
Looks like a great recipe! Mine is a bit easier -- cream together softened butter, sugar then add melted chocolate. Then add 3 eggs (no separating) 1 at a time, beating for 3 minutes each. After chilling, turns out nice and firm (versus runny) for eating. Any chocolate silk pie is GREAT!!