French Silk Pie

French Silk Pie | ZoeBakes Photo by Zoë François

When I moved to Minneapolis from Vermont, I hadn’t expected to experience culture shock. I was raised mostly in New England with stints in Northern California. Somehow, those places, as far from each other as they can get on a map, are more alike than the vast land in the middle. I understood the food of the coasts, including the pie, dominated by apple and pumpkin or even lemon meringue. But, the Midwest has a pie culture all its own. I first learned of French Silk Pie in the 1990s from a local Minneapolis newspaper’s people choice award. Every year Bakers’ Square would win “best dessert” in Minneapolis with their French Silk Pie. I was painfully aware of this because I was baking my heart out at a local restaurant and despite all my efforts, I could never touch this pie’s popularity. I did finally taste one, and IMHO, it was sweet and lacking in any real chocolate flavor, but the texture was certainly worthy of the name. Out of spite (I was young and sillier then), I never served a French Silk Pie in any restaurant I worked at and honestly, this is the VERY first one I have ever baked. It comes from the beautiful new baking book, Midwest Made: Big, Bold Baking from the Heartland, by Shauna Sever. Not only did Shauna change my heart about this pie, but has taught me so much about the culture of baking in my own backyard. This pie is everything people loved about the one from Bakers’ Square, but is all about the deep chocolate flavor. Be sure to use a high quality, bitter chocolate (70-75% cacao) or the pie can get very sweet, FAST! In her book the pie is topped with a homemade Cool Whip, which is 100% in keeping with the traditional pie. I left the cream unstabilized and unsweetened, because I like the contrast of the sweet filling to the clean, rich cream on top, you choose which way to go, I offer both ways below. This recipe uses raw eggs, which doesn’t bother Shauna or me in the least, but if you are at all worried about eating raw egg, then buy pasteurized ones. 

You can watch me make Shauna’s pie in my instagram video and she graciously shared the recipe, which is below.

French Silk Pie | ZoeBakes Photo by Zoë François (more…)

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Banana Cream Pie

Banana Cream Pie | ZoeBakes photo by Zoë François

Banana Cream Pie is a classic and one I don’t visit nearly enough. I had a craving for it and decided to bring it, along with a couple of galettes to a summer party. I figured I would be left alone in the corner with my pie and the rest of the guests would enjoy the colorful and fruity galettes. The Banana Cream Pie emerged from the kitchen and I think one of the guests actually started clapping and exclaimed something to the effect of “this party was great, but it just went to the next level!” and he threw his hands in the air. It turns out I’d recreated his favorite and he wasn’t alone. It’s funny how these rather retro American desserts, like the Banana Cream Pie and Baked Alaska bring back memories of grandmothers and childhoods. I am happy to report that this version did not disappoint and I sent the last piece home with the man who cheered for Banana Cream Pie, which is why I have no pictures of the slice. 😉 You’ll just have to make one to see how beautifully it cuts and how fantastic it tastes. 

You can watch me make the pie in my instagram video and recipe below. (more…)

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Buttermilk Pumpkin Streusel Pie

buttermilk pumpkin streusel pie | ZoeBakes photos by Zoë François

I discovered Sister Pie by Lisa Ludwinski and this Buttermilk Pumpkin Streusel Pie, on instagram, where I find so much great inspiration. One of the first things I discovered about Lisa and her bakers is that they dance in the kitchen. These are my people! This pie cemented my admiration. It is all the things I love in a pumpkin pie and more. The pumpkin filling is not too sweet, because of the tang of buttermilk and it is combined with a crunchy streusel made with pepitas and buckwheat. It is a combination of traditional and uniquely Sister Pie. If you have the good fortune of being in Detroit, you should visit their shop, but until then, get the book, it’s a gem.

You can watch me make this pie in my instagram video and Lisa generously shared the recipe us below.* (more…)

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Milk Chocolate Peanut Butter Pie

Milk Chocolate Peanut Butter Pie | ZoeBakes photos by Zoë François

I typically like to mix up the flavors and styles of the desserts I make on my website, so it is super unusual for me to make two peanut butter and chocolate treats in a row. But, I just loved the Peanut Butter Cup Meringues I recently made and it set off a craving for this pie. Maybe it is the comfort food aspect as we enter into fall and the chilly weather has me hunkering for something rich, smooth and satisfying. You can watch me make this luscious pie in my instagram video and the recipe follows.

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The Perfect Apple Pie

The Perfect Apple Pie | ZoeBakes photo by Zoë François

The apple pie is practically a national treasure and for good reason, it is just about the perfect dessert. This time of year there are dozens of apples to choose from and I suggest you pick a variety for this pie. Having a mix of apples makes for a great pie, but be sure you pick apples that don’t turn to mush if you want a high, dramatic pie. The Perfect Apple Pie is from Cenk Sönmezsoy’s The Artful Baker, and trust me, I don’t hand out that description without great consideration. It is made in an unusual process, which you can watch in my instagram video. Sönmezsoy uses the ENTIRE apple (including skins & cores), so nothing is wasted and the taste and texture is brilliant. The pie is jammed packed with super thin slices of apples, so that it is dense. If you take the time to stack them, you’ll see the clean lines of apple when you cut into it. This pie takes a little longer to make, but the results are worth every second.

I topped the pie with a scoop of homemade rum raisin ice cream, because it is a family favorite. (more…)

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Applesauce Galette

Apple Sauce Galette | ZoeBakes photo by Zoë François

The Applesauce Galette is the comfy-jeans and t-shirt of the pie/tart world. It’s all the flavor of a pie’s great crust and fruit filling, but is rustic and stylishly unkept in it’s presentation. I went the extra mile to fan out the sliced apples, but you can just pile them on if you want to take your applesauce galette to even greater shabby-chic heights. I started by making a very simple applesauce, which is nothing more than apples, a few spices and a spoon full of honey. You can watch me make the applesauce, and the galette in my instagram video. I spread a layer of the applesauce on a pie dough, covered it in sliced apple, folded up the crust and finished it with lemon sugar. Nothing could be easier and it is one of my all time favorite desserts. Add vanilla ice cream and really, in my mind, it is perfection.

In other big news…you can now find all of the equipment I use in my posts on my ZoeBakes Amazon Store.

Apple Sauce Galette | ZoeBakes photo by Zoë François (more…)

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