French Silk Pie Bars

French Silk Pie Bars have all the velvety chocolate flavor of a French Silk Pie, in the portable format of a dessert bar!

French Silk Pie Bars

By the way, I hope you all had a great Labor Day weekend. In case you missed my big announcement, be sure to check it out on Instagram.

My little brother came to visit for the weekend. Of course, when I say little, don’t kid yourself. This guy towers over all of us at 6’4″. His favorite dessert is French Silk Pie. We really enjoyed this recipe I made before when he visited us in Boston a few years ago, but this time, I wanted to make something different.

And, let’s be honest, I didn’t want to make a pie. Pies are not my favorite thing to make. I know fall is coming right around the corner, which makes me think of pies, but I’m just not in to them. So bars it was.

French Silk Pie Bars

As you can see in the pictures, the crust to filling ratio is pretty high on these bars. When I make these again, I’ll reduce the crust recipe to 3/4 of the original. I have reflected the recipe below to reflect that change. The chocolate mousse filling in this recipe is amazing. I’m tempted to just make that part of the recipe again to eat it with a spoon.

Since the crust and filling were both really tall, I didn’t think my pan could handle the whipped cream topping, so I cut the bars and piped it on top. And piping the topping made it look all fancy and fun. I threw the sprinkles on top since I’m lazy and wasn’t in the mood to make chocolate curls… Next time you need a chocolatey travel-friendly dessert to impress your friends, remember these French Silk Bars.

French Silk Pie Bars

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French Silk Pie Bars

French Silk Pie Bars have all the velvety chocolate flavor of a French Silk Pie, in the portable format of a dessert bar!

Yield: 16 bars

Ingredients:

For the Crust:
12 Tbsp (1.5 sticks) butter
1 1/2 cups flour
1/3 cup powdered sugar

For the Filling:
8 ounces bittersweet chocolate, finely chopped
1 cup heavy cream
3 eggs
3/4 cup sugar
2 Tbsp water
1 Tbsp vanilla
8 Tbsp (1 stick) unsalted butter, at room temperature, cut into small pieces

For the Topping:
1/2 tsp gelatin
2 Tbsp cold water
1 cup heavy cream
4-5 Tbsp powdered sugar

Directions:

For the Crust:
Preheat oven to 350 degF. Line an 8"x8" pan with parchment paper.

Pulse crust ingredients in food processor 8-10 times until combined. Press crust in to bottom of pan.

Bake for 20-22 minutes or until lightly browned. Set aside to cool.

For the Filling:
Melt chocolate in a double boiler or in the microwave (use 30 second intervals at medium power). Set aside.

Beat the heavy cream to stiff peaks. Place in small bowl and chill in the fridge.

In the bowl of a stand mixer, beat together eggs, sugar, and water until pale yellow and slightly thickened (~6 minutes). Set bowl over saucepan of simmering water and heat mixture to 160 degF, whisking occasionally.

Put bowl on to mixer and beat on medium speed until cooled to room temperature and thickened, about 8 minutes. While beating, add in the chocolate and vanilla. Beat in butter, one piece at a time. Remove bowl from mixer and fold in whipped cream.

Pour mixture over cooled crust and smooth top. Cover and chill for at least 3 hours.

For the Topping:
In a small bowl, sprinkle gelatin over water to soften for 2 minutes. Head 15 seconds in the microwave and whisk to dissolve gelatin. Whip the cream to stiff peaks, adding the gelatin and powdered sugar while whipping.

Spread or pipe on top of bars and chill until set. Decorate with chocolate sprinkles or curls.

Recipe adapted from Willow Bird Baking

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24 Responses to “Chocolate Chocolate Chunk Goat’s Milk Ice Cream”

  1. #
    1
    Eva @ Eva Bakes — June 19, 2013 at 8:07 am

    This looks amazing, Jen. I think both my husband and I are slowly becoming more lactose intolerant as we get older. Goat milk ice cream may be something we’ll try soon. Can’t wait to see what other non-dairy ice creams you come up with!

    • beantownbaker — June 19th, 2013 @ 10:23 am

      Thanks! Like I said, coconut milk has been my go-to so far, but it’s definitely fun to try new milk varieties.

  2. #
    2
    Ashley Bee (Quarter Life Crisis Cuisine) — June 19, 2013 at 10:19 am

    Looks incredible, I need to find a local goat milk supplier…

    • beantownbaker — June 19th, 2013 @ 10:24 am

      Yea, I definitely want to find someone local to get my goat milk from. For now, I’m just happy that I can find it at all. Even back in Boston, it wasn’t on the shelf at my grocery store.

  3. #
    3
    Zainab @ Blahnik Baker — June 19, 2013 at 12:45 pm

    This looks amazing and I love that you used goat milk..so interesting!

  4. #
    4
    bec — June 19, 2013 at 11:03 pm

    i had to give up gluten a few months ago and just realized a few weeks ago that i also must give up dairy. i am not sure if it is lactose or casein that i am intolerant of, but i love that you are doing stuff that i may be able to eat someday! (also, we bathe Olive is goat’s milk. it’s great for her eczema!).

    • beantownbaker — June 20th, 2013 @ 6:58 am

      Going dairy free isn’t too bad honestly.

      Oh wow, bathing in goats milk sounds so luxurious!

  5. #
    5
    Nutmeg Nanny — June 20, 2013 at 9:46 am

    Oh wow, this looks so perfect! I’d love to try this soon 🙂

  6. #
    6
    Aimee @ Violet Femme — June 24, 2013 at 5:16 pm

    Sounds delicious, I’ve not thought about using goats milk in ice cream before but would love to try it!

    • beantownbaker — June 24th, 2013 @ 8:24 pm

      You should definitely try it!

  7. #
    7
    Clarissa — June 24, 2013 at 7:51 pm

    Thank you so much for posting this!! I gave up cow dairy in the winter (makes me break out) and have been glaring at my ice cream maker, because sorbets are just not the same and coconut ice cream is good, but so coconutty! I’ve been wondering if I could make ice cream with goat’s milk and now I know I can! The canister just went into the freezer 🙂

    • beantownbaker — June 24th, 2013 @ 8:23 pm

      Nice – glad I could help. I don’t find coconut milk very coconuty… I assume you drink goat’s milk so you’re familiar with the flavor? It definitely has a distinct taste.

  8. #
    8
    Consuelo @ Honey & Figs — June 25, 2013 at 2:58 am

    Goat milk?? I bet it goes fantastic with chocolate. I love this combination, I can’t wait to try it, yum!!

  9. #
    9
    Mary — July 22, 2013 at 10:42 am

    In the ingredients, you say condensed goat milk, but the directions say heavy cream. Which did you mean? Really excited to try out this recipe!

    • beantownbaker — July 22nd, 2013 @ 1:14 pm

      Sorry about that. I used condensed goat milk, not heavy cream. I’m updating the recipe now.

  10. #
    10
    stone linda — September 4, 2013 at 7:30 am

    Hello,
    I want to place an order from you to our store in The Netherlands.I want to know if you can ship here and accept credit card as a form of payment.
    Reply back asap
    Thanks

    • beantownbaker — September 4th, 2013 @ 9:27 am

      I don’t sell anything.

  11. #
    11
    Eric — September 21, 2013 at 1:15 am

    My wife and I raise a couple of dairy breed goats for home milk use. I don’t find that the milk tastes goaty, it’s actually richer and better tasting than cows milk in my opinion. Although before we discovered that we should pasteurize the milk asap after filtering, we did notice a musky kind of taste…… but with pasteurization started within a minute or two after milking, our milk is just as good or better than the flavor of cows milk. I just ordered an icecream maker. We will definitely use this recipe. Thanks for posting it.

    • beantownbaker — September 25th, 2013 @ 4:15 pm

      Fresh goat milk is not something I have tried. I would love to get my hands on some though!

  12. #
    12
    Patricia Butler — January 2, 2014 at 9:36 am

    I’m looking forward to trying this! We got hooked on Laloo’s goat milk ice cream several years ago, but it’s been increasingly difficult to find, and very expensive ($7.79 a pint as of 2 days ago). It would be great if I could find a homemade alternative.

    • beantownbaker — January 2nd, 2014 @ 1:36 pm

      I agree – Laloo’s is good, but quite expensive. Let me know what you think of this recipe if you try it out.

  13. #
    13
    Julia — March 8, 2014 at 1:20 pm

    GOOD NEWS!! Laloos is filling the pipeline and more flavors are coming soon to you your local Whole Foods store.

  14. #
    14
    Cindy — May 13, 2015 at 8:16 am

    I have dairy goats so will toss in my 2 cents worth 😉 Not all goat milk is the same!!! If you like the goaty taste, go ahead and buy your milk at the store. Personally I find the goaty taste vile and disgusting! So for those who want to try goat milk but don’t like that nasty goaty taste, you want raw milk, and the breeds vary in taste a lot. Nigerian Dwarf goats have the highest butterfat and do not have the goaty taste. Their milk is really good! Nubians are second best. It would be worth your while to find a local source of nice raw milk from either of those breeds. Healthier too, as raw milk has all the nutrients nature intended.

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    15
    LeAnn Harner — July 3, 2016 at 8:23 am

    With rare exceptions – goat’s milk should not taste goaty. I can’t comment about grocery store milk, but would urge you and your readers to look for direct-from-the-farm sources. There are a few goats with funny tasting milk – and those work great for making blue cheese! If a goat is healthy, has a good diet with the right balance of vitamins and minerals (very important!), and the milk is handled in a clean manner with quick cooling, it should have a rather sweet taste. I have Nubians and like Cindy above, appreciate the high butterfat. If you’re looking for a milk source – try realmilk.com. There’s also tips there for buying safe milk.

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