Chocolate Almond Silk Pie Recipes

CHOCOLATE ALMOND SILK PIE

Steps:

• In a small bowl, combine the first 5 ingredients. Beat on low speed until well combined, 2-3 minutes. Press onto the bottom and up the sides of a greased 9-in. pie plate. Bake at 400° for 8-10 minutes or until golden. Cool on a wire rack., For filling, combine sugar and eggs in a small saucepan until well blended. Cook over low heat, stirring constantly until mixture coats the back of a metal spoon and reaches 160°. Remove from the heat. Stir in chocolate and almond extract until smooth. Cool to lukewarm (90°), stirring occasionally., In a large bowl, cream butter until light and fluffy. Add cooled egg mixture; beat on high speed for 5 minutes. Pour into cooled pie shell. Refrigerate for at least 6 hours before serving. Garnish with whipped cream and almonds if desired. Refrigerate leftovers.

CHOCOLATE SILK PIE

Steps:

• Fill a medium pot with 1 inch water over medium heat. Whisk the eggs with 1/2 cup of the sugar and the water or coffee in a large heatproof bowl that will fit over the pot without touching the water. Place the bowl over the simmering water and continue whisking constantly until the eggs become thick and fluffy, and a drizzle of the mixture will hold its shape and sit on top of the custard, about 5 minutes. Remove from the heat and set aside to cool, whisking occasionally so the eggs do not scramble.
• Combine the butter, salt and remaining 1/4 cup sugar in a large bowl and beat in a stand mixer or with hand beaters on medium-high speed until fluffy. Pour in the chocolate and 1 1/4 teaspoons of the vanilla and continue to beat, scraping down the sides of the bowl as needed, until combined. Add the custard and continue to beat until the filling is thick, fluffy and smooth, about 5 minutes.
• Spread into the pie crust and cover with plastic wrap. Chill until cold and set, 2 to 3 hours. Before serving, whip the cream with the confectioners' sugar and remaining 1/4 teaspoon vanilla until it forms soft peaks. Spread over the pie filling and garnish with chocolate shavings.

FRENCH SILK CHOCOLATE PIE

Steps:

• Heat oven to 450 degrees F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie pan. Bake 9 to 11 minutes or until light golden brown. Cool completely, about 30 minutes.
• In 1-quart saucepan, melt chocolate over low heat; cool. In small bowl with electric mixer, beat butter on medium speed until fluffy. Gradually beat in sugar until light and fluffy. Beat in cooled chocolate and vanilla until well blended.
• Add eggs 1 at a time, beating on high speed 2 minutes after each addition; beat until mixture is smooth and fluffy. Pour into cooled baked shell. Refrigerate at least 2 hours before serving. Garnish with whipped cream and chocolate curls. Store in refrigerator.

FRENCH SILK CHOCOLATE PIE I

Steps:

• Cream butter in a mixing bowl. Gradually beat in the sugar with an electric mixer until light colored and well blended. Stir in the thoroughly cooled chocolate, and vanilla extract. Add the eggs, one at a time, beating 5 minutes on medium speed after each addition. Spoon the chocolate filling into a cooled, baked pie shell.
• Refrigerate at least 2 hours before serving.

CHOCOLATE ALMOND PIE

Steps:

• Line a 9-in. pie plate with pastry; trim and flute edges. Fill with almonds and chocolate chips. In a large bowl, whisk the eggs, brown sugar, corn syrup, butter, cinnamon, extracts and salt. Pour into pastry., Bake at 350° for 45-55 minutes or until set. Cool on a wire rack. Garnish with whipped cream and grated chocolate if desired. Refrigerate leftovers.

SILK AND SATIN CHOCOLATE PIE

Steps:

• Cream butter and sugar until very light and fluffy.
• In double boiler, melt chocolate and blend with vanilla.
• Add the chilled eggs, one at a time, and beat with electric beater on medium speed for at least two minutes after adding each egg.
• Pour into baked pie shell.
• Chill at least three hours in refrigerator before serving.
• Top with whipped cream or whipped topping and toasted almond slivers.

MILLER & RHOADS' CHOCOLATE SILK PIE

Steps:

• *Uncookedeggs can contain salmonella which can cause severe illness particularly among infants, the elderly and those with compromised immune systems.
• If you are concerned about the quality of the eggs you are using, substitute pasteurized liquid eggs.
• Crust: Preheat oven to 350°.
• Beat butter and granulated sugar with an electric mixer until light and fluffy.
• Gradually mix in just enough crumbs to make a slightly crumbly paste.
• Press evenly into a chilled 8- or 9-inch pie plate.
• Bake 5 minutes.
• Cool to room temperature.
• Filling: With an electric mixer, beat butter and confectioners' sugar until light and fluffy.
• Add melted chocolate with salt and vanilla.
• Add one egg and beat for no less than 5 minutes.
• Add second egg and beat no less than 5 minutes longer.
• Add third egg and beat no less than 5 minutes longer.
• Pour filling into prepared shell and refrigerate 24 hours.
• Garnish: Just before serving, decorate top with sweetened whipped cream and sprinkle with chocolate.
• Makes 8 servings.
• Note: Don't try to take a shortcut with this recipe.
• Beating no less than 5 minutes after adding each egg is the secret.