Chocolate Silk Pie Recipe Using Pudding Recipe For Lasagna

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CHOCOLATE SILK PIE



Chocolate Silk Pie image

This is adapted from the secret recipe that for decades was known only to chefs at Miller and Rhoads, a premier department store in Richmond, Virginia that closed back in 1990.

Provided by Doug

Categories     Desserts     Pies     Custard and Cream Pie Recipes

Time 3h15m

Yield 8

Number Of Ingredients 7

1 cup confectioners' sugar
½ cup butter, softened
2 (1 ounce) squares unsweetened baking chocolate (such as Baker's®), melted
1 teaspoon vanilla extract
2 eggs
1 (9 inch) prepared graham cracker crust
½ (8 ounce) container frozen whipped topping (such as Cool Whip®), thawed, or more to taste

Steps:

  • Beat confectioners' sugar and butter together in a bowl using an electric mixer until smooth and creamy; mix in melted chocolate and vanilla extract until smooth. Add eggs, 1 at a time, to creamed butter mixture, beating for 5 minutes before adding the next one; spread into the graham cracker crust.
  • Refrigerate pie until chilled, at least 3 hours. Top pie with whipped topping.

Nutrition Facts : Calories 409.3 calories, Carbohydrate 40.6 g, Cholesterol 77 mg, Fat 27.4 g, Fiber 1.6 g, Protein 4 g, SaturatedFat 14.5 g, Sodium 275.2 mg, Sugar 30.3 g

FRENCH SILK CHOCOLATE PIE



French Silk Chocolate Pie image

Replacing the raw eggs in this recipe with pasteurized eggs or fat-free egg product eliminates food safety concerns and allows you to enjoy this Bake-Off® Contest favorite.

Provided by Pillsbury

Categories     Desserts     Pies     No-Bake Pie Recipes     Pudding Pie Recipes

Time 2h50m

Yield 10

Number Of Ingredients 8

1 Pillsbury® refrigerated pie crust, softened as directed on box
3 (1 ounce) squares Hershey®'s unsweetened chocolate, cut into pieces
1 cup LAND O LAKES® butter, softened (do not use margarine)
1 cup sugar
½ teaspoon vanilla
4 large eggs pasteurized eggs or equivalent fat-free cholesterol-free egg product
½ cup sweetened whipped cream
½ tablespoon Chocolate curls

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.

Nutrition Facts : Calories 428.2 calories, Carbohydrate 33.5 g, Cholesterol 130.3 mg, Fat 30.9 g, Protein 4.8 g, SaturatedFat 17.7 g, Sodium 306 mg, Sugar 21.5 g

EASY CHOCOLATE SILK PIE



Easy Chocolate Silk Pie image

It looks like it belongs in a pastry shop window, but this chocolate silk pie is super easy to make-even if you've never made a from-scratch crust before.

Provided by My Food and Family

Categories     Home

Time 6h15m

Yield 10 servings

Number Of Ingredients 7

1 cup flour
1/2 cup cold butter, cut up
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate, divided
2 pkg. (3.9 oz. each) JELL-O Chocolate Flavor Instant Pudding
3 cups cold milk
1-1/2 cups thawed COOL WHIP Whipped Topping

Steps:

  • Heat oven to 400ºF.
  • Place flour in large bowl. Cut in butter and cream cheese with pastry blender or 2 knives until mixture resembles coarse crumbs. Shape dough into ball; flatten into disk. Wrap in plastic wrap. Refrigerate 1 hour. Meanwhile, make chocolate curls from 1 oz. semi-sweet chocolate. (See tip.)
  • Unwrap dough; place between 2 lightly floured sheets of waxed paper. Roll into 10-inch round. Discard top sheet of waxed paper. Spray 9-inch foil pie pan with cooking spray; invert over dough. Holding pie pan and dough together, flip pan over. Discard second sheet of waxed paper. Gently press dough onto bottom and up side of pan; flute edge of crust. Poke holes in bottom and side of crust.
  • Bake 15 min. or until golden brown; cool. Meanwhile, microwave remaining semi-sweet chocolate in small microwaveable bowl on HIGH 1 min. or until melted, stirring after 30 sec. Cool.
  • Beat pudding mixes and milk with whisk 2 min. Stir in melted chocolate; spoon into crust. Top with COOL WHIP and chocolate curls. Refrigerate 4 hours.

Nutrition Facts : Calories 290, Fat 20 g, SaturatedFat 13 g, TransFat 0 g, Cholesterol 45 mg, Sodium 160 mg, Carbohydrate 24 g, Fiber 1 g, Sugar 12 g, Protein 5 g

CHOCOLATE SILK PIE



Chocolate Silk Pie image

This creamy, quick chocolate pie not only melts in your mouth, it also melts any and all resistance to dessert! What an easy way to say "I love you" on Valentine's Day. -Mary E. Relyea, Canastota, New York

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 8 servings.

Number Of Ingredients 11

Dough for single-crust pie
1 jar (7 ounces) marshmallow creme
1 cup semisweet chocolate chips
1/4 cup butter, cubed
2 ounces unsweetened chocolate
2 tablespoons strong brewed coffee
1 cup heavy whipping cream, whipped
TOPPING:
1 cup heavy whipping cream
2 tablespoons confectioners' sugar
Chocolate curls, optional

Steps:

  • On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°. , Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edges are golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack., Meanwhile, in a heavy saucepan, combine marshmallow creme, chocolate chips, butter, unsweetened chocolate and coffee; cook and stir over low heat until chocolate is melted and mixture is smooth. Cool. Fold in whipped cream; pour into crust., For topping, in a large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Spread over filling. Refrigerate at least 3 hours before serving. Garnish with chocolate curls if desired.

Nutrition Facts : Calories 666 calories, Fat 49g fat (31g saturated fat), Cholesterol 113mg cholesterol, Sodium 240mg sodium, Carbohydrate 49g carbohydrate (31g sugars, Fiber 3g fiber), Protein 6g protein.

CHOCOLATE LASAGNA



Chocolate Lasagna image

Make and share this Chocolate Lasagna recipe from Food.com.

Provided by Mebriella

Categories     Dessert

Time 1h50m

Yield 30 serving(s)

Number Of Ingredients 9

36 Oreo cookies
6 tablespoons butter, melted
1 (8 ounce) package cream cheese, softened
1/4 cup granulated sugar
2 tablespoons milk, cold
1 (12 ounce) container Cool Whip, divided
2 (4 ounce) packages chocolate instant pudding
3 1/4 cups milk, cold
1 1/2 cups mini chocolate chips

Steps:

  • Begin by crushing 36 Oreo cookies. I used my food processor for this, but you could also place them in a large ziplock bag and crush them with a rolling pin. When the Oreos have turned into fine crumbs, you are done.
  • Transfer the Oreo crumbs to a large bowl. Stir in 6 tablespoons melted butter and use a fork to incorporate the butter into the cookie crumbs. When the butter is distributed, transfer the mixture to a 9 x 13 inch baking dish. Press the crumbs into the bottom of the pan. Place the pan in the refrigerator while you work on the additional layers.
  • Mix the cream cheese with a mixer until light and fluffy. Add in 2 Tablespoons of milk, and sugar, and mix well. Stir in 1 and 1/4 cups Cool Whip. Spread this mixture over the crust.
  • In a bowl, combine chocolate instant pudding with 3 and 1/4 cups cold milk. Whisk for several minutes until the pudding starts to thicken. Use a spatula to spread the mixture over the previous cream cheese layer. Allow the dessert to rest for about 5 minutes so that the pudding can firm up further.
  • Spread the remaining Cool Whip over the top. Sprinkle mini chocolate chips evenly over the top. Place in the freezer for 1 hour, or the refrigerator for 4 hours before serving.

Nutrition Facts : Calories 241.1, Fat 14.2, SaturatedFat 8.5, Cholesterol 18.3, Sodium 239, Carbohydrate 27.8, Fiber 1.2, Sugar 20, Protein 2.8

CHOCOLATE SILK PIE



Chocolate Silk Pie image

Light yet rich, this magical dessert is like the grown-up version of the chocolate pudding pie of your youth. It requires a bit more work, but nothing terribly taxing. Just whip melted chocolate, butter and eggs into a mousse, and then pour it all into a chocolate cookie crust. Chill and enjoy. It's the perfect make-ahead dessert for a crowd.

Provided by Molly O'Neill

Categories     dessert

Time 2h15m

Yield About 10 servings

Number Of Ingredients 10

1 1/2 cups ground chocolate wafers (from about 30 cookies)
1/3 cup sugar
7 tablespoons unsalted butter, melted
3/4 cup unsalted butter, at room temperature
1 1/4 cups sugar
1/4 teaspoon kosher salt
1 teaspoon vanilla extract
1 teaspoon brandy (optional)
4 ounces unsweetened chocolate, melted
3 eggs

Steps:

  • Make the crust: Preheat the oven to 350 degrees. Combine the chocolate crumbs and sugar in a bowl. Add the butter and stir until well mixed. Reserve 1/2 cup of the mixture, then press the rest into a 9-inch pie plate, pressing it evenly over the bottom and up the sides of the plate. Bake for 8 minutes. Set aside to cool.
  • Make the filling: Using an electric mixer, cream the butter and sugar together until light and fluffy. Mix in the salt, vanilla and brandy, if using. Add the chocolate and mix well. Add the eggs, 1 at a time, mixing well after each addition.
  • Scrape the filling into the pie shell and sprinkle the reserved crumb mixture over the top. Refrigerate for 2 hours to set. Cut into wedges and serve.

Nutrition Facts : @context http, Calories 481, UnsaturatedFat 11 grams, Carbohydrate 47 grams, Fat 31 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 19 grams, Sodium 169 milligrams, Sugar 38 grams, TransFat 1 gram

CHOCOLATE SILK PIE



Chocolate Silk Pie image

This smooth as silk chocolate pie has a chocolate cookie crust-a chocolate lover's delight.

Provided by Land O'Lakes

Categories     Refrigerated     Pie     Dessert

Yield 8 servings

Number Of Ingredients 11

Crust
1 3/4 cups (about 22) finely crushed chocolate sandwich cookies
1/4 cup Land O Lakes® Butter melted
Filling
1 cup sugar
3/4 cup Land O Lakes® Butter slightly softened
4 (1-ounce) squares semi-sweet baking chocolate, melted, cooled
3/4 cup refrigerated egg substitute
Garnish
Land O Lakes® Heavy Whipping Cream chilled
Chocolate curls, if desired

Steps:

  • Combine all crust ingredients in bowl; mix well. Press onto bottom and up sides of 9-inch pie pan. Refrigerate 10 minutes.
  • Combine sugar and 3/4 cup butter in bowl. Beat at medium speed, scraping bowl often, until well mixed. Add melted chocolate; continue beating, scraping bowl often, until well mixed. Add egg substitute; beat until light and fluffy.
  • Spoon into prepared crust. Refrigerate at least 3 hours or until set.
  • Beat chilled whipping cream in chilled bowl at high speed, scraping bowl often, until stiff peaks form.
  • Garnish pie with whipped cream and chocolate curls, if desired. Store refrigerated.

Nutrition Facts : Calories 490 calories, Fat 31 grams, SaturatedFat grams, Transfat grams, Cholesterol 60 milligrams, Sodium 380 milligrams, Carbohydrate 50 grams, Fiber 1 grams, Sugar grams, Protein 4 grams

ALMOST CHOCOLATE FRENCH SILK PIE



Almost Chocolate French Silk Pie image

Make and share this Almost Chocolate French Silk Pie recipe from Food.com.

Provided by Peytons Mom

Categories     Pie

Time 20m

Yield 8 slices, 8 serving(s)

Number Of Ingredients 5

1 (9 inch) pie crusts
1 (1 1/2 ounce) box of jello sugar-free instant chocolate pudding mix
1 1/2 cups skim milk
1 (8 ounce) container chocolate Cool Whip
1 cup of regular Cool Whip Topping

Steps:

  • Bake Pie shell according to package directions for an empty pie shell (cool).
  • Mix pudding mix & skim milk (making sure to mix until smooth and without lumps).
  • Add Chocolate Whipped topping to pudding.
  • Pour into cooled pie shell.
  • Refridgerate for 1 hour.
  • Before serving, top with 1 cup of whipped topping.

Nutrition Facts : Calories 167, Fat 10.9, SaturatedFat 5.2, Cholesterol 21.5, Sodium 278.1, Carbohydrate 14.5, Fiber 0.6, Sugar 0.7, Protein 3.1

CHOCOLATE PUDDING



Chocolate Pudding image

A cool, creamy childhood favorite enriched with the goodness of soy.

Categories     VEGAN     DAIRY-FREE     GLUTEN-FREE

Yield 8

Number Of Ingredients 1

1/3 cup unsweetened cocoa 3/4 cup sugar 1/4 tsp salt 1/4 cup cornstarch 3 cups Silk Soymilk, Almondmilk, Coconutmilk, OR OATMILK 3 Tbsp margarine 1 1/2 tsp vanilla

Steps:

  • Combine the cocoa, sugar, salt and cornstarch in a saucepan and mix well. Slowly add the Silk, whisking constantly to prevent lumps. Bring this mixture to a boil over medium heat while whisking constantly. Lower the heat to a simmer, cover and simmer gently for 8-10 minutes, until pudding begins to thicken. Remove from the heat and whisk in the margarine and vanilla. Pour into 1 large bowl or 8 small serving bowls and refrigerate for at least an hour until thoroughly chilled.

CHOCOLATE PUDDING PIE RECIPE



Chocolate Pudding Pie Recipe image

Enjoy the simple things in life, like this Chocolate Pudding Pie Recipe. Spoon chocolate JELL-O Pudding over an chocolate pie crust in this Chocolate Pudding Pie Recipe made with COOL WHIP.

Provided by My Food and Family

Categories     Home

Time 3h15m

Yield 10 servings

Number Of Ingredients 4

1 pkg. (3.9 oz.) JELL-O Chocolate Flavor Instant Pudding Pudding
1-1/2 cups cold milk
1 chocolate cookie crumb crust (6 oz.)
2 cups (about 2/3 of 8-oz. tub) thawed COOL WHIP Whipped Topping, divided

Steps:

  • Beat pudding mix and milk with whisk 2 min.
  • Pour half the pudding into crust. Let stand 5 min.
  • Stir 1 cup COOL WHIP into remaining pudding; spoon over pudding layer in crust.
  • Top with remaining COOL WHIP.
  • Refrigerate 3 hours.

Nutrition Facts : Calories 180, Fat 8 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 3.1477 mg, Sodium 290 mg, Carbohydrate 0 g, Fiber 0.9122 g, Sugar 0 g, Protein 2 g

CHOCOLATE SILK PIE



Chocolate Silk Pie image

A chocolate silk pie earns its name-in fact, very few desserts are capable of achieving this satiny, mousse-like texture without the addition of gelatin. This unique texture comes from a delicate network of melted chocolate, sugar, and eggs that is then folded into pillowy whipped cream. Once allowed to chill in the refrigerator, the chocolate and butter solidify, transforming the liquid filling into a sliceable airy mousse. There is a lot of bittersweet chocolate in this recipe which balances the sugar in the pie with the bitter richness of high-quality dark chocolate. A small amount of espresso powder enhances the depth of the chocolate filling, not lending a noticeable coffee flavor but highlighting the complexity of the chocolate. Just before serving, garnish the pie with barely sweetened whipped cream and either a dusting of cocoa powder or a sprinkling of shaved bittersweet chocolate.

Provided by Micah A Leal

Time 2h20m

Number Of Ingredients 10

1 Single-Crust Pie Pastry Dough
1 1/4 cups granulated sugar
4 large eggs
8 ounces 60% bittersweet chocolate
1/2 teaspoon instant espresso powder
10 tablespoons unsalted butter
1 cup heavy cream
1 tablespoon powdered sugar
Whipped cream for garnish
Cocoa powder or shaved bittersweet chocolate for garnish

Steps:

  • Make Crust: Roll pie dough to a 1/8-inch thick circle and place inside a greased 9-inch metal pie pan. Cut excess dough, leaving a 1/2-inch overhang. Fold overhang under itself, creating a thicker ring of crust around the edge. Crimp edge. Grease a sheet of aluminum foil liberally with butter. Place the buttered surface inside the pie shell, allowing the crust to come in direct contact with the foil. Freeze for 1 hour or overnight. Preheat oven to 350°F. Bake crust with foil for 20 minutes. Remove foil and use a spoon to press down any areas that have puffed up. Return to oven for an additional 13-15 minutes, until the crust is golden brown all over. Set aside to cool.
  • Make Filling: Bring 2 inches of water to boil in the bottom of a double boiler. Whisk together eggs and sugar and place over double boiler, whisking regularly until the mixture reaches 165°F. Remove from heat and allow to cool until just warm.
  • While egg mixture is cooling, chop the chocolate and place in a microwave safe bowl. Microwave for 20 second intervals at 30% power, stirring in between each interval, until mixture is completely melted. Pour egg mixture over melted chocolate and whisk until fully incorporated. Whisk in espresso powder. Allow to cool completely to room temperature.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat butter until fluffy. With the mixer on low, slowly pour in chocolate mixture. Scrape down sides of the bowl with a spatula, and increase the speed to medium-high, beating until the mixture increases in volume and lightens in color, 5 minutes.
  • In a clean bowl, beat together cream and powdered sugar to stiff peaks. Gently fold half of the whipped cream into the chocolate mixture. Add remaining whipped cream and gently fold until no streaks of cream remain. Pour filling into crust, leveling the surface with a spatula. Refrigerate for 8 hours or overnight. Garnish with whipped cream and cocoa powder or shaved chocolate, if desired.

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From pinterest.ca


CHOCOLATE PUDDING PIE FILLING RECIPE - ALL INFORMATION ...
Easy Chocolate Pudding Pie Recipe - Pillsbury.com hot www.pillsbury.com. Steps. Hide Images. 1. Prepare pie crust as directed on package for one-crust baked shell using 9-inch pie pan. Cool 15 minutes or until completely cooled. 2. In large bowl, combine pudding mix and milk; beat 2 minutes with wire whisk. Pour into cooled baked shell.
From therecipes.info


FRENCH SILK CHOCOLATE PIE - RECIPE | COOKS.COM
2 tsp. vanilla. 9 inch baked pie shell. Chocolate sprinkles. Cream butter and sugar until well blended. Blend in chocolate and vanilla. Beat in eggs, one at a time, using 5 minutes to incorporate each at medium speed. Turn into pie shell. Decorate with whipped cream and chocolate sprinkles.
From cooks.com


CHOCOLATE CARAMEL LASAGNA RECIPE - ALL INFORMATION ABOUT ...
Step 4: Prepare the chocolate layer by beating together the pudding mix, milk, and whipped topping. Beat until the mixture thickens. Spread over the cream cheese layer and top with the remaining whipped topping. Step 5: Sprinkle the chocolate lasagna with all the toppings and chill for at least 30 minutes before serving.
From therecipes.info


CHOCOLATE SILK PIE RECIPE USING PUDDING RECIPE FOR HAND
Enjoy the simple things in life, like this Chocolate Pudding Pie Recipe. Spoon chocolate JELL-O Pudding over an chocolate pie crust in this Chocolate Pudding Pie Recipe made with COOL WHIP. Recipe From myfoodandfamily.com. Provided by My Food and Family. Categories Home. Time 3h15m. Yield 10 servings. Number Of Ingredients 4
From tfrecipes.com


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