CHOCOLATE SILK PIE (THE PERFECT CHOCOLATE PIE!)
Provided by Becky
Number Of Ingredients 12
Steps:
- Preheat oven to 350 F. Place Oreos in a zip lock bag and smash until crushed into fine crumbs or use a food processor. Mix Oreos and melted butter in a bowl until well combined. Add half of the crumb mixture to each pie pan. Press into the bottom and sides evenly.
- Bake for 8 minutes or until hardened. Let cool before filling.
- Add the cream to the bowl of an electric mixer. Whip on medium-high speed until stiff peaks form. Transfer to a small bowl and refrigerate.
- Combine the eggs, sugar, and water in a heatproof bowl set over a saucepan of simmering water (the water should not touch the bowl). With a hand mixer on medium speed, beat until the egg mixture is thickened and reads 160˚ F on an instant-read thermometer, about 7-10 minutes. (If you don't have an instant-read thermometer I recommend just having it over the heat for 10 minutes and you are good to go.) Remove the bowl from the heat and continue to beat until the egg mixture is fluffy and cooled to room temperature, about 6-8 minutes.
- Add the melted chocolate and the vanilla to the cooled egg mixture and beat until well blended. Beat in the butter 1 tablespoon at a time until well combined. Using a spatula, gently fold in the chilled whipped cream until no streaks remain. Transfer the filling to the two Oreo crusts. Refrigerate until set, at least 3 hours.
- Chill the bowl and metal whisk or beaters in the freezer for about 15 minutes. (This is not required but recommended.) Pour the heavy whipping cream in the chilled bowl. Whisk until soft peaks form. Add in the powdered sugar and vanilla extract. Continue whisking until stiff peaks form, be careful not to over mix.
- Before serving pies, evenly spread out whipped cream on top or pipe on. Garnish with chocolate curls if desired or sprinkle on cocoa powder.
ALMOST CHOCOLATE FRENCH SILK PIE
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
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 SILK PIE
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
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 PUDDING PIE RECIPE
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
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
MILK-CHOCOLATE PUDDING PIE
Chocolate and vanilla share the spotlight in this decadent diner-style pie: a milk-chocolate filling is surrounded by a vanilla-wafer crust and topped with vanilla-bean whipped cream.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 4h
Yield Serves 8 to 10
Number Of Ingredients 16
Steps:
- Crust: Preheat oven to 375 degrees. In a food processor, pulse wafers until finely ground (you should have 1 1/2 cups). Add butter, granulated sugar, and salt; pulse to combine. Firmly press mixture into bottom and up sides of a 9-inch pie dish. Freeze 15 minutes. Bake until dry, about 12 minutes. Let cool completely.
- Filling: In a medium saucepan, whisk together granulated sugar, cornstarch, cinnamon, and salt. Whisk in egg yolks, then milk. Bring to a boil over medium-high heat, whisking constantly, then cook 2 minutes more. Remove from heat and whisk in both chocolates until melted, then butter. Pour filling into crust; let stand 30 minutes. Refrigerate 1 hour. Press plastic wrap directly onto surface; refrigerate until set, at least 2 hours more and up to 2 days.
- Topping: Whisk cream with confectioners' sugar and vanilla to medium peaks. Dollop on top of pie. Serve immediately. (For cleanest cuts, wipe knife between slices.)
CHOCOLATE SILK PIE
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
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.
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