Chocolate Silk Pie Recipes Recipe For Meatloaf

EASY CHOCOLATE SILK PIE

Steps:

• Combine crumbs and sugar.
• Add maragarine, blend well.
• Press into bottom and sides of a 9-inch (23 cm) greased pie plate.
• Bake at 375 degrees F (190 degrees C) for 8 minutes; cool.
• Cream margarine with sugar.
• Beat in eggs and vanilla.
• Add melted chocolate; mix well and place bowl in freezer 5 minutes or until mixture is slightly stiff.
• Prepare desert topping mix as directed on package.
• Beat in chilled chocolate mixture until light and smooth.
• Pour into prepared Crumb Crust.
• Chill until set, at least 1 hour.

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.

CHOCOLATE SILK PIE

Steps:

• Chocolate Potato Fudge Bottom:
• Preheat oven to 350 F.
• Combine the butter, cocoa powder and unsweetened chocolate into a small sauce and heat until everything is melted and fully incorporated.
• Take off the heat and combine it with everything else in a bowl and mix until smooth.
• Pour into an unbaked pie crust and bake for 20 minutes. Remove from the oven and allow to fully cool.
• Chocolate Cream Topping:
• Place everything into a mixing bowl and mix until light and fluffy. Spread on the top of the cooled fudge layer.

CHOCOLATE SILK PIE

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.

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.

CHOCOLATE ORANGE SILK PIE

Steps:

• preheat oven to 375°F Stir together sugar, cocoa, and salt. Stir in zest, juice and milk and mix thoroughly.
• Microwave on high. 2 minutes. Sugar should have dissolved and mix bubbles. Should be syrupy.
• Add gelatin to hot mix. Stir until dissolved completely.
• In food processor process tofu until smooth. Pour in bowl and stir in cocoa mix and vanilla.
• Pour into cooled pie crusts and refrigerate until set. 2 to 3 hours.