Copycat Bakers Square French Silk Pie Recipe 415

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CHOCOLATE FRENCH SILK PIE (COPYCAT BAKERS SQUARE'S FRENCH SILK)



Chocolate French Silk Pie (Copycat Bakers Square's French Silk) image

My b/f loooooooves Bakers Square French Silk pie. However, the chain has closed all of its stores in Southern California. A few Valentines days ago I tried the recipe that calls for Knox Gelatin and buttermilk - that was a disaster. This recipe which I found on bigoven.com is the closest to perfection as I have been able to find. Making sure everything is well mixed is the secret to a nice high fuffy pie.

Provided by Aussie-In-California

Categories     Pie

Time 1h5m

Yield 1 Pie, 4-8 serving(s)

Number Of Ingredients 7

1 cup butter
1 1/2 cups fine sugar
2 ounces unsweetened chocolate, melted and cooled
2 teaspoons vanilla
4 eggs
whipped cream or Cool Whip
1 mrs smiths frozen pie crust, prepared as directed

Steps:

  • Bake a pie crust or use a Mrs. Smiths frozen crust and make according to package directions.
  • Beat sugar and butter until sugar is not grainy (this can take up to 15-20 mins on med-high speed using an electric mixer).
  • Add chocolate and vanilla. Add eggs, two at a time, beating 5 minutes after each addition.
  • Pour into cooled pie crust. Chill 2 hours or until firm.
  • Before serving, top with whipped cream and a little grated chocolate.

COPYCAT BAKER'S SQUARE FRENCH SILK PIE RECIPE - (4.1/5)



Copycat Baker's Square French Silk Pie Recipe - (4.1/5) image

Provided by Susan52

Number Of Ingredients 7

1 cup unsalted butter, softened
1 1/2 cups sugar
2 ounces unsweetened chocolate, melted and cooled
2 teaspoons vanilla
4 eggs
Whipped cream or Cool Whip
Baked pie crust

Steps:

  • First off, make the filling first. The filling will be pale in color but will darken as it chills. Put it into a bowl, cover with plastic wrap and refrigerate. This allows it to set up and thicken a bit before adding it to the pie shell. Make your pie crust. If making a crust from scratch, follow the instructions for a fully baked pie shell as this pie will not go in the oven. Let it cool completely. Add the chilled filling to the pie crust. Put it back in the fridge while you make the whipped topping. If you are using Cool Whip, go ahead and top the pie now and refrigerate. WAIT until tomorrow to eat. You can certainly eat it after it has chilled for several hours, BUT believe me when I tell you that you will be very thankful that you waited overnight. The filling needs time to set up. Any graininess you may have detected when you tasted the filling will be gone after a good night's rest. The eggs in this recipe are not cooked. If that concerns you, you can use pasteurized eggs.

FRENCH SILK PIE



French Silk Pie image

I first made French silk pie when I was in high school. Years later, I tinkered with the recipe until I was happy with it. Now it's one of my husband's favorites. -Lisa Francis, Elba, Alabama

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 6 servings.

Number Of Ingredients 9

1 sheet refrigerated pie crust
2/3 cup sugar
2 large eggs, room temperature
2 ounces unsweetened chocolate, melted
1 teaspoon vanilla extract
1/3 cup butter, softened
2/3 cup heavy whipping cream
2 teaspoons confectioners' sugar
Optional: Whipped cream and chocolate curls

Steps:

  • Cut pie crust in half. Repackage and refrigerate 1 half for another use. On a lightly floured surface, roll out remaining half into an 8-in. circle. Transfer to a 7-in. pie plate; flute edge., Line shell with a double thickness of heavy-duty foil. Bake at 450° for 4 minutes. Remove foil; bake until crust is golden brown, about 2 minutes longer. Cool on a wire rack., In a small saucepan, combine sugar and eggs until well blended. Cook over low heat, stirring constantly, until mixture reaches 160° and coats the back of a metal spoon. Remove from the heat. Stir in chocolate and vanilla until smooth. Cool to lukewarm (90°), stirring occasionally. , In a small bowl, cream butter until light and fluffy, 5-7 minutes. Add cooled chocolate mixture; beat on high speed until light and fluffy, about 5 minutes. , In another large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Fold into chocolate mixture. , Pour into crust. Chill for at least 6 hours before serving. Garnish with whipped cream and chocolate curls if desired. Refrigerate leftovers.

Nutrition Facts : Calories 450 calories, Fat 33g fat (19g saturated fat), Cholesterol 139mg cholesterol, Sodium 223mg sodium, Carbohydrate 38g carbohydrate (24g sugars, Fiber 1g fiber), Protein 5g protein.

FRENCH SILK PIE



French Silk Pie image

Delicious, creamy, and decadent French silk pie! This recipe is unique since it requires the eggs to be cooked rather than a traditional French silk pie recipe that uses raw eggs. To make things easier, use a frozen store-bought deep-dish pie crust! Garnish with fresh whipped cream and chocolate curls. Cover remaining pie with plastic wrap and store in the refrigerator for up to 3 days.

Provided by squeeziebrb

Categories     Desserts     Pies     Custard and Cream Pie Recipes

Time 2h55m

Yield 8

Number Of Ingredients 9

1 egg, beaten
1 (9 inch) frozen deep-dish pie crust, thawed
⅔ cup white sugar
2 eggs
2 (1 ounce) squares unsweetened chocolate, melted and cooled
1 ½ teaspoons vanilla extract
⅓ cup unsalted butter, at room temperature
1 cup cold heavy whipping cream
3 tablespoons powdered sugar

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Brush beaten egg over all surfaces of pie crust, including edges. Prick holes into the bottom and sides of the crust using a fork.
  • Bake in the preheated oven until golden brown, 10 to 15 minutes. Remove from the oven and let cool completely, about 30 minutes.
  • Combine sugar and 2 eggs in a medium saucepan over medium-low heat. Stir continuously, adjusting heat as needed to make sure mixture does not boil or bubble, until it coats the back of a spoon and an instant-read thermometer reads 160 degrees F (70 degrees C), about 10 minutes.
  • Remove mixture from heat and stir in melted chocolate and vanilla extract; allow to cool to lukewarm temperature, 15 to 20 minutes.
  • Beat butter in a separate large bowl using an electric mixer until light and fluffy. Add chocolate mixture and continue to beat on high speed until thick and creamy, about 5 minutes.
  • Beat cold heavy cream in a separate bowl until slightly thick. Add powdered sugar all at once and continue to beat on medium to medium-high speed until stiff peaks form. Fold into chocolate mixture, stirring very gently as to not decrease the volume by stirring too much. Pour into the prepared pie crust and chill in the refrigerator for at least 2 hours before serving.

Nutrition Facts : Calories 387.9 calories, Carbohydrate 30.4 g, Cholesterol 122.5 mg, Fat 29.2 g, Fiber 1.3 g, Protein 4.4 g, SaturatedFat 15.3 g, Sodium 139.5 mg, Sugar 20.4 g

FRENCH SILK PIE



French Silk Pie image

This will make your mouth water just thinking about it. Remember to let it set and chill about an hour before you serve it.

Provided by Kaccy G.

Categories     Pie

Time 30m

Yield 8 serving(s)

Number Of Ingredients 9

1/2 cup butter
3/4 cup sugar
4 tablespoons cocoa
3 extra-large eggs
1 pinch salt
1 graham cracker crust (II)
whipped cream
chopped nuts
chocolate curls

Steps:

  • To prepare the filling, cream the butter, sugar and cocoa for 5 minutes, scraping the bowl often.
  • Add each egg separately and beat for a full 5 minutes after the addition of each egg.
  • Scrape the bowl often.
  • Pour the mixture into a cool crust and chill.
  • Pipe whipped cream around the edge and sprinkle with chopped nuts and chocolate curls.
  • Serve chilled or frozen.

Nutrition Facts : Calories 363.9, Fat 21.4, SaturatedFat 9.5, Cholesterol 122.5, Sodium 302.4, Carbohydrate 39.9, Fiber 1, Sugar 30.4, Protein 4.6

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