Extremely Rich French Silk Pie Recipes

FRENCH SILK PIE

Steps:

• To make the crust, stir together chocolate crumbs and butter. Press into a 9" pie plate and up the sides. Set aside.
• In a large saucepan, whisk together sugar, eggs, cocoa and 1 cup cream until smooth.
• Place saucepan over medium heat, stirring constantly, and cook until thickened (you will know when it's thick!).
• Strain through a fine mesh sieve into a large bowl and stir in chocolate, butter and vanilla until smooth.
• Set aside or refrigerate until cooled to room temperature -- 1-2 hours on the counter or 30-40 minutes in the refrigerator -- stirring occasionally.
• Whip chocolate mixture on high speed until slightly lightened in color -- about 5 minutes.
• Whip remaining 1 cup cream until stiff peaks form, and gently fold into chocolate mixture in two batches.
• Spread into prepared pie crust and refrigerate 6 hours or overnight, until set. Garnish with additional sweetened whipped cream before serving if desired.

FRENCH SILK PIE

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.

FRENCH SILK PIE

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.

FRENCH SILK PIE

Steps:

• For the crust: Preheat the oven to 350 degrees F.
• Crush the crackers in a food processor or resealable bag. Pour them into a bowl and stir in the melted butter and sugar. Press into a pie pan and bake until golden and set, 5 minutes. Remove from the oven and set aside to cool slightly.
• For the filling: In a small microwave-safe bowl, melt the baking chocolate until stirrable (about 45 seconds on high). Set aside to cool.
• It is important for the bowl and ingredients to be cold for the next stage of making the filling--to get the right texture and result. In a large chilled bowl with an electric mixer, beat the sugar and butter until fluffy, 1 to 2 minutes.
• When the melted chocolate is cooled, drizzle it over the butter/sugar mixture. Add the vanilla extract. Beat the mixture thoroughly until combined (on a stand mixer, you will be using the whisk attachment).
• Turn your mixer to a medium speed and over a period of 15 to 20 minutes, add in the 4 cold eggs, one at a time, leaving about 5 minutes between each egg addition. Once the pie filling is well mixed, pour it into the baked pie shell, scraping every last speck of it out of the bowl. Smooth out the pie filling and place the pie in the refrigerator to chill for at least 2 hours (preferably longer).
• For the topping: Add the heavy cream and sugar to the bowl of an electric mixer fitted with the whisk attachment and whip until it is stiff. Cover the pies with a thick layer of cream. Grate the semisweet chocolate over the top.

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.

EXTREMELY RICH FRENCH SILK PIE

Steps:

• Crust:.
• Make crumbs out of the graham crackers (about 12- 15 crackers) by covering them with plastic wrap and rolling over them with a rolling pin until you have fine crumbs.
• Mix crackers, sugar, and butter in a mixing bowl with a mixer on low speed, hands or a fork, until you have a constancy of course meal.
• Press into a 9-inch pie pan.
• Bake at 375°F for 8- 10 minutes.
• Filling:.
• With an electric mixer cream the butter and sugar until you get a light airy texture.
• (You will get best results if you use paddle attachments on the mixer. Regular beaters are fine but if you use this, stop occasionally and clean out the butter/sugar mixture with a rubber spatula as the blades can become clogged.) Do not over cream the butter.
• If the butter starts to break down and separate, rechill for 5- 15 minutes.
• Add the cooled chocolate and measured vanilla.
• One at a time add eggs.
• With your electric mixer beat a minimum of 5 minutes for each egg before adding the next and after the last egg the mixture should be VERY smooth.
• Move the mixture into the graham cracker pie crust.
• Topping:.
• Whip cream until it starts to stiffen.
• Add the vanilla and sugar and beat until peaks form and hold.
• Top the pie with the whipped cream.
• Drizzle the chocolate syrup on top of the pie in a random pattern.
• Grate the unsweetened chocolate on top of the pie.
• Finishing:.
• Chill the pie for 3- 24 hours.
• The toppings can be added after chilling if preferred (chill time is listed as cook time).

FRENCH SILK PIE

Steps:

• In medium bowl, mix flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).
• Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
• Heat oven to 475°F. With floured rolling pin, roll pastry into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired. Prick bottom and side of pastry thoroughly with fork. Bake 8 to 10 minutes or until light brown; cool on cooling rack.
• In medium bowl, beat 1 cup granulated sugar and the butter with electric mixer on medium speed until light and fluffy. Beat in 1 1/2 teaspoons vanilla and the chocolate. Gradually beat in egg product on high speed until light and fluffy (about 3 minutes). Pour into pie crust. Refrigerate until set, at least 2 hours but no longer than 24 hours.
• In chilled medium bowl, beat whipping cream, 2 tablespoons granulated sugar and 1 teaspoon vanilla with electric mixer on high speed until stiff. Top pie with whipped cream; garnish with chocolate curls.

FRENCH SILK PIE

Steps:

• Place the melted butter in an automatic mixer. I use a Kitchenaid.
• Add the sugar and stir on low.
• Slowly add the chocolate while mixing until it is well blended.
• Pour in your peppermint.
• Add one of the eggs, and change the mixing speed to hi. I go to the highest level on the Kitchenaid. Beat the mixture for 5 minutes.
• Add the second egg. You may want to slow down the mixer to add the egg. Return to hi speed and mix for 5 minutes. Your pie should be a nice light brown color. If not, mix it longer and make sure you are on a really hi speed.
• Turn off the mixer. Pour the mix into the chocolate crust. Place a lid or plastic wrap over the pie.
• Refrigerate the pie for at least 2 hours.
• Take the lid off the pie. Spread cool whip or whipped cream on the pie. Make chocolate curls with the chocolate bar and a potato peeler. Sprinkle the curls over the cream.