FRENCH SILK PIE
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
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
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
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
Provided by Ree Drummond : Food Network
Categories dessert
Time 2h55m
Yield 1 pie
Number Of Ingredients 11
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
This pie is delicious. I have been making it for over 25 years. Garnish each slice with whipped topping and chopped walnuts if you like.
Provided by Ruth
Categories Desserts Pies No-Bake Pie Recipes
Time 2h20m
Yield 8
Number Of Ingredients 6
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.
Nutrition Facts : Calories 293.7 calories, Carbohydrate 27.3 g, Cholesterol 77 mg, Fat 20.6 g, Fiber 1.3 g, Protein 3.2 g, SaturatedFat 10.6 g, Sodium 182.7 mg, Sugar 19 g
MAKEOVER FRENCH SILK PIE
A chocolaty rich, smooth and creamy dream of a makeover that mimics Cindy Evanoff's original recipe in everything but calories, fat and cholesterol! Even our Test Panel had a hard time believing this fantastic makeover with nearly 200 fewer calories and half the fat and saturated fat wasn't the original recipe. Cindy can be proud to serve this lightened up version of her family favorite to friends in Louisville, Ohio.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Line a 9-in. pie plate with pastry; trim and flute edges. Line pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack., In a small heavy saucepan, sprinkle gelatin over 1 cup milk; let stand for 1 minute. Cook over medium-low heat until bubbles form around sides of pan. Meanwhile, sift the sugar, cornstarch and cocoa into a small bowl. Combine egg yolks and remaining milk; whisk into sugar mixture until blended. , Add a small amount of hot milk mixture to sugar mixture; return all to the pan, whisking constantly. Whisk vigorously over medium heat as mixture begins to thicken (mixture will become very thick). Bring to a boil; whisk 2 minutes longer. Remove from the heat; whisk in butter and vanilla. , Transfer to a large metal bowl. Lightly coat waxed paper with cooking spray; press onto surface of cocoa mixture. Refrigerate for 45-60 minutes or until mixture reaches 80°., Beat the cocoa mixture on high speed for 3-4 minutes or until smooth and glossy, scraping sides of bowl occasionally. Fold in whipped topping. Spread evenly into crust. Refrigerate for 2 hours. Garnish with chocolate curls if desired. Cover leftovers tightly with foil; store in the refrigerator.
Nutrition Facts : Calories 322 calories, Fat 16g fat (9g saturated fat), Cholesterol 97mg cholesterol, Sodium 167mg sodium, Carbohydrate 40g carbohydrate (21g sugars, Fiber 1g fiber), Protein 4g protein.
EXTREMELY RICH FRENCH SILK PIE
This pie is a lot of work to do properly but if you take the time the results are fantastic. One person has told me that this pie is 'stab an old man in the throat good'. I give him a piece whenever I make this so he doesn't go assaulting the elderly!
Provided by DigitalAether
Categories Pie
Time 4h
Yield 8 serving(s)
Number Of Ingredients 13
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).
Nutrition Facts : Calories 804, Fat 55.4, SaturatedFat 33, Cholesterol 228.1, Sodium 198.1, Carbohydrate 76.9, Fiber 3.5, Sugar 60.1, Protein 7.9
LIGHTER FRENCH SILK PIE
Incredibly rich yet easier on the waist & hips than most recipes! Note: time includes chill time
Provided by JelsMom
Categories Dessert
Time 4h15m
Yield 10 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 325°F.
- Coat 9" pie pan with cooking spray.
- Combine chocolate wafers and dates in food processor. (Note: You can use another brand of chocolate wafers, but try to find one with no hydogenated oils or you'll be adding lots of fat you don't need) Chop finely. Add water and oil and process until moistened. Press into bottom and sides of pie pan.
- Bake crust 10 minutes until crisp. Set aside to cool.
- Combine coffee and water in bowl. Sprinkle gelatin on top and set aside.
- Whisk egg, milk, 3 tablespoons brown sugar and cocoa in small saucepan. When wmooth, turn heat on low and continue whisking until thickened. Do not simmer.
- Remove from heat. Add gelatin mixture; stir until dissolved.
- Add chocolate and vanilla, stirring until melted. Set aside cool 30 minutes.
- With electric mixer on low speed, beat together egg whites and cream of tartar in large bowl. When frothy, raise speed to high and beat until soft peaks form. Gradually add 5 tablespoons brown sugar, beating until smooth and glossy.
- Whisk 1/4 of meringue into chocolate mixture until smooth. Fold chocolate mixture into remaining meringue with whisk.
- Spoon into the crust and chill, uncovered, 3 hours.
- Garnish with chocolate shavings before serving.
- Need chocolate shavings? Make your own!Place block of chocolate (at least 2 oz) on wax paper. Microwave on Defrost 10-25 seconds until slightly softened. With swivel-bladed veggie peeler, shave into curls.
Nutrition Facts : Calories 171.2, Fat 5, SaturatedFat 1.3, Cholesterol 22.1, Sodium 157.3, Carbohydrate 27.9, Fiber 1.7, Sugar 18.3, Protein 5.5
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FRENCH SILK PIE RECIPE | EATINGWELL
From eatingwell.com
5/5 (4)Total Time 4 hrs 15 minsCategory Healthy Pie RecipesCalories 261 per serving
- To prepare crust: Combine chocolate wafers and dates in a food processor; process until finely chopped. Add water and oil and process until moistened. Press into the bottom and up the sides of the prepared pan.
LIGHTER FRENCH SILK CHOCOLATE PIE - WHOLE AND HEAVENLY …
From wholeandheavenlyoven.com
Reviews 12Estimated Reading Time 4 minsServings 8Total Time 1 hr 10 mins
- In a medium saucepan, whisk gelatin and milk together. Bring to a simmer over medium heat until gelatin is dissolved. In a small bowl whisk, egg yolks, half-and-half, sugar, and cornstarch until smooth. Whisk a small amount of hot milk mixture into egg and repeat a total of three times. Return all to saucepan and bring to a simmer over medium heat, whisking occasionally until pudding is smooth and thickened.
- Remove from heat and immediately whisk chocolate chips, cocoa, and vanilla into pudding until chocolate is melted. Allow pudding to cool slightly, then transfer to a medium bowl, press plastic wrap directly on surface, and let chill in refrigerator 1 hour.
- Remove chilled pudding from refrigerator and beat on medium speed with a handheld electric mixer until smooth. Fold 1 cup whipped cream into pudding until just combined.
- Scrape filling into pre-baked pie crust and gently smooth top. Cover pie with plastic wrap and let chill in refrigerator at least 2 hours. Just before serving, spread or pipe remaining whipped cream on top of pie. Garnish with berries if desired. Slice pie and enjoy!
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