Miller Rhoads Chocolate Silk Pie Recipes

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 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.

DOUBLE CHOCOLATE SILK PIE

Steps:

• For the crust: Preheat the oven to 350 degrees F.
• Pulse the cookies in a food processor until finely chopped. With the processor running, add the butter. Press the crumbs into the bottoms of four 4 1/4-inch disposable aluminum pie pans. Bake until set, about 5 minutes. Let cool.
• For the filling: In a microwave-safe bowl, microwave the chocolate until melted. Set aside to cool a bit.
• In a mixer with a whisk attachment, beat together the sugar and butter until fluffy, about 2 minutes. Drizzle in the melted chocolate and add the vanilla. Beat thoroughly until combined.
• Turn the mixer to medium speed and add in the eggs 1 at a time, leaving about 5 minutes between each egg addition. Once the pie filling is well mixed, pour it into the baked pie shells, scraping every last speck of it out of the bowl. Smooth out the filling and place the pies in the refrigerator to chill for at least 2 hours, preferably longer. When ready to serve, top with whipped cream.

DOUBLE CHOCOLATE SILK PIE

Steps:

• Make the crust: In a medium bowl, combine the crumbs and melted butter. Press the crumb mixture into the bottom and up the sides of a 9-inch pie plate. Chill while you make the filling.
• Prepare the filling: In a double boiler, scald the cream; stir in the sugar and salt.
• In a small bowl, lightly beat the yolks.
• Whisk about 1/4 cup of the hot cream into the yolks to warm them. Transfer the warmed eggs to the double boiler and cook over simmering water, whisking constantly, until the custard just begins to thicken and coats the back of a spoon, 8 to 9 minutes.
• Remove from the heat and add the chocolate and vanilla. Stir until the chocolate melts and the custard is smooth.
• Now, here i inserted my own little step. Sometimes you can get little chunks of egg or something in your custard so I poured the custard into the sieve over the shell. That way it drained into the crust, but caught any lumps or anything that might be chunky.
• Cool the pie to room temperature.
• Place a piece of plastic wrap directly on the filling to prevent a skin from forming.
• Refrigerate the pie overnight to set the filling.
• Remove plastic wrap and smooth the top if needed.
• Garnish with some chocolate scrolls or rosettes of whipped cream if you like.

FRENCH SILK CHOCOLATE PIE III

Steps:

• In the top of a double boiler, heat chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm.
• In a large bowl, cream butter and sugar until pale yellow and very fluffy. Blend in the melted chocolate and vanilla. With an electric mixer on medium speed, beat in the eggs, one at a time, taking 5 minutes for each egg. Pour filling into baked pie shell. Refrigerate 4 hours before serving.