Moonstrucks Hazelnut French Silk Pie Recipes

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 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 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.

MOONSTRUCK'S HAZELNUT FRENCH SILK PIE

Steps:

• Prepare the pan:.
• Preheat the oven to 350°F.
• Lightly spray a 9 inch spring form pan with pan spray.
• Line the bottom of the inside of the pan with a 9 inch round piece of parchment paper or aluminum foil.
• Wrap a piece of aluminum foil around the outside base of the pan so that the foil comes up the sides of the pan about one inch.
• Place the prepared pan in a large roasting pan or baking pan that is at least one inch deep.
• Set the pan aside.
• The crust:.
• Place the hazelnuts, oatmeal, and brown sugar in the bowl of a food processor.
• Pulse the processor a few times then turn it on.
• Grind until the nuts are fine but not oil.
• Add the melted butter and mix just to combine all of the ingredients in the processor bowl.
• Press the crust mixture evenly into the bottom of the pan.
• Set aside.
• The filling:.
• Break or cut the Moonstruck dark chocolate into small pieces and place into the top of a double boiler along with the 1 1/4 cup butter.
• Fill the bottom of the double boiler with about one inch of water.
• Bring to a boil then remove from the heat.
• Place the top of the double boiler over the steaming water.
• Stir until the chocolate and butter mixture have melted.
• Add the hazelnut butter, brewed espresso beverage, and the Grand Marnier.
• Stir to thoroughly combine.
• Whisk the eggs and the 3/4 cup of brown sugar until foamy.
• Add the chocolate mixture and stir to thoroughly combine.
• Pour the batter into the prepared spring form pan with the crust in the bottom.
• Place the roasting or baking pan holding the filled spring form pan on the middle rack of the oven.
• Add about one inch of boiling water to the roasting or baking pan.
• Carefully slide the rack into the oven.
• Bake for approximately 45 minutes until the filling has set but the center is still shiny.
• Remove the spring form pan from the oven and place on a cooling rack.
• Cool completely in the spring form pan.
• Place the cooled cake into the refrigerator and chill for at least six hours. Overnight is better.
• Glaze:.
• Chop the chocolate and place in a stainless steel or glass bowl.
• Place one inch of water in a small heavy saucepan.
• Place the saucepan on the stove and bring the water to a simmer.
• Remove the saucepan from the stove.
• Place the bowl containing the chopped chocolate on top of the pan of simmering water.
• Stir the chocolate until it is completely melted.
• Remove the bowl from the top of the pan and dump the water out.
• Place the cream and light corn syrup into the sauce pan and bring to a boil.
• Pour the hot liquid over the melted chocolate.
• Whisk the hot liquid and the chocolate together to completely combine.
• Set the chocolate mixture aside and allow the Ganache to cool for five minutes.
• Whisk the softened butter into the chocolate mixture.
• Finish and serve:.
• Remove the sides of the spring form pan.
• Place a piece of plastic wrap or foil over the top of the cake.
• Invert the cake onto a flat dish.
• Peel the paper or foil off of the bottom crust.
• Invert the cake onto a 9 inch cardboard cake round.
• Place the cake on a cooling rack over a cookie sheet.
• Pour the Ganache over the cake, using a small icing spatula to coax the Ganache over the sides of the cake. If necessary, use the spatula to spread the Ganache on the sides of the cake. The cake should be completely covered with Ganache.
• Allow the Ganache to set up until it is firm.
• If you are not serving right away, return to the refrigerator.
• Cut into servings using a knife dipped in hot water and wiped dry each time you make a slice.
• Place on a serving plate and garnish with whipped cream and fresh berries.