Sarahs Secret Chocolate Silk Pie Easy Recipes

FRENCH SILK CHOCOLATE PIE

Steps:

• Heat oven to 450 degrees F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie pan. Bake 9 to 11 minutes or until light golden brown. Cool completely, about 30 minutes.
• In 1-quart saucepan, melt chocolate over low heat; cool. In small bowl with electric mixer, beat butter on medium speed until fluffy. Gradually beat in sugar until light and fluffy. Beat in cooled chocolate and vanilla until well blended.
• Add eggs 1 at a time, beating on high speed 2 minutes after each addition; beat until mixture is smooth and fluffy. Pour into cooled baked shell. Refrigerate at least 2 hours before serving. Garnish with whipped cream and chocolate curls. Store in refrigerator.

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.

CHOCOLATE SILK PIE

Steps:

• Chocolate Potato Fudge Bottom:
• Preheat oven to 350 F.
• Combine the butter, cocoa powder and unsweetened chocolate into a small sauce and heat until everything is melted and fully incorporated.
• Take off the heat and combine it with everything else in a bowl and mix until smooth.
• Pour into an unbaked pie crust and bake for 20 minutes. Remove from the oven and allow to fully cool.
• Chocolate Cream Topping:
• Place everything into a mixing bowl and mix until light and fluffy. Spread on the top of the cooled fudge layer.

EASY CHOCOLATE SILK PIE

Steps:

• Combine crumbs and sugar.
• Add maragarine, blend well.
• Press into bottom and sides of a 9-inch (23 cm) greased pie plate.
• Bake at 375 degrees F (190 degrees C) for 8 minutes; cool.
• Cream margarine with sugar.
• Beat in eggs and vanilla.
• Add melted chocolate; mix well and place bowl in freezer 5 minutes or until mixture is slightly stiff.
• Prepare desert topping mix as directed on package.
• Beat in chilled chocolate mixture until light and smooth.
• Pour into prepared Crumb Crust.
• Chill until set, at least 1 hour.