Silk Satin Chocolate Pie Recipes

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CHOCOLATE SILK PIE



Chocolate Silk Pie image

This smooth as silk chocolate pie has a chocolate cookie crust-a chocolate lover's delight.

Provided by Land O'Lakes

Categories     Refrigerated     Pie     Dessert

Yield 8 servings

Number Of Ingredients 11

Crust
1 3/4 cups (about 22) finely crushed chocolate sandwich cookies
1/4 cup Land O Lakes® Butter melted
Filling
1 cup sugar
3/4 cup Land O Lakes® Butter slightly softened
4 (1-ounce) squares semi-sweet baking chocolate, melted, cooled
3/4 cup refrigerated egg substitute
Garnish
Land O Lakes® Heavy Whipping Cream chilled
Chocolate curls, if desired

Steps:

  • Combine all crust ingredients in bowl; mix well. Press onto bottom and up sides of 9-inch pie pan. Refrigerate 10 minutes.
  • Combine sugar and 3/4 cup butter in bowl. Beat at medium speed, scraping bowl often, until well mixed. Add melted chocolate; continue beating, scraping bowl often, until well mixed. Add egg substitute; beat until light and fluffy.
  • Spoon into prepared crust. Refrigerate at least 3 hours or until set.
  • Beat chilled whipping cream in chilled bowl at high speed, scraping bowl often, until stiff peaks form.
  • Garnish pie with whipped cream and chocolate curls, if desired. Store refrigerated.

Nutrition Facts : Calories 490 calories, Fat 31 grams, SaturatedFat grams, Transfat grams, Cholesterol 60 milligrams, Sodium 380 milligrams, Carbohydrate 50 grams, Fiber 1 grams, Sugar grams, Protein 4 grams

CHOCOLATE SILK PIE



Chocolate Silk Pie image

Provided by Food Network Kitchen

Categories     dessert

Time 2h20m

Yield 10 servings

Number Of Ingredients 11

4 large eggs
3/4 cup sugar
2 tablespoons water or coffee
10 tablespoons (1 1/4 sticks) unsalted butter, softened
1/4 teaspoon kosher salt
3 ounces bittersweet or semisweet chocolate, or a mix of both, melted and cooled slightly
1 1/2 teaspoons vanilla extract
1 baked 9-inch pie crust
1 cup heavy cream
1 tablespoon confectioners' sugar
Chocolate shavings, for garnish

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.

CHOCOLATE SILK PIE



Chocolate Silk Pie image

Light yet rich, this magical dessert is like the grown-up version of the chocolate pudding pie of your youth. It requires a bit more work, but nothing terribly taxing. Just whip melted chocolate, butter and eggs into a mousse, and then pour it all into a chocolate cookie crust. Chill and enjoy. It's the perfect make-ahead dessert for a crowd.

Provided by Molly O'Neill

Categories     dessert

Time 2h15m

Yield About 10 servings

Number Of Ingredients 10

1 1/2 cups ground chocolate wafers (from about 30 cookies)
1/3 cup sugar
7 tablespoons unsalted butter, melted
3/4 cup unsalted butter, at room temperature
1 1/4 cups sugar
1/4 teaspoon kosher salt
1 teaspoon vanilla extract
1 teaspoon brandy (optional)
4 ounces unsweetened chocolate, melted
3 eggs

Steps:

  • Make the crust: Preheat the oven to 350 degrees. Combine the chocolate crumbs and sugar in a bowl. Add the butter and stir until well mixed. Reserve 1/2 cup of the mixture, then press the rest into a 9-inch pie plate, pressing it evenly over the bottom and up the sides of the plate. Bake for 8 minutes. Set aside to cool.
  • Make the filling: Using an electric mixer, cream the butter and sugar together until light and fluffy. Mix in the salt, vanilla and brandy, if using. Add the chocolate and mix well. Add the eggs, 1 at a time, mixing well after each addition.
  • Scrape the filling into the pie shell and sprinkle the reserved crumb mixture over the top. Refrigerate for 2 hours to set. Cut into wedges and serve.

Nutrition Facts : @context http, Calories 481, UnsaturatedFat 11 grams, Carbohydrate 47 grams, Fat 31 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 19 grams, Sodium 169 milligrams, Sugar 38 grams, TransFat 1 gram

CHOCOLATE SILK PIE



Chocolate Silk Pie image

This creamy, quick chocolate pie not only melts in your mouth, it also melts any and all resistance to dessert! What an easy way to say "I love you" on Valentine's Day. -Mary E. Relyea, Canastota, New York

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 8 servings.

Number Of Ingredients 11

Dough for single-crust pie
1 jar (7 ounces) marshmallow creme
1 cup semisweet chocolate chips
1/4 cup butter, cubed
2 ounces unsweetened chocolate
2 tablespoons strong brewed coffee
1 cup heavy whipping cream, whipped
TOPPING:
1 cup heavy whipping cream
2 tablespoons confectioners' sugar
Chocolate curls, optional

Steps:

  • On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°. , Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edges are golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack., Meanwhile, in a heavy saucepan, combine marshmallow creme, chocolate chips, butter, unsweetened chocolate and coffee; cook and stir over low heat until chocolate is melted and mixture is smooth. Cool. Fold in whipped cream; pour into crust., For topping, in a large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Spread over filling. Refrigerate at least 3 hours before serving. Garnish with chocolate curls if desired.

Nutrition Facts : Calories 666 calories, Fat 49g fat (31g saturated fat), Cholesterol 113mg cholesterol, Sodium 240mg sodium, Carbohydrate 49g carbohydrate (31g sugars, Fiber 3g fiber), Protein 6g protein.

SILKY CHOCOLATE PIE



Silky Chocolate Pie image

Chocolate makes the world go round! We have a family that loves chocolate pies, and this version with a splash of brandy is smooth as silk and oh, so special. -Kathy Hewitt, Cranston, Rhode Island

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 8 servings.

Number Of Ingredients 13

Pastry for single-crust pie (9 inches), see below
1/3 cup sugar
1/4 cup cornstarch
2-1/2 cups half-and-half cream
4 large egg yolks
6 ounces semisweet chocolate, finely chopped
3 tablespoons Cognac or brandy
1 teaspoon vanilla extract
TOPPING:
1 cup heavy whipping cream
1 tablespoon Cognac or brandy
1 teaspoon confectioners' sugar
Baking cocoa

Steps:

  • On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice., Bake at 400° for 20 minutes. Remove foil and weights; bake 10-12 minutes longer or until golden brown. Cool on a wire rack., In a heavy saucepan, mix sugar and cornstarch. Whisk in cream. Cook and stir over medium heat until thickened and bubbly. Remove from the heat. In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to the pan, whisking constantly. Cook and stir over low heat 1 minute longer. Remove from the heat; stir in the chocolate, Cognac and vanilla until chocolate is melted. , Transfer to a clean bowl; press waxed paper onto surface of filling. Cool filling to room temperature. Spoon into crust. Refrigerate, covered, until cold, about 4 hours., For topping, in a small bowl, beat cream until it begins to thicken. Add Cognac and confectioners' sugar; beat until soft peaks form. Spread over pie. Dust lightly with cocoa.

Nutrition Facts : Calories 579 calories, Fat 39g fat (24g saturated fat), Cholesterol 211mg cholesterol, Sodium 171mg sodium, Carbohydrate 44g carbohydrate (23g sugars, Fiber 2g fiber), Protein 8g protein.

FRENCH SILK CHOCOLATE PIE I



French Silk Chocolate Pie I image

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

½ cup butter, room temperature
¾ cup white sugar
2 (1 ounce) squares unsweetened baking chocolate, melted and cooled
1 teaspoon vanilla extract
2 eggs
1 prepared 8 inch pastry shell, baked and cooled

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

SILK AND SATIN CHOCOLATE PIE



Silk and Satin Chocolate Pie image

This is one of the dessert tray favourites at Captain Anderson's Restaurant and Waterfront Market, Panama City Beach, Florida.

Provided by Millereg

Categories     Pie

Time 3h30m

Yield 8 serving(s)

Number Of Ingredients 8

2 squares hershey chocolate, unsweetened and melted
1/2 cup unsalted butter
3/4 cup sugar
1 teaspoon vanilla extract
2 large eggs, chilled
1 pie shell, baked and cooled
whipped cream or whipped topping
slivered almonds, toasted

Steps:

  • Cream butter and sugar until very light and fluffy.
  • In double boiler, melt chocolate and blend with vanilla.
  • Add the chilled eggs, one at a time, and beat with electric beater on medium speed for at least two minutes after adding each egg.
  • Pour into baked pie shell.
  • Chill at least three hours in refrigerator before serving.
  • Top with whipped cream or whipped topping and toasted almond slivers.

Nutrition Facts : Calories 343.7, Fat 24, SaturatedFat 11.9, Cholesterol 77, Sodium 138.2, Carbohydrate 31.3, Fiber 2, Sugar 18.9, Protein 4

CHOCOLATE SILK PIE



Chocolate Silk Pie image

Using mashed potatoes in this unexpected way lends body and moisture, and helps keep this pie gluten free!

Provided by Food Network

Time 30m

Yield 1 Pie

Number Of Ingredients 15

2 eggs
1/2 tsp vanilla extract
Pinch of salt
Chocolate Cream Topping:
8 oz cream cheese, room temperature
1/2 cup heavy cream
1 pie crust, prepared (if frozen, thawed)*
Chocolate Potato Fudge Bottom:
1/2 cup Idahoan® Buttery Homestyle Flavored Mashed Potatoes, prepared, cooled
5 Tbsp butter
4 Tbsp cocoa powder*
1 1/2 oz unsweetened chocolate*
1 cup sugar, granulated
1 cup confectioner's sugar
1 tsp vanilla extract

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.

SILK & SATIN CHOCOLATE PIE



SILK & SATIN CHOCOLATE PIE image

A delightful combination of dark & semi-sweet chocolate, whipped cream and shaved chocolate, this dessert is absolutely amazing! VIDEO https://www.youtube.com/watch?v=bN59sHnLIqE

Provided by CLUBFOODY

Categories     Dessert

Time 25m

Yield 8 serving(s)

Number Of Ingredients 10

1 1/2 ounces semisweet chocolate
1 1/2 ounces dark chocolate
3/4 cup granulated sugar
6 ounces unsalted butter, room temperature
1 teaspoon vanilla extract
3 large eggs
1 (9 1/2 inch) graham cracker pie crust
1/2 cup whipped cream, for garnish
1/4 cup chocolate, shaved (for garnish)
8 large raspberries, for garnish

Steps:

  • Place semi-sweet & dark chocolate pieces in a bain-marie (double boiler), stirring occasionally until melted.
  • Meantime, in a bowl of a stand mixer with the paddle attachment, combine sugar and butter. Cream ingredients on speed 3 until fluffy, about 3 minutes; set aside.
  • When chocolate is melted, pour in the butter mixture. Add vanilla and process until well mixed, stopping to scrape the sides of the bowl. Add one egg at a time and process for 5 minutes before adding another egg which makes it creamier and lighter.
  • Pour the mixture into the cooled prepared pie crust, smooth out the surface using a spatula and place it on a baking sheet lined with silicone mat to prevent from sliding. Transfer to the fridge to chill, about 4 hours. Garnish with a dollop of whipped cream, sprinkle some shaved chocolate and place a raspberry per slice.

Nutrition Facts : Calories 494.3, Fat 35.5, SaturatedFat 18.5, Cholesterol 118.3, Sodium 217.9, Carbohydrate 44.7, Fiber 3.1, Sugar 31.5, Protein 5.9

FRENCH SILK CHOCOLATE PIE III



French Silk Chocolate Pie III image

Very rich chocolate pie that's perfect with coffee! Garnish with whipped cream if desired. Please note: this recipe contains raw eggs. We recommend that pregnant women, young children, the elderly and the infirm do not consume raw eggs. Important: be sure to use only fresh eggs for this recipe.

Provided by LAURA_1221

Categories     Desserts     Pies     No-Bake Pie Recipes

Time 30m

Yield 8

Number Of Ingredients 6

2 cups butter
1 ½ cups white sugar
4 (1 ounce) squares unsweetened baking chocolate
2 teaspoons vanilla extract
4 eggs
1 (9 inch) pie shell, baked

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.

Nutrition Facts : Calories 779.6 calories, Carbohydrate 52.7 g, Cholesterol 215 mg, Fat 63.6 g, Fiber 2.7 g, Protein 6.9 g, SaturatedFat 36.4 g, Sodium 487.3 mg, Sugar 38 g

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From infinetaste.com


CHOCOLATE SILK KETO PIE RECIPE: THE PERFECT INDULGENT TREAT
1. Preheat oven to 375 degrees Fahrenheit. Generously butter a 9” pie pan with 1 tsp. butter. 2. In a medium mixing bowl, combine almond flour, baking powder, salt and 1/3 cup stevia/erythritol blend. Using a whisk, blend the dry ingredients together. 3.
From ruled.me


CLASSIC FRENCH SILK PIE RECIPE | ALL THINGS MAMMA
2021-11-11 1. Prepare the Crust. Preheat the oven to 450ºF. Make the pie crust dough and place it in a 7-inch pie plate. Flute the edge, then line the shell with heavy-duty foil. Bake the crust for 4 minutes, then remove the foil and bake for 2 minutes more, or until the crust is golden brown. Cool on a wire rack.
From allthingsmamma.com


FRENCH SILK CHOCOLATE PIE RECIPE - LIFEMADEDELICIOUS.CA
2010-09-16 1 pkg (425 g) Pillsbury* Refrigerated Pie Crusts 3 squares (each 1oz/28g) unsweetened chocolate, chopped 3/4 cup (175 mL) butter or margarine, softened
From lifemadedelicious.ca


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