Valeries Perfected French Silk Pie Recipes

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FRENCH SILK PIE



French Silk Pie image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 2h55m

Yield 1 pie

Number Of Ingredients 11

12 graham crackers (the 4-section large pieces)
1/3 cup butter, melted
1/3 cup sugar
4 ounces unsweetened baking chocolate
1 1/2 cups sugar
1 cup (2 sticks) salted butter, softened but still cold
1 teaspoon vanilla extract
4 eggs, cold
1 1/2 cups heavy cream
1/4 cup powdered sugar
Piece of semisweet chocolate, for grating

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



French Silk Pie image

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

1 egg, beaten
1 (9 inch) frozen deep-dish pie crust, thawed
⅔ cup white sugar
2 eggs
2 (1 ounce) squares unsweetened chocolate, melted and cooled
1 ½ teaspoons vanilla extract
⅓ cup unsalted butter, at room temperature
1 cup cold heavy whipping cream
3 tablespoons powdered sugar

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



French Silk Pie image

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

1 sheet refrigerated pie crust
2/3 cup sugar
2 large eggs, room temperature
2 ounces unsweetened chocolate, melted
1 teaspoon vanilla extract
1/3 cup butter, softened
2/3 cup heavy whipping cream
2 teaspoons confectioners' sugar
Optional: Whipped cream and chocolate curls

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



French Silk Pie image

This French silk pie features my perfectly flaky pie crust, a smooth chocolate filling, and whipped cream on top. Read through the recipe and helpful notes before beginning.

Provided by Sally

Categories     Desserts

Time 8h

Number Of Ingredients 12

1 unbaked Flaky Pie Crust (what I used) or All Butter Pie Crust*
egg wash for pie crust: 1 large egg beaten with 1 Tablespoon milk or heavy cream
1 cup (240ml) heavy cream or heavy whipping cream
two 4-ounce quality bittersweet or semi-sweet chocolate bars (113g each), finely chopped*
4 large eggs
1 cup (200g) granulated sugar
3/4 cup (170g) unsalted butter, softened to room temperature
1 and 1/2 teaspoons pure vanilla extract
1 cup (240ml) heavy cream or heavy whipping cream
2 Tablespoons confectioners' sugar or granulated sugar*
1/2 teaspoon pure vanilla extract
optional for garnish: chocolate curls*

Steps:

  • I like to make sure my pie dough is prepared before I begin making this pie. Make pie dough the night before because it needs to chill in the refrigerator for at least 2 hours before rolling out and blind baking (next step).
  • On a floured work surface, roll out one of the discs of chilled dough (use the 2nd pie crust for another recipe!). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9-inch pie dish. Tuck it in with your fingers, making sure it is completely smooth. To make a lovely thick edge, I do not trim excess dough around the edges. Instead, fold the excess dough back over the edge and use your hands to mold the edge into a nice thick rim around the pie. Crimp the edges with a fork or use your fingers to flute the edges. Carefully line the inside of the pie with two pieces of parchment paper or aluminum foil, as shown in the photos above, then pour in the pie weights. Make sure the weights are evenly distributed around the pie dish. Chill the dough in the refrigerator or freezer for at least 30 minutes- this helps prevent the crust from shrinking. (You can actually fill with pie weights before or after chilling, it doesn't make a difference.)
  • Preheat oven to 400°F (204°C).
  • Bake the cold pie crust (with weights!) for 15 minutes. Remove pie from the oven and carefully lift the parchment paper/aluminum foil (with the weights) out of the pie. Prick all over the bottom of the pie crust with a fork, which is called "docking" the pie crust and helps prevent air bubbles. Brush the edges of the crust with egg wash. Return the crust to the oven and bake until golden brown, about 12-15 more minutes.
  • Cool pie crust completely. You can do this up to 3 days ahead of time. Cover cooled crust tightly and refrigerate until ready to fill.
  • Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream on medium-high speed until stiff peaks form, about 4 minutes. Stiff peaks hold their peak shape and do not droop. Set whipped cream in the refrigerator (covered or uncovered, doesn't matter) until step 8. Melt the semi-sweet chocolate. You can melt it in a double boiler or the microwave. If using the microwave: place the chopped chocolate in a medium heat-proof bowl. Melt in 20 second increments in the microwave, stopping and stirring after each increment until completely melted and smooth. Set aside until the end of the next step.
  • Whisk eggs and sugar together in a heatproof bowl or the top piece of a double boiler. Place over a pot of simmering water (or the bottom part of your double boiler) on medium heat. Do not let the surface of simmering water touch the bottom of the heatproof bowl. Whisking constantly, cook the egg mixture until it reaches 160°F (71°C) on an instant read thermometer, about 10-11 minutes. Do not stop whisking or the eggs may solidify. If the steam gets too hot over your hand, use an oven mitt. Carefully remove from heat and allow to cool for 10 minutes. After cooling, slowly stir in the melted chocolate. To prevent curdling, cool for another 10 minutes before using in the next step.
  • Using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter on medium-high speed until creamy, about 1-2 minutes. Add the vanilla and beat on medium-high speed for 30 seconds. Scrape down the sides and up the bottom of the bowl. With the mixer running on low speed, pour in the chocolate/egg mixture and then increase to medium-high speed and beat for 3 minutes. With a rubber spatula, fold in the whipped cream until combined.
  • Spread filling into cooled pie crust. (A small offset spatula is helpful for this.) Cover tightly with plastic wrap and refrigerate for at least 4-6 hours or overnight until chilled and thickened. Pie may be refrigerated for up to 2 days before serving.
  • Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream, sugar, and vanilla extract on medium-high speed until medium peaks form, about 3-4 minutes. Medium peaks are between soft/loose peaks and stiff peaks and are the perfect consistency for topping and piping on desserts. Pipe or spread the whipped cream on top. Garnish with chocolate curls (see notes), if desired. Serve immediately or chill the pie uncovered up to a few hours.
  • Cover leftovers and store in the refrigerator for up to 5 days.

VALERIE'S PERFECTED FRENCH SILK PIE



Valerie's Perfected French Silk Pie image

This is my version of a French Silk recipe I found. The filling is wonderful, not too sweet, and just chocolaty enough. It tastes just like the French Silk Pie at Baker's Square!!! (Prep time shown here includes refrigeration time)

Provided by IAteMyGluestick

Categories     Pie

Time 2h10m

Yield 1 pie

Number Of Ingredients 9

3 ounces hershey baking chocolate, unsweetened
2 teaspoons water
1/2 cup butter or 1/2 cup margarine
1/2 cup sugar
1 teaspoon vanilla extract
2 eggs, chilled
1 pie shells (I prefer chocolate. Do not use graham cracker pie shell!) or 1 chocolate crumb pie shell, If you make it yourself, chill the crust first (I prefer chocolate. Do not use graham cracker pie shell!)
whipped cream (Cool Whip works great) or whipped topping (Cool Whip works great)
slivered almonds

Steps:

  • Creme softened, but not melted, butter and sugar until very light and fluffy.
  • In a double boiler melt chocolate with 2 teaspoons of water and blend with vanilla.
  • Add the eggs to the butter mixture, one at a time, beating each for at least 2 minutes before adding the next.
  • Whip until very light and fluffy.
  • Pour immediately into pie shell and refrigerate (before it loses it's fluffiness).
  • Chill at least 2 hours before serving.
  • Top with whipped cream or whipped topping and sprinkle with almond slivers.
  • (I grate up some of the unsweetened chocolate to make chocolate curls, or sprinkles at least).

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

FRENCH SILK PIE



French Silk Pie image

A pie shop classic that's easily made at home. Give it a try with this easy-to-follow recipe!

Categories     Dessert

Time 3h20m

Yield 10

Number Of Ingredients 13

1 cup Gold Medal™ all-purpose flour
1/2 teaspoon salt
1/3 cup plus 1 tablespoon shortening
2 to 3 tablespoons cold water
1 cup granulated sugar
3/4 cup butter, softened (do not use margarine or vegetable oil spreads)
1 1/2 teaspoons vanilla
3 oz unsweetened baking chocolate, melted, cooled
3/4 cup fat-free cholesterol-free egg product
3/4 cup whipping cream
2 tablespoons granulated or powdered sugar
1 teaspoon vanilla
Chocolate curls, if desired

Steps:

  • In medium bowl, mix flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).
  • Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
  • Heat oven to 475°F. With floured rolling pin, roll pastry into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired. Prick bottom and side of pastry thoroughly with fork. Bake 8 to 10 minutes or until light brown; cool on cooling rack.
  • In medium bowl, beat 1 cup granulated sugar and the butter with electric mixer on medium speed until light and fluffy. Beat in 1 1/2 teaspoons vanilla and the chocolate. Gradually beat in egg product on high speed until light and fluffy (about 3 minutes). Pour into pie crust. Refrigerate until set, at least 2 hours but no longer than 24 hours.
  • In chilled medium bowl, beat whipping cream, 2 tablespoons granulated sugar and 1 teaspoon vanilla with electric mixer on high speed until stiff. Top pie with whipped cream; garnish with chocolate curls.

Nutrition Facts : Calories 420, Carbohydrate 35 g, Cholesterol 35 mg, Fat 6, Fiber 2 g, Protein 4 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 22 g, TransFat 2 g

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2019-07-30 Preheat oven to 350F and spray a 9-inch pie dish wish cooking spray; set aside. Add Oreos to the canister of a food processor and process until finely ground, 1 to 2 minutes on high power; set aside. In a small microwave-safe bowl, melt the butter, about 1 …
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FRENCH SILK PIE RECIPE - THE BEST EVER | SUGAR AND SOUL
2018-10-04 Filling. In a large bowl with a hand mixer or stand mixer fitted with a paddle attachment, cream the butter until smooth and slowly add in the sugar while beating on low to medium speed. Once all of the sugar has been added, beat on medium speed for 2 minutes, the mixture should be pale and fluffy.
From sugarandsoul.co


FRENCH SILK PIE – MODERN HONEY
2021-11-09 Set aside to cool. In a large mixing bowl, beat the softened butter (NOT melted or hot) and sugar for at least 4-5 minutes, scraping the sides of the bowl often. Add the chocolate (make sure it isn't hot) and beat for about 15 seconds. Stir in vanilla. Add eggs one at a time, beating for 5 minutes after each addition.
From modernhoney.com


THE BEST FRENCH SILK CHOCOLATE PIE (RECIPE + VIDEO) | EASY TO MAKE
2020-09-10 In a clean bowl combine butter, sugar, and salt until light and fluffy. Add the chocolate mixture and mix until combined. Fold in by hand the whipped cream. Pour the filling into the crust in a nice smooth layer. Refrigerate for 4-6 hours, until set. Top with whipped cream and chocolate shavings.
From atablefullofjoy.com


FRENCH SILK PIE {AKA CHOCOLATE LOVERS DREAM PIE} - COOKING CLASSY
Combine 3/4 cup + 2 Tbsp granulated sugar, the light brown sugar, salt and eggs in a heat proof bowl set over a pot of simmering water. Heat stirring constantly until reaches 160 degrees on a candy thermometer. Remove from heat, stir in chocolate chips (melt through) and vanilla. Let cool to …
From cookingclassy.com


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