FRENCH SILK PIE
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
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
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
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.
FRENCH SILK PIE
No holiday party or special occasion feels complete without a slice of French Silk Pie! We walk you through the process of making a basic flaky pie crust so you can wow your friends and guests with a completely homemade French silk recipe.
Provided by BHG Test Kitchen
Time 40m
Number Of Ingredients 14
Steps:
- Preheat oven to 450°F. Prepare Pastry for a Single-Crust Pie. On a lightly floured surface roll pastry into a 12-inch circle. Ease pastry circle into a 9-inch pie plate without stretching it. Trim pastry to 1/2 inch beyond outside edge of pie plate. Fold under extra pastry. Crimp edge as desired. Prick bottom and sides of pastry with a fork. Line pastry with a double thickness of foil. Bake for 8 minutes; remove foil. Bake for 6 to 8 minutes more or until golden. Cool on a wire rack.
- Meanwhile, in a medium heavy saucepan combine 1 cup whipping cream, chocolate pieces, sugar, and butter. Cook and stir over low heat about 10 minutes or until chocolate is melted. Remove from heat. Gradually stir about half of the hot mixture into egg yolks. Return egg yolk mixture to saucepan. Cook and stir over medium-low heat about 5 minutes or until mixture is slightly thickened and begins to bubble. Remove from heat. (Mixture might appear slightly curdled.) Stir in crème de cacao.
- Place saucepan in a bowl of ice water and let stand about 20 minutes or until mixture stiffens and becomes hard to stir, stirring occasionally.
- Transfer chocolate mixture to a large mixing bowl. Beat with an electric mixer on medium to high speed for 2 to 3 minutes or until light and fluffy. Spread chocolate mixture in pastry shell. Cover and chill for 5 to 24 hours. To serve, top with whipped cream. If desired, garnish with chocolate curls. Pastry for a Single-Crust Pie
- In a medium bowl stir together flour and salt. Using pastry blender, cut in shortening and butter until pieces are pea size.
- Sprinkle 1 tablespoon of the water over part of the flour mixture; toss with a fork. Push moistened pastry to side of bowl. Repeat moistening flour mixture, using 1 tablespoon of the water at a time, until flour mixture is moistened. Gather flour mixture into a ball, kneading gently until it holds together.
- On a lightly floured surface use your hands to slightly flatten pastry. Roll pastry from center to edges into a circle about 12 inches in diameter.
- Wrap pastry circle around the rolling pin. Unroll into a 9-inch pie plate. Ease pastry into pie plate without stretching it.
- Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry even with the plate's edge. Crimp edge as desired. Do not prick pastry. Fill and bake as directed in recipes.
Nutrition Facts : Calories 583 kcal, Carbohydrate 44 g, Cholesterol 150 mg, Protein 7 g, SaturatedFat 25 g, Sodium 263 mg, Sugar 22 g, Fat 44 g, TransFat 1 g, UnsaturatedFat 16 g
NO-BAKE FRENCH SILK PIE
Cut the kitchen work in half with this no-bake chocolaty pie.
Provided by By Heather Baird
Categories Dessert
Time 1h30m
Yield 8
Number Of Ingredients 9
Steps:
- In large bowl, mix cookie crumbs and melted butter until crumbs are moistened and coated with butter. Press mixture in bottom and up side of 9-inch pie plate. Refrigerate 10 minutes.
- In 1-quart saucepan, beat granulated sugar and eggs with whisk until blended. Cook over medium heat until instant-read thermometer reads 160°F. Mixture should thicken slightly and coat back of metal spoon.
- Remove from heat; stir in chocolate until melted and smooth. Cool slightly; mix in softened butter until well incorporated. Let cool until just warm; stir occasionally as it cools.
- In large bowl, beat whipping cream until it begins to thicken. Add powdered sugar; beat until stiff peaks form. Fold half of the whipped cream into the chocolate mixture; pour into chilled pie crust. Top center of pie with remaining whipped cream. Garnish with chocolate curls or chocolate shavings.
- Refrigerate until ready to serve. Cover and refrigerate leftovers.
Nutrition Facts : Calories 510, Carbohydrate 35 g, Cholesterol 150 mg, Fat 8, Fiber 1 g, Protein 4 g, SaturatedFat 23 g, ServingSize 1 Serving, Sodium 200 mg, Sugar 28 g, TransFat 1 g
FRENCH SILK CHOCOLATE PIE
This simplified version of classic French Silk Chocolate Pie from the Pillsbury Bake-Off® Contest is rich, indulgent, and every chocolate silk pie lover's dream dessert. Our easy chocolate silk pie uses a Pillsbury™ refrigerated pie crust for a jump start to your pie-making. The chocolate French silk pie filling is made with pieces of chocolate, butter, sugar, vanilla, and eggs. For a pretty presentation, top with sweetened whipped cream and chocolate curls.
Provided by Pillsbury Kitchens
Categories Dessert
Time 2h50m
Yield 10
Number Of Ingredients 8
Steps:
- Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell, using 9-inch glass pie plate. 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. Cover and refrigerate any remaining pie.
Nutrition Facts : Calories 430, Carbohydrate 33 g, Cholesterol 135 mg, Fat 5 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 18 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 21 g, TransFat 1/2 g
FRENCH SILK CHOCOLATE PIE I
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
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
FRENCH SILK PIE
This easy French Silk Pie is made with a fluffy, rich chocolate filling and easy homemade pie crust, topped with sweetened whipped cream and chocolate shavings. Easier than most, and no raw eggs!
Provided by Ashley Fehr
Categories Dessert
Time 30m
Number Of Ingredients 9
Steps:
- To make the crust, stir together chocolate crumbs and butter. Press into a 9" pie plate and up the sides. Set aside.
- In a large saucepan, whisk together sugar, eggs, cocoa and 1 cup cream until smooth.
- Place saucepan over medium heat, stirring constantly, and cook until thickened (you will know when it's thick!).
- Strain through a fine mesh sieve into a large bowl and stir in chocolate, butter and vanilla until smooth.
- Set aside or refrigerate until cooled to room temperature -- 1-2 hours on the counter or 30-40 minutes in the refrigerator -- stirring occasionally.
- Whip chocolate mixture on high speed until slightly lightened in color -- about 5 minutes.
- Whip remaining 1 cup cream until stiff peaks form, and gently fold into chocolate mixture in two batches.
- Spread into prepared pie crust and refrigerate 6 hours or overnight, until set. Garnish with additional sweetened whipped cream before serving if desired.
Nutrition Facts : Calories 525.03 kcal, Carbohydrate 49.37 g, Protein 4.83 g, Fat 36.3 g, SaturatedFat 20.85 g, Cholesterol 139.41 mg, Sodium 169.55 mg, Fiber 1.19 g, Sugar 38.33 g, ServingSize 1 serving
FRENCH SILK PIE
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
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
My family loves this pie! One never lasts for more than a day. It is great on any occasion or just because you want something cold and chocolate! My mom got this recipe from an old Betty Crocker or Pillsbury cookbook.
Provided by mammamia 2
Categories Pie
Time 2h15m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Place the melted butter in an automatic mixer. I use a Kitchenaid.
- Add the sugar and stir on low.
- Slowly add the chocolate while mixing until it is well blended.
- Pour in your peppermint.
- Add one of the eggs, and change the mixing speed to hi. I go to the highest level on the Kitchenaid. Beat the mixture for 5 minutes.
- Add the second egg. You may want to slow down the mixer to add the egg. Return to hi speed and mix for 5 minutes. Your pie should be a nice light brown color. If not, mix it longer and make sure you are on a really hi speed.
- Turn off the mixer. Pour the mix into the chocolate crust. Place a lid or plastic wrap over the pie.
- Refrigerate the pie for at least 2 hours.
- Take the lid off the pie. Spread cool whip or whipped cream on the pie. Make chocolate curls with the chocolate bar and a potato peeler. Sprinkle the curls over the cream.
Nutrition Facts : Calories 559, Fat 44.1, SaturatedFat 25.3, Cholesterol 102.7, Sodium 264.7, Carbohydrate 49.1, Fiber 7.5, Sugar 31.8, Protein 8.6
BASIC FRENCH SILK PIE
Make and share this Basic French Silk Pie recipe from Food.com.
Provided by Diana Adcock
Categories Pie
Time 3h30m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 7
Steps:
- Melt chocolate in a double boiler set over simmering water.
- Set aside to cool to thick but still liquid.
- Combine eggs and sugar in a double broiler until hot but not scrambled.
- Remove from heat.
- With a mixer beat the chocolate into the egg mixture, then beat in the cold butter.
- Beat for 15 minutes--yes 15 minutes--you wanted silk.
- Beat in vanilla and booze.
- Scrape the filling into the shell and chill in fridge for at least 3 hours.
- Serve with whipped cream.
FRENCH SILK PIE
Provided by Ree Drummond : Food Network
Categories dessert
Time 2h55m
Yield 1 pie
Number Of Ingredients 11
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
This is a great pie to bring to any gathering! We have it at Thanksgiving and Christmas - a favorite for chocolate lovers. Recipe has to be followed exactly, no substitutes, it will not turn out.
Provided by lovemyfam
Categories Pie
Time 2h45m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Bake pie shell at 425 for 12-15 minutes. Cool completely. Cream butter with sugar, stir in cooled melted unsweetened chocolate. Add one egg, beat at highspeed for 5 minutes. Add the other egg, beat for another 5 minutes. Fold in half the cool whip, pour into pie shell, top with remaining cool whip, shave curls of sweet chocolate on top with a potatoe peeler.
- Chill for 2 hours before serving.
Nutrition Facts : Calories 442.8, Fat 31.9, SaturatedFat 18.8, Cholesterol 77, Sodium 245.8, Carbohydrate 38.6, Fiber 2, Sugar 26.2, Protein 4.4
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- First, make your whipped cream. In a large bowl, whip the heavy cream and sugar together on HIGH speed for about 5-7 minutes or until stiff peaks form. You should have roughly 5 cups of whipped cream. Divide 2 cups into a pastry bag fixed with a large open star tip or set aside to spread onto the final pie. Set aside.
- In a large microwaveable bowl, add the chopped chocolate and the butter. Microwave on HIGH for about 30 seconds. Stir, then microwave again for another 15-20 seconds or until melted and smooth. Cool for about 5 minutes.
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- Spread the chocolate silk filling into the pie crust evenly and carefully. Pipe or spread the remaining whipped cream onto the pie's surface and garnish with chocolate curls or shavings. Refrigerate for at least 3 hours before serving.
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- In a food processor, pulse the 1 1/4 cups of flour with 1/4 teaspoon of salt. Add the butter and pulse until pea-size pieces form. Drizzle in the ice water and pulse until the crumbs are moistened. Turn the dough out onto a work surface and gather it into a ball. Flatten into a disk, wrap in plastic and refrigerate for 30 minutes.
- On a floured work surface, roll out the chilled dough to an 11-inch round, a scant 1/4 inch thick; ease it into a 9-inch glass or ceramic pie plate. Trim the overhanging dough to 1 inch and fold it under itself. Crimp decoratively and chill the crust until very firm, about 30 minutes.
- Preheat the oven to 350°. Line the crust with parchment paper and fill with pie weights or dried beans. Bake in the lower third of the oven for about 35 minutes, until the crust is set and lightly golden brown. Remove the parchment and pie weights and bake for about 15 minutes more, until golden brown. Transfer the crust to a wire rack and let cool completely.
- In a small microwave-safe bowl, heat 2 tablespoons of the heavy cream until steaming, about 30 seconds. Add 2 ounces of the chopped bittersweet chocolate and let stand for 5 minutes, then stir with a rubber spatula until smooth. Pour into the cooled crust and refrigerate until the ganache is firm, about 15 minutes.
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