CHOCOLATE SILK PIE
Provided by Food Network Kitchen
Categories dessert
Time 2h20m
Yield 10 servings
Number Of Ingredients 11
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
A chocolate silk pie earns its name-in fact, very few desserts are capable of achieving this satiny, mousse-like texture without the addition of gelatin. This unique texture comes from a delicate network of melted chocolate, sugar, and eggs that is then folded into pillowy whipped cream. Once allowed to chill in the refrigerator, the chocolate and butter solidify, transforming the liquid filling into a sliceable airy mousse. There is a lot of bittersweet chocolate in this recipe which balances the sugar in the pie with the bitter richness of high-quality dark chocolate. A small amount of espresso powder enhances the depth of the chocolate filling, not lending a noticeable coffee flavor but highlighting the complexity of the chocolate. Just before serving, garnish the pie with barely sweetened whipped cream and either a dusting of cocoa powder or a sprinkling of shaved bittersweet chocolate.
Provided by Micah A Leal
Time 2h20m
Number Of Ingredients 10
Steps:
- Make Crust: Roll pie dough to a 1/8-inch thick circle and place inside a greased 9-inch metal pie pan. Cut excess dough, leaving a 1/2-inch overhang. Fold overhang under itself, creating a thicker ring of crust around the edge. Crimp edge. Grease a sheet of aluminum foil liberally with butter. Place the buttered surface inside the pie shell, allowing the crust to come in direct contact with the foil. Freeze for 1 hour or overnight. Preheat oven to 350°F. Bake crust with foil for 20 minutes. Remove foil and use a spoon to press down any areas that have puffed up. Return to oven for an additional 13-15 minutes, until the crust is golden brown all over. Set aside to cool.
- Make Filling: Bring 2 inches of water to boil in the bottom of a double boiler. Whisk together eggs and sugar and place over double boiler, whisking regularly until the mixture reaches 165°F. Remove from heat and allow to cool until just warm.
- While egg mixture is cooling, chop the chocolate and place in a microwave safe bowl. Microwave for 20 second intervals at 30% power, stirring in between each interval, until mixture is completely melted. Pour egg mixture over melted chocolate and whisk until fully incorporated. Whisk in espresso powder. Allow to cool completely to room temperature.
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter until fluffy. With the mixer on low, slowly pour in chocolate mixture. Scrape down sides of the bowl with a spatula, and increase the speed to medium-high, beating until the mixture increases in volume and lightens in color, 5 minutes.
- In a clean bowl, beat together cream and powdered sugar to stiff peaks. Gently fold half of the whipped cream into the chocolate mixture. Add remaining whipped cream and gently fold until no streaks of cream remain. Pour filling into crust, leveling the surface with a spatula. Refrigerate for 8 hours or overnight. Garnish with whipped cream and cocoa powder or shaved chocolate, if desired.
BITTERSWEET CHOCOLATE SILK PIE
Make and share this Bittersweet Chocolate Silk Pie recipe from Food.com.
Provided by Ashley U
Categories Pie
Time 1h40m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- In medium bowl, combine flour and salt.
- Using medium side of box grater (side used to shred carrots), grate cold butter into flour, tossing frequently.
- Cut shortening into chunks.
- Using a pastry blender, cut shortening into flour until pea-sized clumps form.
- Using fork to toss flour, stir in ice water until dough just starts to form.
- Press dough into smooth, flat disc.
- Wrap disc in plastic and refrigerate at least 1 hour.
- On lightly floured surface, roll dough out to 13-inch circle.
- Transfer dough to 9-inch pie plate.
- Trim overhanging dough to 1 inch; roll and crimp overhang to make decorative edge.
- Refrigerate pie shell for 30 minutes.
- Place rack in center of oven and preheat to 400°.
- Prick chilled pie shell all over with fork.
- Line pie shell with foil; place pie weight or dry beans or rice in shell.
- Bake for 20 minutes; remove foil and weights and bake for 10-15 minutes more, until pie shell is golden.
- Let pie shell cool for 15 minutes before filling with chocolate mixture.
- In small saucepan, heat cream and sugar together over medium high heat, stirring until sugar dissolves.
- Bring mixture to a boil.
- Turn off heat; stir in chocolate until melted and smooth.
- Stir in butter until melted and smooth.
- Scrape chocolate mixture into 4 1/2-quart bowl of heavy-duty electric mixer fitted with paddle attachment.
- Let chocolate mixture stand until just warm, about 20 minutes.
- Beat chocolate mixture at medium speed for 2-3 minutes, until bottom of bowl is no longer warm.
- With mixer running at medium speed, begin pouring egg beaters down side of bowl in slow, steady stream. This will take 2 minutes.
- Continue to beat for a few more minutes, until mixture just begins to thicken around the outside edge of bowl and becomes paler in color.
- Pour mixture into prepared pie shell and refrigerate for at least 4-6 hours.
- Just before serving pie, beat heavy cream with sugar until soft peaks form, about 3 minutes, in heavy-duty mixer and 5 minutes with hand-held mixer.
- Mound whipped cream onto chilled pie.
- Garnish with chocolate curls.
Nutrition Facts : Calories 602.1, Fat 51.2, SaturatedFat 30.2, Cholesterol 151.5, Sodium 104, Carbohydrate 34.2, Fiber 0.5, Sugar 17.4, Protein 3.7
CHOCOLATE SILK PIE
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
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.
CHOCOLATE SILK PIE WITH MARSHMALLOW MERINGUE
Make our Chocolate Silk Pie with Marshmallow Meringue tonight. You'll soon find out why this chocolate silk pie is described as luscious and exquisite. The best thing about this chocolate silk pie is that it only takes 15 minutes to prep.
Provided by My Food and Family
Categories Home
Time 2h15m
Yield 10 servings
Number Of Ingredients 7
Steps:
- Microwave 4 oz. chocolate in medium microwaveable bowl on HIGH 1 to 1-1/2 min. or until melted, stirring after 1 min. Add cream cheese, half the marshmallow creme, dry pudding mix and milk; beat with mixer until blended. Pour into crust.
- Beat remaining marshmallow creme with COOL WHIP in separate bowl until blended; spread over chocolate layer in crust.
- Refrigerate 2 hours or until firm. Meanwhile, use remaining chocolate to make chocolate curls. Refrigerate until ready to use.
- Garnish pie with chocolate curls before serving.
Nutrition Facts : Calories 320, Fat 15 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 15 mg, Sodium 320 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g
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