CHOCOLATE ALMOND SILK PIE
This pie recipe is one I clipped years ago that became a big hit with my husband and three daughters. I've been baking since I was 9 years old. Back then, my friends and I would get together on Saturdays to bake chocolate chip cookies-but we liked the dough so much we ate lots of it raw! Of all the cooking I do today, I think I still enjoy baking best. -Diane Larson, Roland, Iowa
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 10 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, combine the first 5 ingredients. Beat on low speed until well combined, 2-3 minutes. Press onto the bottom and up the sides of a greased 9-in. pie plate. Bake at 400° for 8-10 minutes or until golden. Cool on a wire rack., For filling, combine sugar and eggs in a small saucepan until well blended. Cook over low heat, stirring constantly until mixture coats the back of a metal spoon and reaches 160°. Remove from the heat. Stir in chocolate and almond extract until smooth. Cool to lukewarm (90°), stirring occasionally., In a large bowl, cream butter until light and fluffy. Add cooled egg mixture; beat on high speed for 5 minutes. Pour into cooled pie shell. Refrigerate for at least 6 hours before serving. Garnish with whipped cream and almonds if desired. Refrigerate leftovers.
Nutrition Facts : Calories 293 calories, Fat 21g fat (12g saturated fat), Cholesterol 100mg cholesterol, Sodium 120mg sodium, Carbohydrate 26g carbohydrate (17g sugars, Fiber 2g fiber), Protein 5g protein.
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.
MOUNDS (ALMOND JOY) FRENCH SILK PIE
Make and share this Mounds (Almond Joy) French Silk Pie recipe from Food.com.
Provided by nomnom
Categories Pie
Time 40m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Prepare small box instant pudding, using buttermilk instead of milk.
- Mix in extract (s); set aside.
- Prepare 1 envelope Knox gelatin with 1/4 cup cold water.
- Use glass measuring cup to mix gelatin.
- Set mixture in a pot or pan of hot water, while still in the cup, to help dissolve gelatin.
- Gelatin is dissolved when mixture is clear.
- Wire whisk gelatin into pudding and fold in the 8-oz cool whip.
- Pour into prepared crust; chill.
Nutrition Facts : Calories 37.5, Fat 0.2, SaturatedFat 0.1, Cholesterol 1.2, Sodium 136.1, Carbohydrate 6, Fiber 0.3, Sugar 3.2, Protein 3
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
SILK AND SATIN CHOCOLATE PIE
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
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
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