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.
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.
DOUBLE CHOCOLATE SILK PIE
Provided by Ree Drummond : Food Network
Categories dessert
Time 2h55m
Yield 4 small pies
Number Of Ingredients 8
Steps:
- For the crust: Preheat the oven to 350 degrees F.
- Pulse the cookies in a food processor until finely chopped. With the processor running, add the butter. Press the crumbs into the bottoms of four 4 1/4-inch disposable aluminum pie pans. Bake until set, about 5 minutes. Let cool.
- For the filling: In a microwave-safe bowl, microwave the chocolate until melted. Set aside to cool a bit.
- In a mixer with a whisk attachment, beat together the sugar and butter until fluffy, about 2 minutes. Drizzle in the melted chocolate and add the vanilla. Beat thoroughly until combined.
- Turn the mixer to medium speed and add in the eggs 1 at a time, leaving about 5 minutes between each egg addition. Once the pie filling is well mixed, pour it into the baked pie shells, scraping every last speck of it out of the bowl. Smooth out the filling and place the pies in the refrigerator to chill for at least 2 hours, preferably longer. When ready to serve, top with whipped cream.
ORANGE-CHOCOLATE SILK PIE
I would suggest cutting the slices for serving while the pie is well refrigerated, but then let the slices warm a bit to room temperature. It brings out the intensity of the chocolate.
Time 1h45m
Yield 1 9-inch pie
Number Of Ingredients 0
Steps:
- For chocolate cookie crust: 1. Preheat oven to 350 degrees and position an oven rack in the center. Put the cookie crumbs and the sugar in a medium bowl and stir well with a spatula to blend. Add the melted butter and stir until crumbs are evenly moistened. Transfer the buttered crumbs to a 9-inch pie dish or pan. Use the heel of your hand or the bottom of a drinking glass to press teh crumbs from the center outward into an even layer across the bottom of the pan. Use your thumbs to press the crumbs up the side of the pan and level them at the rim. 2. Bake 8 to 10 minutes, until lightly colored and fragrant. Transfer to a rack to cool completely. For filling: 1. Bring 2 inches of water to a low boil over medium-low heat in a medium saucepan. Place the eggs and sugar in the bowl of a stand mixer and whisk by hand to blend. Place the bowl over simmering water (the bottom of the bowl must not touch the water) and whisk constantly to prevent the eggs from scrambling. Heat mixture until mixture reaches 160 degrees F on an instant-read thermometer and the eggs look light in color and texture. (*To check the temperature, remove the bowl from the heat so the mixture doesn't overcook while you are waiting for the temperature to register. If the mixture has not yet reached 160 degrees F, wash the thermometer so any possible bacteria will not contaminate the eggs during your next check - dry it, and put the bowl back over the water and continue to whisk. This step can take anywhere from 5 to 10 minutes. The more often you check the temperature, the longer it takes, so be patient.) When the eggs reach 160 degrees F, remove the bowl from the saucepan and beat on high for 3 minutes. Keep the burner on. 2. While the eggs are beating, place the butter, cream, and chocolate in a medium bowl and set the bowl in a saucepan over the simmering water. Let sit for 1 minute, then gently stir with a silicone or rubber spatula until the chocolate is melted and the mixture is smooth. Remove from the heat and wipe the bottom of the bowl dry. Add the chocolate mixture to the eggs, lower the speed to medium, and beat until there are no streaks of egg visible. Scrape down the bowl and beat in the vanilla extract (or liqueur). Remove the bowl from the mixer and scrape down the side and bottom of the bowl., making sure that any streaks of egg and blended into the chocolate. Scrape the filling into the prepared pie crust and smooth the top. Refrigerate until cold, about 30 minutes. For topping: 1. In a clean mixer bowl, whip the cream and sugar into firm peaks. You may also use a hand mixer in a medium bowl. Use a silicone or rubber spatula to scrape the cream into the center of the pie, then use an offset spatula or back of a spoon to spread it all the way to the edge, making swirls as you go. For a more elegant version, pipe the cream over the filling, using a 1/2 inch star tip fitted into a pastry bag (but increase the cream to 1 3/4 cups and sugar to 2 tablespoons, as piping requires more cream). Sprinkle the top with chocolate curls or a dusting of extra cookie crumbs. Refrigerate for 30 minutes before serving. To serve, cut slices with a thin, sharp knife, wiping with a moist hot towel between slices.
CHOCOLATE ORANGE SILK PIE
You can add some sweetened Tofu sour cream and some orange zest for decoration. Use a Chocolate Biscotto Crust. Recipe for crust submitted.
Provided by That is Dr House to
Categories Pie
Time 3h
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- preheat oven to 375°F Stir together sugar, cocoa, and salt. Stir in zest, juice and milk and mix thoroughly.
- Microwave on high. 2 minutes. Sugar should have dissolved and mix bubbles. Should be syrupy.
- Add gelatin to hot mix. Stir until dissolved completely.
- In food processor process tofu until smooth. Pour in bowl and stir in cocoa mix and vanilla.
- Pour into cooled pie crusts and refrigerate until set. 2 to 3 hours.
Nutrition Facts : Calories 263.8, Fat 3.8, SaturatedFat 0.8, Sodium 96.2, Carbohydrate 51, Fiber 2.6, Sugar 43.3, Protein 9.3
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.
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
CHOCOLATE SILK PIE
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
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
More about "chocolate orange silk pie food"
CHOCOLATE SILK PIE RECIPE - SOUTHERN LIVING
From southernliving.com
THE BEST FRENCH SILK PIE RECIPE - SHUGARY SWEETS
From shugarysweets.com
FRENCH SILK PIE {CHOCOLATE SILK PIE} - CHEF DENNIS
From askchefdennis.com
BEST EVER CHOCOLATE SILK PIE - CHEF IN TRAINING
From chef-in-training.com
FRENCH SILK PIE - JOYFOODSUNSHINE
From joyfoodsunshine.com
DECADENT DARK CHOCOLATE ORANGE SILK PIE - CRAVE LOCAL
From cravelocal.com
Reviews 1Estimated Reading Time 3 mins
CHOCOLATE SILK PIE RECIPE - TRUVIA.COM
From truvia.com
15 CHOCOLATE ORANGE DESSERT RECIPES | TASTE OF HOME
From tasteofhome.com
FRENCH SILK PIE BARS RECIPE | EPICURIOUS
From epicurious.com
CHOCOLATE FRENCH SILK PIE RECIPE | BAKER BETTIE
From bakerbettie.com
FRENCH SILK PIE (CHOCOLATE PIE) | GIMME SOME OVEN
From gimmesomeoven.com
CHOCOLATE FRENCH SILK PIE RECIPE ~ BARLEY & SAGE
From barleyandsage.com
CHOCOLATE ORANGE PIE - SPEND WITH PENNIES
From spendwithpennies.com
FRENCH SILK CHOCOLATE PIE - TASTY KITCHEN
From tastykitchen.com
CHOCOLATE SILK PIE RECIPE | LAND O’LAKES
From landolakes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love