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
This is adapted from the secret recipe that for decades was known only to chefs at Miller and Rhoads, a premier department store in Richmond, Virginia that closed back in 1990.
Provided by Doug
Categories Desserts Pies Custard and Cream Pie Recipes
Time 3h15m
Yield 8
Number Of Ingredients 7
Steps:
- Beat confectioners' sugar and butter together in a bowl using an electric mixer until smooth and creamy; mix in melted chocolate and vanilla extract until smooth. Add eggs, 1 at a time, to creamed butter mixture, beating for 5 minutes before adding the next one; spread into the graham cracker crust.
- Refrigerate pie until chilled, at least 3 hours. Top pie with whipped topping.
Nutrition Facts : Calories 409.3 calories, Carbohydrate 40.6 g, Cholesterol 77 mg, Fat 27.4 g, Fiber 1.6 g, Protein 4 g, SaturatedFat 14.5 g, Sodium 275.2 mg, Sugar 30.3 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
RASPBERRY FRENCH SILK PIE
Your classic silky, chocolate pie-but with a delicious raspberry twist! Garnished with whipped topping, mint leaves, and fresh raspberries, this is a beautiful dessert.
Provided by SillyBarista
Categories Desserts Pies No-Bake Pie Recipes Pudding Pie Recipes
Time 10h
Yield 8
Number Of Ingredients 15
Steps:
- To make the crust, combine the flour and salt in a mixing bowl. Cut in the shortening with a knife or pastry blender until the mixture resembles coarse crumbs. Combine the egg, water, and lemon juice. Sprinkle wet ingredients over the flour mixture and toss lightly with a fork until the flour mixture is moistened. Wrap the dough in plastic and refrigerate for at least 1 hour or up to three days.
- Roll the dough out to fit a 9 inch pie plate. Place the dough in the pie plate, trimming the edge to form a 1 inch overhang. Fold the extra dough under itself and decoratively crimp the edge of the crust. Chill the pastry-filled pie pan at least 20 minutes before baking to prevent shrinkage.
- Preheat oven to 400 degrees F (205 degrees C). Line pastry with a double layer of aluminum foil and a layer of pie weights or dried beans. Bake in the preheated oven until edge of crust is golden, about 10 minutes. Carefully remove the foil and weights and bake until the crust has set, about 5 minutes more. Cool completely before adding filling.
- To make the filling, melt the chocolate in a double boiler. Let it cool until room temperature but still fluid. Meanwhile, beat the butter with an electric mixer until smooth. Gradually add the sugar, beating until the mixture is light and fluffy. It should be noticeably lighter in color. Blend in the cooled melted chocolate and the vanilla extract. Add the eggs one at a time, beating at high speed for 2 minutes and scraping down the sides of the bowl well after each addition.
- Spread a thin layer (about 1/4 inch) of raspberry jam on the bottom of the cooled pie crust. Spoon the chocolate filling on top of the jam and smooth the surface. Refrigerate overnight.
- Before serving, garnish each slice with a dollop of whipped topping, 3 fresh raspberries, and a mint leaf.
Nutrition Facts : Calories 547.2 calories, Carbohydrate 57 g, Cholesterol 121.3 mg, Fat 34.7 g, Fiber 1.7 g, Protein 5.1 g, SaturatedFat 18.6 g, Sodium 305.6 mg, Sugar 41 g
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.
BLACKBERRY SILK PIE
I don't like picking wild blackberries (too low to the ground and snaky) but I do love eating and cooking with them. This pie is exquiste with fresh blackberries but you can use frozen.
Provided by ratherbeswimmin
Categories Dessert
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Add the berries and 1/4 cup sugar in a food processor; process for 30 seconds or long enough to make a smooth puree.
- Put a mesh sieve over a large bowl and pour the puree into the sieve.
- Using a rubber spatula, push or force the puree through the mesh, leaving the seeds; throw away the seeds.
- In a big mixing bowl, whisk the eggs until frothy.
- Add in 3/4 cup sugar and the cornstarch and whisk until well blended.
- Blend in the heavy cream, light cream, vanilla, and 1 cup puree; mix until evenly blended.
- Ladle the filling into the cooled pie shell.
- Put the pie on the center oven rack and bake in a 300° oven for 50-60 minutes, rotating the pie 180° halfway through the baking (so that the part that faced the back of the oven now faces forward).
- When done, the filling will likely have puffed somewhat.
- The center may seem a little jiggly; that is fine.
- If after the alloted time, the pie seems overly puffy and the center a little underdon, turn the oven off and leave the pie in the hot oven for 10-15 minutes.
- **I always cover pie crust edges with foil to prevent over-browning. Remove the foil the last 10-15 minutes of baking time and pie crust edges will be lightly golden brown.
Nutrition Facts : Calories 441.9, Fat 28.9, SaturatedFat 14.5, Cholesterol 150.3, Sodium 166.6, Carbohydrate 41.6, Fiber 2.7, Sugar 27, Protein 5.6
CHOCOLATE SILK PIE
Using mashed potatoes in this unexpected way lends body and moisture, and helps keep this pie gluten free!
Provided by Food Network
Time 30m
Yield 1 Pie
Number Of Ingredients 15
Steps:
- Chocolate Potato Fudge Bottom:
- Preheat oven to 350 F.
- Combine the butter, cocoa powder and unsweetened chocolate into a small sauce and heat until everything is melted and fully incorporated.
- Take off the heat and combine it with everything else in a bowl and mix until smooth.
- Pour into an unbaked pie crust and bake for 20 minutes. Remove from the oven and allow to fully cool.
- Chocolate Cream Topping:
- Place everything into a mixing bowl and mix until light and fluffy. Spread on the top of the cooled fudge layer.
CHOCOLATE SILK BLACKBERRY PIE
It's not healthy, but it's yummy and easy! A twist on the traditional. Try it with other flavors of jam or preserves as well.
Provided by ladyroseofrohan
Categories Pie
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Preheat an ungreased baking sheet in the oven.
- With electric mixer, mix sugar and cocoa, then gradually add eggs, milk, butter, vanilla, and preserves until well-blended. Whip until thickened.
- Pour into prepared crust (use either store-bought or make your own). Put pie onto preheated baking sheet and back 55-60 minutes or until the center is puffy. Coll completely before serving, and garnish with whipped topping if desired.
Nutrition Facts : Calories 385.7, Fat 16.2, SaturatedFat 8, Cholesterol 104.2, Sodium 204, Carbohydrate 57.4, Fiber 1, Sugar 44.8, Protein 4.7
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