Chocolate Silk Blackberry Pie Food

CHOCOLATE SILK PIE

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

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.

OLD FASHIONED BLACKBERRY PIE

Steps:

• Preheat the oven to 350 degrees.
• Wash the blackberries and place on paper towels to drain.
• Line the bottom of a pie pan with half of the pastry.
• Place the blackberries on top of the pastry.
• Sprinkle the sugar, cornstarch and lemon rind on top of the berries.
• Dot butter on top of the sugar, cornstarch and lemon rind.
• Cut the remaining pastry in strips.
• Place the strips in a lattice pattern on top of the pie.
• Bake in the preheated oven for 30-45 minutes or until the top of the pie is golden brown.

SILKY CHOCOLATE PIE

Steps:

• On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice., Bake at 400° for 20 minutes. Remove foil and weights; bake 10-12 minutes longer or until golden brown. Cool on a wire rack., In a heavy saucepan, mix sugar and cornstarch. Whisk in cream. Cook and stir over medium heat until thickened and bubbly. Remove from the heat. In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to the pan, whisking constantly. Cook and stir over low heat 1 minute longer. Remove from the heat; stir in the chocolate, Cognac and vanilla until chocolate is melted. , Transfer to a clean bowl; press waxed paper onto surface of filling. Cool filling to room temperature. Spoon into crust. Refrigerate, covered, until cold, about 4 hours., For topping, in a small bowl, beat cream until it begins to thicken. Add Cognac and confectioners' sugar; beat until soft peaks form. Spread over pie. Dust lightly with cocoa.

CHOCOLATE SILK PIE

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.

BLACKBERRY-CHOCOLATE CHIP PIE

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Place one of the pie crusts into the bottom of a 9 inch pie plate.
• In a bowl, mix the sugar, flour, and cinnamon. Gently stir in the blackberries and chocolate chips. Sprinkle with lemon juice. Transfer to the pie crust in the pie plate. Place remaining pie crust over the top, and secure to the bottom crust by pressing with a fork, or fluting with your fingers.
• Bake 35 minutes in the preheated oven, until top is golden brown. Cool slightly before slicing.

BLACKBERRY SILK PIE

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.

CHOCOLATE SILK BLACKBERRY PIE

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.

CHOCOLATE SILK PIE

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.

BLACKBERRY PIE

Steps:

• 1. Heat 1 pint blackberries with maple syrup, 1 oz sugar, and orange zest until blackberries smoosh down.
• 2. Turn oven on 400 degrees and put in pie crust until browned.
• 3. Use a fork to smoosh together butter, remaining sugar and flour.
• 4. Place pint of blackberries in browned crust.
• 5. Pour heated blackberries on top.
• 6. Sprinkle butter/flour mixture on top.
• 7. Bake for 20 minutes.

BITTERSWEET CHOCOLATE SILK PIE

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.

FRENCH SILK CHOCOLATE PIE III

Steps:

• In the top of a double boiler, heat chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm.
• In a large bowl, cream butter and sugar until pale yellow and very fluffy. Blend in the melted chocolate and vanilla. With an electric mixer on medium speed, beat in the eggs, one at a time, taking 5 minutes for each egg. Pour filling into baked pie shell. Refrigerate 4 hours before serving.

GLAZED BLACKBERRY PIE

Steps:

• Place 2 cups blackberries in pastry shell; set aside.
• In a saucepan, crush 1 cup blackberries. Add 3/4 cup water. Bring to a boil over medium heat, stirring constantly. Cook and stir for 2 minutes. Press berries through a sieve. Set juice aside and discard pulp.
• In a saucepan, combine the sugar and cornstarch. Stir in remaining water and reserved juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from heat; stir in food coloring if desired. Pour half the glaze over berries in pastry shell. Stir remaining berries into glaze; carefully spoon over filling.
• Refrigerate for 3 hours or until set.
• Garnish with whipped topping. Refrigerate leftovers.

BLACKBERRY PIE

Steps:

• Use 2 bowls.
• In one bowl mix berries and 2/3 cup of sugar.
• Melt butter in microwave. Mix butter with berries and sugar mixture. In second bowl mix flour and sugar; then slowly add milk.
• Mix well.
• Pour berry mixture into 2 quart casserole dish, top with batter mixture. Bake 45 minutes in 400 degrees oven or until golden brown.
• Serves 4 to 6 people. May be topped with favorite whipped topping.

RASPBERRY FRENCH SILK PIE

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.