Chocolate Silk Pecan Pie Food

CHOCOLATE SILK PIE

Steps:

• Combine all crust ingredients in bowl; mix well. Press onto bottom and up sides of 9-inch pie pan. Refrigerate 10 minutes.
• Combine sugar and 3/4 cup butter in bowl. Beat at medium speed, scraping bowl often, until well mixed. Add melted chocolate; continue beating, scraping bowl often, until well mixed. Add egg substitute; beat until light and fluffy.
• Spoon into prepared crust. Refrigerate at least 3 hours or until set.
• Beat chilled whipping cream in chilled bowl at high speed, scraping bowl often, until stiff peaks form.
• Garnish pie with whipped cream and chocolate curls, if desired. Store refrigerated.

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.

CHOCOLATE SILK PIE

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.

CHOCOLATE SILK PIE WITH SHORTBREAD-PECAN CRUST

Steps:

• CRUST:.
• Heat oven to 350ºF.
• In a food processor, pulse the pecans and cookies until crumbs form.
• Add the butter and pulse just until combined.
• Transfer the mixture to an 8 or 9-inch pie plate, pressing it evenly over the bottom and up the sides.
• Bake the crust until slightly darkened, 20 to 25 minutes.
• Transfer pie plate to wire rack and let it cool completely (this can be made up to 24 hours ahead of time).
• FILLING:.
• In a small saucepan, combine 1 pint of cream, the chocolate, and 3 tablespoons of the sugar.
• Cook over medium-low heat, whisking frequently, until the chocolate melts.
• In a bowl, combine the cornstarch and the remaining 3 tablespoons of sugar.
• Add the egg yolks and whisk.
• Bring the chocolate mixture to a simmer (it must be bubbling gently in order for the filling to properly set).
• Add 2 tablespoons of the simmering chocolate mixture to the egg mixture.
• Whisking constantly, slowly add the egg mixture to the pan.
• Cook, still whisking, until thickened (it should resemble the consistency of pudding), about 2 minutes.
• Remove from heat.
• Add the vanilla and butter.
• Whisk until the butter melts.
• Pour the filling into the crust.
• Place a piece of plastic wrap directly against the surface of the filling.
• Refrigerate for at least 3 hours and up to 48 hours.
• Remove the plastic wrap and sprinkle with the cocoa.
• With an electric mixer on medium-high, beat the remaining 1 pint of cream.
• Serve as an accompaniment with the pie.

CHOCOLATE SILK PECAN PIE

Steps:

• Heat oven to 350°F In small bowl, combine sugar, corn syrup,butter, salt and eggs; beat 1 minute at medium speed.
• Stir in pecans.
• Pour into pie crust.
• Bake 350°F for 40 to 55 minutes or until center of pie is puffed and golden brown.
• (I fold a 3" band of aluminum foil and place loosely around edge of crust, folding over top to keep edges from browning too quickly).
• Cool 1 hour.
• While pecan layer is cooling, combile all chocolate filling ingredients in a food processor or blender.
• Process for about 1 minute or until smooth.
• Refrigerate about 1 1/2 hours until mixture is slightly thickened, but not set.
• You want to be able to pour it.
• Stir gently and pour over cooled pecan layer.
• Refrigerate until firm, about 1 hour.
• In small bowl, beat topping ingredients until stiff peaks form.
• Spoon or pipe over filling (it looks especially pretty piped just around outer edge).
• Garnish with chocolate curls.
• Store in refrigerator.

CARAMEL PECAN SILK CHOCOLATE MOUSSE PIE

Steps:

• Mousse:.
• Prepare mousse the day before.
• Sprinkle gelatin over cold water in small bowl and let stand 1 minute to soften.
• Add boiling water and stir until gelatin is completely dissolved and mixture is clear.
• Cool for two minutes.
• In medium size mixing bowl, stir together sugar and cocoa.
• Add whipping cream and vanilla.
• With hand mixer, beat (medium speed) until stiff.
• Pour in gelatin mixture and beat until well blended.
• Cover and refrigerate.
• Makes about 1 cup.
• Thick Caramel Sauce:.
• Heat water, sugar, corn syrup and lemon juice on high heat in a heavy-bottomed 2 or 3 quart saucepan.
• When sugar starts to melt, stir constantly with a whisk.
• As soon as all of the sugar crystals have melted (the liquid will be dark amber in color), add the butter to the pan (the mixture will foam up considerably).
• Continue to whisk briskly until the butter has melted, then remove from heat.
• Add the cream to the pan (the mixture will foam up considerably), and then the salt and continue to whisk until sauce is smooth.
• Let cool in the pan for a couple minutes, and then pour into a glass mason jar and let sit to cool to room temperature.
• Store in the refrigerator for up to 2 weeks.
• Crust:.
• Melt butter.
• Combine graham cracker crumbs, butter, sugar and nutmeg.
• Press into a 9 inch pie plate or 8 inch square cake pan.
• Chill in refrigerator 2 hours before filling.
• Filling:.
• Allow cream cheese to soften.
• Beat cream cheese, sour cream and lemon juice together and slowly beat in powdered sugar.
• Lightly toast pecans, stir into caramel and pour into bottom of crust.
• Gently spread cream cheese mix over the caramel.
• Gently spread mousse over cream cheese.
• Cover and refrigerate for 1 hour.
• Serve.

CHOCOLATE MOUSSE PECAN PIE

Steps:

• Prepare pie crust as directed on package for one-crust filled pie using 9-inch pie plate. Heat oven to 350°. Beat granulated sugar, corn syrup, butter, salt and eggs in small bowl with electric mixer on medium speed 1 minute. Stir in pecans. Pour into pie crust in pie plate. Bake 35 to 45 minutes or until center of pie is puffed and golden brown. Cool 1 hour.
• While filled crust is cooling, place hot milk, 1/4 teaspoon vanilla and the chocolate chips in blender or food processor; cover and blend on medium speed about 1 minute or until smooth. Refrigerate about 1 hour 30 minutes or until mixture is slightly thickened but not set. Gently stir; pour over cooled filling in pie crust. Refrigerate about 1 hour or until firm.
• Beat whipping cream, powdered sugar and 1/4 teaspoon vanilla in chilled small bowl on high speed until stiff peaks form. Spoon or pipe over filling. Garnish with chocolate curls. Store in refrigerator.

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.