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 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.
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.
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
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