CHOCOLATE SILK PIE
This smooth as silk chocolate pie has a chocolate cookie crust-a chocolate lover's delight.
Provided by Land O'Lakes
Categories Refrigerated Pie Dessert
Yield 8 servings
Number Of Ingredients 11
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.
Nutrition Facts : Calories 490 calories, Fat 31 grams, SaturatedFat grams, Transfat grams, Cholesterol 60 milligrams, Sodium 380 milligrams, Carbohydrate 50 grams, Fiber 1 grams, Sugar grams, Protein 4 grams
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.
CHOCOLATE SILK PIE WITH SHORTBREAD-PECAN CRUST
Way too, too fattening! However, it is awesome! We served this as one of the desserts for our Thanksgiving Dinner (for over 300) party. From Real Simple Magazine, November 2006 issue. Refrigeration time from 3 to 48 hours.
Provided by Manami
Categories Dessert
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 1183.5, Fat 112.3, SaturatedFat 59.7, Cholesterol 472.6, Sodium 185.2, Carbohydrate 46.2, Fiber 7.2, Sugar 17.5, Protein 13.1
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.
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
CHOCOLATE SILK PECAN PIE
This pie has a bottom layer like a pecan pie smothered with a chocolate silk pie layer and topped with whipped cream. It comes from Pillsbury's Best of the Bake-Off Cookbook.
Provided by SharleneW
Categories Pie
Time 3h25m
Yield 10 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 458.4, Fat 30.8, SaturatedFat 14.3, Cholesterol 87.5, Sodium 181, Carbohydrate 46, Fiber 2.5, Sugar 25.2, Protein 5.1
PECAN SHORTBREAD COOKIE PIE CRUST
Make and share this Pecan Shortbread Cookie Pie Crust recipe from Food.com.
Provided by Bobbie
Categories Dessert
Time 25m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 2
Steps:
- Preheat oven to 350.
- Process cookies into crumbs in a food prcessor or crush in a heavy plastic bag with a rolling pin.
- Add melted butter and mix until combined.
- Press into bottom and sides of a nine-inch pie dish.
- Bake for 10 minutes; it will feel soft, but will firm up as it cools.
- Cool completely before filling with your favorite filling.
FRENCH SILK CHOCOLATE PIE III
Very rich chocolate pie that's perfect with coffee! Garnish with whipped cream if desired. Please note: this recipe contains raw eggs. We recommend that pregnant women, young children, the elderly and the infirm do not consume raw eggs. Important: be sure to use only fresh eggs for this recipe.
Provided by LAURA_1221
Categories Desserts Pies No-Bake Pie Recipes
Time 30m
Yield 8
Number Of Ingredients 6
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.
Nutrition Facts : Calories 779.6 calories, Carbohydrate 52.7 g, Cholesterol 215 mg, Fat 63.6 g, Fiber 2.7 g, Protein 6.9 g, SaturatedFat 36.4 g, Sodium 487.3 mg, Sugar 38 g
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