Cindys French Silk Pie Food

CINDY'S FRENCH SILK PIE

Steps:

• Line a 9-in. pie plate with pastry; trim and flute edges. Line pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack., In a small saucepan, combine eggs and sugar until blended. Cook over low heat, stirring constantly, until mixture reaches 160° and coats the back of a metal spoon. Remove from the heat; stir in vanilla. Cool to lukewarm (about 90°), stirring occasionally. , In a large bowl, beat butter until light and fluffy. Beat in cocoa until blended. Add the cooled sugar mixture; beat on high speed for 5 minutes. Spread evenly into crust. Refrigerate for 4-6 hours before serving. Refrigerate leftovers.

FRENCH SILK PIE

Steps:

• For the crust: Preheat the oven to 350 degrees F.
• Crush the crackers in a food processor or resealable bag. Pour them into a bowl and stir in the melted butter and sugar. Press into a pie pan and bake until golden and set, 5 minutes. Remove from the oven and set aside to cool slightly.
• For the filling: In a small microwave-safe bowl, melt the baking chocolate until stirrable (about 45 seconds on high). Set aside to cool.
• It is important for the bowl and ingredients to be cold for the next stage of making the filling--to get the right texture and result. In a large chilled bowl with an electric mixer, beat the sugar and butter until fluffy, 1 to 2 minutes.
• When the melted chocolate is cooled, drizzle it over the butter/sugar mixture. Add the vanilla extract. Beat the mixture thoroughly until combined (on a stand mixer, you will be using the whisk attachment).
• Turn your mixer to a medium speed and over a period of 15 to 20 minutes, add in the 4 cold eggs, one at a time, leaving about 5 minutes between each egg addition. Once the pie filling is well mixed, pour it into the baked pie shell, scraping every last speck of it out of the bowl. Smooth out the pie filling and place the pie in the refrigerator to chill for at least 2 hours (preferably longer).
• For the topping: Add the heavy cream and sugar to the bowl of an electric mixer fitted with the whisk attachment and whip until it is stiff. Cover the pies with a thick layer of cream. Grate the semisweet chocolate over the top.

FRENCH SILK PIE

Steps:

• 1. In a heavy 2-quart saucepan, combine the 1 cup heavy whipping cream, chocolate pieces, butter and sugar. Cook over low heat, stirring constantly, till chocolate is melted, about 10 minutes. Remove pan from heat.
• 2. Gradually stir about half of the hot mixture into the beaten egg yolks. Return egg mixture to saucepan. Cook over medium-low heat, stirring constantly, till mixture is slightly thickened and almost bubbly - 3 to 5 minutes. Remove saucepan from heat. Stir in 3 tablespoons heavy whipping cream. Place saucepan in a bowl of ice water, stir constantly till mixture stiffens and becomes hard to stir (20 minutes).
• 3. Transfer chocolate mixture to a medium mixing bowl. Beat the cooled chocolate mixture with an electric mixer on medium to high speed until light fluffy (2 to 3 minutes). Spread filling in a baked pastry shell.
• 4. Cover and chill pie 4 to 5 hours or until set best served within 24 hours, but will last 3 to 4 days if stored properly. Serve with whipped cream and a garnish with chocolate curls.

FRENCH SILK PIE

Steps:

• Place the melted butter in an automatic mixer. I use a Kitchenaid.
• Add the sugar and stir on low.
• Slowly add the chocolate while mixing until it is well blended.
• Pour in your peppermint.
• Add one of the eggs, and change the mixing speed to hi. I go to the highest level on the Kitchenaid. Beat the mixture for 5 minutes.
• Add the second egg. You may want to slow down the mixer to add the egg. Return to hi speed and mix for 5 minutes. Your pie should be a nice light brown color. If not, mix it longer and make sure you are on a really hi speed.
• Turn off the mixer. Pour the mix into the chocolate crust. Place a lid or plastic wrap over the pie.
• Refrigerate the pie for at least 2 hours.
• Take the lid off the pie. Spread cool whip or whipped cream on the pie. Make chocolate curls with the chocolate bar and a potato peeler. Sprinkle the curls over the cream.

FRENCH SILK PIE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Brush beaten egg over all surfaces of pie crust, including edges. Prick holes into the bottom and sides of the crust using a fork.
• Bake in the preheated oven until golden brown, 10 to 15 minutes. Remove from the oven and let cool completely, about 30 minutes.
• Combine sugar and 2 eggs in a medium saucepan over medium-low heat. Stir continuously, adjusting heat as needed to make sure mixture does not boil or bubble, until it coats the back of a spoon and an instant-read thermometer reads 160 degrees F (70 degrees C), about 10 minutes.
• Remove mixture from heat and stir in melted chocolate and vanilla extract; allow to cool to lukewarm temperature, 15 to 20 minutes.
• Beat butter in a separate large bowl using an electric mixer until light and fluffy. Add chocolate mixture and continue to beat on high speed until thick and creamy, about 5 minutes.
• Beat cold heavy cream in a separate bowl until slightly thick. Add powdered sugar all at once and continue to beat on medium to medium-high speed until stiff peaks form. Fold into chocolate mixture, stirring very gently as to not decrease the volume by stirring too much. Pour into the prepared pie crust and chill in the refrigerator for at least 2 hours before serving.