HOMEMADE FRENCH SILK PIE FROM SCRATCH
This Homemade French Silk Pie is made completely from scratch! A flaky pie shell is filled with an irresistibly chocolatey cream filling and topped with homemade whipped cream!
Provided by Sweet Basil
Categories 500+ Best Dessert Recipes
Time 1h
Number Of Ingredients 15
Steps:
- Make the Crust:
- Very lightly grease a 9" round pie plate, set aside.
- Place the flour, salt, and sugar in a food processor fitted with an "S" blade and pulse to combine.
- Add the shortening and cold water and process until the mixture resembles a coarse meal, begins to stick together, and holds together when pinched.
- Remove dough from processor (will be crumbly) and form into a ball.
- Wrap in plastic wrap and refrigerate for at least 30 minutes and up to one day (overnight).
- After the dough has chilled, preheat oven to 450 degrees F.
- Roll out dough on a well-floured surface or pastry cloth and shape it into your prepared pie plate.
- Prick dough with a fork or add pie weights on top of the crust.
- Bake for 10-12 minutes or until it just begins to brown. If any bubbles form, gently deflate them by pricking with a fork or sharp knife.
- Set aside to cool. (You can set the crust in a cool place like the refrigerator to expedite the cooling process)!
- Make the Topping/Whipped Cream for the filling:Whip ½ cup whipping cream (for the filling) in a standing mixer fitted with the whisk attachment on high until stiff peaks form. Transfer whipped cream to an airtight container and set-aside in the refrigerator. Add 1 cup of whipping cream to the bowl of your standing mixer and mix on high until soft peaks form. Add powdered sugar and vanilla and mix on high until stiff peaks form. Transfer to another bowl and set aside in the refrigerator.
- Make the Chocolate Filling:
- Melt chocolate in the microwave or over a double boiler until smooth. Set aside to cool. Cream butter and sugar with electric mixer for 3 minutes or until the sugar is dissolved and the mixture is light and fluffy. Blend in cool chocolate, salt and vanilla. Add eggs one at a time beating on medium speed for 2 minutes after each addition. Fold in ½ cup whipping cream by hand.
- Putting it together:
- Evenly spread the chocolate filling into pastry crust.
- Top with whipped topping.
- Place in the refrigerator to chill for at least 2 hours or overnight!
- Serve cold and enjoy!
Nutrition Facts : ServingSize 1 slice, Calories 560 kcal, Carbohydrate 38 g, Protein 5 g, Fat 44 g, SaturatedFat 24 g, TransFat 1 g, Cholesterol 135 mg, Sodium 213 mg, Fiber 1 g, Sugar 22 g, UnsaturatedFat 17 g
FRENCH SILK PIE
I first made French silk pie when I was in high school. Years later, I tinkered with the recipe until I was happy with it. Now it's one of my husband's favorites. -Lisa Francis, Elba, Alabama
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Cut pie crust in half. Repackage and refrigerate 1 half for another use. On a lightly floured surface, roll out remaining half into an 8-in. circle. Transfer to a 7-in. pie plate; flute edge., Line shell with a double thickness of heavy-duty foil. Bake at 450° for 4 minutes. Remove foil; bake until crust is golden brown, about 2 minutes longer. Cool on a wire rack., In a small saucepan, combine sugar and eggs until well 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 chocolate and vanilla until smooth. Cool to lukewarm (90°), stirring occasionally. , In a small bowl, cream butter until light and fluffy, 5-7 minutes. Add cooled chocolate mixture; beat on high speed until light and fluffy, about 5 minutes. , In another large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Fold into chocolate mixture. , Pour into crust. Chill for at least 6 hours before serving. Garnish with whipped cream and chocolate curls if desired. Refrigerate leftovers.
Nutrition Facts : Calories 450 calories, Fat 33g fat (19g saturated fat), Cholesterol 139mg cholesterol, Sodium 223mg sodium, Carbohydrate 38g carbohydrate (24g sugars, Fiber 1g fiber), Protein 5g protein.
COPYCAT BAKER'S SQUARE FRENCH SILK PIE RECIPE - (4.1/5)
Provided by Susan52
Number Of Ingredients 7
Steps:
- First off, make the filling first. The filling will be pale in color but will darken as it chills. Put it into a bowl, cover with plastic wrap and refrigerate. This allows it to set up and thicken a bit before adding it to the pie shell. Make your pie crust. If making a crust from scratch, follow the instructions for a fully baked pie shell as this pie will not go in the oven. Let it cool completely. Add the chilled filling to the pie crust. Put it back in the fridge while you make the whipped topping. If you are using Cool Whip, go ahead and top the pie now and refrigerate. WAIT until tomorrow to eat. You can certainly eat it after it has chilled for several hours, BUT believe me when I tell you that you will be very thankful that you waited overnight. The filling needs time to set up. Any graininess you may have detected when you tasted the filling will be gone after a good night's rest. The eggs in this recipe are not cooked. If that concerns you, you can use pasteurized eggs.
CHOCOLATE FRENCH SILK PIE (COPYCAT BAKERS SQUARE'S FRENCH SILK)
My b/f loooooooves Bakers Square French Silk pie. However, the chain has closed all of its stores in Southern California. A few Valentines days ago I tried the recipe that calls for Knox Gelatin and buttermilk - that was a disaster. This recipe which I found on bigoven.com is the closest to perfection as I have been able to find. Making sure everything is well mixed is the secret to a nice high fuffy pie.
Provided by Aussie-In-California
Categories Pie
Time 1h5m
Yield 1 Pie, 4-8 serving(s)
Number Of Ingredients 7
Steps:
- Bake a pie crust or use a Mrs. Smiths frozen crust and make according to package directions.
- Beat sugar and butter until sugar is not grainy (this can take up to 15-20 mins on med-high speed using an electric mixer).
- Add chocolate and vanilla. Add eggs, two at a time, beating 5 minutes after each addition.
- Pour into cooled pie crust. Chill 2 hours or until firm.
- Before serving, top with whipped cream and a little grated chocolate.
FRENCH SILK PIE
Provided by Ree Drummond : Food Network
Categories dessert
Time 2h55m
Yield 1 pie
Number Of Ingredients 11
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
My family loves this pie! One never lasts for more than a day. It is great on any occasion or just because you want something cold and chocolate! My mom got this recipe from an old Betty Crocker or Pillsbury cookbook.
Provided by mammamia 2
Categories Pie
Time 2h15m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 559, Fat 44.1, SaturatedFat 25.3, Cholesterol 102.7, Sodium 264.7, Carbohydrate 49.1, Fiber 7.5, Sugar 31.8, Protein 8.6
FRENCH SILK PIE
This is a great pie to bring to any gathering! We have it at Thanksgiving and Christmas - a favorite for chocolate lovers. Recipe has to be followed exactly, no substitutes, it will not turn out.
Provided by lovemyfam
Categories Pie
Time 2h45m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Bake pie shell at 425 for 12-15 minutes. Cool completely. Cream butter with sugar, stir in cooled melted unsweetened chocolate. Add one egg, beat at highspeed for 5 minutes. Add the other egg, beat for another 5 minutes. Fold in half the cool whip, pour into pie shell, top with remaining cool whip, shave curls of sweet chocolate on top with a potatoe peeler.
- Chill for 2 hours before serving.
Nutrition Facts : Calories 442.8, Fat 31.9, SaturatedFat 18.8, Cholesterol 77, Sodium 245.8, Carbohydrate 38.6, Fiber 2, Sugar 26.2, Protein 4.4
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