OUR VERSION OF MARIE CALLENDER'S CHOCOLATE SATIN PIE
This Marie Callender's Chocolate Satin Pie Copycat recipe is spot on! The pie is rich and creamy, just like the Chocolate Satin Pie at the restaurant.
Provided by Echo Blickenstaff
Categories Dessert
Time 2h30m
Number Of Ingredients 13
Steps:
- Preheat oven to 325 degrees
- Place the cookies in a food processor or blender and blend into fine crumbs.
- Add melted better to the crumbs and stir well.
- Press mixture into a 9" to 9 1/2" pie plate.
- Bake for 10 minutes and allow to cool before adding filling.
- Sprinkle gelatin over the 2 Tbsp of water. Set aside.
- Whisk egg, milk, sugar, and cocoa powder in a small saucepan until smooth. Heat on stovetop on low, stirring constantly, until mixture is slightly thickened. Add mixture to gelatin and stir until smooth.
- Melt chocolate chips and the 2 Tbsp of heavy whipping cream in the microwave. Heat in the microwave at 50% power for 30 seconds and stir. Heat at additional 10 second increments, stirring well between each set until chocolate is smooth. Add to the bowl with the gelatin mixture, and stir well.
- Beat 2 cups of heavy whipping cream in a mixer or large bowl until stiff. Gently fold whipped cream into the chocolate mixture. You have to sneak a taste it at this point - it is delicious!
- Pour completed filling into cookie crust and refrigerate until set.
- Beat remaining whipping cream and sugar until stiff. Use to decorate the top of the pie.
- Sprinkle with grated chocolate.
Nutrition Facts : Calories 855 kcal, Carbohydrate 49 g, Protein 8 g, Fat 72 g, SaturatedFat 43 g, Cholesterol 216 mg, Sodium 289 mg, Fiber 4 g, Sugar 30 g, ServingSize 1 serving
CHOCOLATE SILK PIE
Provided by Food Network Kitchen
Categories dessert
Time 2h20m
Yield 10 servings
Number Of Ingredients 11
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.
DARK CHOCOLATE CREAM PIE
Caress every taste bud with this smooth, old-fashioned pie. Topped with a dollop of fluffy whipped cream, it will have chocolate fans standing in line. -Kezia Sullivan, Sackets Harbor, New York
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust 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 edge is golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. In a large saucepan, combine sugar, cornstarch and salt. Stir in milk and chocolate. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. , Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. , Gently stir in butter and vanilla until butter is melted. Spoon into crust. Cool on a wire rack. Cover and chill for at least 3 hours. If desired, serve with whipped cream and grated chocolate.
Nutrition Facts : Calories 390 calories, Fat 19g fat (10g saturated fat), Cholesterol 128mg cholesterol, Sodium 218mg sodium, Carbohydrate 52g carbohydrate (37g sugars, Fiber 2g fiber), Protein 7g protein.
SILK & SATIN CHOCOLATE PIE
A delightful combination of dark & semi-sweet chocolate, whipped cream and shaved chocolate, this dessert is absolutely amazing! VIDEO https://www.youtube.com/watch?v=bN59sHnLIqE
Provided by CLUBFOODY
Categories Dessert
Time 25m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Place semi-sweet & dark chocolate pieces in a bain-marie (double boiler), stirring occasionally until melted.
- Meantime, in a bowl of a stand mixer with the paddle attachment, combine sugar and butter. Cream ingredients on speed 3 until fluffy, about 3 minutes; set aside.
- When chocolate is melted, pour in the butter mixture. Add vanilla and process until well mixed, stopping to scrape the sides of the bowl. Add one egg at a time and process for 5 minutes before adding another egg which makes it creamier and lighter.
- Pour the mixture into the cooled prepared pie crust, smooth out the surface using a spatula and place it on a baking sheet lined with silicone mat to prevent from sliding. Transfer to the fridge to chill, about 4 hours. Garnish with a dollop of whipped cream, sprinkle some shaved chocolate and place a raspberry per slice.
Nutrition Facts : Calories 494.3, Fat 35.5, SaturatedFat 18.5, Cholesterol 118.3, Sodium 217.9, Carbohydrate 44.7, Fiber 3.1, Sugar 31.5, Protein 5.9
DARK CHOCOLATE PIE
Very rich and good...I melt my chocolate pieces before adding to the custard...Make sure you use dark chocolate chips...
Provided by chefnini
Categories Pie
Time 4h20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Stir together sugar, cornstarch, and salt in saucepan. Combine egg yolks with milk and gradually add to sugar mixture. Cook over medium heat until mixture comes to a boil. Remove from heat and stir in butter and vanilla. Add melted chocolate and pour into pie crust. Cool.
Nutrition Facts : Calories 644, Fat 35, SaturatedFat 18.5, Cholesterol 167.1, Sodium 429.1, Carbohydrate 80.8, Fiber 3.6, Sugar 54, Protein 9.1
CHOCOLATE SATIN PIE
Make and share this Chocolate Satin Pie recipe from Food.com.
Provided by Chef mariajane
Categories Pie
Time 15m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Whisk together evaporated milk and egg yolks in a medium saucepan. Heat over medium-low heat, stirring constantly, until mixture is very hot and thickens slightly; do not boil. Remove from heat; stir in morsels until completely melted and mixture is smooth.
- Pour into crust; refrigerate 3 hours until firm. Top with whipped cream before serving. Sprinkle with nuts.
CHOCOLATE SATIN
This silky chocolate mousse is made without egg yolks which leaves the decadent dessert airier than other versions.
Provided by Patricia Wells
Categories Dark Chocolate Chocolate Dessert Egg Milk/Cream Wheat/Gluten-Free
Yield 8-12 servings
Number Of Ingredients 8
Steps:
- Place the chocolate in the metal bowl. Sprinkle with the salt and vanilla extract.
- In the saucepan, bring the cream just to a simmer over medium heat. Pour the hot cream into the bowl with the chocolate and, working rapidly, mix with a wooden spoon to melt the chocolate until you have a smooth and glossy texture, about 2 minutes. Let cool.
- In the bowl of the mixer, whisk the egg whites at the highest speed until frothy, about 10 seconds. Continue whisking until soft peaks form, about 1 minute more. Add the sugar 1 tablespoon at a time and whisk at the highest speed until satiny and stiff peaks form, about 2 minutes more. The mixture should be airy, glossy, and stiff like a meringue.
- Add about one-quarter of the egg white mixture to the cooled chocolate mixture to lighten it. Whisk gently until no streaks of white remain. Spoon the rest of the whipped egg white on top of the mixture in the bowl. Fold in the whipped egg white by hand: Using the edge of the spatula or a large metal spoon, cut through the two mixtures until you reach the bottom, then draw the spoon along the bottom of the bowl. Turn your wrist to bring the spoon up the side of the bowl, lightly bringing the chocolate mixture from the bottom to the top. As you do so, turn the bowl about 45 degrees, lightly overturning the spoon to fold the chocolate on top of the egg whites. Turning the bowl as you fold will incorporate the mixtures more efficiently. Continue cutting into the mixture and folding until just incorporated.
- Pour the mixture into the serving bowl and cover with plastic wrap. Refrigerate until firm, at least 6 hours or up to 1 week. The dessert will be firmer than a mousse but not as firm as a cake or brownie. Scoop into ice cream bowls with an ice cream scoop or large, rounded spoon. Serve chilled.
- Variation:
- Mix about 1/2 cup (60 g) cocoa nibs into the chocolate mixture before folding, and/or sprinkle the top of the satin with cocoa nibs at serving time.
- Do Ahead
- This dessert can be prepared up to 1 week in advance, covered with plastic wrap, and refrigerated.
DECADENT CHOCOLATE SATIN PIE - N
A deep rich chocolate flavor and sweetened whipped cream are a great combination for this easy-to-make, luscious satin pie. This comes from the Nestles Chocolatier site. It uses a new richer kind of chocolate by Nestles. Cooling Time - 3 hrs refrigerating
Provided by Nana Lee
Categories Pie
Time 15m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- WHISK together evaporated milk and egg yolks in medium saucepan.
- Heat over medium-low heat, stirring constantly, until mixture is very hot and thickens slightly; DO NOT boil.
- Place chunks in food processor fitted with metal blade.
- With processor running, slowly pour milk mixture into chocolate.
- Process 10 to 20 seconds.
- Scrape down sides and continue processing until smooth.
- POUR into crust; refrigerate for 3 hours or until firm.
- Top with sweetened whipped cream before serving; sprinkle with nuts.
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