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.
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.
FRENCH SILK PIE
This French silk pie features my perfectly flaky pie crust, a smooth chocolate filling, and whipped cream on top. Read through the recipe and helpful notes before beginning.
Provided by Sally
Categories Desserts
Time 8h
Number Of Ingredients 12
Steps:
- I like to make sure my pie dough is prepared before I begin making this pie. Make pie dough the night before because it needs to chill in the refrigerator for at least 2 hours before rolling out and blind baking (next step).
- On a floured work surface, roll out one of the discs of chilled dough (use the 2nd pie crust for another recipe!). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9-inch pie dish. Tuck it in with your fingers, making sure it is completely smooth. To make a lovely thick edge, I do not trim excess dough around the edges. Instead, fold the excess dough back over the edge and use your hands to mold the edge into a nice thick rim around the pie. Crimp the edges with a fork or use your fingers to flute the edges. Carefully line the inside of the pie with two pieces of parchment paper or aluminum foil, as shown in the photos above, then pour in the pie weights. Make sure the weights are evenly distributed around the pie dish. Chill the dough in the refrigerator or freezer for at least 30 minutes- this helps prevent the crust from shrinking. (You can actually fill with pie weights before or after chilling, it doesn't make a difference.)
- Preheat oven to 400°F (204°C).
- Bake the cold pie crust (with weights!) for 15 minutes. Remove pie from the oven and carefully lift the parchment paper/aluminum foil (with the weights) out of the pie. Prick all over the bottom of the pie crust with a fork, which is called "docking" the pie crust and helps prevent air bubbles. Brush the edges of the crust with egg wash. Return the crust to the oven and bake until golden brown, about 12-15 more minutes.
- Cool pie crust completely. You can do this up to 3 days ahead of time. Cover cooled crust tightly and refrigerate until ready to fill.
- Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream on medium-high speed until stiff peaks form, about 4 minutes. Stiff peaks hold their peak shape and do not droop. Set whipped cream in the refrigerator (covered or uncovered, doesn't matter) until step 8. Melt the semi-sweet chocolate. You can melt it in a double boiler or the microwave. If using the microwave: place the chopped chocolate in a medium heat-proof bowl. Melt in 20 second increments in the microwave, stopping and stirring after each increment until completely melted and smooth. Set aside until the end of the next step.
- Whisk eggs and sugar together in a heatproof bowl or the top piece of a double boiler. Place over a pot of simmering water (or the bottom part of your double boiler) on medium heat. Do not let the surface of simmering water touch the bottom of the heatproof bowl. Whisking constantly, cook the egg mixture until it reaches 160°F (71°C) on an instant read thermometer, about 10-11 minutes. Do not stop whisking or the eggs may solidify. If the steam gets too hot over your hand, use an oven mitt. Carefully remove from heat and allow to cool for 10 minutes. After cooling, slowly stir in the melted chocolate. To prevent curdling, cool for another 10 minutes before using in the next step.
- Using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter on medium-high speed until creamy, about 1-2 minutes. Add the vanilla and beat on medium-high speed for 30 seconds. Scrape down the sides and up the bottom of the bowl. With the mixer running on low speed, pour in the chocolate/egg mixture and then increase to medium-high speed and beat for 3 minutes. With a rubber spatula, fold in the whipped cream until combined.
- Spread filling into cooled pie crust. (A small offset spatula is helpful for this.) Cover tightly with plastic wrap and refrigerate for at least 4-6 hours or overnight until chilled and thickened. Pie may be refrigerated for up to 2 days before serving.
- Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream, sugar, and vanilla extract on medium-high speed until medium peaks form, about 3-4 minutes. Medium peaks are between soft/loose peaks and stiff peaks and are the perfect consistency for topping and piping on desserts. Pipe or spread the whipped cream on top. Garnish with chocolate curls (see notes), if desired. Serve immediately or chill the pie uncovered up to a few hours.
- Cover leftovers and store in the refrigerator for up to 5 days.
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.
FRENCH SILK CHOCOLATE PIE
This simplified version of classic French Silk Chocolate Pie from the Pillsbury Bake-Off® Contest is rich, indulgent, and every chocolate silk pie lover's dream dessert. Our easy chocolate silk pie uses a Pillsbury™ refrigerated pie crust for a jump start to your pie-making. The chocolate French silk pie filling is made with pieces of chocolate, butter, sugar, vanilla, and eggs. For a pretty presentation, top with sweetened whipped cream and chocolate curls.
Provided by Pillsbury Kitchens
Categories Dessert
Time 2h50m
Yield 10
Number Of Ingredients 8
Steps:
- Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell, using 9-inch glass pie plate. Bake 9 to 11 minutes or until light golden brown. Cool completely, about 30 minutes.
- In 1-quart saucepan, melt chocolate over low heat; cool. In small bowl with electric mixer, beat butter on medium speed until fluffy. Gradually beat in sugar until light and fluffy. Beat in cooled chocolate and vanilla until well blended.
- Add eggs 1 at a time, beating on high speed 2 minutes after each addition; beat until mixture is smooth and fluffy. Pour into cooled baked shell. Refrigerate at least 2 hours before serving. Garnish with whipped cream and chocolate curls. Cover and refrigerate any remaining pie.
Nutrition Facts : Calories 430, Carbohydrate 33 g, Cholesterol 135 mg, Fat 5 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 18 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 21 g, TransFat 1/2 g
FRENCH SILK PIE
This easy French Silk Pie is made with a fluffy, rich chocolate filling and easy homemade pie crust, topped with sweetened whipped cream and chocolate shavings. Easier than most, and no raw eggs!
Provided by Ashley Fehr
Categories Dessert
Time 30m
Number Of Ingredients 9
Steps:
- To make the crust, stir together chocolate crumbs and butter. Press into a 9" pie plate and up the sides. Set aside.
- In a large saucepan, whisk together sugar, eggs, cocoa and 1 cup cream until smooth.
- Place saucepan over medium heat, stirring constantly, and cook until thickened (you will know when it's thick!).
- Strain through a fine mesh sieve into a large bowl and stir in chocolate, butter and vanilla until smooth.
- Set aside or refrigerate until cooled to room temperature -- 1-2 hours on the counter or 30-40 minutes in the refrigerator -- stirring occasionally.
- Whip chocolate mixture on high speed until slightly lightened in color -- about 5 minutes.
- Whip remaining 1 cup cream until stiff peaks form, and gently fold into chocolate mixture in two batches.
- Spread into prepared pie crust and refrigerate 6 hours or overnight, until set. Garnish with additional sweetened whipped cream before serving if desired.
Nutrition Facts : Calories 525.03 kcal, Carbohydrate 49.37 g, Protein 4.83 g, Fat 36.3 g, SaturatedFat 20.85 g, Cholesterol 139.41 mg, Sodium 169.55 mg, Fiber 1.19 g, Sugar 38.33 g, ServingSize 1 serving
FRENCH SILK CHOCOLATE PIE
Replacing the raw eggs in this recipe with pasteurized eggs or fat-free egg product eliminates food safety concerns and allows you to enjoy this Bake-Off® Contest favorite.
Provided by Pillsbury
Categories Desserts Pies No-Bake Pie Recipes Pudding Pie Recipes
Time 2h50m
Yield 10
Number Of Ingredients 8
Steps:
- Heat oven to 450 degrees F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie pan. Bake 9 to 11 minutes or until light golden brown. Cool completely, about 30 minutes.
- In 1-quart saucepan, melt chocolate over low heat; cool. In small bowl with electric mixer, beat butter on medium speed until fluffy. Gradually beat in sugar until light and fluffy. Beat in cooled chocolate and vanilla until well blended.
- Add eggs 1 at a time, beating on high speed 2 minutes after each addition; beat until mixture is smooth and fluffy. Pour into cooled baked shell. Refrigerate at least 2 hours before serving. Garnish with whipped cream and chocolate curls. Store in refrigerator.
Nutrition Facts : Calories 428.2 calories, Carbohydrate 33.5 g, Cholesterol 130.3 mg, Fat 30.9 g, Protein 4.8 g, SaturatedFat 17.7 g, Sodium 306 mg, Sugar 21.5 g
FRENCH SILK CHOCOLATE PIE I
This pie is delicious. I have been making it for over 25 years. Garnish each slice with whipped topping and chopped walnuts if you like.
Provided by Ruth
Categories Desserts Pies No-Bake Pie Recipes
Time 2h20m
Yield 8
Number Of Ingredients 6
Steps:
- Cream butter in a mixing bowl. Gradually beat in the sugar with an electric mixer until light colored and well blended. Stir in the thoroughly cooled chocolate, and vanilla extract. Add the eggs, one at a time, beating 5 minutes on medium speed after each addition. Spoon the chocolate filling into a cooled, baked pie shell.
- Refrigerate at least 2 hours before serving.
Nutrition Facts : Calories 293.7 calories, Carbohydrate 27.3 g, Cholesterol 77 mg, Fat 20.6 g, Fiber 1.3 g, Protein 3.2 g, SaturatedFat 10.6 g, Sodium 182.7 mg, Sugar 19 g
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
KELLY'S FRENCH SILK CHOCOLATE PIE
This pie is to die for, and my most requested pie, too! Easy to make, very rich! Happy to share! Enjoy! :)
Provided by Wildflour
Categories Dessert
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In microwave, melt chocolate, set aside to cool.
- In medium bowl, cream butter, gradually add sugar, cream well.
- Mix in melted, cooled chocolate and vanilla.
- Add eggs 1 at a time, beating 5 minutes each, and scraping sides of bowl often to incorporate all sugar.
- (Beat until no longer any grains of sugar).
- Spoon and smooth into pie crust.
- Chill until set, about 1 hour.
- Serve topped with Cool Whip, chocolate shavings and a maraschino cherry.
- *Double this recipe for a 9-inch deep dish pie.
- Variations: add, in addition to vanilla, 1 teaspoons peppermint extract, tint Cool Whip pink for Valentines day, green for St Patty's day.
- Top with crushed peppermint sticks/candy canes just before serving for Christmas.
FRENCH SILK PIE
But I have some bad news first.
Categories Valentine's Day dessert main dish
Time 30m
Yield 8 servings
Number Of Ingredients 6
Steps:
- In small microwave safe bowl melt 4 ounces of unsweetened baking chocolate until stirrable (about 45 seconds on high). Set aside to cool.In a large bowl with an electric mixer beat 1 cup (2 sticks) of regular (salted) butter and 1 ½ cups of white sugar until fluffy (about 1 to 2 minutes). When melted chocolate is cooled, drizzle it over the butter/sugar mixture. Add 1 teaspoon of vanilla extract. Beat the mixture thoroughly until combined (on a Kitchen Aid 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 four 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 pie in the refrigerator to chill for at least two hours (preferably longer).Plop a heap of whipped cream and garnish with a few chocolate curls if you're feeling sassy.
DOUBLE CHOCOLATE FRENCH SILK PIE RECIPE
This double chocolate French silk pie is a chocolate lover's dream. It has a chocolate pie crust, rich & silky chocolate filling, and of course, lots of freshly whipped cream!
Provided by LifeMadeSimpleTeam
Categories Dessert
Time 5h40m
Number Of Ingredients 19
Steps:
- Combine the flour, cocoa power, sugar, and salt into a food processor. Pulse until for 15 seconds then stop. Add the cubed butter and pulse until crumbs form. Add one tablespoon of water at a time, pulsing after each addition until clumps form that resemble coarse wet sand.
- Form into a disc on a sheet of plastic wrap, wrap and freeze for 20 minutes.
- Place a baking sheet in the oven. Preheat oven to 350 degrees.
- On a lightly floured surface, roll the dough out evenly into a 12-inch circle. Carefully roll the dough around your rolling pin and carefully lay it over either a 9-inch pie plate. Trim the edges and leave an 1-inch overhang. Fold the overhang underneath to form a rim, then crimp with your fingertips.
- Line pie crust with parchment paper and fill with pie weights (dry rice or beans). Bake for 16-18 minutes, then remove the pie weights and parchment. Gently dock the bottom of the crust with a fork and return to the oven to bake for 5-10 minutes. Remove from the oven and allow to cool completely.
- In a double boiler or a medium heatproof bowl, beat together 4 eggs and 1 ½ cups powdered sugar until light. Set the bowl over a saucepan of simmering water and cook the mixture, whisking constantly, until thick (and until it reaches 160 degrees), about 10 minutes.
- Remove from the heat, set aside and allow to cool for 3-4 minutes before whisking in the warm melted chocolate. Cover with plastic wrap and refrigerate for 20 minutes.
- In the bowl of a stand mixer or a large mixing bowl with a hand mixer, beat the butter until light and fluffy. Add the cooled chocolate egg mixture and beat until smooth.
- In a separate bowl, beat the heavy cream, cocoa powder, powdered sugar and vanilla extract on high until stiff peaks form. Fold the whipped cream into chocolate mixture and pour into the cooled pie crust (make sure it's completely cool). Using an offset spatula, smooth the top. Place in the refrigerator to set for at least 2 hours.
- Before serving, prepare the topping. In the bowl of a stand mixer or a large mixing bowl, beat the heavy cream, powdered sugar and vanilla extract on high until stiff peaks form. Spread over the top of the chilled pie or pipe on. Sprinkle with chocolate shavings or curls, if desired.
Nutrition Facts : ServingSize 12 serving, Calories 673 kcal, Carbohydrate 44 g, Protein 6 g, Fat 54 g, SaturatedFat 33 g, Cholesterol 198 mg, Sodium 147 mg, Fiber 3 g, Sugar 29 g
FRENCH SILK CHOCOLATE PIE (OR PARFAIT)
Although eaten refrigerated, not frozen, this rich dessert melts in your mouth like ice cream! One of it's special assets is being able to make it ahead and freeze to have on hand for special occasions. Mother made this often, and it is still my favorite dessert. Cooking time includes chilling time. Variation: For Gluten-intolerant people: Omit pie crust and spoon filling into individual parfait glasses and garnish with whipped cream and chocolate shavings!
Provided by BeachGirl
Categories Pie
Time 1h30m
Yield 1 9inch pie, 12 serving(s)
Number Of Ingredients 7
Steps:
- Bake pie crust according to package directions for a pie that will contain a refrigerated filling. Filling is not cooked.
- Cool.
- Melt 1 ounce baking chocolate (See NOTE below).
- With an electric mixer, cream butter and sugar together for at least 5 minutes until sugar is dissolved.
- (This step is very important to the final texture of this dessert).
- Add melted chocolate and vanilla extract and mix well.
- Wash and dry the two raw eggs. Add two eggs, one at a time, beating 5 minutes after each addition, until mixture is thick and creamy.
- Pour into baked pie crust.
- Garnish with shavings from the 1/2 ounce chocolate square.
- Or melt chocolate and drizzle over the pie.
- Chill at least 1-2 hours or until well set.
- Because this is very rich, cut into at least 12 slices.
- This pie freezes well for up to 3 months.
- Just thaw several hours in the refrigerator and serve.
- For real decadence, spread a layer of non-dairy topping over filling before garnishing with chocolate.
- NOTE: Easy Way to Melt Chocolate: Place chocolate in a small bowl; place bowl on drip coffee maker burner until melted.
- It is just the right temperature to melt chocolate without scorching it, unless left on burner much too long.
- Note: Because of the raw eggs. this pie is not recommended for very young children, very elderly people, or people with impaired immune systems.
More about "french silk chocolate pie ii food"
HEAVENLY FRENCH SILK PIE RECIPE - THE RECIPE CRITIC
From therecipecritic.com
Cuisine AmericanTotal Time 1 hr 15 minsCategory DessertCalories 717 per serving
- Add flour, sugar and salt in a small mixing bowl and mix thoroughly with a whisk. Transfer flour mixture to a food processor fitted with the dough blade. Add cubed cold butter to the flour mixture, pulse several times until butter is about pea and bean size. Variations in size are okay.
- Melt the chocolate in a double boiler or in a heatproof bowl set over a steaming pot of water. Set aside to cool.
- Add ¾ cup of heaving whipping cream and 2 tablespoons of powdered sugar to a stand mixer bowl, beat on medium speed. Stream in ½ teaspoon of vanilla and continue beating until stiff peaks. Spread the whipped cream on top of the pie and add garnishing as desired.
FRENCH SILK PIE - BROWN EYED BAKER
From browneyedbaker.com
Ratings 18Calories 534 per servingCategory Dessert
- Make the Crust: Process ¾ cups flour, salt, and sugar together in food processor until combined, about 2 one-second pulses. Add butter and shortening and process for 10 seconds (dough will resemble cottage cheese curds with some very small pieces of butter remaining, but there should be no uncoated flour). Scrape down sides and bottom of bowl with a rubber spatula and redistribute dough evenly around processor blade. Add remaining ½ cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into medium bowl.
- Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Flatten dough into 4-inch disk. Wrap in plastic wrap and refrigerate at least 45 minutes (or up to 2 days).
- Preheat oven to 425 degrees F. On a floured work surface, roll the dough into a 12-inch circle. Transfer the dough to a 9-inch pie plate and gently ease the dough into the pie plate. Leave any dough that overhangs the plate in place, wrap the dough-lined pie plate loosely in plastic wrap and refrigerate until the dough is firm, about 30 minutes.
- Trim the overhang to ½-inch beyond the lip of the pie plate. Tuck the overhang under itself (the folded edge should be flush with the edge of the pie plate). Crimp the dough around the edges. Wrap the dough-lined pie plate loosely in the plastic and refrigerate until the dough is fully chilled and firm, about 15 minutes.
FRENCH SILK SLAB PIE - COOKING FOR KEEPS
From cookingforkeeps.com
5/5 (1)Estimated Reading Time 6 minsServings 10Total Time 3 hrs 45 mins
FRENCH SILK PIE | BEST CHOCOLATE FILLED PIE RECIPE WITH ...
From omgchocolatedesserts.com
4.7/5 (3)Total Time 50 minsCategory DessertCalories 617 per serving
- First mix flour, salt and sugar in a medium-size bowl, then add pieces of chilled unsalted butter. Using a pastry blender, cut in butter until mixture resembles coarse meal.
- In a heath proof bowl beat 4 eggs and 1 ½ cup powdered sugar until pale yellow, place over the pot of simmering water and cook until thickened ( about 8-10 minutes) STIR ALL THE TIME and be careful not to scramble the eggs!!!!
- Before serving, make the whipped cream topping. Beat the heavy whipping cream on high speed until stiff peaks form, adding 1/2 tablespoon of powdered sugar slowly during mixing. Mix in vanilla.
FRENCH CHOCOLATE SILK PIE RECIPE - HANDLE THE HEAT
From handletheheat.com
4.9/5 (308)Total Time 6 hrs 50 minsCategory Dessert
- In a small saucepan, whisk together the granulated sugar and eggs. Set over medium-low heat and cook, whisking constantly, until the mixture reaches 160°F and coats the back of a metal spoon. Remove from heat and stir in the melted chocolate and vanilla until smooth. Cool to just warm, stirring occasionally.
- Use an electric mixer to beat the cream, powdered sugar, and vanilla on high speed until stiff peaks form. Top pie with whipped cream and garnish with chocolate shavings or dust with cocoa powder.
FRENCH SILK PIE - I AM BAKER
From iambaker.net
4.9/5 (8)Total Time 4 hrs 35 minsCategory DessertCalories 426 per serving
- Chop dark chocolate and microwave in 30-second increments until melted. (about 1 1/2 minutes total) Set aside.
- In a large bowl or in the bowl of a stand mixer, pour the heavy whipping cream. Whip (or use the whisk attachment on a hand-held mixer) for about 2 minutes, or until soft peaks occur.
- When the pie crust is cooled to room temperature, pour the French silk topping over the top. Smooth out the filling.
FRENCH SILK PIE, STEP-BY-STEP - THE PIONEER WOMAN
From thepioneerwoman.com
5/5 (2)Category Valentine's Day, DessertServings 8Total Time 30 mins
- In small microwave safe bowl melt 4 ounces of unsweetened baking chocolate until stirrable (about 45 seconds on high).
- Set aside to cool.In a large bowl with an electric mixer beat 1 cup (2 sticks) of regular (salted) butter and 1 ½ cups of white sugar until fluffy (about 1 to 2 minutes).
- Add 1 teaspoon of vanilla extract. Beat the mixture thoroughly until combined (on a Kitchen Aid 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 four eggs, one at a time, leaving about 5 minutes between each egg addition.
INCREDIBLE FRENCH SILK PIE RECIPE - CREATIONS BY KARA
From creationsbykara.com
4.4/5 (38)Total Time 3 hrsCategory DessertCalories 708 per serving
- Melt chopped chocolate in a glass bowl in the microwave at half power, stirring every 30 seconds till smooth. Set aside.
- Place eggs, sugar, and water in a glass bowl or double boiler. Beat with an electric mixer for at least 5 minutes, or till very pale yellow and thick. Place bowl over a pot of simmering water that is slightly smaller than your bowl. You don't want it to touch the water. Cook and whisk till mixture reaches 160°.
- Remove egg mixture from heat. Beat for another 8 minutes or till cooled and fluffy. Don't under-mix!!
THE BEST FRENCH SILK PIE RECIPE (EASY ... - AVERIE COOKS
From averiecooks.com
4.6/5 (19)Total Time 4 hrs 50 minsCategory Pies & CheesecakeCalories 523 per serving
- Add Oreos to the canister of a food processor and process until finely ground, 1 to 2 minutes on high power; set aside.
- Add melted butter to canister of food processor and process until incorporated, about 30 seconds.
FRENCH SILK PIE - LIFE LOVE AND SUGAR
From lifeloveandsugar.com
5/5 (2)Total Time 1 hr 35 minsCategory DessertCalories 1495 per serving
CLASSIC DESSERT RECIPE: FRENCH SILK PIE - KITCHN
From thekitchn.com
Estimated Reading Time 3 mins
DOUBLE CHOCOLATE FRENCH SILK PIE - PINTEREST
From pinterest.com
4.8/5 (19)Estimated Reading Time 1 minServings 12Total Time 5 hrs 40 mins
FRENCH SILK CHOCOLATE PIE - AMERICA'S TEST KITCHEN
From americastestkitchen.com
5/5 (8)Servings 8-10Cuisine FrenchCategory Desserts or Baked Goods, Dessert Pies
FRENCH SILK PIE - PREPPY KITCHEN
From preppykitchen.com
Ratings 6Category DessertCuisine AmericanTotal Time 4 hrs 10 mins
FRENCH SILK CHOCOLATE PIE - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
FRENCH SILK CHOCOLATE PIE III - MEDITERRANEAN RECIPES
From fooddiez.com
300ZX - FOOD II - ^ FRENCH SILK PIE
FRENCH SILK CHOCOLATE PIE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
FRENCH SILK CHOCOLATE PIE II PHOTOS
From crecipe.com
FRENCH SILK CHOCOLATE PIE II GOOD RECIPES - ANNUAIRE-VALAIS
From annuaire-valais.blogspot.com
FRENCH SILK PIE | RECIPE | FRENCH SILK PIE, DESSERTS, SILK PIE
From pinterest.ca
FRENCH SILK CHOCOLATE PIE II | RECIPE | CHOCOLATE PIES ...
From pinterest.com
FRENCH SILK PIE | RECIPE | DESSERTS, CHOCOLATE PIES, FOOD
From pinterest.ca
FRENCH SILK CHOCOLATE PIE II POPULAR RECIPES
From homemaderecipeszero.blogspot.com
FRENCH SILK CHOCOLATE PIE - THAT'S MY HOME
From thatsmyhome.recipesfoodandcooking.com
FRENCH SILK CHOCOLATE PIE RECIPE - WEBETUTORIAL
From webetutorial.com
FRENCH RECIPES WORDS IN FRENCH - COOKEATSHARE
From cookeatshare.com
FRENCH SILK CHOCOLATE PIE II
From crecipe.com
CHOCOLATE FRENCH SILK PIE RECIPE - COOKEATSHARE
From cookeatshare.com
FRENCH SILK CHOCOLATE PIE I - ALL INFORMATION ABOUT ...
From therecipes.info
300ZX - FOOD II - ^ FRENCH SILK CHOCOLATE PIE
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love