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.
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 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
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
No holiday party or special occasion feels complete without a slice of French Silk Pie! We walk you through the process of making a basic flaky pie crust so you can wow your friends and guests with a completely homemade French silk recipe.
Provided by BHG Test Kitchen
Time 40m
Number Of Ingredients 14
Steps:
- Preheat oven to 450°F. Prepare Pastry for a Single-Crust Pie. On a lightly floured surface roll pastry into a 12-inch circle. Ease pastry circle into a 9-inch pie plate without stretching it. Trim pastry to 1/2 inch beyond outside edge of pie plate. Fold under extra pastry. Crimp edge as desired. Prick bottom and sides of pastry with a fork. Line pastry with a double thickness of foil. Bake for 8 minutes; remove foil. Bake for 6 to 8 minutes more or until golden. Cool on a wire rack.
- Meanwhile, in a medium heavy saucepan combine 1 cup whipping cream, chocolate pieces, sugar, and butter. Cook and stir over low heat about 10 minutes or until chocolate is melted. Remove from heat. Gradually stir about half of the hot mixture into egg yolks. Return egg yolk mixture to saucepan. Cook and stir over medium-low heat about 5 minutes or until mixture is slightly thickened and begins to bubble. Remove from heat. (Mixture might appear slightly curdled.) Stir in crème de cacao.
- Place saucepan in a bowl of ice water and let stand about 20 minutes or until mixture stiffens and becomes hard to stir, stirring occasionally.
- Transfer chocolate mixture to a large mixing bowl. Beat with an electric mixer on medium to high speed for 2 to 3 minutes or until light and fluffy. Spread chocolate mixture in pastry shell. Cover and chill for 5 to 24 hours. To serve, top with whipped cream. If desired, garnish with chocolate curls. Pastry for a Single-Crust Pie
- In a medium bowl stir together flour and salt. Using pastry blender, cut in shortening and butter until pieces are pea size.
- Sprinkle 1 tablespoon of the water over part of the flour mixture; toss with a fork. Push moistened pastry to side of bowl. Repeat moistening flour mixture, using 1 tablespoon of the water at a time, until flour mixture is moistened. Gather flour mixture into a ball, kneading gently until it holds together.
- On a lightly floured surface use your hands to slightly flatten pastry. Roll pastry from center to edges into a circle about 12 inches in diameter.
- Wrap pastry circle around the rolling pin. Unroll into a 9-inch pie plate. Ease pastry into pie plate without stretching it.
- Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry even with the plate's edge. Crimp edge as desired. Do not prick pastry. Fill and bake as directed in recipes.
Nutrition Facts : Calories 583 kcal, Carbohydrate 44 g, Cholesterol 150 mg, Protein 7 g, SaturatedFat 25 g, Sodium 263 mg, Sugar 22 g, Fat 44 g, TransFat 1 g, UnsaturatedFat 16 g
FRENCH SILK PIE
Delicious, creamy, and decadent French silk pie! This recipe is unique since it requires the eggs to be cooked rather than a traditional French silk pie recipe that uses raw eggs. To make things easier, use a frozen store-bought deep-dish pie crust! Garnish with fresh whipped cream and chocolate curls. Cover remaining pie with plastic wrap and store in the refrigerator for up to 3 days.
Provided by squeeziebrb
Categories Desserts Pies Custard and Cream Pie Recipes
Time 2h55m
Yield 8
Number Of Ingredients 9
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.
Nutrition Facts : Calories 387.9 calories, Carbohydrate 30.4 g, Cholesterol 122.5 mg, Fat 29.2 g, Fiber 1.3 g, Protein 4.4 g, SaturatedFat 15.3 g, Sodium 139.5 mg, Sugar 20.4 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 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 RECIPE
This delicious classic recipe for French silk pie is super easy to make and always a fan favorite after any meal.
Provided by Chef Billy Parisi
Categories Dessert
Time 2h51m
Number Of Ingredients 10
Steps:
- For the Crust: Preheat the oven to 450°.
- Add the flour, butter, salt, and sugar to a food processor and pulse on high speed while drizzling in the water until it becomes like a meal. Note: you may need a bit more water.
- Transfer the dough to a clean surface dusted with flour, and roll the dough out with a pin until it is 1/8 thick.
- Form the dough into a 9" pie pan cutting off any excess and crimping the edges to make a ripple around the outside.
- Add a piece of parchment paper over the top of the pie crust, followed up with some dried beans, and park bake for 6 minutes.
- Remove from the oven and cool completely.
- Filling: Add the heavy cream and ½ cup of sugar to a standing mixer with the whisk attachment and whisk on high speed until stiff peaks have formed about 3 to 5 minutes.
- Set 1/3 of the whipped cream into a separate container but chill both the 1/3 and 2/3 in the refrigerator until it's time to use it.
- Add the chocolate to a microwave-safe bowl and heat for 1 minute. Stir and return to the microwave for 30 seconds. Stir and return to the microwave for 30 more seconds. At this point, it should be melted. Cool to room temperature
- Add the butter and sugar to a standing mixer with the paddle attachment and mix on high speed until the butter becomes light and fluffy, about 5 minutes.
- Mix in the chocolate
- Next, add in 2 eggs and beat for 2 minutes before adding in the other 2 eggs. Beat for a further 3-4 minutes or until smooth and fluffy.
- Fold in the chilled 1/3 cup of whippe cream using a rubber spatula until all of it has been mixed in.
- Transfer the filling to the par-baked pie crust and smooth out using a spoon or spatula.
- Chill in the refrigerator for at least 2 hours.
- Top off with remaining chilled whipped cream and add an optional garnish of shaved chocolate.
Nutrition Facts : Calories 509 kcal, Carbohydrate 28 g, Protein 5 g, Fat 43 g, SaturatedFat 26 g, Cholesterol 177 mg, Sodium 181 mg, Fiber 1 g, Sugar 13 g, ServingSize 1 serving
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.
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.
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
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.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
More about "french silk pie food"
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 PIE RECIPE - ANNA PAINTER | FOOD & WINE
From foodandwine.com
3/5 (2)Category PiesServings 1Total Time 7 hrs
- In a food processor, pulse the 1 1/4 cups of flour with 1/4 teaspoon of salt. Add the butter and pulse until pea-size pieces form. Drizzle in the ice water and pulse until the crumbs are moistened. Turn the dough out onto a work surface and gather it into a ball. Flatten into a disk, wrap in plastic and refrigerate for 30 minutes.
- On a floured work surface, roll out the chilled dough to an 11-inch round, a scant 1/4 inch thick; ease it into a 9-inch glass or ceramic pie plate. Trim the overhanging dough to 1 inch and fold it under itself. Crimp decoratively and chill the crust until very firm, about 30 minutes.
- Preheat the oven to 350°. Line the crust with parchment paper and fill with pie weights or dried beans. Bake in the lower third of the oven for about 35 minutes, until the crust is set and lightly golden brown. Remove the parchment and pie weights and bake for about 15 minutes more, until golden brown. Transfer the crust to a wire rack and let cool completely.
- In a small microwave-safe bowl, heat 2 tablespoons of the heavy cream until steaming, about 30 seconds. Add 2 ounces of the chopped bittersweet chocolate and let stand for 5 minutes, then stir with a rubber spatula until smooth. Pour into the cooled crust and refrigerate until the ganache is firm, about 15 minutes.
FRENCH SILK PIE RECIPE WITH PEPPERMINT - GRANDBABY …
From grandbaby-cakes.com
5/5 (5)Total Time 30 minsCategory DessertCalories 552 per serving
- In a medium bowl stir together flour and salt. Using pastry blender, cut in shortening and butter until pieces are pea size.
- Sprinkle 1 tablespoon of the water over part of the flour mixture; toss with a fork. Push moistened pastry to side of bowl. Repeat moistening flour mixture, using 1 tablespoon of the water at a time, until flour mixture is moistened. Gather flour mixture into a ball, kneading gently until it holds together.
- On a lightly floured surface use your hands to slightly flatten pastry. Roll pastry from center to edges into a circle about 12 inches in diameter.
- Wrap pastry circle around the rolling pin. Unroll into a 9-inch pie plate. Ease pastry into pie plate without stretching it.
FRENCH SILK PIE - SWANKY RECIPES
From swankyrecipes.com
Estimated Reading Time 50 secs
FRENCH SILK PIE - ALL FOOD RECIPES BEST RECIPES, CHICKEN ...
From allfood.recipes
Estimated Reading Time 2 mins
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 | 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 SILK PIE - SPACESHIPS AND LASER BEAMS
From spaceshipsandlaserbeams.com
Ratings 1Category DessertCuisine American, FrenchTotal Time 6 hrs 40 mins
- Bake pie crust according to directions on the package. Be sure to use a fork to prick holes on the bottom and sides of the frozen pie crust to avoid air pocket bubbles when baking. Set aside.
- In a saucepan, stir together sugar and eggs over medium-high heat. Stir constantly so eggs don’t start to bake & whiten. Cook until the temperature of 160F is reached. Pour heated mixture into a large bowl so eggs don’t continue baking in the pan.
- In a microwave-safe bowl, melt chocolate in the microwave. Heat on 30-second intervals stirring well after each 30 seconds until chocolate is melted. Don’t overheat – you want this melted but not too hot.
THE BEST FRENCH SILK PIE RECIPE - SHUGARY SWEETS
From shugarysweets.com
Reviews 59Calories 812 per servingCategory Pies And Tarts
- Prepare pie crust according to package directions (for a single crust pie). Allow pie crust to cool.
- In a small microwave bowl, melt baking chocolate on high heat for one minute. Stir and heat again in 15 second intervals until melted and smooth. Set aside to cool.
- In a large bowl, beat butter with sugar until fluffy (about 3 minutes). Slowly drizzle in the cooled chocolate and continue beating on medium speed. Add in vanilla extract.
- Add eggs, one at a time, beating for about 5 minutes after each egg. DO NOT RUSH. This is what creates a light and fluffy texture to your pie! Once all the eggs have been added (about 20 minutes later, this is why you MUST have a KitchenAid stand mixer), pour this into your prepared pie crust shell!
FRENCH SILK PIE BROWNIES | COMFORT FOOD IDEAS | DESSERTS
From comfortfoodideas.com
4.8/5 (26)Total Time 40 minsCategory DessertsCalories 442 per serving
TRADITIONAL FRENCH SILK PIE RECIPE - SALT & BAKER
From saltandbaker.com
5/5 (5)Total Time 2 hrs 40 minsCategory DessertCalories 425 per serving
- Place chocolate in a microwave safe bowl. Melt the chocolate in 30 seconds increments, until completely melted. Set aside.
- Place the heavy cream, powdered sugar, and vanilla in the bowl of your stand mixer. Using teh whisk attachment beats until stiff peaks form. Spread the whipped topping over the chilled pie. Garnish with chocolate curls.
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.
5-INGREDIENT, NO-BAKE VEGAN FRENCH SILK PIE | BLISSFUL BASIL
From blissfulbasil.com
4.6/5 (5)Category Chocolate, Dessert, PieServings 4Total Time 25 mins
- Line the bottom of a 5-inch springform pan with a circle of parchment paper, grease the sides, and place it on a small baking tray.
- Meanwhile, in a medium mixing bowl, combine the remaining chilled coconut cream (it should be about 1/2 cup) and maple syrup. Using a hand or stand mixer with whisk attachments, whisk the cream on high for 3 to 4 minutes or until thick and fluffy. Scoop into an airtight jar or container and refrigerate until ready to assemble.
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 RECIPE - THE BEST EVER | SUGAR AND SOUL
From sugarandsoul.co
5/5 (3)Calories 1255 per servingCategory Dessert
- You can use your favorite pie crust recipe, a refrigerated dough, or a frozen dough. Cook your pie crust according to the directions for a no-bake filling, usually, this means you'll need to make sure the crust is thawed and poke the crust all over with a fork before baking for 10 to 15 minutes. Let the crust cool completely before adding the filling. Filling recipe is meant for a 9-inch pie.
- In a large bowl with a hand mixer or stand mixer fitted with a paddle attachment, cream the butter until smooth and slowly add in the sugar while beating on low to medium speed. Once all of the sugar has been added, beat on medium speed for 2 minutes, the mixture should be pale and fluffy. Scrape down the sides as needed.
FRENCH SILK PIE RECIPE - EATINGWELL
From eatingwell.com
5/5 (4)Total Time 4 hrs 15 minsCategory Healthy Pie RecipesCalories 261 per serving
- To prepare crust: Combine chocolate wafers and dates in a food processor; process until finely chopped. Add water and oil and process until moistened. Press into the bottom and up the sides of the prepared pan.
FRENCH SILK PIE | DESSERT | THE BEST BLOG RECIPES
From thebestblogrecipes.com
5/5 (4)Total Time 6 hrs 40 minsCategory DessertCalories 767 per serving
- Bake pie crust according to directions on the package. Be sure to use a fork to prick holes on the bottom and sides of the frozen pie crust to avoid air pocket bubbles when baking. Set aside.
- In a saucepan, stir together sugar and eggs over medium-high heat. Stir constantly so eggs don’t start to bake & whiten. Cook until the temperature of 160F is reached. Pour heated mixture into a large bowl so eggs don’t continue baking in the pan.
- In a microwave-safe bowl, melt chocolate in the microwave. Heat on 30-second intervals stirring well after each 30 seconds until chocolate is melted. Don’t overheat – you want this melted but not too hot.
FRENCH SILK PIE - JOYFOODSUNSHINE
From joyfoodsunshine.com
Ratings 15Calories 384 per servingCategory Dessert
- Place the flour, salt, and sugar in a food processor fitted with an “S” blade and pulse to combine.
- Whip ¾ cup whipping cream (for the filling) in a standing mixer fitted with the wire whisk attachment on high until stiff peaks form.
- Melt chocolate in the microwave or over a double boiler, stirring occasionally, until smooth. Set aside to cool.
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 (AMERICAS TEST KITCHEN) | FOOD.COM
From food.com
4/5 (2)Total Time 30 minsCategory PieCalories 422 per serving
FRENCH SILK PIE - PREPPY KITCHEN
From preppykitchen.com
Ratings 6Category DessertCuisine AmericanTotal Time 4 hrs 10 mins
FRENCH SILK PIE – MODERN HONEY
From modernhoney.com
5/5 (1)Servings 8Cuisine FrenchCategory Dessert
FRENCH SILK PIE - HEALTHY LIVING AND LIFESTYLE
From uniquegiftstips.com
Servings 8Estimated Reading Time 2 minsUser Interaction Count 7.5KTotal Time 30 mins
FRENCH SILK CHOCOLATE PIE - RECIPE | COOKS.COM
From cooks.com
4/5 (1)
GLUTEN-FREE FRENCH SILK PIE – SOLE FOODS
From sole-foods.com
FRENCH SILK PIE – FOOD, GLUTEN FREE, RECIPES, PHOTOS ...
From glutenfreespinner.com
EASY CHOCOLATE PIE PIONEER WOMAN - THERESCIPES.INFO
From therecipes.info
FRENCH SILK PIE - RECIPES - FAXO
From faxo.com
A FRENCH SILK CHOCOLATE PIE FOR MY DADS BIRTH | HOVERFOOD.COM
From hoverfood.com
FRENCH SILK PIE RECIPES | FLIPBOARD
From flipboard.com
BEST FRENCH SILK PIE RECIPES | THE PIONEER WOMAN | FOOD ...
From foodnetwork.ca
FRENCH SILK PIE - FOOD RECIPES
From recipes.studio
RECIPES FOR FRENCH SILK PIE - ALL INFORMATION ABOUT ...
From therecipes.info
FRENCH SILK PIE RECIPES | SPARKRECIPES
From recipes.sparkpeople.com
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