MAKEOVER FRENCH SILK PIE
A chocolaty rich, smooth and creamy dream of a makeover that mimics Cindy Evanoff's original recipe in everything but calories, fat and cholesterol! Even our Test Panel had a hard time believing this fantastic makeover with nearly 200 fewer calories and half the fat and saturated fat wasn't the original recipe. Cindy can be proud to serve this lightened up version of her family favorite to friends in Louisville, Ohio.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 8 servings.
Number Of Ingredients 11
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 heavy saucepan, sprinkle gelatin over 1 cup milk; let stand for 1 minute. Cook over medium-low heat until bubbles form around sides of pan. Meanwhile, sift the sugar, cornstarch and cocoa into a small bowl. Combine egg yolks and remaining milk; whisk into sugar mixture until blended. , Add a small amount of hot milk mixture to sugar mixture; return all to the pan, whisking constantly. Whisk vigorously over medium heat as mixture begins to thicken (mixture will become very thick). Bring to a boil; whisk 2 minutes longer. Remove from the heat; whisk in butter and vanilla. , Transfer to a large metal bowl. Lightly coat waxed paper with cooking spray; press onto surface of cocoa mixture. Refrigerate for 45-60 minutes or until mixture reaches 80°., Beat the cocoa mixture on high speed for 3-4 minutes or until smooth and glossy, scraping sides of bowl occasionally. Fold in whipped topping. Spread evenly into crust. Refrigerate for 2 hours. Garnish with chocolate curls if desired. Cover leftovers tightly with foil; store in the refrigerator.
Nutrition Facts : Calories 322 calories, Fat 16g fat (9g saturated fat), Cholesterol 97mg cholesterol, Sodium 167mg sodium, Carbohydrate 40g carbohydrate (21g sugars, Fiber 1g fiber), Protein 4g protein.
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.
JEAN WEBSTER'S FRENCH SILK PIE
This smooth, rich dessert comes to us from Amanda Graff, who works in our test kitchen at the television studio. It's an old family recipe.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 9-inch pie
Number Of Ingredients 12
Steps:
- Make the crust: Preheat oven to 325 degrees. Butter a 9-inch pie plate; set aside. Grind pecans in a food processor, or chop very finely with a knife. In a medium bowl, combine flour, pecans, sugar, and salt. Cut in cold butter with a pastry cutter until mixture resembles coarse meal. Press firmly into prepared pie plate. Bake until golden, 20 to 25 minutes. Transfer to a wire rack to cool.
- Make the filling: In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy, about 2 minutes. With machine running, gradually add melted chocolate and the vanilla. Add eggs, one at a time, beating at medium speed for five minutes after each addition. Pour filling into cooled pie crust. Cover with plastic wrap, and transfer to the refrigerator to cool for at least 4 hours and up to overnight.
- Just before serving, top pie with whipped cream, and decorate with chocolate curls.
FRENCH COCONUT PIE
This is very rich and custard-like with coconut and pecans
Provided by Shirley Allen
Categories World Cuisine Recipes European French
Time 55m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). In a small bowl, mix together the sugar and flour.
- In a large bowl, mix the eggs with a wire whisk. Whisk flour mixture into eggs, until smooth. Stir in buttermilk, margarine, coconut and pecans. Pour into unbaked pie crusts.
- Bake in preheated oven for 45 minutes. If making a 9 inch deep dish pie, bake for 1 hour.
Nutrition Facts : Calories 438 calories, Carbohydrate 52.5 g, Cholesterol 93.8 mg, Fat 23.9 g, Fiber 1.7 g, Protein 5.8 g, SaturatedFat 5.2 g, Sodium 270.7 mg, Sugar 41.4 g
MAKEOVER FRENCH SILK PIE
My family couldn't believe this pie was a lighter version of the original French silk pie. This version turns out chocolaty, smooth and creamy. For the pie crust, I like to use "Recipe#51537". Prep time includes chilling time. Recipe is from Light & Tasty.
Provided by CookingONTheSide
Categories < 4 Hours
Time 2h50m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- In a small heavy saucepan, sprinkle gelatin over 1 cup milk; let stand for 1 minute.
- Cook over medium-low heat until bubbles form around sides of pan.
- Meanwhile, sift the sugar, cornstarch and cocoa into a small bowl.
- Combine egg yolks and remaining milk; whisk into sugar mixture until blended.
- Add a small amount of hot milk mixture to sugar mixture; return all to saucepan, whisking constantly.
- Whisk vigorously over medium heat as mixture begins to thicken (mixture will become very thick).
- Bring to a boil; whisk 2 minutes longer.
- Remove from the heat; whisk in butter and vanilla.
- Transfer to a large metal mixing bowl.
- Lightly coat waxed paper with nonstick cooking spray; press onto surface of cocoa mixture.
- Refrigerate for 45-60 minutes or until mixture reaches 80 degrees.
- Beat the cocoa mixture on high speed for 3-4 minutes or until smooth and glossy, scraping sides of bowl occasionally.
- Fold in whipped topping until blended well.
- Spread evenly into crust.
- Refrigerate for 2 hours.
- Garnish with chocolate curls, if desired.
- Cover leftovers tightly with foil; store in refrigerator.
Nutrition Facts : Calories 308, Fat 16.6, SaturatedFat 7, Cholesterol 91.6, Sodium 191.8, Carbohydrate 36.1, Fiber 1.3, Sugar 19.8, Protein 5
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