NO-BAKE FRENCH SILK PIE
Cut the kitchen work in half with this no-bake chocolaty pie.
Provided by By Heather Baird
Categories Dessert
Time 1h30m
Yield 8
Number Of Ingredients 9
Steps:
- In large bowl, mix cookie crumbs and melted butter until crumbs are moistened and coated with butter. Press mixture in bottom and up side of 9-inch pie plate. Refrigerate 10 minutes.
- In 1-quart saucepan, beat granulated sugar and eggs with whisk until blended. Cook over medium heat until instant-read thermometer reads 160°F. Mixture should thicken slightly and coat back of metal spoon.
- Remove from heat; stir in chocolate until melted and smooth. Cool slightly; mix in softened butter until well incorporated. Let cool until just warm; stir occasionally as it cools.
- In large bowl, beat whipping cream until it begins to thicken. Add powdered sugar; beat until stiff peaks form. Fold half of the whipped cream into the chocolate mixture; pour into chilled pie crust. Top center of pie with remaining whipped cream. Garnish with chocolate curls or chocolate shavings.
- Refrigerate until ready to serve. Cover and refrigerate leftovers.
Nutrition Facts : Calories 510, Carbohydrate 35 g, Cholesterol 150 mg, Fat 8, Fiber 1 g, Protein 4 g, SaturatedFat 23 g, ServingSize 1 Serving, Sodium 200 mg, Sugar 28 g, TransFat 1 g
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 WITHOUT EGGS
This is a beautiful, fluffy French silk Pie. Garnishing it with extra whipped cream and chocolate curls makes it fabulous! I recently made one for a pie auction and it sold for $65.00! Yes, it really is that tasty. I've been making this pie by memory for years, so I have no idea of the recipe's origin. For a higher, more impressive pie, whip 1 extra cup of whipping cream and add it to the top of the pie, before garnishing with shaved chocolate.
Provided by FLUTTER1
Categories Desserts Pies No-Bake Pie Recipes
Time 2h35m
Yield 10
Number Of Ingredients 9
Steps:
- Mix together sugar and cornstarch in a medium saucepan until well blended. Stir in milk gradually. Turn heat to medium and stir constantly until boiling. Remove from heat.
- Add chocolate chips and vanilla extract to the hot milk mixture; stir until smooth and chocolate chips have melted. Transfer into a large mixing bowl, cover with plastic wrap, and place on the counter until cooled to room temperature.
- Meanwhile, combine 2 cups whipping cream and powdered sugar in a large bowl; beat with an electric mixer until soft peaks form.
- Uncover cooled chocolate mixture and beat with clean beater attachments until light and fluffy. Gently fold 1/2 of the whipped cream mixture into the chocolate mixture, being careful not to overmix. Spoon into pie crust and top with remaining whipped cream. Refrigerate until firm, 2 to 3 hours. Serve.
Nutrition Facts : Calories 411.3 calories, Carbohydrate 33.3 g, Cholesterol 68.3 mg, Fat 30.5 g, Fiber 1.5 g, Protein 4.2 g, SaturatedFat 16.1 g, Sodium 132.9 mg, Sugar 19.5 g
FRENCH SILK PIE
Pure silk chocolate best describes this easy no bake pie. Use Lindt milk chocolate for optimum taste.
Provided by pbrileyduluth
Categories Pie
Time 20m
Yield 1 9 inch pie, 8 serving(s)
Number Of Ingredients 9
Steps:
- Using Stand Mixer
- Cream together 1 cup butter and 3/4 cup sugar until mixture is fluffy - about 3 minutes. Add 8 oz. of melted chocolate and beat well for 2 minutes. Add one egg at a time and beat on high speed for a minimum of 1 minute after adding each egg. Once all the eggs have been beaten into the chocolate mixture continue to beat on high speed for 5 minutes. Pour pie filling into the pie crust and mound the filling towards the center of the pie and smooth out towards edges of the pie crust. Cover lightly with clear plastic wrap and refrigerate for at least 4 hours or overnight.
- Whipped Topping:.
- In chilled mixing bowl add 1 cup heavy whipping cream and beat on high until stiff peaks form, add sugar and beat until well combined. Remove pie from refrigerator and slice.
- Drizzle a small amount of Hershey's chocolate syrup onto a dessert plate, place the pie slice on the plate and add a large spoonful of whipped cream on top of the pie. Serve immediately.
- Keep Pie chilled in refrigerator.
Nutrition Facts : Calories 648.8, Fat 49.7, SaturatedFat 29.2, Cholesterol 260.6, Sodium 283.9, Carbohydrate 49.1, Fiber 2, Sugar 42.2, Protein 7.3
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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