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.
VALERIE'S PERFECTED FRENCH SILK PIE
This is my version of a French Silk recipe I found. The filling is wonderful, not too sweet, and just chocolaty enough. It tastes just like the French Silk Pie at Baker's Square!!! (Prep time shown here includes refrigeration time)
Provided by IAteMyGluestick
Categories Pie
Time 2h10m
Yield 1 pie
Number Of Ingredients 9
Steps:
- Creme softened, but not melted, butter and sugar until very light and fluffy.
- In a double boiler melt chocolate with 2 teaspoons of water and blend with vanilla.
- Add the eggs to the butter mixture, one at a time, beating each for at least 2 minutes before adding the next.
- Whip until very light and fluffy.
- Pour immediately into pie shell and refrigerate (before it loses it's fluffiness).
- Chill at least 2 hours before serving.
- Top with whipped cream or whipped topping and sprinkle with almond slivers.
- (I grate up some of the unsweetened chocolate to make chocolate curls, or sprinkles at least).
CHOCOLATE FRENCH SILK PIE (COPYCAT BAKERS SQUARE'S FRENCH SILK)
My b/f loooooooves Bakers Square French Silk pie. However, the chain has closed all of its stores in Southern California. A few Valentines days ago I tried the recipe that calls for Knox Gelatin and buttermilk - that was a disaster. This recipe which I found on bigoven.com is the closest to perfection as I have been able to find. Making sure everything is well mixed is the secret to a nice high fuffy pie.
Provided by Aussie-In-California
Categories Pie
Time 1h5m
Yield 1 Pie, 4-8 serving(s)
Number Of Ingredients 7
Steps:
- Bake a pie crust or use a Mrs. Smiths frozen crust and make according to package directions.
- Beat sugar and butter until sugar is not grainy (this can take up to 15-20 mins on med-high speed using an electric mixer).
- Add chocolate and vanilla. Add eggs, two at a time, beating 5 minutes after each addition.
- Pour into cooled pie crust. Chill 2 hours or until firm.
- Before serving, top with whipped cream and a little grated chocolate.
EXTREMELY RICH FRENCH SILK PIE
This pie is a lot of work to do properly but if you take the time the results are fantastic. One person has told me that this pie is 'stab an old man in the throat good'. I give him a piece whenever I make this so he doesn't go assaulting the elderly!
Provided by DigitalAether
Categories Pie
Time 4h
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Crust:.
- Make crumbs out of the graham crackers (about 12- 15 crackers) by covering them with plastic wrap and rolling over them with a rolling pin until you have fine crumbs.
- Mix crackers, sugar, and butter in a mixing bowl with a mixer on low speed, hands or a fork, until you have a constancy of course meal.
- Press into a 9-inch pie pan.
- Bake at 375°F for 8- 10 minutes.
- Filling:.
- With an electric mixer cream the butter and sugar until you get a light airy texture.
- (You will get best results if you use paddle attachments on the mixer. Regular beaters are fine but if you use this, stop occasionally and clean out the butter/sugar mixture with a rubber spatula as the blades can become clogged.) Do not over cream the butter.
- If the butter starts to break down and separate, rechill for 5- 15 minutes.
- Add the cooled chocolate and measured vanilla.
- One at a time add eggs.
- With your electric mixer beat a minimum of 5 minutes for each egg before adding the next and after the last egg the mixture should be VERY smooth.
- Move the mixture into the graham cracker pie crust.
- Topping:.
- Whip cream until it starts to stiffen.
- Add the vanilla and sugar and beat until peaks form and hold.
- Top the pie with the whipped cream.
- Drizzle the chocolate syrup on top of the pie in a random pattern.
- Grate the unsweetened chocolate on top of the pie.
- Finishing:.
- Chill the pie for 3- 24 hours.
- The toppings can be added after chilling if preferred (chill time is listed as cook time).
Nutrition Facts : Calories 804, Fat 55.4, SaturatedFat 33, Cholesterol 228.1, Sodium 198.1, Carbohydrate 76.9, Fiber 3.5, Sugar 60.1, Protein 7.9
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
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