Chocolate French Silk Pie Copycat Bakers Squares French Silk Recipes

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.

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.

Steps:

• Crust: Mix in all the dry ingredients into a bowl, Cut butter into mixture and mix in by hand until the mixture resembles a course meal.
• Pour in water and mix well.
• Roll dough out on a lightly-floured surface until thin.
• Press into a lightly-floured pie tin and brush the crust with the tablespoon of coffee.
• Bake at 400 for about 10 minutes until light brown. Set aside.
• Chocolate Filling: Melt the chocolate and butter until fairly liquified (seperate bowls).
• Add the rest of the ingredients and mix in well.
• Pour into pre-baked pie crust.
• Bake for another 5-10 minute until edges are golden brown.
• Sprinkle with a bit of cocoa powder and refrigerate for at least two hours. Serve.
• Top with coffee cream if you choose.

Steps:

• First off, make the filling first. The filling will be pale in color but will darken as it chills. Put it into a bowl, cover with plastic wrap and refrigerate. This allows it to set up and thicken a bit before adding it to the pie shell. Make your pie crust. If making a crust from scratch, follow the instructions for a fully baked pie shell as this pie will not go in the oven. Let it cool completely. Add the chilled filling to the pie crust. Put it back in the fridge while you make the whipped topping. If you are using Cool Whip, go ahead and top the pie now and refrigerate. WAIT until tomorrow to eat. You can certainly eat it after it has chilled for several hours, BUT believe me when I tell you that you will be very thankful that you waited overnight. The filling needs time to set up. Any graininess you may have detected when you tasted the filling will be gone after a good night's rest. The eggs in this recipe are not cooked. If that concerns you, you can use pasteurized eggs.

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.

Steps:

• Bake Pie shell according to package directions for an empty pie shell (cool).
• Mix pudding mix & skim milk (making sure to mix until smooth and without lumps).
• Add Chocolate Whipped topping to pudding.
• Pour into cooled pie shell.
• Refridgerate for 1 hour.
• Before serving, top with 1 cup of whipped topping.

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.

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.