Chocolate Peppermint Silk Pie Recipe By Tasty

Steps:

• Preheat the oven to 425˚F (220˚C).
• In a medium heat-proof bowl, beat the eggs and sugar with an electric hand mixer until combined.
• Add the water to a small pot over low heat and rest the bowl on top. Constantly beat the egg mixture on low speed until it reaches 160˚F (71˚C). Remove the bowl from the heat and stir as it cools.
• Lay a prepared pie crust in a 9-inch (23 cm) pie dish. Lay a sheet of parchment paper over crust and place 4 spoons or dried beans in the center, weighing down the crust.
• Bake for 15 minutes, until golden brown. Let cool.
• Add the peppermint extract and melted chocolate to the egg mixture. Stir until combined.
• Gradually beat in the butter until well combined.
• Gradually fold in the whipped cream until just incorporated.
• Carefully spoon the filling into the prepared pie crust and chill for at least 2 hours.
• Garnish with whipped cream, shaved chocolate, and crushed peppermint candies.
• Enjoy!

Steps:

• Fill a medium pot with 1 inch water over medium heat. Whisk the eggs with 1/2 cup of the sugar and the water or coffee in a large heatproof bowl that will fit over the pot without touching the water. Place the bowl over the simmering water and continue whisking constantly until the eggs become thick and fluffy, and a drizzle of the mixture will hold its shape and sit on top of the custard, about 5 minutes. Remove from the heat and set aside to cool, whisking occasionally so the eggs do not scramble.
• Combine the butter, salt and remaining 1/4 cup sugar in a large bowl and beat in a stand mixer or with hand beaters on medium-high speed until fluffy. Pour in the chocolate and 1 1/4 teaspoons of the vanilla and continue to beat, scraping down the sides of the bowl as needed, until combined. Add the custard and continue to beat until the filling is thick, fluffy and smooth, about 5 minutes.
• Spread into the pie crust and cover with plastic wrap. Chill until cold and set, 2 to 3 hours. Before serving, whip the cream with the confectioners' sugar and remaining 1/4 teaspoon vanilla until it forms soft peaks. Spread over the pie filling and garnish with chocolate shavings.

Steps:

• On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°. , Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edges are golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack., Meanwhile, in a heavy saucepan, combine marshmallow creme, chocolate chips, butter, unsweetened chocolate and coffee; cook and stir over low heat until chocolate is melted and mixture is smooth. Cool. Fold in whipped cream; pour into crust., For topping, in a large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Spread over filling. Refrigerate at least 3 hours before serving. Garnish with chocolate curls if desired.

Steps:

• Line upricked pastry shell with a double thickness of heavy duty foil. Bake at 450 degrees for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.
• Meanwhile, in a heavy sausepan, combine the marshmallow creme, chocolate chips, butter, unsweetened chocolate and coffee; cook and stir over low heat until the chocolate is melted and the mixture is smooth. Cool. Fold in the whipped cream; pour into the crust. Let chill at least 3 hours before topping with whipped topping.
• For topping, in a large mixing bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Spread over chilled filling. Garnish with chocolate curls if desired.

Steps:

• Combine crumbs and sugar.
• Add maragarine, blend well.
• Press into bottom and sides of a 9-inch (23 cm) greased pie plate.
• Bake at 375 degrees F (190 degrees C) for 8 minutes; cool.
• Cream margarine with sugar.
• Beat in eggs and vanilla.
• Add melted chocolate; mix well and place bowl in freezer 5 minutes or until mixture is slightly stiff.
• Prepare desert topping mix as directed on package.
• Beat in chilled chocolate mixture until light and smooth.
• Pour into prepared Crumb Crust.
• Chill until set, at least 1 hour.

Steps:

• On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice., Bake at 400° for 20 minutes. Remove foil and weights; bake 10-12 minutes longer or until golden brown. Cool on a wire rack., In a heavy saucepan, mix sugar and cornstarch. Whisk in cream. Cook and stir over medium heat until thickened and bubbly. Remove from the heat. In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to the pan, whisking constantly. Cook and stir over low heat 1 minute longer. Remove from the heat; stir in the chocolate, Cognac and vanilla until chocolate is melted. , Transfer to a clean bowl; press waxed paper onto surface of filling. Cool filling to room temperature. Spoon into crust. Refrigerate, covered, until cold, about 4 hours., For topping, in a small bowl, beat cream until it begins to thicken. Add Cognac and confectioners' sugar; beat until soft peaks form. Spread over pie. Dust lightly with cocoa.