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.
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.
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
COPYCAT BAKER'S SQUARE FRENCH SILK PIE RECIPE - (4.1/5)
Provided by Susan52
Number Of Ingredients 7
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.
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- Prepare pie crust according to package directions (for a single crust pie). Allow pie crust to cool.
- In a small microwave bowl, melt baking chocolate on high heat for one minute. Stir and heat again in 15 second intervals until melted and smooth. Set aside to cool.
- In a large bowl, beat butter with sugar until fluffy (about 3 minutes). Slowly drizzle in the cooled chocolate and continue beating on medium speed. Add in vanilla extract.
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