Decadent Chocolate Satin Pie Recipes

Steps:

• WHISK together evaporated milk and egg yolks in medium saucepan.
• Heat over medium-low heat, stirring constantly, until mixture is very hot and thickens slightly; DO NOT boil.
• Place chunks in food processor fitted with metal blade.
• With processor running, slowly pour milk mixture into chocolate.
• Process 10 to 20 seconds.
• Scrape down sides and continue processing until smooth.
• POUR into crust; refrigerate for 3 hours or until firm.
• Top with sweetened whipped cream before serving; sprinkle with nuts.

Steps:

• 1. Preheat oven to 425 degrees F. Line 9-inch deep dish pie plate with pie crust. Bake 7 minutes. Remove crust from oven. Reduce oven temperature to 325 degrees F.
• 2. Meanwhile, microwave chocolate chips and milk in medium microwavable bowl on HIGH 1 to 1 1/2 minutes. Stir until smooth. Pour chocolate evenly over crust.
• 3. Beat eggs in large bowl. Add remaining ingredients; mix well. Slowly pour mixture over chocolate layer. Place ring of foil around edges of crust to prevent over-browning.
• 4. Bake 55 to 60 minutes or until filling is puffed and center is still soft enough to move when shaken gently. Cool on completely wire rack.

Steps:

• Place the chocolate in the metal bowl. Sprinkle with the salt and vanilla extract.
• In the saucepan, bring the cream just to a simmer over medium heat. Pour the hot cream into the bowl with the chocolate and, working rapidly, mix with a wooden spoon to melt the chocolate until you have a smooth and glossy texture, about 2 minutes. Let cool.
• In the bowl of the mixer, whisk the egg whites at the highest speed until frothy, about 10 seconds. Continue whisking until soft peaks form, about 1 minute more. Add the sugar 1 tablespoon at a time and whisk at the highest speed until satiny and stiff peaks form, about 2 minutes more. The mixture should be airy, glossy, and stiff like a meringue.
• Add about one-quarter of the egg white mixture to the cooled chocolate mixture to lighten it. Whisk gently until no streaks of white remain. Spoon the rest of the whipped egg white on top of the mixture in the bowl. Fold in the whipped egg white by hand: Using the edge of the spatula or a large metal spoon, cut through the two mixtures until you reach the bottom, then draw the spoon along the bottom of the bowl. Turn your wrist to bring the spoon up the side of the bowl, lightly bringing the chocolate mixture from the bottom to the top. As you do so, turn the bowl about 45 degrees, lightly overturning the spoon to fold the chocolate on top of the egg whites. Turning the bowl as you fold will incorporate the mixtures more efficiently. Continue cutting into the mixture and folding until just incorporated.
• Pour the mixture into the serving bowl and cover with plastic wrap. Refrigerate until firm, at least 6 hours or up to 1 week. The dessert will be firmer than a mousse but not as firm as a cake or brownie. Scoop into ice cream bowls with an ice cream scoop or large, rounded spoon. Serve chilled.
• Variation:
• Mix about 1/2 cup (60 g) cocoa nibs into the chocolate mixture before folding, and/or sprinkle the top of the satin with cocoa nibs at serving time.
• Do Ahead
• This dessert can be prepared up to 1 week in advance, covered with plastic wrap, and refrigerated.

Steps:

• WHISK together evaporated milk and egg yolks in medium saucepan. Heat over medium-low heat, stirring constantly, until mixture is very hot and thickens slightly; do not boil. Place chunks in food processor fitted with metal blade. With processor running, slowly pour milk mixture into chocolate. Process 10 to 20 seconds. Scrape down sides and continue processing until smooth.
• POUR into crust; refrigerate for 3 hours or until firm. Top with sweetened whipped cream before serving; sprinkle with nuts.

Steps:

• Whisk together evaporated milk and egg yolks in a medium saucepan. Heat over medium-low heat, stirring constantly, until mixture is very hot and thickens slightly; do not boil. Remove from heat; stir in morsels until completely melted and mixture is smooth.
• Pour into crust; refrigerate 3 hours until firm. Top with whipped cream before serving. Sprinkle with nuts.

Steps:

• Crust: Mix chocolate wafers and butter. Press on bottom and sides of a 10" springform pan. Chill for 30 minutes.
• Filling: In a double boiler, melt the semisweet chocolate; let cool to lukewarm. Add a little of the chocolate mixture to the beaten eggs, then pour into the chocolate. Add 4 egg yolks and beat well.
• Whip 2 cups cream with 6 T icing sugar till soft peaks form.
• Beat 4 egg whites until stiff but not dry.
• Stir 1/4 each of the egg whites and the cream into the chocolate mixture. Fold in the remaining whites and cream. Pour onto the crust and chill at least 6 hours or overnight.
• Garnish: Whip 1 cup whipping cream with 1-1/2 T icing sugar until stiff. Loosen crust on all sides using sharp knife, remove springform.
• Spread some of the cream over top of the mousse. Garnish with chocolate sprinkles or curls -- strawberries or raspberries -- or a berry coulis.

Steps:

• WHISK together evaporated milk and egg yolks in medium saucepan. Heat over medium-low heat, stirring constantly, until mixture is very hot and thickens slightly; do not boil. Place chunks in food processor fitted with metal blade. With processor running, slowly pour milk mixture into chocolate. Process 10 to 20 seconds. Scrape down sides and continue processing until smooth.
• POUR into crust; refrigerate for 3 hours or until firm. Top with sweetened whipped cream before serving; sprinkle with nuts.

Steps:

• Heat oven to 350°F.
• Put milk into a sauce pan or dounle boiler. Add chocolate and beaten egg.
• Heat gently until chocolate is melted, stirring constantly.
• Pour into Graham Cracker crust.
• Bake 15 minutes.
• Cool and then chill for at least 2 hours.
• Slice and top each slice with whipped cream.

Steps:

• WHISK together evaporated milk and egg yolks in medium saucepan. Heat over medium-low heat, stirring constantly, until mixture is very hot and thickens slightly; do not boil. Place chunks in food processor fitted with metal blade. With processor running, slowly pour milk mixture into chocolate. Process 10 to 20 seconds. Scrape down sides and continue processing until smooth.
• POUR into crust; refrigerate for 3 hours or until firm. Top with sweetened whipped cream before serving; sprinkle with nuts.