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
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
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.
FRENCH SILK CHOCOLATE PIE III
Very rich chocolate pie that's perfect with coffee! Garnish with whipped cream if desired. Please note: this recipe contains raw eggs. We recommend that pregnant women, young children, the elderly and the infirm do not consume raw eggs. Important: be sure to use only fresh eggs for this recipe.
Provided by LAURA_1221
Categories Desserts Pies No-Bake Pie Recipes
Time 30m
Yield 8
Number Of Ingredients 6
Steps:
- In the top of a double boiler, heat chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm.
- In a large bowl, cream butter and sugar until pale yellow and very fluffy. Blend in the melted chocolate and vanilla. With an electric mixer on medium speed, beat in the eggs, one at a time, taking 5 minutes for each egg. Pour filling into baked pie shell. Refrigerate 4 hours before serving.
Nutrition Facts : Calories 779.6 calories, Carbohydrate 52.7 g, Cholesterol 215 mg, Fat 63.6 g, Fiber 2.7 g, Protein 6.9 g, SaturatedFat 36.4 g, Sodium 487.3 mg, Sugar 38 g
FRENCH SILK PIE, COOKED
All the silky richness of the original recipe with a COOKED filling to guard against possible food poisoning associated with raw eggs.
Provided by Steve_G
Categories Pie
Time 40m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 9
Steps:
- In a heavy 2-quart saucepan, combine the 1 cup whipping cream, chocolate pieces, butter and sugar.
- Cook over low heat, stirring constantly, till chocolate is melted.
- About 10 minutes.
- Remove pan from heat.
- Gradually stir about half of the hot mixture into the beaten egg yolks.
- Return egg mixture to saucepan.
- Cook over medium-low heat, stirring constantly, till mixture is slightly thickened and almost bubbly-- 3 to 5 minutes.
- Remove saucepan from heat.
- Stir in whipping cream.
- Place saucepan in a bowl of ice water, stir occasionally till mixture stiffens and becomes hard to stir (20 minutes).
- Transfer chocolate mixture to a medium mixing bowl.
- Beat the cooled chocolate mixture with an electric mixer on Medium to High speed until light and fluffy 2 or 3 mins.
- Spread filling in a baked pastry shell.
- Cover and chill pie 4-5 hours or until set Best served within 24 hours, but will last 3-4 days if stored properly.
- Serve with whipped cream and a garnish with chocolate curls.
Nutrition Facts : Calories 440.7, Fat 32.8, SaturatedFat 18.4, Cholesterol 110.9, Sodium 173.1, Carbohydrate 34.1, Fiber 2, Sugar 20.3, Protein 3.6
FRENCH SILK PIE
This will make your mouth water just thinking about it. Remember to let it set and chill about an hour before you serve it.
Provided by Kaccy G.
Categories Pie
Time 30m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- To prepare the filling, cream the butter, sugar and cocoa for 5 minutes, scraping the bowl often.
- Add each egg separately and beat for a full 5 minutes after the addition of each egg.
- Scrape the bowl often.
- Pour the mixture into a cool crust and chill.
- Pipe whipped cream around the edge and sprinkle with chopped nuts and chocolate curls.
- Serve chilled or frozen.
Nutrition Facts : Calories 363.9, Fat 21.4, SaturatedFat 9.5, Cholesterol 122.5, Sodium 302.4, Carbohydrate 39.9, Fiber 1, Sugar 30.4, Protein 4.6
JEAN WEBSTER'S FRENCH SILK PIE
This smooth, rich dessert comes to us from Amanda Graff, who works in our test kitchen at the television studio. It's an old family recipe.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 9-inch pie
Number Of Ingredients 12
Steps:
- Make the crust: Preheat oven to 325 degrees. Butter a 9-inch pie plate; set aside. Grind pecans in a food processor, or chop very finely with a knife. In a medium bowl, combine flour, pecans, sugar, and salt. Cut in cold butter with a pastry cutter until mixture resembles coarse meal. Press firmly into prepared pie plate. Bake until golden, 20 to 25 minutes. Transfer to a wire rack to cool.
- Make the filling: In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy, about 2 minutes. With machine running, gradually add melted chocolate and the vanilla. Add eggs, one at a time, beating at medium speed for five minutes after each addition. Pour filling into cooled pie crust. Cover with plastic wrap, and transfer to the refrigerator to cool for at least 4 hours and up to overnight.
- Just before serving, top pie with whipped cream, and decorate with chocolate curls.
More about "frenchsilkpie recipes"
FRENCH SILK PIE RECIPE - ANNA PAINTER | FOOD & WINE
From foodandwine.com
3/5 (2)Category PiesServings 1Total Time 7 hrs
- In a food processor, pulse the 1 1/4 cups of flour with 1/4 teaspoon of salt. Add the butter and pulse until pea-size pieces form. Drizzle in the ice water and pulse until the crumbs are moistened. Turn the dough out onto a work surface and gather it into a ball. Flatten into a disk, wrap in plastic and refrigerate for 30 minutes.
- On a floured work surface, roll out the chilled dough to an 11-inch round, a scant 1/4 inch thick; ease it into a 9-inch glass or ceramic pie plate. Trim the overhanging dough to 1 inch and fold it under itself. Crimp decoratively and chill the crust until very firm, about 30 minutes.
- Preheat the oven to 350°. Line the crust with parchment paper and fill with pie weights or dried beans. Bake in the lower third of the oven for about 35 minutes, until the crust is set and lightly golden brown. Remove the parchment and pie weights and bake for about 15 minutes more, until golden brown. Transfer the crust to a wire rack and let cool completely.
- In a small microwave-safe bowl, heat 2 tablespoons of the heavy cream until steaming, about 30 seconds. Add 2 ounces of the chopped bittersweet chocolate and let stand for 5 minutes, then stir with a rubber spatula until smooth. Pour into the cooled crust and refrigerate until the ganache is firm, about 15 minutes.
FRENCH SILK PIE (RECIPE + VIDEO) - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
4.7/5 (88)Category Desserts
- I like to make sure my pie dough is prepared before I begin making this pie. Make pie dough the night before because it needs to chill in the refrigerator for at least 2 hours before rolling out and blind baking (next step).
- On a floured work surface, roll out one of the discs of chilled dough (use the 2nd pie crust for another recipe!). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9-inch pie dish. Tuck it in with your fingers, making sure it is completely smooth. To make a lovely thick edge, I do not trim excess dough around the edges. Instead, fold the excess dough back over the edge and use your hands to mold the edge into a nice thick rim around the pie. Crimp the edges with a fork or use your fingers to flute the edges. You can see me do this in the video tutorial above. Carefully line the inside of the pie with two pieces of parchment paper or aluminum foil, as shown in the photos and video above, then pour in the pie weights. Make sure the weights are evenly distributed around the pie dish. Chill the dough in the refrigerator or freezer for at least 30 minutes– this helps prevent the crust from shrinking. (Y
- Bake the cold pie crust (with weights!) for 15 minutes. Remove pie from the oven and carefully lift the parchment paper/aluminum foil (with the weights) out of the pie. Prick all over the bottom of the pie crust with a fork, which is called “docking” the pie crust and helps prevent air bubbles. Brush the edges of the crust with egg wash. Return the crust to the oven and bake until golden brown, about 12-15 more minutes.
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