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.
More about "makeover french silk pie recipes"
FRENCH SILK PIE RECIPE - THE BEST EVER | SUGAR AND SOUL
From sugarandsoul.co
5/5 (4)Calories 1255 per servingCategory Dessert
- You can use your favorite pie crust recipe, a refrigerated dough, or a frozen dough. Cook your pie crust according to the directions for a no-bake filling, usually, this means you'll need to make sure the crust is thawed and poke the crust all over with a fork before baking for 10 to 15 minutes. Let the crust cool completely before adding the filling. Filling recipe is meant for a 9-inch pie.
- In a large bowl with a hand mixer or stand mixer fitted with a paddle attachment, cream the butter until smooth and slowly add in the sugar while beating on low to medium speed. Once all of the sugar has been added, beat on medium speed for 2 minutes, the mixture should be pale and fluffy. Scrape down the sides as needed.
HEAVENLY FRENCH SILK PIE RECIPE | THE RECIPE CRITIC
From therecipecritic.com
FRENCH SILK PIE - BROWN EYED BAKER
From browneyedbaker.com
THE BEST FRENCH SILK PIE RECIPE - SHUGARY SWEETS
From shugarysweets.com
THE BEST NO BAKE FRENCH SILK PIE RECIPE | JULIE BLANNER
From julieblanner.com
HOMEMADE FRENCH SILK PIE (FROM SCRATCH) - OH SWEET …
From ohsweetbasil.com
THE BEST FRENCH SILK PIE - AVERIE COOKS
From averiecooks.com
BEST FRENCH SILK PIE RECIPES - FOOD NETWORK CANADA
From foodnetwork.ca
Cuisine FrenchTotal Time 2 hrs 55 minsServings 1
THE BEST FRENCH SILK PIE RECIPE L KITCHEN FUN WITH MY 3 SONS
From kitchenfunwithmy3sons.com
Cuisine AmericanTotal Time 6 hrs 50 minsCategory DessertCalories 903 per serving
FRENCH SILK PIE - JULIE'S EATS & TREATS
From julieseatsandtreats.com
FRENCH SILK PIE - HOUSE OF NASH EATS
From houseofnasheats.com
FRENCH SILK CHOCOLATE PIE RECIPE - PILLSBURY.COM
From pillsbury.com
FRENCH SILK PIE - THE RECIPE REBEL
From thereciperebel.com
CLASSIC FRENCH SILK PIE | BAKE OR BREAK
From bakeorbreak.com
FRENCH SILK PIE RECIPE (CHOCOLATE SILK PIE) - THE COOKIE ROOKIE
From thecookierookie.com
FRENCH SILK PIE RECIPE | LIFE LOVE AND SUGAR
From lifeloveandsugar.com
JOY THE BAKER'S CLASSIC FRENCH SILK PIE RECIPE
From joythebaker.com
FRENCH SILK PIE - PREPPY KITCHEN
From preppykitchen.com
FRENCH SILK PIE RECIPE - HOW TO MAKE IT - TODAY
From today.com
#time-to-make #preparation #dietary #low-sodium #low-in-something #4-hours-or-less
You'll also love