MILLER & RHOADS' CHOCOLATE SILK PIE
Make and share this Miller & Rhoads' Chocolate Silk Pie recipe from Food.com.
Provided by Bliss
Categories Pie
Time 40m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- *Uncookedeggs can contain salmonella which can cause severe illness particularly among infants, the elderly and those with compromised immune systems.
- If you are concerned about the quality of the eggs you are using, substitute pasteurized liquid eggs.
- Crust: Preheat oven to 350°.
- Beat butter and granulated sugar with an electric mixer until light and fluffy.
- Gradually mix in just enough crumbs to make a slightly crumbly paste.
- Press evenly into a chilled 8- or 9-inch pie plate.
- Bake 5 minutes.
- Cool to room temperature.
- Filling: With an electric mixer, beat butter and confectioners' sugar until light and fluffy.
- Add melted chocolate with salt and vanilla.
- Add one egg and beat for no less than 5 minutes.
- Add second egg and beat no less than 5 minutes longer.
- Add third egg and beat no less than 5 minutes longer.
- Pour filling into prepared shell and refrigerate 24 hours.
- Garnish: Just before serving, decorate top with sweetened whipped cream and sprinkle with chocolate.
- Makes 8 servings.
- Note: Don't try to take a shortcut with this recipe.
- Beating no less than 5 minutes after adding each egg is the secret.
Nutrition Facts : Calories 469, Fat 32.1, SaturatedFat 18.7, Cholesterol 142.2, Sodium 269.8, Carbohydrate 43, Fiber 1.2, Sugar 31.4, Protein 5
MINT CHOCOLATE PIE
Steps:
- Place margarine, corn syrup and chocolate chips in 2-quart saucepan. Cook over low heat, stirring constantly, until melted and smooth. Remove from heat.
- Add KELLOGG'S® COCOA KRISPIES® cereal to chocolate mixture. Stir until cereal is coated. With back of spoon, shape mixture evenly in bottom and on side of 9-inch pie pan coated with cooking spray. (If mixture is too soft, refrigerate about 5 minutes). Chill crust.
- Combine gelatin and water in small saucepan. Let stand 1 minute. Place over low heat, stirring constantly, until gelatin has dissolved. Remove from heat.
- In large mixing bowl, combine marshmallow creme, flavoring, color and warm gelatin, mixing until smooth. Gently fold in thawed whipped topping.
- Spoon filling into chilled crust. Refrigerate 3 hours or until firm. Serve garnished with additional whipped topping and chocolate curls, if desired
S'MORES ICE CREAM PIE
Steps:
- For the crust: Place the bowl of a stand mixer in the refrigerator to chill.
- In a small saucepan, melt half the butter over medium-low heat. Cook, swirling occasionally, until the milk solids in the butter smell toasty and nutty and have turned golden brown, 3 to 4 minutes. Remove from the stove and cool to room temperature.
- In a food processor fitted with the blade attachment, add half of the graham crackers and salt. Process into fine crumbs. Add the cooled brown butter and process until the mixture starts to clump. Dump the graham cracker mixture into a pie dish. Using the flat bottom of a glass or dry measuring cup, press the crumbs in an even layer on the bottom and up the sides. (At this point, you can freeze the crust for 30 minutes to firm up, or continue with the next step.)
- Warm half the hot fudge sauce (1 1/4 cups) to an easily spreadable consistency (it shouldn't be hot). Pour the fudge over the graham cracker crust and, using an offset spatula, gently spread the fudge in an even layer on the bottom and up the sides of the crust. Place in the freezer for 1 hour until firm.
- Repeat the process for the brown butter graham cracker crust and fudge application for the second pie.
- To toast the marshmallows: Use a brûlée torch to toast. Alternatively, you can place an oven rack in the upper third position and preheat the oven to broil. Space the marshmallows 2 inches apart on a rimmed baking sheet. Broil until toasted, 30 seconds to 1 minute. Remove from the oven to cool completely, then place in the freezer while you make the ice cream.
- To make the ice cream: In the chilled bowl of the stand mixer fitted with the whisk attachment, beat the heavy cream to stiff peaks. Add the condensed milk, marshmallow creme, vanilla and salt and beat on high speed to fully combine, 30 seconds (it's a-okay if there are little bits of marshmallow in the cream). Working quickly, transfer half of the no-churn ice cream to a frozen pie crust, saving the remaining half for the second pie. Top each pie with 8 toasted marshmallows, pressing them into the ice cream. Freeze until very firm, at least 6 hours or up to overnight. Shave the chocolate on top to garnish. Slice and serve immediately.
DOUBLE CHOCOLATE SILK PIE
Provided by Ree Drummond : Food Network
Categories dessert
Time 2h55m
Yield 4 small pies
Number Of Ingredients 8
Steps:
- For the crust: Preheat the oven to 350 degrees F.
- Pulse the cookies in a food processor until finely chopped. With the processor running, add the butter. Press the crumbs into the bottoms of four 4 1/4-inch disposable aluminum pie pans. Bake until set, about 5 minutes. Let cool.
- For the filling: In a microwave-safe bowl, microwave the chocolate until melted. Set aside to cool a bit.
- In a mixer with a whisk attachment, beat together the sugar and butter until fluffy, about 2 minutes. Drizzle in the melted chocolate and add the vanilla. Beat thoroughly until combined.
- Turn the mixer to medium speed and add in the eggs 1 at a time, leaving about 5 minutes between each egg addition. Once the pie filling is well mixed, pour it into the baked pie shells, scraping every last speck of it out of the bowl. Smooth out the filling and place the pies in the refrigerator to chill for at least 2 hours, preferably longer. When ready to serve, top with whipped cream.
CHOCOLATE SILK PIE
Using mashed potatoes in this unexpected way lends body and moisture, and helps keep this pie gluten free!
Provided by Food Network
Time 30m
Yield 1 Pie
Number Of Ingredients 15
Steps:
- Chocolate Potato Fudge Bottom:
- Preheat oven to 350 F.
- Combine the butter, cocoa powder and unsweetened chocolate into a small sauce and heat until everything is melted and fully incorporated.
- Take off the heat and combine it with everything else in a bowl and mix until smooth.
- Pour into an unbaked pie crust and bake for 20 minutes. Remove from the oven and allow to fully cool.
- Chocolate Cream Topping:
- Place everything into a mixing bowl and mix until light and fluffy. Spread on the top of the cooled fudge layer.
CHOCOLATE SILK PIE
Provided by Food Network Kitchen
Categories dessert
Time 2h20m
Yield 10 servings
Number Of Ingredients 11
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.
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
CHOCOLATE SILK PIE
Light yet rich, this magical dessert is like the grown-up version of the chocolate pudding pie of your youth. It requires a bit more work, but nothing terribly taxing. Just whip melted chocolate, butter and eggs into a mousse, and then pour it all into a chocolate cookie crust. Chill and enjoy. It's the perfect make-ahead dessert for a crowd.
Provided by Molly O'Neill
Categories dessert
Time 2h15m
Yield About 10 servings
Number Of Ingredients 10
Steps:
- Make the crust: Preheat the oven to 350 degrees. Combine the chocolate crumbs and sugar in a bowl. Add the butter and stir until well mixed. Reserve 1/2 cup of the mixture, then press the rest into a 9-inch pie plate, pressing it evenly over the bottom and up the sides of the plate. Bake for 8 minutes. Set aside to cool.
- Make the filling: Using an electric mixer, cream the butter and sugar together until light and fluffy. Mix in the salt, vanilla and brandy, if using. Add the chocolate and mix well. Add the eggs, 1 at a time, mixing well after each addition.
- Scrape the filling into the pie shell and sprinkle the reserved crumb mixture over the top. Refrigerate for 2 hours to set. Cut into wedges and serve.
Nutrition Facts : @context http, Calories 481, UnsaturatedFat 11 grams, Carbohydrate 47 grams, Fat 31 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 19 grams, Sodium 169 milligrams, Sugar 38 grams, TransFat 1 gram
EASY CHOCOLATE SILK PIE
It looks like it belongs in a pastry shop window, but this chocolate silk pie is super easy to make-even if you've never made a from-scratch crust before.
Provided by My Food and Family
Categories Home
Time 6h15m
Yield 10 servings
Number Of Ingredients 7
Steps:
- Heat oven to 400ºF.
- Place flour in large bowl. Cut in butter and cream cheese with pastry blender or 2 knives until mixture resembles coarse crumbs. Shape dough into ball; flatten into disk. Wrap in plastic wrap. Refrigerate 1 hour. Meanwhile, make chocolate curls from 1 oz. semi-sweet chocolate. (See tip.)
- Unwrap dough; place between 2 lightly floured sheets of waxed paper. Roll into 10-inch round. Discard top sheet of waxed paper. Spray 9-inch foil pie pan with cooking spray; invert over dough. Holding pie pan and dough together, flip pan over. Discard second sheet of waxed paper. Gently press dough onto bottom and up side of pan; flute edge of crust. Poke holes in bottom and side of crust.
- Bake 15 min. or until golden brown; cool. Meanwhile, microwave remaining semi-sweet chocolate in small microwaveable bowl on HIGH 1 min. or until melted, stirring after 30 sec. Cool.
- Beat pudding mixes and milk with whisk 2 min. Stir in melted chocolate; spoon into crust. Top with COOL WHIP and chocolate curls. Refrigerate 4 hours.
Nutrition Facts : Calories 290, Fat 20 g, SaturatedFat 13 g, TransFat 0 g, Cholesterol 45 mg, Sodium 160 mg, Carbohydrate 24 g, Fiber 1 g, Sugar 12 g, Protein 5 g
BITTERSWEET CHOCOLATE SILK PIE
Make and share this Bittersweet Chocolate Silk Pie recipe from Food.com.
Provided by Ashley U
Categories Pie
Time 1h40m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- In medium bowl, combine flour and salt.
- Using medium side of box grater (side used to shred carrots), grate cold butter into flour, tossing frequently.
- Cut shortening into chunks.
- Using a pastry blender, cut shortening into flour until pea-sized clumps form.
- Using fork to toss flour, stir in ice water until dough just starts to form.
- Press dough into smooth, flat disc.
- Wrap disc in plastic and refrigerate at least 1 hour.
- On lightly floured surface, roll dough out to 13-inch circle.
- Transfer dough to 9-inch pie plate.
- Trim overhanging dough to 1 inch; roll and crimp overhang to make decorative edge.
- Refrigerate pie shell for 30 minutes.
- Place rack in center of oven and preheat to 400°.
- Prick chilled pie shell all over with fork.
- Line pie shell with foil; place pie weight or dry beans or rice in shell.
- Bake for 20 minutes; remove foil and weights and bake for 10-15 minutes more, until pie shell is golden.
- Let pie shell cool for 15 minutes before filling with chocolate mixture.
- In small saucepan, heat cream and sugar together over medium high heat, stirring until sugar dissolves.
- Bring mixture to a boil.
- Turn off heat; stir in chocolate until melted and smooth.
- Stir in butter until melted and smooth.
- Scrape chocolate mixture into 4 1/2-quart bowl of heavy-duty electric mixer fitted with paddle attachment.
- Let chocolate mixture stand until just warm, about 20 minutes.
- Beat chocolate mixture at medium speed for 2-3 minutes, until bottom of bowl is no longer warm.
- With mixer running at medium speed, begin pouring egg beaters down side of bowl in slow, steady stream. This will take 2 minutes.
- Continue to beat for a few more minutes, until mixture just begins to thicken around the outside edge of bowl and becomes paler in color.
- Pour mixture into prepared pie shell and refrigerate for at least 4-6 hours.
- Just before serving pie, beat heavy cream with sugar until soft peaks form, about 3 minutes, in heavy-duty mixer and 5 minutes with hand-held mixer.
- Mound whipped cream onto chilled pie.
- Garnish with chocolate curls.
Nutrition Facts : Calories 602.1, Fat 51.2, SaturatedFat 30.2, Cholesterol 151.5, Sodium 104, Carbohydrate 34.2, Fiber 0.5, Sugar 17.4, Protein 3.7
CHOCOLATE SILK PIE
If I want to get my dh to do something he HATES to do all I have to do is make him this pie. He becomes putty in my hands! hehehehe
Provided by Mamas Kitchen Hope
Categories Pie
Time 55m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Mix all together and pour into unbaked pie shell.
- Bake at 325 for 45 minutes.
- Garnish with whipped cream if desired.
- Sit back and reap the rewards of your hard work! lol.
Nutrition Facts : Calories 421.6, Fat 22.1, SaturatedFat 10.4, Cholesterol 89, Sodium 236.8, Carbohydrate 52.1, Fiber 1.6, Sugar 37.7, Protein 5.2
CHOCOLATE SILK PIE WITH MARSHMALLOW MERINGUE
I spotted this recipe in the July 2010 Best Recipes cookbooklet, Kraft Philadelphia Desserts and More, & the chocoholic in me couldn't resist! Preparation time does not inclued the 2 hours or more needed for the assembled pie to set & firm up in the refrigerator. NOTE: The recipe actually calls for 4 ounces of cream cheese, but RecipeZaar doesn't recognize that amount, so, reduce that ingredient amount accordingly!
Provided by Sydney Mike
Categories Pie
Time 15m
Yield 1 pie, 10 serving(s)
Number Of Ingredients 8
Steps:
- In a medium size microwaveable bowl, on high, microwave 4 chocolate squares for 1 to 1 1/2 minutes or until melted, stirring after 1 minute.
- To the melted chocolate add ONLY 4 OUNCES (NOT the 8 ounces!) of cream cheese, half of the marshmallow creme, the dry pudding mix & the milk, beating with a mixer until well blended, then spoon into the crust.
- In a separate bowl, beat the last half of the marshmallow creme & the Cool Whip until well blended, then spread over the chocolate layer.
- Refrigerate for 2 hours or until firm, then, if desired, use 1 square of chocolate to make chocolate curls & arrange them on top of the pie.
- To make chocolate curls, microwave the chocolate square on high for a few seconds or just until you can smudge the chocolate with your thumb.
- Slowly pull a vegetable peeler along the bottom of the square to make a curl, then repeat to make additional curls.
Nutrition Facts : Calories 357.1, Fat 20.3, SaturatedFat 9.3, Cholesterol 45.1, Sodium 414, Carbohydrate 40.9, Fiber 0.8, Sugar 23, Protein 4
CHOCOLATE SILK PIE
This creamy, quick chocolate pie not only melts in your mouth, it also melts any and all resistance to dessert! What an easy way to say "I love you" on Valentine's Day. -Mary E. Relyea, Canastota, New York
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 8 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 666 calories, Fat 49g fat (31g saturated fat), Cholesterol 113mg cholesterol, Sodium 240mg sodium, Carbohydrate 49g carbohydrate (31g sugars, Fiber 3g fiber), Protein 6g protein.
SILKY CHOCOLATE PIE
Chocolate makes the world go round! We have a family that loves chocolate pies, and this version with a splash of brandy is smooth as silk and oh, so special. -Kathy Hewitt, Cranston, Rhode Island
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 8 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 579 calories, Fat 39g fat (24g saturated fat), Cholesterol 211mg cholesterol, Sodium 171mg sodium, Carbohydrate 44g carbohydrate (23g sugars, Fiber 2g fiber), Protein 8g protein.
DOUBLE CHOCOLATE SILK PIE
This pie is unbelievable. It's creamy, so very chocolaty and very rich tasting. Pretty easy as well. :) It's from an old Mrs. Field's recipe book my mother gave me.
Provided by DamiansMummy
Categories Pie
Time 40m
Yield 1 9 inch pie, 8 serving(s)
Number Of Ingredients 8
Steps:
- Make the crust: In a medium bowl, combine the crumbs and melted butter. Press the crumb mixture into the bottom and up the sides of a 9-inch pie plate. Chill while you make the filling.
- Prepare the filling: In a double boiler, scald the cream; stir in the sugar and salt.
- In a small bowl, lightly beat the yolks.
- Whisk about 1/4 cup of the hot cream into the yolks to warm them. Transfer the warmed eggs to the double boiler and cook over simmering water, whisking constantly, until the custard just begins to thicken and coats the back of a spoon, 8 to 9 minutes.
- Remove from the heat and add the chocolate and vanilla. Stir until the chocolate melts and the custard is smooth.
- Now, here i inserted my own little step. Sometimes you can get little chunks of egg or something in your custard so I poured the custard into the sieve over the shell. That way it drained into the crust, but caught any lumps or anything that might be chunky.
- Cool the pie to room temperature.
- Place a piece of plastic wrap directly on the filling to prevent a skin from forming.
- Refrigerate the pie overnight to set the filling.
- Remove plastic wrap and smooth the top if needed.
- Garnish with some chocolate scrolls or rosettes of whipped cream if you like.
Nutrition Facts : Calories 553.5, Fat 49.5, SaturatedFat 29.1, Cholesterol 215.6, Sodium 173, Carbohydrate 32.2, Fiber 6.6, Sugar 11.5, Protein 8.7
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