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.
FLUFFY CHOCOLATE SILK PIE
This recipe was in the February 2008 issue of Simple and Delicious magazine. It is very easy to put together and the flavor reminds me a lot of Tippin's French Silk Pie. Prep time does not include chill time.
Provided by Dine Dish
Categories Pie
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Line upricked pastry shell with a double thickness of heavy duty foil. Bake at 450 degrees for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.
- Meanwhile, in a heavy sausepan, combine the marshmallow creme, chocolate chips, butter, unsweetened chocolate and coffee; cook and stir over low heat until the chocolate is melted and the mixture is smooth. Cool. Fold in the whipped cream; pour into the crust. Let chill at least 3 hours before topping with whipped topping.
- For topping, in a large mixing bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Spread over chilled filling. Garnish with chocolate curls if desired.
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
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
FRENCH SILK CHOCOLATE PIE (OR PARFAIT)
Although eaten refrigerated, not frozen, this rich dessert melts in your mouth like ice cream! One of it's special assets is being able to make it ahead and freeze to have on hand for special occasions. Mother made this often, and it is still my favorite dessert. Cooking time includes chilling time. Variation: For Gluten-intolerant people: Omit pie crust and spoon filling into individual parfait glasses and garnish with whipped cream and chocolate shavings!
Provided by BeachGirl
Categories Pie
Time 1h30m
Yield 1 9inch pie, 12 serving(s)
Number Of Ingredients 7
Steps:
- Bake pie crust according to package directions for a pie that will contain a refrigerated filling. Filling is not cooked.
- Cool.
- Melt 1 ounce baking chocolate (See NOTE below).
- With an electric mixer, cream butter and sugar together for at least 5 minutes until sugar is dissolved.
- (This step is very important to the final texture of this dessert).
- Add melted chocolate and vanilla extract and mix well.
- Wash and dry the two raw eggs. Add two eggs, one at a time, beating 5 minutes after each addition, until mixture is thick and creamy.
- Pour into baked pie crust.
- Garnish with shavings from the 1/2 ounce chocolate square.
- Or melt chocolate and drizzle over the pie.
- Chill at least 1-2 hours or until well set.
- Because this is very rich, cut into at least 12 slices.
- This pie freezes well for up to 3 months.
- Just thaw several hours in the refrigerator and serve.
- For real decadence, spread a layer of non-dairy topping over filling before garnishing with chocolate.
- NOTE: Easy Way to Melt Chocolate: Place chocolate in a small bowl; place bowl on drip coffee maker burner until melted.
- It is just the right temperature to melt chocolate without scorching it, unless left on burner much too long.
- Note: Because of the raw eggs. this pie is not recommended for very young children, very elderly people, or people with impaired immune systems.
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
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
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