Bittersweet Chocolate Silk Pie Recipes

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.

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.

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.

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.

Steps:

• In a large saucepan over medium heat, stir together the sugar, cornstarch and salt. Pour in the milk, then the beaten eggs. Cook, stirring, until the mixture comes to a boil. Remove from the heat and add the chocolate, butter and vanilla. Stir until the chocolate is all melted. Pour into the baked pie shell and chill in the fridge for several hours until set.
• Serve plain to Ladd, serve topped with everything for Ree!

Steps:

• Combine crumbs and sugar.
• Add maragarine, blend well.
• Press into bottom and sides of a 9-inch (23 cm) greased pie plate.
• Bake at 375 degrees F (190 degrees C) for 8 minutes; cool.
• Cream margarine with sugar.
• Beat in eggs and vanilla.
• Add melted chocolate; mix well and place bowl in freezer 5 minutes or until mixture is slightly stiff.
• Prepare desert topping mix as directed on package.
• Beat in chilled chocolate mixture until light and smooth.
• Pour into prepared Crumb Crust.
• Chill until set, at least 1 hour.