Chocolate French Silk Pie Recipes

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.

Steps:

• Bake a pie crust or use a Mrs. Smiths frozen crust and make according to package directions.
• Beat sugar and butter until sugar is not grainy (this can take up to 15-20 mins on med-high speed using an electric mixer).
• Add chocolate and vanilla. Add eggs, two at a time, beating 5 minutes after each addition.
• Pour into cooled pie crust. Chill 2 hours or until firm.
• Before serving, top with whipped cream and a little grated chocolate.

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.

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:

• Heat oven to 450 degrees F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie pan. Bake 9 to 11 minutes or until light golden brown. Cool completely, about 30 minutes.
• In 1-quart saucepan, melt chocolate over low heat; cool. In small bowl with electric mixer, beat butter on medium speed until fluffy. Gradually beat in sugar until light and fluffy. Beat in cooled chocolate and vanilla until well blended.
• Add eggs 1 at a time, beating on high speed 2 minutes after each addition; beat until mixture is smooth and fluffy. Pour into cooled baked shell. Refrigerate at least 2 hours before serving. Garnish with whipped cream and chocolate curls. Store in refrigerator.

Steps:

• Crust: Mix in all the dry ingredients into a bowl, Cut butter into mixture and mix in by hand until the mixture resembles a course meal.
• Pour in water and mix well.
• Roll dough out on a lightly-floured surface until thin.
• Press into a lightly-floured pie tin and brush the crust with the tablespoon of coffee.
• Bake at 400 for about 10 minutes until light brown. Set aside.
• Chocolate Filling: Melt the chocolate and butter until fairly liquified (seperate bowls).
• Add the rest of the ingredients and mix in well.
• Pour into pre-baked pie crust.
• Bake for another 5-10 minute until edges are golden brown.
• Sprinkle with a bit of cocoa powder and refrigerate for at least two hours. Serve.
• Top with coffee cream if you choose.

Steps:

• CRUST.
• Sift together flour, sugar, and salt.
• Mix Milk into Oil.
• Add Oil/Milk to flour mixture with fork.
• Press into 9 in pie tin.
• Bake at 475 deg for 7-10 minutes (or until golden brown).
• Set aside to cool.
• FILLING.
• Melt chocolate chips.
• Cream butter, sugar, salt, and vanilla. Beat to fluffy.
• Add chocolate.
• Add eggs one at a time.
• Beat mixture well.
• Pour into cool pie crust.
• Cool pie in refrigerator for at least 2 hours, or until filling is firm.
• Top pie with layer of Cool Whip.

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.