FRENCH SILK CHOCOLATE PIE I
This pie is delicious. I have been making it for over 25 years. Garnish each slice with whipped topping and chopped walnuts if you like.
Provided by Ruth
Categories Desserts Pies No-Bake Pie Recipes
Time 2h20m
Yield 8
Number Of Ingredients 6
Steps:
- Cream butter in a mixing bowl. Gradually beat in the sugar with an electric mixer until light colored and well blended. Stir in the thoroughly cooled chocolate, and vanilla extract. Add the eggs, one at a time, beating 5 minutes on medium speed after each addition. Spoon the chocolate filling into a cooled, baked pie shell.
- Refrigerate at least 2 hours before serving.
Nutrition Facts : Calories 293.7 calories, Carbohydrate 27.3 g, Cholesterol 77 mg, Fat 20.6 g, Fiber 1.3 g, Protein 3.2 g, SaturatedFat 10.6 g, Sodium 182.7 mg, Sugar 19 g
EMERIL'S CHOCOLATE CREAM PIE
Provided by Food Network
Categories dessert
Time 5h40m
Yield 1 (9-inch) pie
Number Of Ingredients 15
Steps:
- In a small saucepan combine sugar, 3/4 cup heavy cream, buttermilk, cornstarch and pinch of salt, and whisk until smooth. Place over medium-high heat, and bring to a boil, whisking from time to time for the sugar and cornstarch to dissolve and the mixture thickens, about 5 minutes. Continue cooking at a low boil for an additional 5 minutes, whisking constantly.
- In a mixing bowl, beat the egg yolks lightly. Pour 1/2 cup of the hot mixture into the egg yolks and whisk thoroughly. Pour the egg yolk mixture into the saucepan and whisk over the heat until thoroughly combined and very thick, 1 to 2 minutes. Pour the mixture into a mixing bowl, and whisk in the chocolate, butter and vanilla. Continue whisking until thoroughly combined (mixture will be very thick). Cover the mixture with plastic wrap placed directly on the surface and refrigerate until cooled to room temperature, about 30 minutes.
- Place 1 3/4 cups heavy cream in a chilled mixing bowl and add the confectioners' sugar. Beat until stiff peaks form. Gently fold about 1/4 of the whipped cream into the cool chocolate pudding mixture, then spoon the chocolate mixture into the prepared pie crust and refrigerate until firm and cool, at least 4 hours. Refrigerate the remaining whipped cream until you are ready to serve the pie.
- When ready to serve, top the pie with the remaining sweetened whipped cream and serve immediately.
- Preheat oven to 375 degrees F.
- In the bowl of a food processor or blender, process the graham crackers and chocolate cookies to make crumbs.
- In a bowl mix together the cookie crumbs, sugar and butter with your hands. Press the mixture evenly into a 9-inch pie pan. (It will seem like an excessive amount of crumbs, but will compress down quite a bit with pressure.) Cover the crust with plastic wrap and top with another 9-inch pan, pressing quite firmly to make a smooth surface. Remove the pan and the plastic wrap from the pressed crust prior to placing it into the preheated oven. Bake the crust for 15 minutes.
- Remove the crust from the oven and let cool completely before filling.
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
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.
FUDGY CHOCOLATE CREAM PIE
This recipe is a family favorite because it is so fudgy and rich-tasting, and at the same time it is also very easy to make.
Provided by Nancy Sabatino
Categories Desserts Pies Vintage Pie Recipes
Time 4h45m
Yield 8
Number Of Ingredients 10
Steps:
- In medium saucepan, combine sugar, flour, cornstarch and salt and whisk to combine. In a medium bowl, whisk milk and egg yolks until smooth. Gradually stir into sugar mixture. Cook over medium heat, stirring constantly, until mixture thickens and comes to a full boil. Boil and stir for one minute.
- Remove from heat and stir in chocolate, butter, and vanilla. Stir until melted.
- Pour into pie shell. Place plastic wrap over filling to prevent skin from forming and chill for several hours. Top with meringue or whipped cream and chocolate curls if so desired.
Nutrition Facts : Calories 315.2 calories, Carbohydrate 47 g, Cholesterol 109.9 mg, Fat 13.4 g, Fiber 1.4 g, Protein 4.6 g, SaturatedFat 6.2 g, Sodium 209.5 mg, Sugar 34.2 g
FRENCH CHOCOLATE CREAM PIE.
Steps:
- In a stand mixer cream butter and sugar. In seporate microwave safe bowl, microwave the chocolate for 30 seconds, until melted. Allow to cool slightly, then add to creamed butter and sugar. Add first egg and beat on HIGH for 5 minutes. Add second egg and repeat for another 5 minutes. Once mixed, gently fold in 4oz of the cool whip. Pour into pie crust and freeze overnight. Immediately before serving top with remaining cool whip.
FRENCH SILK CHOCOLATE PIE
Replacing the raw eggs in this recipe with pasteurized eggs or fat-free egg product eliminates food safety concerns and allows you to enjoy this Bake-Off® Contest favorite.
Provided by Pillsbury
Categories Desserts Pies No-Bake Pie Recipes Pudding Pie Recipes
Time 2h50m
Yield 10
Number Of Ingredients 8
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.
Nutrition Facts : Calories 428.2 calories, Carbohydrate 33.5 g, Cholesterol 130.3 mg, Fat 30.9 g, Protein 4.8 g, SaturatedFat 17.7 g, Sodium 306 mg, Sugar 21.5 g
CHOCOLATE CREAM PIE
Who would have thought that this creamy and rich milk chocolate pie would be so easy to make!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 8h38m
Yield 12
Number Of Ingredients 5
Steps:
- Heat milk, marshmallows and chocolate in 3-quart saucepan over low heat, stirring constantly, until chocolate and marshmallows are melted and blended. Refrigerate about 20 minutes, stirring occasionally until mixture mounds slightly when dropped from a spoon.
- Beat whipping cream in chilled medium bowl with electric mixer on high speed until soft peaks form. Fold chocolate mixture into whipped cream. Pour into pie shell. Refrigerate uncovered about 8 hours or until set. Garnish with milk chocolate curls and whipped cream if desired. Immediately refrigerate any remaining pie after serving.
Nutrition Facts : Calories 305, Carbohydrate 31 g, Cholesterol 30 mg, Fiber 1 g, Protein 3 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 90 mg
CHOCOLATE FRENCH SILK PIE (COPYCAT BAKERS SQUARE'S FRENCH SILK)
My b/f loooooooves Bakers Square French Silk pie. However, the chain has closed all of its stores in Southern California. A few Valentines days ago I tried the recipe that calls for Knox Gelatin and buttermilk - that was a disaster. This recipe which I found on bigoven.com is the closest to perfection as I have been able to find. Making sure everything is well mixed is the secret to a nice high fuffy pie.
Provided by Aussie-In-California
Categories Pie
Time 1h5m
Yield 1 Pie, 4-8 serving(s)
Number Of Ingredients 7
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.
More about "french chocolate cream pie recipes"
FRENCH CHOCOLATE SILK PIE RECIPE - HANDLE THE HEAT
From handletheheat.com
4.9/5 (377)Total Time 6 hrs 50 minsCategory Dessert
- In a small saucepan, whisk together the granulated sugar and eggs. Set over medium-low heat and cook, whisking constantly, until the mixture reaches 160°F and coats the back of a metal spoon. Remove from heat and stir in the melted chocolate and vanilla until smooth. Cool to just warm, stirring occasionally.
- Use an electric mixer to beat the cream, powdered sugar, and vanilla on high speed until stiff peaks form. Top pie with whipped cream and garnish with chocolate shavings or dust with cocoa powder.
EASY CHOCOLATE CREAM PIE | KITCHN
From thekitchn.com
FRENCH SILK PIE - LEARN TO MAKE THIS SILKY SMOOTH …
From willcookforsmiles.com
FRENCH SILK CHOCOLATE PIE RECIPE - PILLSBURY.COM
From pillsbury.com
4/5 (384)Total Time 2 hrs 50 minsCategory DessertCalories 430 per serving
BAKERS CHOCOLATE PIE RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
FRENCH SILK CHOCOLATE PIE RECIPE - SERIOUSEATS.COM
From seriouseats.com
FRENCH CHOCOLATE PIE RECIPE - FOOD.COM
From food.com
FRENCH CHOCOLATE SILK PIE (PLUS VIDEO) - IMMACULATE BITES
From africanbites.com
FRENCH CHOCOLATE SILK PIE - MSN
From msn.com
FRENCH SILK CHOCOLATE PIE - PARADE: ENTERTAINMENT, …
From parade.com
BAKERS SQUARE CHOCOLATE FRENCH SILK PIE RECIPE - SECRET COPYCAT ...
From secretcopycatrestaurantrecipes.com
CHOCOLATE CREAM GERMAN PIE RECIPE PDF [PDF]
From filemaker.journalism.cuny.edu
FRENCH SILK PIE - PREPPY KITCHEN
From preppykitchen.com
CHOCOLATE FRENCH SILK PIE - COOKIN' WITH MIMA
From cookinwithmima.com
You'll also love