French Silk Chocolate Pie Iii Recipes

Steps:

• 1. Adjust an oven rack to the lower middle position and heat the oven to 375°. Remove the prepared pie shell from the freezer. Line the chilled pie crust with a double layer of foil, covering the edges to prevent burning, and fill with pie weights or pennies. Bake until the dough looks dry and is light in color, 20 to 25 minutes. Remove the weights and foil and continue to bake until the crust is deep golden brown, 10 to 15 minutes. Set aside to cool to room temperature.
• 2. In medium bowl, whip cream with vanilla with mixer on medium low speed until frothy, about one minute. Increase the speed to high and continue to whip until the cream forms stiff peaks, 1 to 3 minutes. Cover and refrigerate until needed.
• 3. Combine the eggs, sugar, and water in a large heatproof bowl set over a medium pan filled with 1/2 inch barely simmering water. Don't let the bowl touch the water. Beat with electric mixer on medium speed until the egg mixture is thickened and registers 160°, 7 to 10 minutes. Off the heat, continue to beat the egg mixture until fluffy and cooled to room temperature, about eight minutes longer.
• 4. Add the cooled chocolate and vanilla to the egg mixture and beat until incorporated. Beat in the butter, a few pieces at a time, until well mixed. Using a spatula fold in the whipped cream until no streaks of white remain. Scrape the filling into the cooled pie shell and refrigerate until set, at least three hours, and up to 24 hours.. Serves eight

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:

• 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:

• For the crust: Preheat the oven to 350 degrees F.
• Crush the crackers in a food processor or resealable bag. Pour them into a bowl and stir in the melted butter and sugar. Press into a pie pan and bake until golden and set, 5 minutes. Remove from the oven and set aside to cool slightly.
• For the filling: In a small microwave-safe bowl, melt the baking chocolate until stirrable (about 45 seconds on high). Set aside to cool.
• It is important for the bowl and ingredients to be cold for the next stage of making the filling--to get the right texture and result. In a large chilled bowl with an electric mixer, beat the sugar and butter until fluffy, 1 to 2 minutes.
• When the melted chocolate is cooled, drizzle it over the butter/sugar mixture. Add the vanilla extract. Beat the mixture thoroughly until combined (on a stand mixer, you will be using the whisk attachment).
• Turn your mixer to a medium speed and over a period of 15 to 20 minutes, add in the 4 cold eggs, one at a time, leaving about 5 minutes between each egg addition. Once the pie filling is well mixed, pour it into the baked pie shell, scraping every last speck of it out of the bowl. Smooth out the pie filling and place the pie in the refrigerator to chill for at least 2 hours (preferably longer).
• For the topping: Add the heavy cream and sugar to the bowl of an electric mixer fitted with the whisk attachment and whip until it is stiff. Cover the pies with a thick layer of cream. Grate the semisweet chocolate over the top.