Frosty French Silk Pie Recipes

Steps:

• Heat oven to 325°F. In large bowl, beat 3/4 cup butter and 1/3 cup sugar with electric mixer on medium speed 1 minute. Stir in cocoa and flour until mixture is crumbly. Press firmly and evenly against bottom and side of 9 1/2-inch deep-dish glass pie plate or 10-inch regular glass pie plate. Sprinkle with chopped nuts. Bake 20 to 25 minutes or until edge appears dry. Cool completely, about 45 minutes.
• In 2-quart saucepan, melt 1/4 cup butter and the chocolate over low heat, stirring occasionally; remove from heat. In small bowl, mix 1 cup sugar and the cornstarch with wire whisk; stir into chocolate mixture.
• In small bowl, beat eggs with electric mixer on medium speed about 5 minutes or until thick and lemon colored; stir into chocolate mixture. Cook chocolate mixture over medium heat 5 minutes, stirring constantly, until thick and glossy. Stir in vanilla. Cool 10 minutes, stirring occasionally.
• In medium bowl, beat whipping cream with electric mixer on high speed until stiff. Fold chocolate mixture into whipped cream. Pour over crust. Cover; freeze about 4 hours or until firm. Remove from freezer; let stand 30 minutes before cutting. Top with whipped cream; sprinkle with almonds. Store covered in freezer.

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:

• Preheat the oven to 375 degrees F (190 degrees C).
• Brush beaten egg over all surfaces of pie crust, including edges. Prick holes into the bottom and sides of the crust using a fork.
• Bake in the preheated oven until golden brown, 10 to 15 minutes. Remove from the oven and let cool completely, about 30 minutes.
• Combine sugar and 2 eggs in a medium saucepan over medium-low heat. Stir continuously, adjusting heat as needed to make sure mixture does not boil or bubble, until it coats the back of a spoon and an instant-read thermometer reads 160 degrees F (70 degrees C), about 10 minutes.
• Remove mixture from heat and stir in melted chocolate and vanilla extract; allow to cool to lukewarm temperature, 15 to 20 minutes.
• Beat butter in a separate large bowl using an electric mixer until light and fluffy. Add chocolate mixture and continue to beat on high speed until thick and creamy, about 5 minutes.
• Beat cold heavy cream in a separate bowl until slightly thick. Add powdered sugar all at once and continue to beat on medium to medium-high speed until stiff peaks form. Fold into chocolate mixture, stirring very gently as to not decrease the volume by stirring too much. Pour into the prepared pie crust and chill in the refrigerator for at least 2 hours before serving.

Steps:

• In medium bowl, mix flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).
• Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
• Heat oven to 475°F. With floured rolling pin, roll pastry into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired. Prick bottom and side of pastry thoroughly with fork. Bake 8 to 10 minutes or until light brown; cool on cooling rack.
• In medium bowl, beat 1 cup granulated sugar and the butter with electric mixer on medium speed until light and fluffy. Beat in 1 1/2 teaspoons vanilla and the chocolate. Gradually beat in egg product on high speed until light and fluffy (about 3 minutes). Pour into pie crust. Refrigerate until set, at least 2 hours but no longer than 24 hours.
• In chilled medium bowl, beat whipping cream, 2 tablespoons granulated sugar and 1 teaspoon vanilla with electric mixer on high speed until stiff. Top pie with whipped cream; garnish with chocolate curls.

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms and sides of 3 (8-inch) round cake pans with cooking spray.
• In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour 1 2/3 cups batter in each pan. Spread evenly.
• Bake 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.
• In medium glass or metal bowl, beat egg whites and sugar with whisk until blended. Set over pan of simmering water 16 to 20 minutes, beating occasionally with whisk, until sugar has dissolved and egg mixture reaches 160°F. Remove from heat; pour into bowl of electric stand mixer fitted with whisk attachment. Beat on high speed 2 to 3 minutes or until glossy peaks form and bowl has cooled to feel slightly warm. Still on high speed, slowly add 1 1/2 cups softened butter, one piece at a time, scraping side of bowl occasionally, until mixture is smooth, thick and shiny, 12 to 14 minutes. Beat in vanilla. If mixture separates, beat until smooth.
• Fit decorating bag with 1/2-inch round piping tip; fill with 1 1/4 cups vanilla frosting, and set aside.
• In small microwavable bowl, microwave 2 oz chopped chocolate uncovered on High 60 seconds, stirring halfway through microwave time. Continue to microwave in 10-second increments until chocolate can be stirred smooth. Let stand 10 minutes. Beat cooled melted chocolate into remaining frosting until smooth.
• Place one cake layer on serving plate. Spread 2/3 cup chocolate frosting on top. Top with second cake layer; spread 2/3 cup chocolate frosting on top. Place third cake layer on top. Frost side and top of cake with remaining chocolate frosting. Using decorating bag, pipe frosting mounds on top of cake with vanilla frosting (use photo as guide).
• Sprinkle 1 tablespoon chocolate shavings over frosting mounds. Refrigerate 1 hour. Store loosely covered in refrigerator.

Steps:

• For Crust:.
• Heat oven to 325. Beat butter and sugar in large bowl with electric mixer on medium speed 1 minute. Stir in cocoa and flour until mixture is crumbly. Press firmly and evenly against bottom and side of deep-dish pie plate 9x1 1/2 inches, or regular pie plate, 10 x 1 1/2 inches. Sprinkle with nuts. Bake 20 to 25 minutes or until edge appears dry. Cool completely -- about 45 minutes.
• For Filling:.
• Melt butter and chocolate in 2 quart saucepan over low heat, stirring occasionally; remove from heat. Mix sugar and cornstarch with wire whisk, stir into chocolate mixture.
• Beat eggs in small bowl with electric mixer on medium speed about 5 minutes or until thick and lemon colored; stir into chocolate mixture. Cook chocolate mixture over medium heat 5 minutes, stirring constantly, until thick and glossy. Stir in vanilla. Cool 10 minutes, stirring occasionally.
• Beat whipping cream in chilled medium bowl with electric mixer on high speed until stiff. Fold chocolate mixture into whipped cream. Pour over crust. Cover and freeze about 4 hours or until firm. Remove from freezer; let stand 30 minutes before cutting. Top with whipped cream, sprinkle with almonds.
• Store covered in freezer.

Steps:

• In large bowl, mix cookie crumbs and melted butter until crumbs are moistened and coated with butter. Press mixture in bottom and up side of 9-inch pie plate. Refrigerate 10 minutes.
• In 1-quart saucepan, beat granulated sugar and eggs with whisk until blended. Cook over medium heat until instant-read thermometer reads 160°F. Mixture should thicken slightly and coat back of metal spoon.
• Remove from heat; stir in chocolate until melted and smooth. Cool slightly; mix in softened butter until well incorporated. Let cool until just warm; stir occasionally as it cools.
• In large bowl, beat whipping cream until it begins to thicken. Add powdered sugar; beat until stiff peaks form. Fold half of the whipped cream into the chocolate mixture; pour into chilled pie crust. Top center of pie with remaining whipped cream. Garnish with chocolate curls or chocolate shavings.
• Refrigerate until ready to serve. Cover and refrigerate leftovers.