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.
FRENCH SILK PIE
Provided by Ree Drummond : Food Network
Categories dessert
Time 2h55m
Yield 1 pie
Number Of Ingredients 11
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.
LIGHTER FRENCH SILK PIE
Incredibly rich yet easier on the waist & hips than most recipes! Note: time includes chill time
Provided by JelsMom
Categories Dessert
Time 4h15m
Yield 10 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 325°F.
- Coat 9" pie pan with cooking spray.
- Combine chocolate wafers and dates in food processor. (Note: You can use another brand of chocolate wafers, but try to find one with no hydogenated oils or you'll be adding lots of fat you don't need) Chop finely. Add water and oil and process until moistened. Press into bottom and sides of pie pan.
- Bake crust 10 minutes until crisp. Set aside to cool.
- Combine coffee and water in bowl. Sprinkle gelatin on top and set aside.
- Whisk egg, milk, 3 tablespoons brown sugar and cocoa in small saucepan. When wmooth, turn heat on low and continue whisking until thickened. Do not simmer.
- Remove from heat. Add gelatin mixture; stir until dissolved.
- Add chocolate and vanilla, stirring until melted. Set aside cool 30 minutes.
- With electric mixer on low speed, beat together egg whites and cream of tartar in large bowl. When frothy, raise speed to high and beat until soft peaks form. Gradually add 5 tablespoons brown sugar, beating until smooth and glossy.
- Whisk 1/4 of meringue into chocolate mixture until smooth. Fold chocolate mixture into remaining meringue with whisk.
- Spoon into the crust and chill, uncovered, 3 hours.
- Garnish with chocolate shavings before serving.
- Need chocolate shavings? Make your own!Place block of chocolate (at least 2 oz) on wax paper. Microwave on Defrost 10-25 seconds until slightly softened. With swivel-bladed veggie peeler, shave into curls.
Nutrition Facts : Calories 171.2, Fat 5, SaturatedFat 1.3, Cholesterol 22.1, Sodium 157.3, Carbohydrate 27.9, Fiber 1.7, Sugar 18.3, Protein 5.5
More about "lighter french silk pie recipes"
FRENCH SILK PIE - THE RECIPE REBEL
From thereciperebel.com
4.9/5 (30)Calories 525 per servingCategory Dessert
- To make the crust, stir together chocolate crumbs and butter. Press into a 9" pie plate and up the sides. Set aside.
- Place saucepan over medium heat, stirring constantly, and cook until thickened (you will know when it's thick!).
- Strain through a fine mesh sieve into a large bowl and stir in chocolate, butter and vanilla until smooth.
LIGHTER FRENCH SILK CHOCOLATE PIE - WHOLE AND HEAVENLY …
From wholeandheavenlyoven.com
Estimated Reading Time 4 mins
- In a medium saucepan, whisk gelatin and milk together. Bring to a simmer over medium heat until gelatin is dissolved. In a small bowl whisk, egg yolks, half-and-half, sugar, and cornstarch until smooth. Whisk a small amount of hot milk mixture into egg and repeat a total of three times. Return all to saucepan and bring to a simmer over medium heat, whisking occasionally until pudding is smooth and thickened.
- Remove from heat and immediately whisk chocolate chips, cocoa, and vanilla into pudding until chocolate is melted. Allow pudding to cool slightly, then transfer to a medium bowl, press plastic wrap directly on surface, and let chill in refrigerator 1 hour.
- Remove chilled pudding from refrigerator and beat on medium speed with a handheld electric mixer until smooth. Fold 1 cup whipped cream into pudding until just combined.
- Scrape filling into pre-baked pie crust and gently smooth top. Cover pie with plastic wrap and let chill in refrigerator at least 2 hours. Just before serving, spread or pipe remaining whipped cream on top of pie. Garnish with berries if desired. Slice pie and enjoy!
FRENCH SILK PIE - BROWN EYED BAKER
From browneyedbaker.com
Ratings 25Calories 534 per servingCategory Dessert
- Make the Crust: Process ¾ cups flour, salt, and sugar together in food processor until combined, about 2 one-second pulses. Add butter and shortening and process for 10 seconds (dough will resemble cottage cheese curds with some very small pieces of butter remaining, but there should be no uncoated flour). Scrape down sides and bottom of bowl with a rubber spatula and redistribute dough evenly around processor blade. Add remaining ½ cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into medium bowl.
- Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Flatten dough into 4-inch disk. Wrap in plastic wrap and refrigerate at least 45 minutes (or up to 2 days).
- Preheat oven to 425 degrees F. On a floured work surface, roll the dough into a 12-inch circle. Transfer the dough to a 9-inch pie plate and gently ease the dough into the pie plate. Leave any dough that overhangs the plate in place, wrap the dough-lined pie plate loosely in plastic wrap and refrigerate until the dough is firm, about 30 minutes.
- Trim the overhang to ½-inch beyond the lip of the pie plate. Tuck the overhang under itself (the folded edge should be flush with the edge of the pie plate). Crimp the dough around the edges. Wrap the dough-lined pie plate loosely in the plastic and refrigerate until the dough is fully chilled and firm, about 15 minutes.
FRENCH SILK PIE RECIPE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
4.7/5 (89)Category DessertsCuisine AmericanTotal Time 8 hrs
- I like to make sure my pie dough is prepared before I begin making this pie. Make pie dough the night before because it needs to chill in the refrigerator for at least 2 hours before rolling out and blind baking (next step).
- On a floured work surface, roll out one of the discs of chilled dough (use the 2nd pie crust for another recipe!). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9-inch pie dish. Tuck it in with your fingers, making sure it is completely smooth. To make a lovely thick edge, I do not trim excess dough around the edges. Instead, fold the excess dough back over the edge and use your hands to mold the edge into a nice thick rim around the pie. Crimp the edges with a fork or use your fingers to flute the edges. You can see me do this in the video tutorial above. Carefully line the inside of the pie with two pieces of parchment paper or aluminum foil, as shown in the photos and video above, then pour in the pie weights. Make sure the weights are evenly distributed around the pie dish. Chill the dough in the refrigerator or freezer for at least 30 minutes– this helps prevent the crust from shrinking. (Y
- Bake the cold pie crust (with weights!) for 15 minutes. Remove pie from the oven and carefully lift the parchment paper/aluminum foil (with the weights) out of the pie. Prick all over the bottom of the pie crust with a fork, which is called “docking” the pie crust and helps prevent air bubbles. Brush the edges of the crust with egg wash. Return the crust to the oven and bake until golden brown, about 12-15 more minutes.
CLASSIC DESSERT RECIPE: FRENCH SILK PIE | KITCHN
From thekitchn.com
Estimated Reading Time 3 mins
HOMEMADE FRENCH SILK PIE (FROM SCRATCH) - OH SWEET BASIL
From ohsweetbasil.com
FRENCH SILK PIE - CHEF LINDSEY FARR
From cheflindseyfarr.com
JOANNA GAINES FRENCH SILK PIE - RECIPE DIARIES
From recipe-diaries.com
FRENCH SILK PIE - LEARN TO MAKE THIS SILKY SMOOTH …
From willcookforsmiles.com
FRENCH SILK PIE RECIPE | SPOON FORK BACON
From spoonforkbacon.com
THE BEST FRENCH SILK PIE - AVERIE COOKS
From averiecooks.com
TRY JUDY WALKER'S FRENCH SILK, LEMON CURD AND SCALLION PIES | WHERE ...
From nola.com
FRENCH SILK CHOCOLATE PIE RECIPE - PILLSBURY.COM
From pillsbury.com
FRENCH SILK SLAB PIE | 12 TOMATOES
From 12tomatoes.com
THE BEST NO BAKE FRENCH SILK PIE RECIPE | JULIE BLANNER
From julieblanner.com
FRENCH SILK PIE - EASY BUDGET RECIPES
From easybudgetrecipes.com
FRENCH SILK CHOCOLATE PIE RECIPE - HOSTESS AT HEART
From hostessatheart.com
FRENCH SILK PIE {CHOCOLATE SILK PIE} - CHEF DENNIS
From askchefdennis.com
FRENCH CHOCOLATE SILK PIE RECIPE (VIDEO) - A SPICY PERSPECTIVE
From aspicyperspective.com
MINI FRENCH SILK PIES - AMANDA'S COOKIN' - PIES & TARTS
From amandascookin.com
FRENCH CHOCOLATE SILK PIE RECIPE - HANDLE THE HEAT
From handletheheat.com
FRENCH SILK PIE - PREPPY KITCHEN
From preppykitchen.com
You'll also love