JEAN WEBSTER'S FRENCH SILK PIE
This smooth, rich dessert comes to us from Amanda Graff, who works in our test kitchen at the television studio. It's an old family recipe.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 9-inch pie
Number Of Ingredients 12
Steps:
- Make the crust: Preheat oven to 325 degrees. Butter a 9-inch pie plate; set aside. Grind pecans in a food processor, or chop very finely with a knife. In a medium bowl, combine flour, pecans, sugar, and salt. Cut in cold butter with a pastry cutter until mixture resembles coarse meal. Press firmly into prepared pie plate. Bake until golden, 20 to 25 minutes. Transfer to a wire rack to cool.
- Make the filling: In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy, about 2 minutes. With machine running, gradually add melted chocolate and the vanilla. Add eggs, one at a time, beating at medium speed for five minutes after each addition. Pour filling into cooled pie crust. Cover with plastic wrap, and transfer to the refrigerator to cool for at least 4 hours and up to overnight.
- Just before serving, top pie with whipped cream, and decorate with chocolate curls.
MICHELLE'S FRENCH SILK PIE/MOUSSE WITH PECAN CRUST
I have not found one of this version with the pecan crust or these exact ingredients yet. My sister, Michelle started making this when she was in middle school, many moons ago. We love this recipe it is very rich and addicting! Can make it sugar free by using equal amounts of Splenda instead of sugar, but if you do, I would use unsalted butter. I make a mousse by using the pie ingredients and putting it in parfait glasses.
Provided by micalovey
Categories Pie
Time 42m
Yield 1 pie, 8-16 serving(s)
Number Of Ingredients 13
Steps:
- Mix ingredients with a fork for pie crust, press in a 9-inch pie pan or may be enough for a 9 x 13 cake pan instead that is well buttered and bake at 400°F for 12-15 minutes. Let cool in the fridge.
- In a separate bowl, mix butter and sugar until almost white about 3-5 minutes. Mix in Choco-bake and vanilla, beating well. Add in each egg separately and beat 3 minutes after each egg. Until smooth and creamy.
- Fill pie shell with chocolate filling, let chill before spreading whipping cream on top.
- Whip the topping ingredients and spread on pie. Sprinkle with shredded chocolate, sprinkles or Hershey's syrup in a pretty pattern and crushed pecans if you'd like. Let cool to firm up in the fridge about 4 hours before serving. Can be frozen and thawed before serving.
Nutrition Facts : Calories 744.6, Fat 47.7, SaturatedFat 27.4, Cholesterol 278.2, Sodium 284.1, Carbohydrate 74.2, Fiber 0.8, Sugar 60.9, Protein 7.7
CHOCOLATE SILK PIE WITH SHORTBREAD-PECAN CRUST
Way too, too fattening! However, it is awesome! We served this as one of the desserts for our Thanksgiving Dinner (for over 300) party. From Real Simple Magazine, November 2006 issue. Refrigeration time from 3 to 48 hours.
Provided by Manami
Categories Dessert
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- CRUST:.
- Heat oven to 350ºF.
- In a food processor, pulse the pecans and cookies until crumbs form.
- Add the butter and pulse just until combined.
- Transfer the mixture to an 8 or 9-inch pie plate, pressing it evenly over the bottom and up the sides.
- Bake the crust until slightly darkened, 20 to 25 minutes.
- Transfer pie plate to wire rack and let it cool completely (this can be made up to 24 hours ahead of time).
- FILLING:.
- In a small saucepan, combine 1 pint of cream, the chocolate, and 3 tablespoons of the sugar.
- Cook over medium-low heat, whisking frequently, until the chocolate melts.
- In a bowl, combine the cornstarch and the remaining 3 tablespoons of sugar.
- Add the egg yolks and whisk.
- Bring the chocolate mixture to a simmer (it must be bubbling gently in order for the filling to properly set).
- Add 2 tablespoons of the simmering chocolate mixture to the egg mixture.
- Whisking constantly, slowly add the egg mixture to the pan.
- Cook, still whisking, until thickened (it should resemble the consistency of pudding), about 2 minutes.
- Remove from heat.
- Add the vanilla and butter.
- Whisk until the butter melts.
- Pour the filling into the crust.
- Place a piece of plastic wrap directly against the surface of the filling.
- Refrigerate for at least 3 hours and up to 48 hours.
- Remove the plastic wrap and sprinkle with the cocoa.
- With an electric mixer on medium-high, beat the remaining 1 pint of cream.
- Serve as an accompaniment with the pie.
Nutrition Facts : Calories 1183.5, Fat 112.3, SaturatedFat 59.7, Cholesterol 472.6, Sodium 185.2, Carbohydrate 46.2, Fiber 7.2, Sugar 17.5, Protein 13.1
FRENCH SILK PIE W/MERINGUE CRUST
Using meringue for the crust on this French silk pie really made it special. Adding pecans gives the meringue a nutty flavor and crunch that's fantastic. The pie itself is silky smooth and full of chocolate goodness. I think I'm going to try out the meringue crust on other pies too!
Provided by Susan Murley
Categories Pies
Time 2h30m
Number Of Ingredients 15
Steps:
- 1. For meringue crust, beat egg whites, cream of tartar and vanilla on high speed until foamy. Then, while still beating, gradually add sugar, beating after each addition until sugar is dissolved. Continue beating until whites are glossy and stand in peaks. If using, stir in nuts.
- 2. Spread mixture on bottom and sides of a generously greased 9" pie plate (or a parchment paper lined pie plate) with the back of a spoon.
- 3. Bake at 225 degrees for 1 hour. Turn off oven and let crust dry in oven w/door closed for an hour.
- 4. French Silk Filling: Cream butter and sugar. Add egg yolks and beat until well blended. Add eggs one at a time, beating well after each. Mix in melted chocolate and vanilla. Pour into cooled crust.
- 5. Whip cream until peaks and then beat in sugar to sweeten. Cover the chocolate filling with whipped cream. Sprinkle with chocolate shavings, chocolate curls, ground chocolate or ground pecans. Refrigerate a couple of hours or overnight. Keep any leftovers refrigerated.
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