SILKY CHOCOLATE PIE
Chocolate makes the world go round! We have a family that loves chocolate pies, and this version with a splash of brandy is smooth as silk and oh, so special. -Kathy Hewitt, Cranston, Rhode Island
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice., Bake at 400° for 20 minutes. Remove foil and weights; bake 10-12 minutes longer or until golden brown. Cool on a wire rack., In a heavy saucepan, mix sugar and cornstarch. Whisk in cream. Cook and stir over medium heat until thickened and bubbly. Remove from the heat. In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to the pan, whisking constantly. Cook and stir over low heat 1 minute longer. Remove from the heat; stir in the chocolate, Cognac and vanilla until chocolate is melted. , Transfer to a clean bowl; press waxed paper onto surface of filling. Cool filling to room temperature. Spoon into crust. Refrigerate, covered, until cold, about 4 hours., For topping, in a small bowl, beat cream until it begins to thicken. Add Cognac and confectioners' sugar; beat until soft peaks form. Spread over pie. Dust lightly with cocoa.
Nutrition Facts : Calories 579 calories, Fat 39g fat (24g saturated fat), Cholesterol 211mg cholesterol, Sodium 171mg sodium, Carbohydrate 44g carbohydrate (23g sugars, Fiber 2g fiber), Protein 8g protein.
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
CHOCOLATE SILK PIE
This creamy, quick chocolate pie not only melts in your mouth, it also melts any and all resistance to dessert! What an easy way to say "I love you" on Valentine's Day. -Mary E. Relyea, Canastota, New York
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°. , Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edges are golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack., Meanwhile, in a heavy saucepan, combine marshmallow creme, chocolate chips, butter, unsweetened chocolate and coffee; cook and stir over low heat until chocolate is melted and mixture is smooth. Cool. Fold in whipped cream; pour into crust., For topping, in a large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Spread over filling. Refrigerate at least 3 hours before serving. Garnish with chocolate curls if desired.
Nutrition Facts : Calories 666 calories, Fat 49g fat (31g saturated fat), Cholesterol 113mg cholesterol, Sodium 240mg sodium, Carbohydrate 49g carbohydrate (31g sugars, Fiber 3g fiber), Protein 6g protein.
HERSHEY'S COCOA CREAM PIE
Make and share this Hershey's Cocoa Cream Pie recipe from Food.com.
Provided by RecipeNut
Categories Pie
Time 10m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Prepare crust.
- Stir together cocoa, sugar, cornstarch and salt in medium saucepan.
- Gradually add milk, stirring until smooth.
- Cook over medium heat, stirring constantly, until mixture comes to a boil; boil 1 minute.
- Remove from heat; stir in butter and vanilla.
- Pour into prepared crust.
- Press plastic wrap directly onto surface.
- Cool to room temperature.
- Refrigerate 6 to 8 hours.
- Top with whipped cream.
- Cover; refrigerate leftover pie.
Nutrition Facts : Calories 378.8, Fat 16, SaturatedFat 6.8, Cholesterol 24.3, Sodium 278.3, Carbohydrate 54.1, Fiber 1.4, Sugar 31.3, Protein 5.5
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CHOCOLATE SILK PIE RECIPE - SOUTHERN LIVING
From southernliving.com
Total Time 2 hrs 20 mins
- Make Crust: Roll pie dough to a 1/8-inch thick circle and place inside a greased 9-inch metal pie pan. Cut excess dough, leaving a 1/2-inch overhang. Fold overhang under itself, creating a thicker ring of crust around the edge. Crimp edge. Grease a sheet of aluminum foil liberally with butter. Place the buttered surface inside the pie shell, allowing the crust to come in direct contact with the foil. Freeze for 1 hour or overnight. Preheat oven to 350°F. Bake crust with foil for 20 minutes. Remove foil and use a spoon to press down any areas that have puffed up. Return to oven for an additional 13-15 minutes, until the crust is golden brown all over. Set aside to cool.
- Make Filling: Bring 2 inches of water to boil in the bottom of a double boiler. Whisk together eggs and sugar and place over double boiler, whisking regularly until the mixture reaches 165°F. Remove from heat and allow to cool until just warm.
- While egg mixture is cooling, chop the chocolate and place in a microwave safe bowl. Microwave for 20 second intervals at 30% power, stirring in between each interval, until mixture is completely melted. Pour egg mixture over melted chocolate and whisk until fully incorporated. Whisk in espresso powder. Allow to cool completely to room temperature.
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter until fluffy. With the mixer on low, slowly pour in chocolate mixture. Scrape down sides of the bowl with a spatula, and increase the speed to medium-high, beating until the mixture increases in volume and lightens in color, 5 minutes.
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4/5 (3)Category PiesServings 8Total Time 20 mins
- In a medium saucepan, whisk together the sugar, flour, cocoa, and salt. Add the milk and whisk until smooth. Cook over medium heat, stirring constantly until the mixture begins to thicken. Pour half of the hot mixture in with the egg yolks while whisking constantly with a fork, then transfer the mixture back into the pan. Continue to cook for 1 minute over medium heat while stirring constantly. Remove from heat and whisk in the butter and vanilla.
- Pour the hot mixture into the prepared pie crust. Place a piece of plastic wrap directly onto the pie filling. Refrigerate for at least 6 hours or overnight. Serve with freshly whipped cream.
- Add the whipping cream to a large mixing bowl. Using the whisk attachment, (or use a hand mixer), whisk the cream on medium speed until it’s just starting to slightly thicken. Add the sugar and vanilla and whisk on high speed until the whipping cream forms soft to medium peaks. Serve immediately or refrigerate for up to 2 days.
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Servings 1Total Time 7 hrsCategory Tags
- Prepare crust. Combine cocoa, sugar, cornstarch and salt in medium saucepan. Gradually add milk to dry ingredients, stirring until smooth. Cook over medium heat, stirring constantly, until mixture comes to a boil; boil 1 minute.
- Remove from heat; stir in butter and vanilla. Pour into prepared crust. Carefully press plastic wrap directly onto pie filling. Cool; refrigerate 6 to 8 hours. Top with whipped cream. Cover; refrigerate leftover pie.
HERSHEY'S COCOA CREAM PIE | RECIPES
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Servings 1Total Time 7 hrsCategory Pies
- Cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Boil 1 minute; remove from heat. Gradually stir about half of the hot filling into yolks. Return all to saucepan; heat to gentle boil. Cook and stir 1 minute. Remove from heat; stir in butter and vanilla.
- Pour into crust. Press plastic wrap directly onto surface. Cool. Refrigerate until set, about 4 to 6 hours. Garnish with whipped cream and strawberries, if desired. Cover; refrigerate leftover pie.
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