Basic French Silk Pie Recipes

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FRENCH SILK PIE



French Silk Pie image

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

1 sheet refrigerated pie crust
2/3 cup sugar
2 large eggs, room temperature
2 ounces unsweetened chocolate, melted
1 teaspoon vanilla extract
1/3 cup butter, softened
2/3 cup heavy whipping cream
2 teaspoons confectioners' sugar
Optional: Whipped cream and chocolate curls

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 CHOCOLATE PIE I



French Silk Chocolate Pie I image

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

½ cup butter, room temperature
¾ cup white sugar
2 (1 ounce) squares unsweetened baking chocolate, melted and cooled
1 teaspoon vanilla extract
2 eggs
1 prepared 8 inch pastry shell, baked and cooled

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

FRENCH SILK CHOCOLATE PIE



French Silk Chocolate Pie image

This simplified version of classic French Silk Chocolate Pie from the Pillsbury Bake-Off® Contest is rich, indulgent, and every chocolate silk pie lover's dream dessert. Our easy chocolate silk pie uses a Pillsbury™ refrigerated pie crust for a jump start to your pie-making. The chocolate French silk pie filling is made with pieces of chocolate, butter, sugar, vanilla, and eggs. For a pretty presentation, top with sweetened whipped cream and chocolate curls.

Provided by Pillsbury Kitchens

Categories     Dessert

Time 2h50m

Yield 10

Number Of Ingredients 8

1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
3 oz unsweetened chocolate, cut into pieces
1 cup butter, softened (do not use margarine)
1 cup sugar
1/2 teaspoon vanilla
4 pasteurized eggs
1/2 cup sweetened whipped cream
Chocolate curls, if desired

Steps:

  • Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell, using 9-inch glass pie plate. 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. Cover and refrigerate any remaining pie.

Nutrition Facts : Calories 430, Carbohydrate 33 g, Cholesterol 135 mg, Fat 5 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 18 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 21 g, TransFat 1/2 g

FRENCH SILK PIE



French Silk Pie image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 2h55m

Yield 1 pie

Number Of Ingredients 11

12 graham crackers (the 4-section large pieces)
1/3 cup butter, melted
1/3 cup sugar
4 ounces unsweetened baking chocolate
1 1/2 cups sugar
1 cup (2 sticks) salted butter, softened but still cold
1 teaspoon vanilla extract
4 eggs, cold
1 1/2 cups heavy cream
1/4 cup powdered sugar
Piece of semisweet chocolate, for grating

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.

FRENCH SILK PIE



French Silk Pie image

Delicious, creamy, and decadent French silk pie! This recipe is unique since it requires the eggs to be cooked rather than a traditional French silk pie recipe that uses raw eggs. To make things easier, use a frozen store-bought deep-dish pie crust! Garnish with fresh whipped cream and chocolate curls. Cover remaining pie with plastic wrap and store in the refrigerator for up to 3 days.

Provided by squeeziebrb

Categories     Desserts     Pies     Custard and Cream Pie Recipes

Time 2h55m

Yield 8

Number Of Ingredients 9

1 egg, beaten
1 (9 inch) frozen deep-dish pie crust, thawed
⅔ cup white sugar
2 eggs
2 (1 ounce) squares unsweetened chocolate, melted and cooled
1 ½ teaspoons vanilla extract
⅓ cup unsalted butter, at room temperature
1 cup cold heavy whipping cream
3 tablespoons powdered sugar

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.

Nutrition Facts : Calories 387.9 calories, Carbohydrate 30.4 g, Cholesterol 122.5 mg, Fat 29.2 g, Fiber 1.3 g, Protein 4.4 g, SaturatedFat 15.3 g, Sodium 139.5 mg, Sugar 20.4 g

NO-BAKE FRENCH SILK PIE



No-Bake French Silk Pie image

Cut the kitchen work in half with this no-bake chocolaty pie.

Provided by By Heather Baird

Categories     Dessert

Time 1h30m

Yield 8

Number Of Ingredients 9

1 1/2 cups vanilla wafer cookie crumbs
1/3 cup butter, melted
2/3 cup granulated sugar
2 eggs
2 oz unsweetened baking chocolate
1/3 cup butter, softened
1 1/2 cups heavy whipping cream
1/4 cup powdered sugar
Chocolate curls or chocolate shavings

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.

Nutrition Facts : Calories 510, Carbohydrate 35 g, Cholesterol 150 mg, Fat 8, Fiber 1 g, Protein 4 g, SaturatedFat 23 g, ServingSize 1 Serving, Sodium 200 mg, Sugar 28 g, TransFat 1 g

FRENCH SILK PIE



French Silk Pie image

This French silk pie features my perfectly flaky pie crust, a smooth chocolate filling, and whipped cream on top. Read through the recipe and helpful notes before beginning.

Provided by Sally

Categories     Desserts

Time 8h

Number Of Ingredients 12

1 unbaked Flaky Pie Crust (what I used) or All Butter Pie Crust*
egg wash for pie crust: 1 large egg beaten with 1 Tablespoon milk or heavy cream
1 cup (240ml) heavy cream or heavy whipping cream
two 4-ounce quality bittersweet or semi-sweet chocolate bars (113g each), finely chopped*
4 large eggs
1 cup (200g) granulated sugar
3/4 cup (170g) unsalted butter, softened to room temperature
1 and 1/2 teaspoons pure vanilla extract
1 cup (240ml) heavy cream or heavy whipping cream
2 Tablespoons confectioners' sugar or granulated sugar*
1/2 teaspoon pure vanilla extract
optional for garnish: chocolate curls*

Steps:

  • 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. Carefully line the inside of the pie with two pieces of parchment paper or aluminum foil, as shown in the photos 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. (You can actually fill with pie weights before or after chilling, it doesn't make a difference.)
  • Preheat oven to 400°F (204°C).
  • 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.
  • Cool pie crust completely. You can do this up to 3 days ahead of time. Cover cooled crust tightly and refrigerate until ready to fill.
  • Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream on medium-high speed until stiff peaks form, about 4 minutes. Stiff peaks hold their peak shape and do not droop. Set whipped cream in the refrigerator (covered or uncovered, doesn't matter) until step 8. Melt the semi-sweet chocolate. You can melt it in a double boiler or the microwave. If using the microwave: place the chopped chocolate in a medium heat-proof bowl. Melt in 20 second increments in the microwave, stopping and stirring after each increment until completely melted and smooth. Set aside until the end of the next step.
  • Whisk eggs and sugar together in a heatproof bowl or the top piece of a double boiler. Place over a pot of simmering water (or the bottom part of your double boiler) on medium heat. Do not let the surface of simmering water touch the bottom of the heatproof bowl. Whisking constantly, cook the egg mixture until it reaches 160°F (71°C) on an instant read thermometer, about 10-11 minutes. Do not stop whisking or the eggs may solidify. If the steam gets too hot over your hand, use an oven mitt. Carefully remove from heat and allow to cool for 10 minutes. After cooling, slowly stir in the melted chocolate. To prevent curdling, cool for another 10 minutes before using in the next step.
  • Using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter on medium-high speed until creamy, about 1-2 minutes. Add the vanilla and beat on medium-high speed for 30 seconds. Scrape down the sides and up the bottom of the bowl. With the mixer running on low speed, pour in the chocolate/egg mixture and then increase to medium-high speed and beat for 3 minutes. With a rubber spatula, fold in the whipped cream until combined.
  • Spread filling into cooled pie crust. (A small offset spatula is helpful for this.) Cover tightly with plastic wrap and refrigerate for at least 4-6 hours or overnight until chilled and thickened. Pie may be refrigerated for up to 2 days before serving.
  • Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream, sugar, and vanilla extract on medium-high speed until medium peaks form, about 3-4 minutes. Medium peaks are between soft/loose peaks and stiff peaks and are the perfect consistency for topping and piping on desserts. Pipe or spread the whipped cream on top. Garnish with chocolate curls (see notes), if desired. Serve immediately or chill the pie uncovered up to a few hours.
  • Cover leftovers and store in the refrigerator for up to 5 days.

FRENCH SILK PIE



French Silk Pie image

This easy French Silk Pie is made with a fluffy, rich chocolate filling and easy homemade pie crust, topped with sweetened whipped cream and chocolate shavings. Easier than most, and no raw eggs!

Provided by Ashley Fehr

Categories     Dessert

Time 30m

Number Of Ingredients 9

2 1/2 cups chocolate baking crumbs ((340g))
1/2 cup melted butter
1 1/2 cups granulated sugar ((300g))
4 large eggs (room temperature)
2 tablespoons cocoa
2 cups heavy cream (30-35% fat, divided)
200 grams chopped chocolate (2 100g bars -- I use a combo of dark and milk chocolate -- about 1 1/4 cup)
1/4 cup unsalted butter
1 teaspoon vanilla extract

Steps:

  • To make the crust, stir together chocolate crumbs and butter. Press into a 9" pie plate and up the sides. Set aside.
  • In a large saucepan, whisk together sugar, eggs, cocoa and 1 cup cream until smooth.
  • 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.
  • Set aside or refrigerate until cooled to room temperature -- 1-2 hours on the counter or 30-40 minutes in the refrigerator -- stirring occasionally.
  • Whip chocolate mixture on high speed until slightly lightened in color -- about 5 minutes.
  • Whip remaining 1 cup cream until stiff peaks form, and gently fold into chocolate mixture in two batches.
  • Spread into prepared pie crust and refrigerate 6 hours or overnight, until set. Garnish with additional sweetened whipped cream before serving if desired.

Nutrition Facts : Calories 525.03 kcal, Carbohydrate 49.37 g, Protein 4.83 g, Fat 36.3 g, SaturatedFat 20.85 g, Cholesterol 139.41 mg, Sodium 169.55 mg, Fiber 1.19 g, Sugar 38.33 g, ServingSize 1 serving

BASIC FRENCH SILK PIE



Basic French Silk Pie image

Make and share this Basic French Silk Pie recipe from Food.com.

Provided by Diana Adcock

Categories     Pie

Time 3h30m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 7

1 graham cracker pie crust or 1 pie crust
8 ounces bittersweet chocolate
4 large eggs
1/2 cup sugar
1/2 cup cold unsalted butter, cut into chunks
2 1/2 teaspoons pure vanilla extract
2 1/2 teaspoons Kahlua or 2 1/2 teaspoons Grand Marnier

Steps:

  • Melt chocolate in a double boiler set over simmering water.
  • Set aside to cool to thick but still liquid.
  • Combine eggs and sugar in a double broiler until hot but not scrambled.
  • Remove from heat.
  • With a mixer beat the chocolate into the egg mixture, then beat in the cold butter.
  • Beat for 15 minutes--yes 15 minutes--you wanted silk.
  • Beat in vanilla and booze.
  • Scrape the filling into the shell and chill in fridge for at least 3 hours.
  • Serve with whipped cream.

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From crepeguys.com


EASY FRENCH SILK PIE RECIPE: DECADENT CHOCOLATE PIE RECIPE ...
This easy French silk pie recipe is elevated with the addition of crumbled chocolate chip cookies. Oh, my. Must try! So easy and delicious. Cuisine: American Prep Time: 20 minutes Cook Time: 20 minutes plus 2 hours to chill Total Time: 40 minutes plus 2 hours to chill Servings: 6 to 8. Ingredients . 1 pie crust ; 3 ounces unsweetened chocolate, chopped; 1 cup real butter, …
From 30seconds.com


FRENCH SILK PIE - ALL THINGS MAMMA
This easy French Silk Pie recipe is a classic! A rich, creamy layer of chocolate pie filling is topped with whipped cream and chocolate curls for an irresistible dessert. Get The Recipe. French Silk Pie is a year-round kind of treat because chocolate is good whenever you serve it. Get The Recipe . INGREDIENTS. Pie crust Sugar Eggs Unsweetened chocolate Vanilla …
From allthingsmamma.com


FRENCH SILK PIE RECIPE - VIMILIN
French Silk Pie is my all-time favorite pie recipe. This Chocolate Silk Pie is a simple version of a classic holiday favorite. We love this French Silk Pie at Thanksgiving, Christmas, Easter, my birthday, and each day in between. It tastes like mousse in …
From vimilin.com


FRENCH SILK PIE RECIPE / VIEW EASY COOKING VIDEOS – THE ...
2022-02-03 French silk pie features an oreo cookie crust, rich and creamy chocolate filling, and is topped with homemade whipped cream and chocolate shavings! The southern strawberry pie is one of the simplest yet tastiest desserts you can make. Press into a pie pan and bake until . You’ll love the flaky pie crust, topped with smooth and silky chocolate! It requires a bit more work, . 1 …
From tpwrecipes.eu.org


FRENCH SILK PIE RECIPE | EATINGWELL
This French silk pie recipe deviates from tradition for a lighter version. Butter and sugar are traded for dates and canola oil in the crust, while the chocolate filling has less egg and butter and is thickened with gelatin. The tasty secret is a shot of coffee that enhances the pie's chocolate flavor without giving it a detectable coffee flavor.
From asparagus.recipes.does-it.net


FRENCH SILK PIE RECIPE – THETASTYPANTRY.COM
2022-02-01 French Silk Pie is actually super easy to make, the hardest part is waiting for the chocolate filling to solidify. Yes, it’s hard and it totally stinks waiting! Hopefully though I’ll at least make this recipe fool proof for you so that you can whip it up and serve it to your friends.
From thetastypantry.com


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