Chocolate Caramel French Silk Pie Recipes

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CARAMEL PECAN FRENCH SILK PIE



Caramel Pecan French Silk Pie image

This is just like my favorite pie from Baker's Square. This recipe came from BHG. Cooking time denotes "chill" time. :)

Provided by Cookiegirlandi

Categories     Dessert

Time 5h40m

Yield 8-10 serving(s)

Number Of Ingredients 11

1 baked pastry shells
1 cup whipping cream
6 ounces semisweet chocolate pieces (1 cup)
1/3 cup butter
1/3 cup sugar
2 egg yolks, lightly beaten
3 tablespoons Creme de Cacao or 3 tablespoons whipping cream
1 (12 1/4 ounce) jar caramel ice cream topping (1 cup)
3/4 cup coarsely chopped toasted pecans or 3/4 cup almonds
1 cup whipped cream
chocolate curls (optional)

Steps:

  • Prepare Baked Pastry Shell; set aside.
  • In a heavy medium saucepan combine the 1 cup whipping cream, the chocolate pieces, butter, and sugar.
  • Cook over low heat, stirring constantly, until chocolate is melted (about 10 minutes).
  • Remove from heat.
  • Gradually stir half of the hot mixture into beaten egg yolks.
  • Return egg mixture to chocolate mixture in saucepan.
  • Cook over medium-low heat, stirring constantly, until mixture is slightly thickened and begins to bubble (about 5 minutes).
  • Remove from heat.
  • (Mixture may appear to separate.) Stir in the 3 tablespoons creme de cacao or whipping cream.
  • Place the saucepan in a bowl of ice water, stirring occasionally, until the mixture stiffens and becomes hard to stir (about 20 minutes).
  • Transfer the chocolate mixture to a medium mixing bowl.
  • Beat cooled chocolate mixture with an electric mixer on medium to high speed for 2 to 3 minutes or until light and fluffy.
  • Spread caramel ice cream topping in bottom of Baked Pastry Shell.
  • Sprinkle pecans evenly over caramel.
  • Carefully spread filling into pie shell.
  • Cover and refrigerate pie for 5 to 24 hours.
  • To serve, top with whipped cream.
  • If you like, garnish with chocolate curls.

Nutrition Facts : Calories 669.1, Fat 42.1, SaturatedFat 19.1, Cholesterol 115.1, Sodium 360.4, Carbohydrate 68.7, Fiber 3.2, Sugar 22.8, Protein 5.5

FRENCH SILK CHOCOLATE PIE



French Silk Chocolate Pie image

A favorite from my childhood. Although it is a heart attack waiting to happen, it is SINFULLY Delicious

Provided by Chef John 1302

Categories     Pie

Time 45m

Yield 8 serving(s)

Number Of Ingredients 12

3/4 cup sifted flour
1 tablespoon sugar
1/4 teaspoon salt
1/4 cup vegetable oil
1 tablespoon whole milk
6 ounces semi-sweet chocolate chips
3/4 cup margarine or 3/4 cup butter
1 cup sifted confectioners' sugar
1/8 teaspoon salt
2 teaspoons vanilla
3 eggs
1 (8 ounce) container Cool Whip

Steps:

  • CRUST.
  • Sift together flour, sugar, and salt.
  • Mix Milk into Oil.
  • Add Oil/Milk to flour mixture with fork.
  • Press into 9 in pie tin.
  • Bake at 475 deg for 7-10 minutes (or until golden brown).
  • Set aside to cool.
  • FILLING.
  • Melt chocolate chips.
  • Cream butter, sugar, salt, and vanilla. Beat to fluffy.
  • Add chocolate.
  • Add eggs one at a time.
  • Beat mixture well.
  • Pour into cool pie crust.
  • Cool pie in refrigerator for at least 2 hours, or until filling is firm.
  • Top pie with layer of Cool Whip.

Nutrition Facts : Calories 543.1, Fat 39.5, SaturatedFat 14.4, Cholesterol 79.5, Sodium 345.4, Carbohydrate 46, Fiber 1.6, Sugar 34.8, Protein 5.1

FRENCH SILK CHOCOLATE PIE (OR PARFAIT)



French Silk Chocolate Pie (Or Parfait) image

Although eaten refrigerated, not frozen, this rich dessert melts in your mouth like ice cream! One of it's special assets is being able to make it ahead and freeze to have on hand for special occasions. Mother made this often, and it is still my favorite dessert. Cooking time includes chilling time. Variation: For Gluten-intolerant people: Omit pie crust and spoon filling into individual parfait glasses and garnish with whipped cream and chocolate shavings!

Provided by BeachGirl

Categories     Pie

Time 1h30m

Yield 1 9inch pie, 12 serving(s)

Number Of Ingredients 7

1 (9 inch) pie shells, baked (omit for parfait only)
1/2 cup real butter
3/4 cup granulated sugar
1 ounce unsweetened baking chocolate
1 teaspoon vanilla extract
2 whole eggs
1/2 ounce unsweetened baking chocolate

Steps:

  • Bake pie crust according to package directions for a pie that will contain a refrigerated filling. Filling is not cooked.
  • Cool.
  • Melt 1 ounce baking chocolate (See NOTE below).
  • With an electric mixer, cream butter and sugar together for at least 5 minutes until sugar is dissolved.
  • (This step is very important to the final texture of this dessert).
  • Add melted chocolate and vanilla extract and mix well.
  • Wash and dry the two raw eggs. Add two eggs, one at a time, beating 5 minutes after each addition, until mixture is thick and creamy.
  • Pour into baked pie crust.
  • Garnish with shavings from the 1/2 ounce chocolate square.
  • Or melt chocolate and drizzle over the pie.
  • Chill at least 1-2 hours or until well set.
  • Because this is very rich, cut into at least 12 slices.
  • This pie freezes well for up to 3 months.
  • Just thaw several hours in the refrigerator and serve.
  • For real decadence, spread a layer of non-dairy topping over filling before garnishing with chocolate.
  • NOTE: Easy Way to Melt Chocolate: Place chocolate in a small bowl; place bowl on drip coffee maker burner until melted.
  • It is just the right temperature to melt chocolate without scorching it, unless left on burner much too long.
  • Note: Because of the raw eggs. this pie is not recommended for very young children, very elderly people, or people with impaired immune systems.

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.

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