Chocolate Silk Blackberry Pie Recipes

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CHOCOLATE SILK PIE



Chocolate Silk Pie image

This smooth as silk chocolate pie has a chocolate cookie crust-a chocolate lover's delight.

Provided by Land O'Lakes

Categories     Refrigerated     Pie     Dessert

Yield 8 servings

Number Of Ingredients 11

Crust
1 3/4 cups (about 22) finely crushed chocolate sandwich cookies
1/4 cup Land O Lakes® Butter melted
Filling
1 cup sugar
3/4 cup Land O Lakes® Butter slightly softened
4 (1-ounce) squares semi-sweet baking chocolate, melted, cooled
3/4 cup refrigerated egg substitute
Garnish
Land O Lakes® Heavy Whipping Cream chilled
Chocolate curls, if desired

Steps:

  • Combine all crust ingredients in bowl; mix well. Press onto bottom and up sides of 9-inch pie pan. Refrigerate 10 minutes.
  • Combine sugar and 3/4 cup butter in bowl. Beat at medium speed, scraping bowl often, until well mixed. Add melted chocolate; continue beating, scraping bowl often, until well mixed. Add egg substitute; beat until light and fluffy.
  • Spoon into prepared crust. Refrigerate at least 3 hours or until set.
  • Beat chilled whipping cream in chilled bowl at high speed, scraping bowl often, until stiff peaks form.
  • Garnish pie with whipped cream and chocolate curls, if desired. Store refrigerated.

Nutrition Facts : Calories 490 calories, Fat 31 grams, SaturatedFat grams, Transfat grams, Cholesterol 60 milligrams, Sodium 380 milligrams, Carbohydrate 50 grams, Fiber 1 grams, Sugar grams, Protein 4 grams

CHOCOLATE SILK PIE



Chocolate Silk Pie image

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

Dough for single-crust pie
1 jar (7 ounces) marshmallow creme
1 cup semisweet chocolate chips
1/4 cup butter, cubed
2 ounces unsweetened chocolate
2 tablespoons strong brewed coffee
1 cup heavy whipping cream, whipped
TOPPING:
1 cup heavy whipping cream
2 tablespoons confectioners' sugar
Chocolate curls, optional

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.

CHOCOLATE SILK PIE



Chocolate Silk Pie image

Light yet rich, this magical dessert is like the grown-up version of the chocolate pudding pie of your youth. It requires a bit more work, but nothing terribly taxing. Just whip melted chocolate, butter and eggs into a mousse, and then pour it all into a chocolate cookie crust. Chill and enjoy. It's the perfect make-ahead dessert for a crowd.

Provided by Molly O'Neill

Categories     dessert

Time 2h15m

Yield About 10 servings

Number Of Ingredients 10

1 1/2 cups ground chocolate wafers (from about 30 cookies)
1/3 cup sugar
7 tablespoons unsalted butter, melted
3/4 cup unsalted butter, at room temperature
1 1/4 cups sugar
1/4 teaspoon kosher salt
1 teaspoon vanilla extract
1 teaspoon brandy (optional)
4 ounces unsweetened chocolate, melted
3 eggs

Steps:

  • Make the crust: Preheat the oven to 350 degrees. Combine the chocolate crumbs and sugar in a bowl. Add the butter and stir until well mixed. Reserve 1/2 cup of the mixture, then press the rest into a 9-inch pie plate, pressing it evenly over the bottom and up the sides of the plate. Bake for 8 minutes. Set aside to cool.
  • Make the filling: Using an electric mixer, cream the butter and sugar together until light and fluffy. Mix in the salt, vanilla and brandy, if using. Add the chocolate and mix well. Add the eggs, 1 at a time, mixing well after each addition.
  • Scrape the filling into the pie shell and sprinkle the reserved crumb mixture over the top. Refrigerate for 2 hours to set. Cut into wedges and serve.

Nutrition Facts : @context http, Calories 481, UnsaturatedFat 11 grams, Carbohydrate 47 grams, Fat 31 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 19 grams, Sodium 169 milligrams, Sugar 38 grams, TransFat 1 gram

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



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

CHOCOLATE SILK PIE



Chocolate Silk Pie image

Provided by Food Network Kitchen

Categories     dessert

Time 2h20m

Yield 10 servings

Number Of Ingredients 11

4 large eggs
3/4 cup sugar
2 tablespoons water or coffee
10 tablespoons (1 1/4 sticks) unsalted butter, softened
1/4 teaspoon kosher salt
3 ounces bittersweet or semisweet chocolate, or a mix of both, melted and cooled slightly
1 1/2 teaspoons vanilla extract
1 baked 9-inch pie crust
1 cup heavy cream
1 tablespoon confectioners' sugar
Chocolate shavings, for garnish

Steps:

  • Fill a medium pot with 1 inch water over medium heat. Whisk the eggs with 1/2 cup of the sugar and the water or coffee in a large heatproof bowl that will fit over the pot without touching the water. Place the bowl over the simmering water and continue whisking constantly until the eggs become thick and fluffy, and a drizzle of the mixture will hold its shape and sit on top of the custard, about 5 minutes. Remove from the heat and set aside to cool, whisking occasionally so the eggs do not scramble.
  • Combine the butter, salt and remaining 1/4 cup sugar in a large bowl and beat in a stand mixer or with hand beaters on medium-high speed until fluffy. Pour in the chocolate and 1 1/4 teaspoons of the vanilla and continue to beat, scraping down the sides of the bowl as needed, until combined. Add the custard and continue to beat until the filling is thick, fluffy and smooth, about 5 minutes.
  • Spread into the pie crust and cover with plastic wrap. Chill until cold and set, 2 to 3 hours. Before serving, whip the cream with the confectioners' sugar and remaining 1/4 teaspoon vanilla until it forms soft peaks. Spread over the pie filling and garnish with chocolate shavings.

CHOCOLATE SILK PIE



Chocolate Silk Pie image

This is adapted from the secret recipe that for decades was known only to chefs at Miller and Rhoads, a premier department store in Richmond, Virginia that closed back in 1990.

Provided by Doug

Categories     Desserts     Pies     Custard and Cream Pie Recipes

Time 3h15m

Yield 8

Number Of Ingredients 7

1 cup confectioners' sugar
½ cup butter, softened
2 (1 ounce) squares unsweetened baking chocolate (such as Baker's®), melted
1 teaspoon vanilla extract
2 eggs
1 (9 inch) prepared graham cracker crust
½ (8 ounce) container frozen whipped topping (such as Cool Whip®), thawed, or more to taste

Steps:

  • Beat confectioners' sugar and butter together in a bowl using an electric mixer until smooth and creamy; mix in melted chocolate and vanilla extract until smooth. Add eggs, 1 at a time, to creamed butter mixture, beating for 5 minutes before adding the next one; spread into the graham cracker crust.
  • Refrigerate pie until chilled, at least 3 hours. Top pie with whipped topping.

Nutrition Facts : Calories 409.3 calories, Carbohydrate 40.6 g, Cholesterol 77 mg, Fat 27.4 g, Fiber 1.6 g, Protein 4 g, SaturatedFat 14.5 g, Sodium 275.2 mg, Sugar 30.3 g

RASPBERRY FRENCH SILK PIE



Raspberry French Silk Pie image

Your classic silky, chocolate pie-but with a delicious raspberry twist! Garnished with whipped topping, mint leaves, and fresh raspberries, this is a beautiful dessert.

Provided by SillyBarista

Categories     Desserts     Pies     No-Bake Pie Recipes     Pudding Pie Recipes

Time 10h

Yield 8

Number Of Ingredients 15

1 cup all-purpose flour
½ teaspoon salt
⅓ cup shortening
2 tablespoons beaten egg
1 tablespoon water
1 teaspoon lemon juice
3 ounces semisweet chocolate
¾ cup butter, softened
1 cup white sugar
½ teaspoon vanilla extract
3 eggs
⅓ cup seedless raspberry jam
fresh raspberries
fresh mint leaves
whipped topping

Steps:

  • To make the crust, combine the flour and salt in a mixing bowl. Cut in the shortening with a knife or pastry blender until the mixture resembles coarse crumbs. Combine the egg, water, and lemon juice. Sprinkle wet ingredients over the flour mixture and toss lightly with a fork until the flour mixture is moistened. Wrap the dough in plastic and refrigerate for at least 1 hour or up to three days.
  • Roll the dough out to fit a 9 inch pie plate. Place the dough in the pie plate, trimming the edge to form a 1 inch overhang. Fold the extra dough under itself and decoratively crimp the edge of the crust. Chill the pastry-filled pie pan at least 20 minutes before baking to prevent shrinkage.
  • Preheat oven to 400 degrees F (205 degrees C). Line pastry with a double layer of aluminum foil and a layer of pie weights or dried beans. Bake in the preheated oven until edge of crust is golden, about 10 minutes. Carefully remove the foil and weights and bake until the crust has set, about 5 minutes more. Cool completely before adding filling.
  • To make the filling, melt the chocolate in a double boiler. Let it cool until room temperature but still fluid. Meanwhile, beat the butter with an electric mixer until smooth. Gradually add the sugar, beating until the mixture is light and fluffy. It should be noticeably lighter in color. Blend in the cooled melted chocolate and the vanilla extract. Add the eggs one at a time, beating at high speed for 2 minutes and scraping down the sides of the bowl well after each addition.
  • Spread a thin layer (about 1/4 inch) of raspberry jam on the bottom of the cooled pie crust. Spoon the chocolate filling on top of the jam and smooth the surface. Refrigerate overnight.
  • Before serving, garnish each slice with a dollop of whipped topping, 3 fresh raspberries, and a mint leaf.

Nutrition Facts : Calories 547.2 calories, Carbohydrate 57 g, Cholesterol 121.3 mg, Fat 34.7 g, Fiber 1.7 g, Protein 5.1 g, SaturatedFat 18.6 g, Sodium 305.6 mg, Sugar 41 g

BLACKBERRY SILK PIE



Blackberry Silk Pie image

I don't like picking wild blackberries (too low to the ground and snaky) but I do love eating and cooking with them. This pie is exquiste with fresh blackberries but you can use frozen.

Provided by ratherbeswimmin

Categories     Dessert

Time 1h45m

Yield 8 serving(s)

Number Of Ingredients 9

1 (9 inch) flaky pie pastry (partially baked)
1 pint fresh blackberries (or one 1-pound bag frozen blackberries, not packed in syrup, partially thawed)
1 cup sugar
3 large eggs, at room temperature
1 tablespoon cornstarch
1 1/2 cups heavy cream, at room temperature
1/2 cup light cream, at room temperature
1 teaspoon vanilla
ripe fresh blackberries

Steps:

  • Add the berries and 1/4 cup sugar in a food processor; process for 30 seconds or long enough to make a smooth puree.
  • Put a mesh sieve over a large bowl and pour the puree into the sieve.
  • Using a rubber spatula, push or force the puree through the mesh, leaving the seeds; throw away the seeds.
  • In a big mixing bowl, whisk the eggs until frothy.
  • Add in 3/4 cup sugar and the cornstarch and whisk until well blended.
  • Blend in the heavy cream, light cream, vanilla, and 1 cup puree; mix until evenly blended.
  • Ladle the filling into the cooled pie shell.
  • Put the pie on the center oven rack and bake in a 300° oven for 50-60 minutes, rotating the pie 180° halfway through the baking (so that the part that faced the back of the oven now faces forward).
  • When done, the filling will likely have puffed somewhat.
  • The center may seem a little jiggly; that is fine.
  • If after the alloted time, the pie seems overly puffy and the center a little underdon, turn the oven off and leave the pie in the hot oven for 10-15 minutes.
  • **I always cover pie crust edges with foil to prevent over-browning. Remove the foil the last 10-15 minutes of baking time and pie crust edges will be lightly golden brown.

Nutrition Facts : Calories 441.9, Fat 28.9, SaturatedFat 14.5, Cholesterol 150.3, Sodium 166.6, Carbohydrate 41.6, Fiber 2.7, Sugar 27, Protein 5.6

CHOCOLATE SILK BLACKBERRY PIE



Chocolate Silk Blackberry Pie image

It's not healthy, but it's yummy and easy! A twist on the traditional. Try it with other flavors of jam or preserves as well.

Provided by ladyroseofrohan

Categories     Pie

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 9

1 1/2 cups sugar
3 tablespoons unsweetened cocoa powder
3 eggs
1/2 cup evaporated milk
1/3 cup butter or 1/3 cup margarine, melted
1/3 cup blackberry preserves
1 teaspoon vanilla
1 pie crust
2 cups whipped topping (optional)

Steps:

  • Preheat oven to 350 degrees. Preheat an ungreased baking sheet in the oven.
  • With electric mixer, mix sugar and cocoa, then gradually add eggs, milk, butter, vanilla, and preserves until well-blended. Whip until thickened.
  • Pour into prepared crust (use either store-bought or make your own). Put pie onto preheated baking sheet and back 55-60 minutes or until the center is puffy. Coll completely before serving, and garnish with whipped topping if desired.

Nutrition Facts : Calories 385.7, Fat 16.2, SaturatedFat 8, Cholesterol 104.2, Sodium 204, Carbohydrate 57.4, Fiber 1, Sugar 44.8, Protein 4.7

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