Chocolate Silk Cream Cheese Pie Recipes
CHOCOLATE SILK PIE
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
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
FRENCH SILK CHOCOLATE PIE
Replacing the raw eggs in this recipe with pasteurized eggs or fat-free egg product eliminates food safety concerns and allows you to enjoy this Bake-Off® Contest favorite.
Provided by Pillsbury
Categories Desserts Pies No-Bake Pie Recipes Pudding Pie Recipes
Time 2h50m
Yield 10
Number Of Ingredients 8
Steps:
- Heat oven to 450 degrees F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie pan. 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. Store in refrigerator.
Nutrition Facts : Calories 428.2 calories, Carbohydrate 33.5 g, Cholesterol 130.3 mg, Fat 30.9 g, Protein 4.8 g, SaturatedFat 17.7 g, Sodium 306 mg, Sugar 21.5 g
CHOCOLATE SILK CREAM CHEESE PIE
I love French Silk Chocolate Pie. This is a slightly different version that I put together for Valentine's Day.
Provided by Pat DiMercurio
Categories Pies
Time 55m
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 375 degrees. In a food processor or a large bowl, crush graham crackers until very fine. (24 squares of grahams is about 1 1/2 cups of crumbs.) Combine crumbs, sugar, cocoa and melted butter until well mixed.
- 2. Press crumb mixture into the bottom and sides of a 9" pie pan. Bake at 375 for 8-10 minutes. Remove from oven and cool while preparing the filling.
- 3. In a medium mixing bowl, cream the brick of cream cheese until smooth, at medium speed with an electric mixer. Gradually add the sugar, beating until smooth. Blend in melted, cooled chocolate and the rum.
- 4. Add eggs, one at a time, beating on high for 3-5 minutes after each. Spoon the filling into the cooled pie shell and refrigerate for at least 2 hours to set. Serve with whipped cream and a drizzle of warm caramel or chocolate sauce.
CHOCOLATE SILK PIE
Using mashed potatoes in this unexpected way lends body and moisture, and helps keep this pie gluten free!
Provided by Food Network
Time 30m
Yield 1 Pie
Number Of Ingredients 15
Steps:
- Chocolate Potato Fudge Bottom:
- Preheat oven to 350 F.
- Combine the butter, cocoa powder and unsweetened chocolate into a small sauce and heat until everything is melted and fully incorporated.
- Take off the heat and combine it with everything else in a bowl and mix until smooth.
- Pour into an unbaked pie crust and bake for 20 minutes. Remove from the oven and allow to fully cool.
- Chocolate Cream Topping:
- Place everything into a mixing bowl and mix until light and fluffy. Spread on the top of the cooled fudge layer.
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THE EASIEST FRENCH SILK PIE - THE DOMESTIC REBEL
From thedomesticrebel.com
4.8/5 (12)Category Dessert, PieCuisine American, DessertTotal Time 3 hrs 15 mins
- First, make your whipped cream. In a large bowl, whip the heavy cream and sugar together on HIGH speed for about 5-7 minutes or until stiff peaks form. You should have roughly 5 cups of whipped cream. Divide 2 cups into a pastry bag fixed with a large open star tip or set aside to spread onto the final pie. Set aside.
- In a large microwaveable bowl, add the chopped chocolate and the butter. Microwave on HIGH for about 30 seconds. Stir, then microwave again for another 15-20 seconds or until melted and smooth. Cool for about 5 minutes.
- In a large bowl, beat the cream cheese until fluffy and smooth, about 1 minute. Add in the powdered sugar and beat until combined. Lastly, add in the chocolate, whipping until combined. Fold in 3 cups of the fresh whipped cream.
- Spread the chocolate silk filling into the pie crust evenly and carefully. Pipe or spread the remaining whipped cream onto the pie's surface and garnish with chocolate curls or shavings. Refrigerate for at least 3 hours before serving.
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4.3/5 (63)Category DessertCuisine AmericanEstimated Reading Time 3 mins
- Using a food processor, pulse the cookies, including the filling, until you have finely crushed crumbs.
KETO FRENCH CHOCOLATE SILK PIE LOW CARB SUGAR-FREE RECIPE
From ketoasap.com
5/5 (1)Total Time 4 hrs 25 minsCategory DessertCalories 370 per serving
- In a mixing bowl, combine almond flour, cocoa powder, baking powder, sweetener, and butter. Beat with an electric mixer then add in one egg. Beat again until the mixture is fully incorporated.
- Line a baking pan with parchment paper. Transfer the crust mixture and distribute it evenly. Make sure you make the edges like the real pie.
- Bake the crust for 12 minutes. While waiting for the crust to be completely cool, make the filling.
KETO CHOCOLATE FRENCH SILK PIE - PATRICK MAESE
From patrickmaese.com
5/5 (1)Servings 12Cuisine AmericanCategory Dessert
- Combine cream cheese, heavy cream, sour cream, cocoa powder, powdered sweetener, melted chocolate chips and vanilla extract into a mixing bowl. On low speed, mix the ingredients until incorporated, then increase speed to high to beat until fluffy.
- With a chilled mixing bowl, whip cream until light peaks form. Add powdered sweetener & vanilla and whip additional 30 seconds to combine. Place whipped cream on top of pie.
EASY FRENCH SILK PIE RECIPE | WITH GRAHAM CRACKER CRUST
From 100krecipes.com
5/5 (1)Estimated Reading Time 6 minsCategory DessertTotal Time 2 hrs 40 mins
- Preheat oven to 350°F. Grease a glass pie pan or a round cake pan with butter or cooking spray.
- Mix together graham cracker crumbs, sugar and melted butter in a bowl. Transfer this mixture to the prepared baking pan. Press the dough firmly into the bottom and up the sides of the pan to create a crust. Bake in the preheated oven for 10 minutes or until golden brown. Let the crust cool completely. Then, refrigerate.
- Cream softened butter in a mixing bowl. Add sugar and vanilla extract. Beat until light and fluffy. Then, add cooled melted chocolate. Mix until completely combined. Add eggs (one at a time), beat for 5 minutes. You need to beat the eggs for a long time to make a really fluffy pie. Transfer this chocolate filling to the cooled crust. Refrigerate.
NO-BAKE CHOCOLATE SILK PIE - A BEAUTIFUL MESS
From abeautifulmess.com
5/5 (3)Estimated Reading Time 5 minsServings 8
- To make the crust, crush the saltine crackers. You can get a really fine, uniform texture by using a food processor. In medium mixing bowl, add the crushed crackers with the sugar, melted butter, and vanilla extract. Stir well to combine. Lightly butter a springform cheesecake pan and add the crust mixture to the pan. Use the bottom of a mixing cup or spoon to press the mixture into the pan, so it’s uniform throughout (or close).
- In a blender, combine the softened cream cheese, melted chocolate, sugar, milk, and peanut butter. Blend until combined well and smooth. Pour the mixture onto the baked crust, sprinkle with sea salt, and cover with aluminum foil. Freeze for at least an hour, but you can make this days ahead if you like. Just allow to soften some before serving so you’ll be able to slice it easily.
- In a stand mixer, add the heavy whipping cream and with the whisk attachment beat the milk on high for a few minutes. Slowly add the sugar and vanilla extract while the mixer is running. Once the mixture can form soft peaks, or looks like whipped cream, you’re done. You can also do this by hand if you don’t own a stand mixer. Before serving top the pie with the whipped cream and, if you want, some chocolate shavings.
THE BEST CHOCOLATE SILK PIE - I HEART NAPTIME
From iheartnaptime.net
5/5 (11)Total Time 4 hrs 40 minsCategory DessertCalories 406 per serving
- Preheat the oven to 350°F. Place the chocolate cookies in a food processor or blender and blend until they have turned into crumbs. Should be about 1 1/2 cups. Stir in the melted butter, sugar and salt, until combined. Then press into a 9-inch pie dish. Bake for 10 minutes. Set aside to cool completely.
- Once the pie crust has cooled, you can start the filling. In a large mixing bowl, whip the butter and sugar until fluffy, about 3-4 minutes. Then add in the cooled melted chocolate and mix until combined. Add ONE egg and then beat for 3-4 minutes on medium speed. Scrape down the sides and add the next egg and beat for additional 3 minutes. Repeat with last egg. Add vanilla and mix until combined. Spread filling evenly onto pie crust. Cover with saran wrap and place in the refrigerator for at least 4 hours, or overnight.
- Make the whipped cream topping just before serving. Place medium-large sized mixing bowl and the beaters into the freezer for 10-20 minutes. Then pour the cream, sugar and vanilla into the chilled bowl. Beat on low until the ingredients are mixed together, then beat on high until a peak forms (about 2 minutes). Spread onto the chilled pie.
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