Cindys French Silk Pie Recipes

FRENCH SILK PIE

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.

FRENCH SILK PIE WITH GRAHAM CRACKER CRUST

Steps:

• For an extra crispy crust, preheat the oven to 350 degrees F. (This is optional.You can chill the crust if you like.)
• Crush the graham crackers in a large food processor until fine (You can also add the graham crackers to a ziplock and crush with a rolling pin.)
• Add the 1/2 cup sugar and 9 tablespoons melted butter and pulse to combine throughly. (or put it all in a bowl and mix it up.)
• Press the mixture into the bottom and up the sides of a pie pan. I like to use a glass or a measuring cup to press it into the corners.
• Bake at 350 for 10 minutes. Put it in the fridge or freezer to cool. If you don't feel like baking, just stick it in the fridge to chill while you make the filling.
• Now make the filling. Add the unsweetened chocolate to a small bowl and microwave in 30 second increments until it is mostly melted, then stir until completely smooth. Set aside to cool.
• In a large bowl or stand mixer, beat the softened 1/2 cup butter until light and fluffy, 1-2 minutes. (If you are using a stand mixer, use the whisk attachment, not the paddle.) Make sure to scrape the bottom and sides.
• Add 3/4 cup sugar and 1 teaspoon vanilla. Beat well, scraping sides.
• Once the chocolate is cool (completely cool! You don't want to curdle your eggs!) add it to the bowl and mix it in, scraping the sides.
• Add the first egg. Beat on medium speed for 5 minutes. Set a timer! Don't skimp! If you don't beat it long enough it won't get fluffy. Stop to scrape the sides at some point.
• Add the second egg. Repeat the same process; scrape at least once and beat 5 minutes.
• If your crust has cooled completely you can pour the filling in now. Otherwise cover the bowl and put it in the fridge until the crust is cool.
• Once you put the filling in the crust, you can either cover tightly and refrigerate, or add the whipped cream right away. Adding the whipped cream ahead of time does make it a little more tricky to cover tightly, but it's not the end of the world.
• To make the whipped cream, add the cream cheese to a clean bowl or stand mixer. Beat (with the whisk attachment, if you have one) until it is completely smooth with no lumps. Add the powdered sugar and vanilla and beat well.
• Add about half of the cream and beat until incorporated. Add the remaining cream and beat on high until stiff peaks form.
• Spoon the whipped cream on top of the chocolate filling. Refrigerate until ready to serve. (You can also refrigerate the whipped cream separately and spoon it on at the last minute if you prefer.)
• The chocolate curls are so easy to make if you have the time. In a small bowl, add 1/3 cup chocolate chips and the shortening. Microwave in 30 second intervals until almost melted, then stir until smooth. Use a spatula to spread the chocolate in a thin layer on the back side of a baking sheet. Freeze for 5 minutes (or refrigerate for 10-15.) When the chocolate is hardened, use a tool to scrape curls off of the chocolate. You can use a paring knife, a metal spatula, a vegetable peeler, etc. Decorate the whipped cream with the chocolate curls!

CINDY'S FRENCH SILK PIE

Steps:

• Line a 9-in. pie plate with pastry; trim and flute edges. Line pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack., In a small saucepan, combine eggs and sugar until 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 vanilla. Cool to lukewarm (about 90°), stirring occasionally. , In a large bowl, beat butter until light and fluffy. Beat in cocoa until blended. Add the cooled sugar mixture; beat on high speed for 5 minutes. Spread evenly into crust. Refrigerate for 4-6 hours before serving. Refrigerate leftovers.

FRENCH SILK PIE

Steps:

• 1. In a small bowl, slowly melt the unsweetened chocolate. Set aside to cool.
• 2. In a large bowl cream together butter and sugar. Beat it until it's creamy and fluffy. Add 1 tsp. vanilla.
• 3. Add each egg, one at a time. Whip 5 minutes after each egg. This is the most important step, as it adds air to the eggs and creats a fluffy, not heavy, pie.
• 4. Slowly add cooled chocolate. Beat well.
• 5. Spoon chocolate filling into your pie crust. Cover loosely and refrigerate until firm.
• 6. While your pie is cooling, whip your cream, powdered sugar, and additional 1 tsp. vanilla. Whip until stiff peaks form. Spoon over top of chocolate pie filling. Garnish with chocolate curls.