Copycat Bakers Square French Silk Pie Recipe 415

CHOCOLATE FRENCH SILK PIE (COPYCAT BAKERS SQUARE'S FRENCH SILK)

Steps:

• Bake a pie crust or use a Mrs. Smiths frozen crust and make according to package directions.
• Beat sugar and butter until sugar is not grainy (this can take up to 15-20 mins on med-high speed using an electric mixer).
• Add chocolate and vanilla. Add eggs, two at a time, beating 5 minutes after each addition.
• Pour into cooled pie crust. Chill 2 hours or until firm.
• Before serving, top with whipped cream and a little grated chocolate.

COPYCAT BAKER'S SQUARE FRENCH SILK PIE RECIPE - (4.1/5)

Steps:

• First off, make the filling first. The filling will be pale in color but will darken as it chills. Put it into a bowl, cover with plastic wrap and refrigerate. This allows it to set up and thicken a bit before adding it to the pie shell. Make your pie crust. If making a crust from scratch, follow the instructions for a fully baked pie shell as this pie will not go in the oven. Let it cool completely. Add the chilled filling to the pie crust. Put it back in the fridge while you make the whipped topping. If you are using Cool Whip, go ahead and top the pie now and refrigerate. WAIT until tomorrow to eat. You can certainly eat it after it has chilled for several hours, BUT believe me when I tell you that you will be very thankful that you waited overnight. The filling needs time to set up. Any graininess you may have detected when you tasted the filling will be gone after a good night's rest. The eggs in this recipe are not cooked. If that concerns you, you can use pasteurized eggs.

FRENCH SILK PIE

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.

FRENCH SILK PIE

Steps:

• Place the melted butter in an automatic mixer. I use a Kitchenaid.
• Add the sugar and stir on low.
• Slowly add the chocolate while mixing until it is well blended.
• Pour in your peppermint.
• Add one of the eggs, and change the mixing speed to hi. I go to the highest level on the Kitchenaid. Beat the mixture for 5 minutes.
• Add the second egg. You may want to slow down the mixer to add the egg. Return to hi speed and mix for 5 minutes. Your pie should be a nice light brown color. If not, mix it longer and make sure you are on a really hi speed.
• Turn off the mixer. Pour the mix into the chocolate crust. Place a lid or plastic wrap over the pie.
• Refrigerate the pie for at least 2 hours.
• Take the lid off the pie. Spread cool whip or whipped cream on the pie. Make chocolate curls with the chocolate bar and a potato peeler. Sprinkle the curls over the cream.

CARAMEL PECAN FRENCH SILK PIE

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.