Extremelyrichfrenchsilkpie 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

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.

EXTREMELY RICH FRENCH SILK PIE

Steps:

• Crust:.
• Make crumbs out of the graham crackers (about 12- 15 crackers) by covering them with plastic wrap and rolling over them with a rolling pin until you have fine crumbs.
• Mix crackers, sugar, and butter in a mixing bowl with a mixer on low speed, hands or a fork, until you have a constancy of course meal.
• Press into a 9-inch pie pan.
• Bake at 375°F for 8- 10 minutes.
• Filling:.
• With an electric mixer cream the butter and sugar until you get a light airy texture.
• (You will get best results if you use paddle attachments on the mixer. Regular beaters are fine but if you use this, stop occasionally and clean out the butter/sugar mixture with a rubber spatula as the blades can become clogged.) Do not over cream the butter.
• If the butter starts to break down and separate, rechill for 5- 15 minutes.
• Add the cooled chocolate and measured vanilla.
• One at a time add eggs.
• With your electric mixer beat a minimum of 5 minutes for each egg before adding the next and after the last egg the mixture should be VERY smooth.
• Move the mixture into the graham cracker pie crust.
• Topping:.
• Whip cream until it starts to stiffen.
• Add the vanilla and sugar and beat until peaks form and hold.
• Top the pie with the whipped cream.
• Drizzle the chocolate syrup on top of the pie in a random pattern.
• Grate the unsweetened chocolate on top of the pie.
• Finishing:.
• Chill the pie for 3- 24 hours.
• The toppings can be added after chilling if preferred (chill time is listed as cook time).