French Silk Chocolate Pie I Recipes

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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 PIE



French Silk Pie image

This easy French Silk Pie is made with a fluffy, rich chocolate filling and easy homemade pie crust, topped with sweetened whipped cream and chocolate shavings. Easier than most, and no raw eggs!

Provided by Ashley Fehr

Categories     Dessert

Time 30m

Number Of Ingredients 9

2 1/2 cups chocolate baking crumbs ((340g))
1/2 cup melted butter
1 1/2 cups granulated sugar ((300g))
4 large eggs (room temperature)
2 tablespoons cocoa
2 cups heavy cream (30-35% fat, divided)
200 grams chopped chocolate (2 100g bars -- I use a combo of dark and milk chocolate -- about 1 1/4 cup)
1/4 cup unsalted butter
1 teaspoon vanilla extract

Steps:

  • To make the crust, stir together chocolate crumbs and butter. Press into a 9" pie plate and up the sides. Set aside.
  • In a large saucepan, whisk together sugar, eggs, cocoa and 1 cup cream until smooth.
  • Place saucepan over medium heat, stirring constantly, and cook until thickened (you will know when it's thick!).
  • Strain through a fine mesh sieve into a large bowl and stir in chocolate, butter and vanilla until smooth.
  • Set aside or refrigerate until cooled to room temperature -- 1-2 hours on the counter or 30-40 minutes in the refrigerator -- stirring occasionally.
  • Whip chocolate mixture on high speed until slightly lightened in color -- about 5 minutes.
  • Whip remaining 1 cup cream until stiff peaks form, and gently fold into chocolate mixture in two batches.
  • Spread into prepared pie crust and refrigerate 6 hours or overnight, until set. Garnish with additional sweetened whipped cream before serving if desired.

Nutrition Facts : Calories 525.03 kcal, Carbohydrate 49.37 g, Protein 4.83 g, Fat 36.3 g, SaturatedFat 20.85 g, Cholesterol 139.41 mg, Sodium 169.55 mg, Fiber 1.19 g, Sugar 38.33 g, ServingSize 1 serving

FRENCH SILK CHOCOLATE PIE



French Silk Chocolate Pie image

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

1 Pillsbury® refrigerated pie crust, softened as directed on box
3 (1 ounce) squares Hershey®'s unsweetened chocolate, cut into pieces
1 cup LAND O LAKES® butter, softened (do not use margarine)
1 cup sugar
½ teaspoon vanilla
4 large eggs pasteurized eggs or equivalent fat-free cholesterol-free egg product
½ cup sweetened whipped cream
½ tablespoon Chocolate curls

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

FRENCH SILK CHOCOLATE PIE I



French Silk Chocolate Pie I image

This pie is delicious. I have been making it for over 25 years. Garnish each slice with whipped topping and chopped walnuts if you like.

Provided by Ruth

Categories     Desserts     Pies     No-Bake Pie Recipes

Time 2h20m

Yield 8

Number Of Ingredients 6

½ cup butter, room temperature
¾ cup white sugar
2 (1 ounce) squares unsweetened baking chocolate, melted and cooled
1 teaspoon vanilla extract
2 eggs
1 prepared 8 inch pastry shell, baked and cooled

Steps:

  • Cream butter in a mixing bowl. Gradually beat in the sugar with an electric mixer until light colored and well blended. Stir in the thoroughly cooled chocolate, and vanilla extract. Add the eggs, one at a time, beating 5 minutes on medium speed after each addition. Spoon the chocolate filling into a cooled, baked pie shell.
  • Refrigerate at least 2 hours before serving.

Nutrition Facts : Calories 293.7 calories, Carbohydrate 27.3 g, Cholesterol 77 mg, Fat 20.6 g, Fiber 1.3 g, Protein 3.2 g, SaturatedFat 10.6 g, Sodium 182.7 mg, Sugar 19 g

FRENCH SILK PIE



French Silk Pie image

This French silk pie features my perfectly flaky pie crust, a smooth chocolate filling, and whipped cream on top. Read through the recipe and helpful notes before beginning.

Provided by Sally

Categories     Desserts

Time 8h

Number Of Ingredients 12

1 unbaked Flaky Pie Crust (what I used) or All Butter Pie Crust*
egg wash for pie crust: 1 large egg beaten with 1 Tablespoon milk or heavy cream
1 cup (240ml) heavy cream or heavy whipping cream
two 4-ounce quality bittersweet or semi-sweet chocolate bars (113g each), finely chopped*
4 large eggs
1 cup (200g) granulated sugar
3/4 cup (170g) unsalted butter, softened to room temperature
1 and 1/2 teaspoons pure vanilla extract
1 cup (240ml) heavy cream or heavy whipping cream
2 Tablespoons confectioners' sugar or granulated sugar*
1/2 teaspoon pure vanilla extract
optional for garnish: chocolate curls*

Steps:

  • I like to make sure my pie dough is prepared before I begin making this pie. Make pie dough the night before because it needs to chill in the refrigerator for at least 2 hours before rolling out and blind baking (next step).
  • On a floured work surface, roll out one of the discs of chilled dough (use the 2nd pie crust for another recipe!). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9-inch pie dish. Tuck it in with your fingers, making sure it is completely smooth. To make a lovely thick edge, I do not trim excess dough around the edges. Instead, fold the excess dough back over the edge and use your hands to mold the edge into a nice thick rim around the pie. Crimp the edges with a fork or use your fingers to flute the edges. Carefully line the inside of the pie with two pieces of parchment paper or aluminum foil, as shown in the photos above, then pour in the pie weights. Make sure the weights are evenly distributed around the pie dish. Chill the dough in the refrigerator or freezer for at least 30 minutes- this helps prevent the crust from shrinking. (You can actually fill with pie weights before or after chilling, it doesn't make a difference.)
  • Preheat oven to 400°F (204°C).
  • Bake the cold pie crust (with weights!) for 15 minutes. Remove pie from the oven and carefully lift the parchment paper/aluminum foil (with the weights) out of the pie. Prick all over the bottom of the pie crust with a fork, which is called "docking" the pie crust and helps prevent air bubbles. Brush the edges of the crust with egg wash. Return the crust to the oven and bake until golden brown, about 12-15 more minutes.
  • Cool pie crust completely. You can do this up to 3 days ahead of time. Cover cooled crust tightly and refrigerate until ready to fill.
  • Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream on medium-high speed until stiff peaks form, about 4 minutes. Stiff peaks hold their peak shape and do not droop. Set whipped cream in the refrigerator (covered or uncovered, doesn't matter) until step 8. Melt the semi-sweet chocolate. You can melt it in a double boiler or the microwave. If using the microwave: place the chopped chocolate in a medium heat-proof bowl. Melt in 20 second increments in the microwave, stopping and stirring after each increment until completely melted and smooth. Set aside until the end of the next step.
  • Whisk eggs and sugar together in a heatproof bowl or the top piece of a double boiler. Place over a pot of simmering water (or the bottom part of your double boiler) on medium heat. Do not let the surface of simmering water touch the bottom of the heatproof bowl. Whisking constantly, cook the egg mixture until it reaches 160°F (71°C) on an instant read thermometer, about 10-11 minutes. Do not stop whisking or the eggs may solidify. If the steam gets too hot over your hand, use an oven mitt. Carefully remove from heat and allow to cool for 10 minutes. After cooling, slowly stir in the melted chocolate. To prevent curdling, cool for another 10 minutes before using in the next step.
  • Using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter on medium-high speed until creamy, about 1-2 minutes. Add the vanilla and beat on medium-high speed for 30 seconds. Scrape down the sides and up the bottom of the bowl. With the mixer running on low speed, pour in the chocolate/egg mixture and then increase to medium-high speed and beat for 3 minutes. With a rubber spatula, fold in the whipped cream until combined.
  • Spread filling into cooled pie crust. (A small offset spatula is helpful for this.) Cover tightly with plastic wrap and refrigerate for at least 4-6 hours or overnight until chilled and thickened. Pie may be refrigerated for up to 2 days before serving.
  • Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream, sugar, and vanilla extract on medium-high speed until medium peaks form, about 3-4 minutes. Medium peaks are between soft/loose peaks and stiff peaks and are the perfect consistency for topping and piping on desserts. Pipe or spread the whipped cream on top. Garnish with chocolate curls (see notes), if desired. Serve immediately or chill the pie uncovered up to a few hours.
  • Cover leftovers and store in the refrigerator for up to 5 days.

FRENCH SILK PIE



French Silk Pie image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 2h55m

Yield 1 pie

Number Of Ingredients 11

12 graham crackers (the 4-section large pieces)
1/3 cup butter, melted
1/3 cup sugar
4 ounces unsweetened baking chocolate
1 1/2 cups sugar
1 cup (2 sticks) salted butter, softened but still cold
1 teaspoon vanilla extract
4 eggs, cold
1 1/2 cups heavy cream
1/4 cup powdered sugar
Piece of semisweet chocolate, for grating

Steps:

  • For the crust: Preheat the oven to 350 degrees F.
  • Crush the crackers in a food processor or resealable bag. Pour them into a bowl and stir in the melted butter and sugar. Press into a pie pan and bake until golden and set, 5 minutes. Remove from the oven and set aside to cool slightly.
  • For the filling: In a small microwave-safe bowl, melt the baking chocolate until stirrable (about 45 seconds on high). Set aside to cool.
  • It is important for the bowl and ingredients to be cold for the next stage of making the filling--to get the right texture and result. In a large chilled bowl with an electric mixer, beat the sugar and butter until fluffy, 1 to 2 minutes.
  • When the melted chocolate is cooled, drizzle it over the butter/sugar mixture. Add the vanilla extract. Beat the mixture thoroughly until combined (on a stand mixer, you will be using the whisk attachment).
  • Turn your mixer to a medium speed and over a period of 15 to 20 minutes, add in the 4 cold eggs, one at a time, leaving about 5 minutes between each egg addition. Once the pie filling is well mixed, pour it into the baked pie shell, scraping every last speck of it out of the bowl. Smooth out the pie filling and place the pie in the refrigerator to chill for at least 2 hours (preferably longer).
  • For the topping: Add the heavy cream and sugar to the bowl of an electric mixer fitted with the whisk attachment and whip until it is stiff. Cover the pies with a thick layer of cream. Grate the semisweet chocolate over the top.

CLASSIC FRENCH SILK PIE



Classic French Silk Pie image

Buttery crisp crust filled with fluffy chocolate frosting and topped with vanilla whipped cream and chocolate shavings.

Provided by Joy the Baker

Categories     dessert

Time 2h

Number Of Ingredients 16

1 1/2 cups all-purpose flour
2 teaspoons granulated sugar
3/4 teaspoon kosher salt
1/2 cup (1 stick) unsalted butter, cold and cut into small cubes
1/3 cup cold buttermilk
2/3 cup granulated sugar
2 large eggs, at room temperature
2.5 ounces unsweetened chocolate, melted and cooled
1 teaspoon pure vanilla extract
Pinch of kosher salt
1/3 cup unsalted butter, softened to room temperature
1 cup heavy cream + 1 teaspoon powdered sugar whipped to medium stiff peaks (or sub 8 ounces thawed Cool Whip)
1 cup heavy cream
2 teaspoons powdered sugar
Splash of vanilla extract
Chocolate curls

Steps:

  • First make the pie crust. In a medium bowl, whisk together flour, sugar, and salt. Add cold, cubed butter and, using your fingers, work the butter into the flour mixture. Quickly break the butter down into the flour mixture, some butter pieces will be the size of oat flakes, some will be the size of peas. Create a well in the butter and flour mixture and pour in the cold buttermilk. Use a fork to bring to dough together. Try to moisten all of the flour bits. On a lightly floured work surface, dump out the dough mixture. It will be moist and shaggy. Add a teaspoons more buttermilk if the dough feels dry. Shape into a rough disk and refrigerate for at least an hour.
  • We'll blind bake the crust for this pie. That means we'll cook it completely without filling. Roll the pie crust to a thick 1/4-inch thickness and transfer to 9-inch pie dish. Fold excess dough under and crimp the edges. Dock the bottom and sides of the crust (that means pierce it with the tines of a fork) and refrigerate.
  • Place a rack in the center of the oven and preheat oven to 425 degrees F. Lightly grease a sheet of parchment paper with nonstick spray. Place spray side down into the prepared pie crust. Fill with dried beans or pie weights to the very top of the crust. Bake for 15-17 minutes until the edges of the crust begin to brown. Remove from the oven and carefully lift the parchment and all of the beans out of the pie and into a large bowl. Yea - this is dicey. Return the crust to the oven and bake for another 8-11 minutes until the crust is golden brown and baked through. Remove from the oven and allow to cool completely before filling.
  • To make the filling, in a medium saucepan over low heat whisk together granulated sugar and eggs. Whisk near constantly until the mixture reaches 160 degrees on a candy or fry thermometer. This took me about 10 minutes. Whisk constantly to ensure the eggs don't cook. This will ensure that the raw eggs are safe to eat.
  • Remove from heat and whisk in the melted chocolate and pinch of salt. The mixture will thicken and seize a bit. Just keep whisking until glossy and smooth. Set aside to cool to room temperature.
  • In a medium bowl, use electric hand beaters to beat butter until fluffy. Add the cooled chocolate mixture and beat on medium speed until butter disappears and the mixture is thick and glossy. When mixture is absolutely cooled to room temperature fold in the whipped cream or Cool Whip in three batches being careful not to deflate the cream or whip too much with stirring.
  • Transfer the chocolate whip to the cooled pie crust and smooth the top.
  • To make the topping, whip heavy cream, powdered sugar, and vanilla extract to soft peaks that hold their shape. Spoon over the prepared pie. Top with chocolate shavings. Allow the pie to set in the refrigerator for 2 hours before serving. Pie can be stored in the refrigerator overnight. Store any leftovers in the refrigerator for up to 3 days.

DOUBLE CHOCOLATE FRENCH SILK PIE RECIPE



Double Chocolate French Silk Pie Recipe image

This double chocolate French silk pie is a chocolate lover's dream. It has a chocolate pie crust, rich & silky chocolate filling, and of course, lots of freshly whipped cream!

Provided by LifeMadeSimpleTeam

Categories     Dessert

Time 5h40m

Number Of Ingredients 19

1 cup + 2 tbsp all-purpose flour
3 tbsp unsweetened cocoa powder
2 tbsp granulated sugar
1/2 tsp kosher sea salt
1/2 cup cold unsalted butter ((1 stick), cut into chunks)
3-4 tbsp ice-cold water
1/4 tsp vanilla extract
8 oz semisweet chocolate (melted and cooled*)
4 eggs
1 1/2 cup powdered sugar
1 cup unsalted butter (( 2 sticks) room temperature)
1 1/2 cup heavy whipping cream
1/4 cup cocoa powder
1/4 cup powdered sugar
2 tsp vanilla extract
1 1/2 cup heavy whipping cream
1/4 cup powdered sugar
1 tsp vanilla extract
chocolate shavings or curls (optional)

Steps:

  • Combine the flour, cocoa power, sugar, and salt into a food processor. Pulse until for 15 seconds then stop. Add the cubed butter and pulse until crumbs form. Add one tablespoon of water at a time, pulsing after each addition until clumps form that resemble coarse wet sand.
  • Form into a disc on a sheet of plastic wrap, wrap and freeze for 20 minutes.
  • Place a baking sheet in the oven. Preheat oven to 350 degrees.
  • On a lightly floured surface, roll the dough out evenly into a 12-inch circle. Carefully roll the dough around your rolling pin and carefully lay it over either a 9-inch pie plate. Trim the edges and leave an 1-inch overhang. Fold the overhang underneath to form a rim, then crimp with your fingertips.
  • Line pie crust with parchment paper and fill with pie weights (dry rice or beans). Bake for 16-18 minutes, then remove the pie weights and parchment. Gently dock the bottom of the crust with a fork and return to the oven to bake for 5-10 minutes. Remove from the oven and allow to cool completely.
  • In a double boiler or a medium heatproof bowl, beat together 4 eggs and 1 ½ cups powdered sugar until light. Set the bowl over a saucepan of simmering water and cook the mixture, whisking constantly, until thick (and until it reaches 160 degrees), about 10 minutes.
  • Remove from the heat, set aside and allow to cool for 3-4 minutes before whisking in the warm melted chocolate. Cover with plastic wrap and refrigerate for 20 minutes.
  • In the bowl of a stand mixer or a large mixing bowl with a hand mixer, beat the butter until light and fluffy. Add the cooled chocolate egg mixture and beat until smooth.
  • In a separate bowl, beat the heavy cream, cocoa powder, powdered sugar and vanilla extract on high until stiff peaks form. Fold the whipped cream into chocolate mixture and pour into the cooled pie crust (make sure it's completely cool). Using an offset spatula, smooth the top. Place in the refrigerator to set for at least 2 hours.
  • Before serving, prepare the topping. In the bowl of a stand mixer or a large mixing bowl, beat the heavy cream, powdered sugar and vanilla extract on high until stiff peaks form. Spread over the top of the chilled pie or pipe on. Sprinkle with chocolate shavings or curls, if desired.

Nutrition Facts : ServingSize 12 serving, Calories 673 kcal, Carbohydrate 44 g, Protein 6 g, Fat 54 g, SaturatedFat 33 g, Cholesterol 198 mg, Sodium 147 mg, Fiber 3 g, Sugar 29 g

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

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  • To create the crust, you’re going to crush your graham crackers in a food processor until they are turned into crumbs. Add the sugar in and pulse until combined. As your graham cracker crumbs pulse in the processor, stream your melted butter in through your food processor’s feed. The result will be a loose, crumbly dough that resembles wet sand.
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From therecipes.info


FRENCH SILK CHOCOLATE PIE I - PLAIN.RECIPES
Cream butter in a mixing bowl. Gradually beat in the sugar with an electric mixer until light colored and well blended. Stir in the thoroughly cooled chocolate, and vanilla extract. Add the eggs, one at a time, beating 5 minutes on medium speed after each addition. Spoon the chocolate filling into a cooled, baked pie shell.
From plain.recipes


DARK CHOCOLATE FRENCH SILK PIE IN A JAR - HEALTHY MEAL HOME
2022-02-02 What is French Silk Pie? In case you aren’t familiar with this decadent dessert, French silk pie is made with a pastry or cookie crust, rich and creamy chocolate filling, and topped with whipped cream. It’s absolutely amazing when chilled and allowed enough time to set, something I tend to struggle with (ehem) because I […]
From healthymealhome.com


FRENCH SILK PIE RECIPE - VIMILIN
French Silk Pie is my all-time favorite pie recipe. This Chocolate Silk Pie is a simple version of a classic holiday favorite. We love this French Silk Pie at Thanksgiving, Christmas, Easter, my birthday, and each day in between. It tastes like mousse in …
From vimilin.com


FRENCH SILK PIE RECIPE | EATINGWELL
This French silk pie recipe deviates from tradition for a lighter version. Butter and sugar are traded for dates and canola oil in the crust, while the chocolate filling has less egg and butter and is thickened with gelatin. The tasty secret is a shot of coffee that enhances the pie's chocolate flavor without giving it a detectable coffee flavor.
From asparagus.recipes.does-it.net


FRENCH SILK PIE RECIPE | REE DRUMMOND | FOOD NETWORK
Ree Drummond's take on the classic French Silk Pie recipe is a decadent treat you won't want to miss. A graham cracker crust is the perfect base for the chocolatey mousse filling and the sweetened whipped cream topping.
From carrot.recipes.does-it.net


FRENCH SILK PIE RECIPE / VIEW EASY COOKING VIDEOS – THE ...
2022-02-03 French silk pie features an oreo cookie crust, rich and creamy chocolate filling, and is topped with homemade whipped cream and chocolate shavings! The southern strawberry pie is one of the simplest yet tastiest desserts you can make. Press into a pie pan and bake until . You’ll love the flaky pie crust, topped with smooth and silky chocolate! It requires a bit more …
From tpwrecipes.eu.org


FRENCH SILK CHOCOLATE PIE I RECIPE
Recent recipes french silk chocolate pie i john torode lamb marinated in yoghurt and curry paste the ultimate make over of apple pie apple tart 'maman blanc' john torode kimchi chicken and bacon ranch meatballs crackin& easy chicken with potato casserole from betty crocker dutch oven saffron risotto aegean lamb with orzo john torode chateaubriand oatmeal scotchies from …
From crecipe.com


FRENCH SILK PIE RECIPE – THETASTYPANTRY.COM
2022-02-01 Ingredients for this French Silk Pie Recipe: For the crust: 1 ½ cups of Bob’s Red Mill All-Purpose Flour 1 stick of unsalted butter pinch of sea salt 2 teaspoons of sugar ¼ cup of ice cold water . For the Filling: 3 cups of heavy whipping cream 1 cup of unsalted butter 4 ounces of semi-sweet chocolate ½ cup of sugar + 2/3 more 4 eggs, feel free to use pasteurized if raw …
From thetastypantry.com


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