French Silk Pudding Pie Recipes
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
FRENCH SILK CHOCOLATE PIE I
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
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
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
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 PUDDING PIE
You can use my fiber crust recipe #58321 and add 2-3 tbsp cocoa powder. I got this recipe somewhere off the net - originally titled "Baker's Square French Silk Pie"
Provided by nomnom
Categories Pie
Time 40m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Prepare small box instant pudding, using buttermilk instead of milk; set aside.
- Prepare 1 envelope Knox gelatin with 1/4 cup cold water.
- Use glass measuring cup to mix gelatin.
- Set mixture in a pot or pan of hot water, while still in the cup, to help dissolve gelatin.
- Gelatin is dissolved when mixture is clear.
- Wire whisk gelatin into pudding and fold in the 8-oz cool whip.
- Pour into prepared crust; chill.
More about "french silk pudding pie recipes"
FRENCH SILK PIE - LEARN TO MAKE THIS SILKY SMOOTH ...
From willcookforsmiles.com
4.3/5 (6)
Total Time 7 hrs 10 mins
Category Dessert
Calories 748 per serving
- Using a cold whisk attachment, beat cold heavy cream and 2 tbsp. of powdered sugar in the cold bowl of an electric mixer, until stiff peaks appear.
HEAVENLY FRENCH SILK PIE RECIPE | THE RECIPE CRITIC
From therecipecritic.com
Cuisine American
Total Time 1 hr 15 mins
Category Dessert
Calories 717 per serving
- Add flour, sugar and salt in a small mixing bowl and mix thoroughly with a whisk. Transfer flour mixture to a food processor fitted with the dough blade. Add cubed cold butter to the flour mixture, pulse several times until butter is about pea and bean size. Variations in size are okay.
- Melt the chocolate in a double boiler or in a heatproof bowl set over a steaming pot of water. Set aside to cool.
- Add ¾ cup of heaving whipping cream and 2 tablespoons of powdered sugar to a stand mixer bowl, beat on medium speed. Stream in ½ teaspoon of vanilla and continue beating until stiff peaks. Spread the whipped cream on top of the pie and add garnishing as desired.
FRENCH VANILLA SILK PIE - MOM MAKES DINNER
From mommakesdinner.com
Reviews 11
Servings 1
- Mix together the graham cracker crumbs, melted butter and sugar until combined. Press the mixture into a lightly greased pie pan. Place in the fridge or freezer to firm up.
FRENCH SILK PIE| CRUSTLESS FRENCH SILK PIE PUDDING ...
From twosleevers.com
4.6/5 (47)
Total Time 20 mins
Category Desserts
Calories 320 per serving
- Place Truvia, chocolate, eggs, and butter in a 1 quart saucepan. Melt together the ingredients over medium heat, stirring often. Once the mixture is thick enough to coat the back of a spoon, set aside for 5 minutes to cool slightly.
- Slowly mix the chocolate mixture into the whipped cream, and stir gently until it is well-incorporated.
FRENCH SILK PIE | DESSERT | THE BEST BLOG RECIPES
From thebestblogrecipes.com
5/5 (4)
Total Time 6 hrs 40 mins
Category Dessert
Calories 767 per serving
- Bake pie crust according to directions on the package. Be sure to use a fork to prick holes on the bottom and sides of the frozen pie crust to avoid air pocket bubbles when baking. Set aside.
- In a saucepan, stir together sugar and eggs over medium-high heat. Stir constantly so eggs don’t start to bake & whiten. Cook until the temperature of 160F is reached. Pour heated mixture into a large bowl so eggs don’t continue baking in the pan.
- In a microwave-safe bowl, melt chocolate in the microwave. Heat on 30-second intervals stirring well after each 30 seconds until chocolate is melted. Don’t overheat – you want this melted but not too hot.
FRENCH SILK AND SATIN CHOCOLATE PIE {CHOCOLATE LOVER'S …
From seductioninthekitchen.com
4.2/5 (11)
Total Time 2 hrs 20 mins
Category Dessert Recipes
Calories 369 per serving
- First thing to do is melt your chocolate in the microwave. Microwave it for 30 seconds, take it out stir and then microwave it again for another 30 seconds. I prefer Ghirardelli because it is organic and two, I like the taste of it. You can use another brand if you like.
- Next, you want to cream the butter and sugar till it is nice light and fluffy. You will see that looks all one and very fluffy in the bowl. This will take about 3 minutes. Make sure the butter is room temperature before you cream it. Cold butter takes much longer to cream and you may not cream the sugar all in it. So before you bake take the butter out at least 1/2 hour before you start to soften it.
- Once you have the butter and sugar creamed together, you want to add the chocolate that we melted earlier and the extracts. Blend them all together, scraping the bowl if needed so that everything is well combined.
- Now the magic begins, it is time to mix in the eggs. Make sure you use pasteurized eggs. Add one egg and beat it in 5-10 minutes, then add the other egg and beat it 5-10 minutes. You have to beat it at least 5 minutes for each addition. What this is doing is dissolving all the sugar and immersing the egg into the filling. It is vital that you mix it this long. If you have a kitchen aide mixer than this is perfect time to use it. If not then have to use your hand mixer.
FRENCH SILK PUDDING PIE - LIVING THE GOURMET
From livingthegourmet.com
Category Dessert
Total Time 20 mins
- Combine all ingredients for the pie crust and press to the bottom and up the sides of a 9-inch pie plate. Refrigerate for about 1 hour.
- In two separate bowls, prepare the vanilla pudding and chocolate pudding. Beat with an electric mixer until the puddings have thickened and are stiff.
- In the prepared pie shell, evenly spread the vanilla layer. Then on top of that, evenly spread the chocolate layer. Refrigerate for about 4 hours to set.
MINI FRENCH SILK CRESCENT PIES RECIPE - PILLSBURY.COM
From pillsbury.com
4/5 (24)
Total Time 30 mins
Category Dessert
Calories 70 per serving
- Heat oven to 375°F. If using dough sheet, unroll dough on work surface. Press into 12x9-inch rectangle. If using crescent rolls, unroll dough into 1 large rectangle on work surface. Press into 12x9-inch rectangle, firmly pressing perforations to seal. Cut into 6 rows by 4 rows to make 24 squares.
- Gently press squares into 24 ungreased mini muffin cups (dough will not completely cover inside of cup; do not press too much). Bake 6 to 8 minutes or until edges are golden brown. Cool completely in pans, about 10 minutes. Remove from pans.
- Meanwhile, in medium bowl, beat milk and pudding mix with wire whisk until mixture begins to thicken. Fold in 1 cup whipped topping. Fill each cooled cup with about 1 tablespoon pudding mixture.
- Spoon 1/2 cup whipped topping into sandwich-size resealable food-storage plastic bag; seal bag. Cut tip from 1 bottom corner of bag; squeeze topping onto tarts, and sprinkle each with chocolate chips. Store in refrigerator.
FRENCH SILK PIE RECIPE - ZOëBAKES
From zoebakes.com
5/5 (1)
Estimated Reading Time 4 mins
Category Dessert
- Filling: In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, sugar, cocoa powder, vanilla, and salt. Beat on medium speed until the mixture is light and fluffy, about 3 minutes. Add the melted chocolate and beat until blended. Add the cold eggs, one at a time and beat for about 5 MINUTES AFTER EACH EGG.
- Whip the cream on medium speed, just to soft peaks. If you over whip the cream, it will not pipe smoothly. Whipping it slow and low, will create a cream that will hold up for hours, if not days.
LAZY FRENCH SILK PIE | TASTY KITCHEN: A HAPPY RECIPE ...
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5/5
CHOCOLATE PUDDING FRENCH SILK PIE RECIPE | …
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Servings 12
Total Time 4 hrs
HOMEMADE COCONUT CHOCOLATE PUDDING PIE - CRAZY FOR CRUST
From crazyforcrust.com
Reviews 37
Calories 582 per serving
Category Dessert
- Preheat oven to 350°F. Combine cookies, almonds, and coconut in a food processor and process until fine crumbs form. Mix in a medium sized bowl with the melted butter. Pour into a pie plate and press to along the sides and bottom. Bake for 20 minutes, until set.
- In a medium saucepan, whisk milk, egg yolks, cornstarch, sugar, vanilla, and salt. Whisk constantly for about 5 minutes, until mixture begins to thicken. Remove from heat. Pour half the mixture into a medium bowl. Stir melted chocolate into one half of the custard. Stir the coconut into the other half.
- Pour coconut custard over the bottom of the crust. Top with chocolate custard. Cover tightly with plastic wrap and chill until completely set, at least two hours, but overnight is preferable.
- Before serving, cover the top with Cool Whip and sprinkle with sliced almonds and toasted coconut.
FRENCH SILK PIE - HOUSE OF NASH EATS
From houseofnasheats.com
4.5/5 (2)
Total Time 20 mins
Category Dessert
Calories 957 per serving
- Combine flour, sugar, and salt in a large bowl. Use a pastry cutter to cut the butter and shortening into the flour until the mixture resembles peas or crumbs.
- Add the ice water, 1 tablespoon at a time, mixing with a fork until the pie crust dough is just moistened and starts to come together. Press into a disc and wrap in plastic wrap. Transfer to the fridge 1 hour to chill.
- Roll out the dough on a floured surface, then transfer to a 9-inch pie plate. Tuck edges under and crimp, then poke the crust all over with the tines of a fork. Line the crust with a piece of parchment paper and fill with pie weights, dried beans, rice, or sugar. Bake for 15-18 minutes, then remove pie weights and parchment paper and continue to bake for another 14-16 minutes until golden brown and fully baked. Cool completely.
FRENCH SILK PIE RECIPE - WEBMD
From webmd.com
Cuisine American
Total Time 4 hrs 15 mins
Servings 10
Calories 171 per serving
- To prepare crust: Combine chocolate wafers and dates in a food processor; process until finely chopped. Add water and oil and process until moistened. Press into the bottom and sides of the prepared pan.
- To prepare filling and garnish: Combine coffee and water in a small bowl. Sprinkle gelatin on top and set aside to soften.
SUGAR FREE FRENCH SILK PIE - THE SUGAR FREE DIVA
From thesugarfreediva.com
4.3/5 (55)
Total Time 1 hr 5 mins
Category Dessert, Party, Snack
Calories 23 per serving
- Use a whisk attachment for your mixer if possible. Whisk together the sugar free chocolate pudding mix and the milk until it appears to be 'fluffy' and blended. This takes about 2 - 2 1/2 minutes. Then add one cup of the whipped topping. The remaining topping will be used to top the pie after it has firmed up.
- Place the pie into the refrigerator and allow to firm for at least 45 minutes. Also, refrigerate the remaining topping for half that time just to keep it cool.Top your pie with the remaining the whipped topping and optional chocolate shavings or chips
FRENCH SILK PIE - SPACESHIPS AND LASER BEAMS
From spaceshipsandlaserbeams.com
Ratings 1
Category Dessert
Cuisine American, French
Total Time 6 hrs 40 mins
- Bake pie crust according to directions on the package. Be sure to use a fork to prick holes on the bottom and sides of the frozen pie crust to avoid air pocket bubbles when baking. Set aside.
- In a saucepan, stir together sugar and eggs over medium-high heat. Stir constantly so eggs don’t start to bake & whiten. Cook until the temperature of 160F is reached. Pour heated mixture into a large bowl so eggs don’t continue baking in the pan.
- In a microwave-safe bowl, melt chocolate in the microwave. Heat on 30-second intervals stirring well after each 30 seconds until chocolate is melted. Don’t overheat – you want this melted but not too hot.
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