Silk Satin Chocolate Pie Recipes

OUR VERSION OF MARIE CALLENDER'S CHOCOLATE SATIN PIE

Steps:

• Preheat oven to 325 degrees
• Place the cookies in a food processor or blender and blend into fine crumbs.
• Add melted better to the crumbs and stir well.
• Press mixture into a 9" to 9 1/2" pie plate.
• Bake for 10 minutes and allow to cool before adding filling.
• Sprinkle gelatin over the 2 Tbsp of water. Set aside.
• Whisk egg, milk, sugar, and cocoa powder in a small saucepan until smooth. Heat on stovetop on low, stirring constantly, until mixture is slightly thickened. Add mixture to gelatin and stir until smooth.
• Melt chocolate chips and the 2 Tbsp of heavy whipping cream in the microwave. Heat in the microwave at 50% power for 30 seconds and stir. Heat at additional 10 second increments, stirring well between each set until chocolate is smooth. Add to the bowl with the gelatin mixture, and stir well.
• Beat 2 cups of heavy whipping cream in a mixer or large bowl until stiff. Gently fold whipped cream into the chocolate mixture. You have to sneak a taste it at this point - it is delicious!
• Pour completed filling into cookie crust and refrigerate until set.
• Beat remaining whipping cream and sugar until stiff. Use to decorate the top of the pie.
• Sprinkle with grated chocolate.

CHOCOLATE SILK PIE

Steps:

• Combine all crust ingredients in bowl; mix well. Press onto bottom and up sides of 9-inch pie pan. Refrigerate 10 minutes.
• Combine sugar and 3/4 cup butter in bowl. Beat at medium speed, scraping bowl often, until well mixed. Add melted chocolate; continue beating, scraping bowl often, until well mixed. Add egg substitute; beat until light and fluffy.
• Spoon into prepared crust. Refrigerate at least 3 hours or until set.
• Beat chilled whipping cream in chilled bowl at high speed, scraping bowl often, until stiff peaks form.
• Garnish pie with whipped cream and chocolate curls, if desired. Store refrigerated.

FRENCH SILK CHOCOLATE PIE

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.

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.

EASY CHOCOLATE SILK PIE

Steps:

• Heat oven to 400ºF.
• Place flour in large bowl. Cut in butter and cream cheese with pastry blender or 2 knives until mixture resembles coarse crumbs. Shape dough into ball; flatten into disk. Wrap in plastic wrap. Refrigerate 1 hour. Meanwhile, make chocolate curls from 1 oz. semi-sweet chocolate. (See tip.)
• Unwrap dough; place between 2 lightly floured sheets of waxed paper. Roll into 10-inch round. Discard top sheet of waxed paper. Spray 9-inch foil pie pan with cooking spray; invert over dough. Holding pie pan and dough together, flip pan over. Discard second sheet of waxed paper. Gently press dough onto bottom and up side of pan; flute edge of crust. Poke holes in bottom and side of crust.
• Bake 15 min. or until golden brown; cool. Meanwhile, microwave remaining semi-sweet chocolate in small microwaveable bowl on HIGH 1 min. or until melted, stirring after 30 sec. Cool.
• Beat pudding mixes and milk with whisk 2 min. Stir in melted chocolate; spoon into crust. Top with COOL WHIP and chocolate curls. Refrigerate 4 hours.

CHOCOLATE SILK PIE

Steps:

• On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°. , Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edges are golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack., Meanwhile, in a heavy saucepan, combine marshmallow creme, chocolate chips, butter, unsweetened chocolate and coffee; cook and stir over low heat until chocolate is melted and mixture is smooth. Cool. Fold in whipped cream; pour into crust., For topping, in a large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Spread over filling. Refrigerate at least 3 hours before serving. Garnish with chocolate curls if desired.

CHOCOLATE SILK PIE

Steps:

• Fill a medium pot with 1 inch water over medium heat. Whisk the eggs with 1/2 cup of the sugar and the water or coffee in a large heatproof bowl that will fit over the pot without touching the water. Place the bowl over the simmering water and continue whisking constantly until the eggs become thick and fluffy, and a drizzle of the mixture will hold its shape and sit on top of the custard, about 5 minutes. Remove from the heat and set aside to cool, whisking occasionally so the eggs do not scramble.
• Combine the butter, salt and remaining 1/4 cup sugar in a large bowl and beat in a stand mixer or with hand beaters on medium-high speed until fluffy. Pour in the chocolate and 1 1/4 teaspoons of the vanilla and continue to beat, scraping down the sides of the bowl as needed, until combined. Add the custard and continue to beat until the filling is thick, fluffy and smooth, about 5 minutes.
• Spread into the pie crust and cover with plastic wrap. Chill until cold and set, 2 to 3 hours. Before serving, whip the cream with the confectioners' sugar and remaining 1/4 teaspoon vanilla until it forms soft peaks. Spread over the pie filling and garnish with chocolate shavings.

FRENCH SILK CHOCOLATE PIE I

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.

CHOCOLATE SILK PIE

Steps:

• Beat confectioners' sugar and butter together in a bowl using an electric mixer until smooth and creamy; mix in melted chocolate and vanilla extract until smooth. Add eggs, 1 at a time, to creamed butter mixture, beating for 5 minutes before adding the next one; spread into the graham cracker crust.
• Refrigerate pie until chilled, at least 3 hours. Top pie with whipped topping.

CHOCOLATE SATIN

Steps:

• Place the chocolate in the metal bowl. Sprinkle with the salt and vanilla extract.
• In the saucepan, bring the cream just to a simmer over medium heat. Pour the hot cream into the bowl with the chocolate and, working rapidly, mix with a wooden spoon to melt the chocolate until you have a smooth and glossy texture, about 2 minutes. Let cool.
• In the bowl of the mixer, whisk the egg whites at the highest speed until frothy, about 10 seconds. Continue whisking until soft peaks form, about 1 minute more. Add the sugar 1 tablespoon at a time and whisk at the highest speed until satiny and stiff peaks form, about 2 minutes more. The mixture should be airy, glossy, and stiff like a meringue.
• Add about one-quarter of the egg white mixture to the cooled chocolate mixture to lighten it. Whisk gently until no streaks of white remain. Spoon the rest of the whipped egg white on top of the mixture in the bowl. Fold in the whipped egg white by hand: Using the edge of the spatula or a large metal spoon, cut through the two mixtures until you reach the bottom, then draw the spoon along the bottom of the bowl. Turn your wrist to bring the spoon up the side of the bowl, lightly bringing the chocolate mixture from the bottom to the top. As you do so, turn the bowl about 45 degrees, lightly overturning the spoon to fold the chocolate on top of the egg whites. Turning the bowl as you fold will incorporate the mixtures more efficiently. Continue cutting into the mixture and folding until just incorporated.
• Pour the mixture into the serving bowl and cover with plastic wrap. Refrigerate until firm, at least 6 hours or up to 1 week. The dessert will be firmer than a mousse but not as firm as a cake or brownie. Scoop into ice cream bowls with an ice cream scoop or large, rounded spoon. Serve chilled.
• Variation:
• Mix about 1/2 cup (60 g) cocoa nibs into the chocolate mixture before folding, and/or sprinkle the top of the satin with cocoa nibs at serving time.
• Do Ahead
• This dessert can be prepared up to 1 week in advance, covered with plastic wrap, and refrigerated.

SILK & SATIN CHOCOLATE PIE

Steps:

• 1. Place semi-sweet & dark chocolate pieces in a bain-marie (double boiler), stirring occasionally until melted.
• 2. Meantime, in a bowl of a stand mixer with the paddle attachment, combine sugar and butter. Cream ingredients on speed 3 until fluffy, about 3 minutes; set aside.
• 3. When chocolate is melted, pour in the butter mixture. Add vanilla and process until well mixed, stopping to scrape the sides of the bowl. Add one egg at a time and process for 5 minutes before adding another egg which makes it creamier and lighter.
• 4. Pour the mixture into the cooled prepared pie crust, smooth out the surface using a spatula and place it on a baking sheet lined with silicone mat to prevent from sliding. Transfer to the fridge to chill, about 4 hours. Garnish with a dollop of whipped cream, sprinkle some shaved chocolate and place a raspberry per slice.
• 5. To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=bN59sHnLIqE

NESTLE CHOCOLATE SATIN PIE

Steps:

• In a medium saucepan whisk together evaporated milk and egg yolks.
• Heat over medium low heat, stirring constantly. Do not boil and heat until mixture is hot and thickens slightly.
• Place chocolate in a food processor. With processor running slowing pour in hot milk mixture.
• Process 20 seconds or until chocolate is melted and smooth.
• Pour into graham cracker crust and refrigerate for 3 hours or until pie is firm.

CHOCOLATE SATIN PIE

Steps:

• Whisk together evaporated milk and egg yolks in a medium saucepan. Heat over medium-low heat, stirring constantly, until mixture is very hot and thickens slightly; do not boil. Remove from heat; stir in morsels until completely melted and mixture is smooth.
• Pour into crust; refrigerate 3 hours until firm. Top with whipped cream before serving. Sprinkle with nuts.

CHOCOLATE SILK PIE (THE PERFECT CHOCOLATE PIE!)

Steps:

• Preheat oven to 350 F. Place Oreos in a zip lock bag and smash until crushed into fine crumbs or use a food processor. Mix Oreos and melted butter in a bowl until well combined. Add half of the crumb mixture to each pie pan. Press into the bottom and sides evenly.
• Bake for 8 minutes or until hardened. Let cool before filling.
• Add the cream to the bowl of an electric mixer. Whip on medium-high speed until stiff peaks form. Transfer to a small bowl and refrigerate.
• Combine the eggs, sugar, and water in a heatproof bowl set over a saucepan of simmering water (the water should not touch the bowl). With a hand mixer on medium speed, beat until the egg mixture is thickened and reads 160˚ F on an instant-read thermometer, about 7-10 minutes. (If you don't have an instant-read thermometer I recommend just having it over the heat for 10 minutes and you are good to go.) Remove the bowl from the heat and continue to beat until the egg mixture is fluffy and cooled to room temperature, about 6-8 minutes.
• Add the melted chocolate and the vanilla to the cooled egg mixture and beat until well blended. Beat in the butter 1 tablespoon at a time until well combined. Using a spatula, gently fold in the chilled whipped cream until no streaks remain. Transfer the filling to the two Oreo crusts. Refrigerate until set, at least 3 hours.
• Chill the bowl and metal whisk or beaters in the freezer for about 15 minutes. (This is not required but recommended.) Pour the heavy whipping cream in the chilled bowl. Whisk until soft peaks form. Add in the powdered sugar and vanilla extract. Continue whisking until stiff peaks form, be careful not to over mix.
• Before serving pies, evenly spread out whipped cream on top or pipe on. Garnish with chocolate curls if desired or sprinkle on cocoa powder.

SILK AND SATIN CHOCOLATE PIE

Steps:

• Cream butter and sugar until very light and fluffy.
• In double boiler, melt chocolate and blend with vanilla.
• Add the chilled eggs, one at a time, and beat with electric beater on medium speed for at least two minutes after adding each egg.
• Pour into baked pie shell.
• Chill at least three hours in refrigerator before serving.
• Top with whipped cream or whipped topping and toasted almond slivers.