French Silk Pie...recipe?

Answer 1

French Silk Chocolate Pie

1 package refrigerated pie crust

3 ounces unsweetened chocolate, cut into pieces

1 cup butter, softened (not margarine)

1 cup sugar

1/2 teaspoon vanilla

4 pasteurized eggs

1/2 cup sweetened whipped cream

Heat oven to 400ºF.

Prepare pie crust as directed on package for one crust baked shell using a 9" pie pan.

Bake at 450ºF for 9-11 minutes. Cool completely (30 minutes).

Melt chocolate in microwave. In small bowl, beat butter until fluffy. Gradually add sugar, beating until light and fluffy. Add cooled chocolate and vanilla; blend well. Add eggs 1 at a time, beating at high speed for 2 minutes after each addition. Beat until mixture is smooth and fluffy.

Pour into cooled baked shell. Refrigerate at least 2 hours before serving.

Top with whipped cream.

This is for chocolate silk pie though.

Answer 2

Be sure to only use pasteurized eggs in this wonderful recipe. You must beat each egg into the mixture for 5 minutes so the sugar dissolves.

* 1 9" pie crust
* 1/2 cup butter, softened
* 3/4 cup sugar
* 1 oz. square melted unsweetened chocolate, cooled
* 1 tsp. vanilla
* 2 pasteurized eggs
* pinch salt

Blind bake and cool 9" single pie crust. Set aside.
In large bowl, cream butter and sugar together until light and fluffy. Blend in chocolate, vanilla, and salt. One at a time, add eggs, beating five minutes after each addition, a total of 10 minutes. Pour filling into pie shell and chill 1-2 hours before serving.

Answer 3

INGREDIENTS
2 cups butter
1 1/2 cups white sugar
4 (1 ounce) squares unsweetened baking chocolate
2 teaspoons vanilla extract
4 eggs
1 (9 inch) pie shell, baked
DIRECTIONS
In the top of a double boiler, heat chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm.
In a large bowl, cream butter and sugar until pale yellow and very fluffy. Blend in the melted chocolate and vanilla. With an electric mixer on medium speed, beat in the eggs, one at a time, taking 5 minutes for each egg. Pour filling into baked pie shell. Refrigerate 4 hours before serving.
Bona Petite!

Answer 4

INGREDIENTS

* 1 cup butter
* 1 1/2 cups white sugar
* 4 tablespoons unsweetened cocoa powder
* 2 teaspoons vanilla extract
* 4 eggs
* 1 (9 inch) pie crust, baked

DIRECTIONS

1. Cream butter and sugar. Blend in cocoa and vanilla. Beating at high speed, add one egg and beat until thoroughly incorporated. Repeat with each remaining egg. Keep whipping until fluffy. Spread in cooked pie shell of choice and keep refrigerated.

If your chocolate batter doesn't have that smooth texture and almost looks curdly, don't despair. Just put your whole mixing bowl in the freezer for just a bit so the butter solidifies again. You will have success. This happens to me every year. I make this at Christmastime.

Answer 5

FRENCH SILK PIE

1 cup whipping cream
1 6-ounce package semisweet chocolate pieces
1/3 cup butter
1/3 cup sugar
2 beaten egg yolks
3 tablespoons creme de cacao or whipping cream
1 baked 8- or 9-inch pastry shell
Whipped cream (optional)
Chocolate curls or miniature chocolate pieces (optional)

Directions:
In a heavy 2-quart saucepan combine the 1 cup whipping cream, chocolate pieces, butter, and sugar.
Cook over low heat, stirring constantly, until chocolate is melted. This should take about 10 minutes.
Remove saucepan from heat.
Gradually stir about half of the hot mixture into the beaten egg yolks.
Return egg mixture to saucepan.
Cook over medium-low heat, stirring constantly, until mixture is slightly thickened and nearly bubbly. This should take 3 to 5 minutes.
Remove saucepan from heat. (Mixture may appear to separate.)
Stir in creme de cacao or whipping cream.
Place saucepan in a bowl of ice water; stir occasionally until mixture stiffens and becomes hard to stir (20 minutes).
Transfer chocolate mixture to a medium mixing bowl.
Beat the cooled chocolate mixture with an electric mixer on medium to high speed for 2 to 3 minutes or until light and fluffy.
Spread filling in a baked pastry shell.

Cover and chill pie about 5 hours or until set, or for up to 24 hours.
At serving time, top each serving with whipped cream and sprinkle with chocolate curls or pieces, if desired.

Servings: 10

Answer 6

Chocolate cake for me. French silk pie is too rich for me.

Answer 7

you could always go on food.com

or read this

French Silk Pie
A pie shop classic that’s easily made at home. Give it a try with this easy-to-follow recipe!


Prep Time:25 min
Start to Finish:3 hr 20 min
Makes:10 servings





16 Ratings : 0 Reviews : Be the first to review


French Silk Pie

Pastry
1 cup Gold Medal® all-purpose flour
1/2 teaspoon salt
1/3 cup plus 1 tablespoon shortening
2 to 3 tablespoons cold water
Filling
1 cup granulated sugar
3/4 cup butter, softened (do not use margarine or vegetable oil spreads)
1 1/2 teaspoons vanilla
3 oz unsweetened baking chocolate, melted, cooled
3/4 cup fat-free cholesterol-free egg product
Topping
3/4 cup whipping cream
2 tablespoons granulated or powdered sugar
1 teaspoon vanilla
Chocolate curls, if desired


1. In medium bowl, mix flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).
2. Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
3. Heat oven to 475°F. With floured rolling pin, roll pastry into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired. Prick bottom and side of pastry thoroughly with fork. Bake 8 to 10 minutes or until light brown; cool on cooling rack.
4. In medium bowl, beat 1 cup granulated sugar and the butter with electric mixer on medium speed until light and fluffy. Beat in 1 1/2 teaspoons vanilla and the chocolate. Gradually beat in egg product on high speed until light and fluffy (about 3 minutes). Pour into pie crust. Refrigerate until set, at least 2 hours but no longer than 24 hours.
5. In chilled medium bowl, beat whipping cream, 2 tablespoons granulated sugar and 1 teaspoon vanilla with electric mixer on high speed until stiff. Top pie with whipped cream; garnish with chocolate curls.



Nutrition Information:

1 Serving: Calories 420 (Calories from Fat 260); Total Fat 29g (Saturated Fat 13g, Trans Fat 2g); Cholesterol 35mg; Sodium 250mg; Total Carbohydrate 35g (Dietary Fiber 2g, Sugars 22g); Protein 4g Percent Daily Value*: Vitamin A 10%; Vitamin C 0%; Calcium 2%; Iron 8% Exchanges: 1 Starch; 1 Other Carbohydrate; 0 Vegetable; 6 Fat Carbohydrate Choices: 2
*Percent Daily Values are based on a 2,000 calorie diet.



Time Saver
Use Betty Crocker® pie crust mix for the scratch pie crust in this recipe and save time.
Variation
Make it Mocha French Silk Pie by adding 2 teaspoons instant coffee (dry) when melting the baking chocolate.
Similar Recipes
Chocolate Cream Pie

White Chocolate Cheesecake


Ratings and Reviews

Answer 8

http://busycooks.about.com/od/sweetpierecipes/r/frenchsilkpie.htm
www.recipezaar.com/40624
http://www.thatsmyhome.com/mainstreet/pies/chocolate-silk-pie.htm