How do you make French Silk Pie?

Question

recipes only. Everything made from scratch.

Answer 1

1- 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.
INGREDIENTS:

* 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

PREPARATION:
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. 8 servings

2- French Silk Pie
From Le Mouton Noir, Saratoga California, 1987. We believe the Pastry Chef at the time was Jan Phillippi. This recipe came from this restaurant back in the days when it was still owned and operated by Don Durante and his wife Marcia. This recipe is as memorable as the early days of this spectacular local restaurant.

Serves 12
i n g r e d i e n t s
1 pound Belgium Chocolate (dark, semi-sweet)
4 eggs
1 pound 7 ounces sweet butter (softened)
1 1/3 cup powdered sugar
1/4 cup toasted pecans (chopped)
1 cup heavy cream
1 teaspoon vanilla
1 baked graham cracker crust (recipe follows)

d i r e c t i o n s
Melt the chocolate with cream slowly in a double boiler. Meanwhile, whip the butter and sugar together in a mixer (DO NOT OVER WHIP) till just incorporated. Add eggs, whip again till just incorporated. Add chocolate mixture after chocolate is melted and still warm, stir by hand until smooth and the butter is completely melted. Then add vanilla and pecans, stir to incorporate and pour into a 10" springform pan lined with a graham cracker crust. Chill at least 6 hours or over night. Remove at least 2 hours before serving and serve at room temperature. This pie may be made 4 -5 days ahead but should be kept refrigerated.

& ......... enjoy it

Answer 2

FRENCH SILK PIE

1 c. sugar
3/4 c. butter, NOT butter
3 sq. unsweetened chocolate, melted and cooled (3 oz.)
1 1/2 tsp. vanilla
3 eggs
1 (9 inch) baked pastry shell
Unsweetened whipped cream; optional
Chocolate curls; optional

In a small mixer bowl cream sugar and butter about 4 minutes or until fluffy. Stir in cooled chocolate and vanilla. Add eggs, one at a time, beating on medium speed of electric mixer after each addition and scraping sides of bowl constantly. Turn into baked pastry shell. Chill several hours or overnight until set. Garnish with whipped cream and chocolate curls, if desired. Cover and chill. Makes 10 servings.
NOTE: Some brands of butter produce a non-fluffy, sticky filling when used in this recipe. The results were so unsatisfactory that we recommend using only butter.

Answer 3

INGREDIENTS


1/2 cup butter or margerine (1 stick)
3/4 cup sugar
1 square baking chocolate, melted
1 teaspoon vanilla
2 eggs
1 baked pastry shell
1 cup heavy cream, whipped
1/2 cup chopped pecans

METHOD

Cream butter until fluffy, add sugar and melted chocolate, and vanilla.

Continue beating until light and creamy. Add eggs one at a time, beating 3 minutes after each addition (this is a very important step, as it will keep the ingredients light and fluffy.) Pour into a cooled pie shell.

Chill at least 3 hours.

Whip the cream until it stays in the bowl when bowl is tipped. Cut the pie into serving pieces and place on plates, Put a swirl of whipped cream on each piece and sprinkle with chopped

Answer 4

1 stick butter
1 tsp. vanilla
1 c. heavy cream, whipped
3/4 c. sugar
2 eggs
1 square baker's chocolate, melted
1 baked pastry shell
Chopped nuts (optional)

Cream butter until fluffy. Add sugar, melted chocolate and vanilla. Continue to beat until light and creamy. Add eggs, one at a time. Beat 3 minutes after each addition. Pour mixture into cool baked pastry shell. Top with sweetened whipped cream if desired, and sprinkle with nuts or grated chocolate. Chill at least 3 hours before serving.

Answer 5

Not excatly french silk but trust me, you will not be let down, this is AWESOME



CHOCOLATE VELVET CREAM PIE


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FILLING

1 (8-ounce) package cream cheese, softened

One-half cup sugar, divided

1 teaspoon vanilla

2 egg yolks

1 (6-ounce) package semisweet chocolate pieces, melted

2 egg whites

1 cup heavy cream, whipped

Three-fourths cup chopped pecans(I have also used chopped hazelnuts - great flavor combo with the chocolate)

Whipped cream, for garnish

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CRUST

One and one-half cups finely crushed chocolate wafers

One-third cup melted butter

Combine and press into bottom and up sides of nine-inch pie pan.

Bake in 325-degree oven for 10 minutes.

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Combine the cream cheese with one-fourth cup sugar and vanilla,

mixing until well blended.

Melt chocolate pieces in top of double boiler over hot water.

Stir melted chocolate and beaten yolks into cheese-sugar mixture.

Beat egg whites until soft peaks form. Gradually beat in one-fourth cup

sugar and fold into chocolate mixture.

Fold in whipped cream and pecans. Pour into baked crumb crust.

Before serving, decorate top of pie with whipped cream.


Makes 8 to 10 servings

Answer 6

a few options for you in this link:
http://www.cooks.com/rec/search/0,1-0,french_silk_pie,FF.html

Answer 7

What?