Best Chocolate Silk Pie With Shortbread Pecan Crust Recipes

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CHOCOLATE SILK PECAN PIE



Chocolate Silk Pecan Pie image

This pie has a bottom layer like a pecan pie smothered with a chocolate silk pie layer and topped with whipped cream. It comes from Pillsbury's Best of the Bake-Off Cookbook.

Provided by SharleneW

Categories     Pie

Time 3h25m

Yield 10 serving(s)

Number Of Ingredients 14

1 unbaked 9-inch pie crust
1/3 cup sugar
1/2 cup dark corn syrup
3 tablespoons butter, melted
1/8 teaspoon salt (optional)
2 eggs
1/2 cup chopped pecans
1 cup hot milk
1/4 teaspoon vanilla
1 1/3 cups semi-sweet chocolate chips
1 cup whipping cream
2 tablespoons powdered sugar
1/4 teaspoon vanilla
chocolate curls, to garnish (optional)

Steps:

  • Heat oven to 350°F In small bowl, combine sugar, corn syrup,butter, salt and eggs; beat 1 minute at medium speed.
  • Stir in pecans.
  • Pour into pie crust.
  • Bake 350°F for 40 to 55 minutes or until center of pie is puffed and golden brown.
  • (I fold a 3" band of aluminum foil and place loosely around edge of crust, folding over top to keep edges from browning too quickly).
  • Cool 1 hour.
  • While pecan layer is cooling, combile all chocolate filling ingredients in a food processor or blender.
  • Process for about 1 minute or until smooth.
  • Refrigerate about 1 1/2 hours until mixture is slightly thickened, but not set.
  • You want to be able to pour it.
  • Stir gently and pour over cooled pecan layer.
  • Refrigerate until firm, about 1 hour.
  • In small bowl, beat topping ingredients until stiff peaks form.
  • Spoon or pipe over filling (it looks especially pretty piped just around outer edge).
  • Garnish with chocolate curls.
  • Store in refrigerator.

Nutrition Facts : Calories 458.4, Fat 30.8, SaturatedFat 14.3, Cholesterol 87.5, Sodium 181, Carbohydrate 46, Fiber 2.5, Sugar 25.2, Protein 5.1

CHOCOLATE SILK PIE WITH SHORTBREAD-PECAN CRUST



Chocolate Silk Pie With Shortbread-Pecan Crust image

Way too, too fattening! However, it is awesome! We served this as one of the desserts for our Thanksgiving Dinner (for over 300) party. From Real Simple Magazine, November 2006 issue. Refrigeration time from 3 to 48 hours.

Provided by Manami

Categories     Dessert

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 11

2 pints heavy cream
6 ounces semisweet chocolate, roughly chopped
6 tablespoons sugar
1 1/2 tablespoons cornstarch
1/2 teaspoon vanilla extract
6 large egg yolks
2 tablespoons unsalted butter, at room temperature
1 tablespoon cocoa
1 cup pecans (4 oz)
5 ounces shortbread cookies (such as Lorna Doones)
6 tablespoons unsalted butter, cold, cut into pieces

Steps:

  • CRUST:.
  • Heat oven to 350ºF.
  • In a food processor, pulse the pecans and cookies until crumbs form.
  • Add the butter and pulse just until combined.
  • Transfer the mixture to an 8 or 9-inch pie plate, pressing it evenly over the bottom and up the sides.
  • Bake the crust until slightly darkened, 20 to 25 minutes.
  • Transfer pie plate to wire rack and let it cool completely (this can be made up to 24 hours ahead of time).
  • FILLING:.
  • In a small saucepan, combine 1 pint of cream, the chocolate, and 3 tablespoons of the sugar.
  • Cook over medium-low heat, whisking frequently, until the chocolate melts.
  • In a bowl, combine the cornstarch and the remaining 3 tablespoons of sugar.
  • Add the egg yolks and whisk.
  • Bring the chocolate mixture to a simmer (it must be bubbling gently in order for the filling to properly set).
  • Add 2 tablespoons of the simmering chocolate mixture to the egg mixture.
  • Whisking constantly, slowly add the egg mixture to the pan.
  • Cook, still whisking, until thickened (it should resemble the consistency of pudding), about 2 minutes.
  • Remove from heat.
  • Add the vanilla and butter.
  • Whisk until the butter melts.
  • Pour the filling into the crust.
  • Place a piece of plastic wrap directly against the surface of the filling.
  • Refrigerate for at least 3 hours and up to 48 hours.
  • Remove the plastic wrap and sprinkle with the cocoa.
  • With an electric mixer on medium-high, beat the remaining 1 pint of cream.
  • Serve as an accompaniment with the pie.

Nutrition Facts : Calories 1183.5, Fat 112.3, SaturatedFat 59.7, Cholesterol 472.6, Sodium 185.2, Carbohydrate 46.2, Fiber 7.2, Sugar 17.5, Protein 13.1

CHOCOLATE SILK PECAN PIE



Chocolate Silk Pecan Pie image

This is one of my all time favorites. Very rich!

Provided by Penny Hall @FantasyFaery54

Categories     Pies

Number Of Ingredients 14

- 1 box pillsbury refridgerated pie crusts, softened per box directions
- pecan filling: 2 eggs
- 1/3 cup granulated sugar
- 1/2 cup dark corn syrup
- 3 tbsp butter, melted
- 1/8 ts salt (optional)
- 1/2 cup chopped pecans
- chocolate filling: 1 cup hot milk
- 1/4 tsp vanilla
- 1 bag (12 oz) semisweet chocolate chips (2 cups)
- topping: 1 cup whipping cream
- 2 tbsp powdered sugar
- 1/4 tsp vanilla
- chocolate curls if desired

Steps:

  • Heat oven to 350°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie In small bowl, beat eggs with electric mixer on medium speed until well blended. Add granulated sugar, corn syrup, butter and salt; beat 1 minute. Stir in pecans. Pour into crust-lined pie plate. Cover crust edge with 2- to 3-inch-wide strips of foil to prevent excessive browning; remove foil during last 15 minutes of bake time. Bake 40 to 55 minutes or until center of pie is puffed and golden brown. Cool 1 hour Meanwhile, in blender or food processor, place chocolate filling ingredients. Cover; blend about 1 minute or until smooth. Refrigerate until mixture is slightly thickened but not set, about 1 hour 30 minutes. Gently stir chocolate filling; pour over cooled pecan filling in crust. Refrigerate at least 1 hour or until firm before serving Just before serving, in small bowl, beat whipping cream, powdered sugar and 1/4 teaspoon vanilla with mixer on high speed until stiff peaks form. Spoon or pipe whipped cream over filling. Garnish with chocolate curls. Cover and refrigerate any remaining pie

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.

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