Best Chocolate Silk Pie Recipes

CHOCOLATE FRENCH SILK PIE (COPYCAT BAKERS SQUARE'S FRENCH SILK)

Steps:

• Bake a pie crust or use a Mrs. Smiths frozen crust and make according to package directions.
• Beat sugar and butter until sugar is not grainy (this can take up to 15-20 mins on med-high speed using an electric mixer).
• Add chocolate and vanilla. Add eggs, two at a time, beating 5 minutes after each addition.
• Pour into cooled pie crust. Chill 2 hours or until firm.
• Before serving, top with whipped cream and a little grated chocolate.

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:

• 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.

FRENCH SILK CHOCOLATE PIE

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.

CHOCOLATE SILK PIE

Steps:

• Make the crust: Preheat the oven to 350 degrees. Combine the chocolate crumbs and sugar in a bowl. Add the butter and stir until well mixed. Reserve 1/2 cup of the mixture, then press the rest into a 9-inch pie plate, pressing it evenly over the bottom and up the sides of the plate. Bake for 8 minutes. Set aside to cool.
• Make the filling: Using an electric mixer, cream the butter and sugar together until light and fluffy. Mix in the salt, vanilla and brandy, if using. Add the chocolate and mix well. Add the eggs, 1 at a time, mixing well after each addition.
• Scrape the filling into the pie shell and sprinkle the reserved crumb mixture over the top. Refrigerate for 2 hours to set. Cut into wedges and serve.

CHOCOLATE ALMOND SILK PIE

Steps:

• In a small bowl, combine the first 5 ingredients. Beat on low speed until well combined, 2-3 minutes. Press onto the bottom and up the sides of a greased 9-in. pie plate. Bake at 400° for 8-10 minutes or until golden. Cool on a wire rack., For filling, combine sugar and eggs in a small saucepan until well blended. Cook over low heat, stirring constantly until mixture coats the back of a metal spoon and reaches 160°. Remove from the heat. Stir in chocolate and almond extract until smooth. Cool to lukewarm (90°), stirring occasionally., In a large bowl, cream butter until light and fluffy. Add cooled egg mixture; beat on high speed for 5 minutes. Pour into cooled pie shell. Refrigerate for at least 6 hours before serving. Garnish with whipped cream and almonds if desired. Refrigerate leftovers.

FRENCH SILK CHOCOLATE PIE

Steps:

• 1. Adjust an oven rack to the lower middle position and heat the oven to 375°. Remove the prepared pie shell from the freezer. Line the chilled pie crust with a double layer of foil, covering the edges to prevent burning, and fill with pie weights or pennies. Bake until the dough looks dry and is light in color, 20 to 25 minutes. Remove the weights and foil and continue to bake until the crust is deep golden brown, 10 to 15 minutes. Set aside to cool to room temperature.
• 2. In medium bowl, whip cream with vanilla with mixer on medium low speed until frothy, about one minute. Increase the speed to high and continue to whip until the cream forms stiff peaks, 1 to 3 minutes. Cover and refrigerate until needed.
• 3. Combine the eggs, sugar, and water in a large heatproof bowl set over a medium pan filled with 1/2 inch barely simmering water. Don't let the bowl touch the water. Beat with electric mixer on medium speed until the egg mixture is thickened and registers 160°, 7 to 10 minutes. Off the heat, continue to beat the egg mixture until fluffy and cooled to room temperature, about eight minutes longer.
• 4. Add the cooled chocolate and vanilla to the egg mixture and beat until incorporated. Beat in the butter, a few pieces at a time, until well mixed. Using a spatula fold in the whipped cream until no streaks of white remain. Scrape the filling into the cooled pie shell and refrigerate until set, at least three hours, and up to 24 hours.. Serves eight

FRENCH SILK CHOCOLATE PIE (OR PARFAIT)

Steps:

• Bake pie crust according to package directions for a pie that will contain a refrigerated filling. Filling is not cooked.
• Cool.
• Melt 1 ounce baking chocolate (See NOTE below).
• With an electric mixer, cream butter and sugar together for at least 5 minutes until sugar is dissolved.
• (This step is very important to the final texture of this dessert).
• Add melted chocolate and vanilla extract and mix well.
• Wash and dry the two raw eggs. Add two eggs, one at a time, beating 5 minutes after each addition, until mixture is thick and creamy.
• Pour into baked pie crust.
• Garnish with shavings from the 1/2 ounce chocolate square.
• Or melt chocolate and drizzle over the pie.
• Chill at least 1-2 hours or until well set.
• Because this is very rich, cut into at least 12 slices.
• This pie freezes well for up to 3 months.
• Just thaw several hours in the refrigerator and serve.
• For real decadence, spread a layer of non-dairy topping over filling before garnishing with chocolate.
• NOTE: Easy Way to Melt Chocolate: Place chocolate in a small bowl; place bowl on drip coffee maker burner until melted.
• It is just the right temperature to melt chocolate without scorching it, unless left on burner much too long.
• Note: Because of the raw eggs. this pie is not recommended for very young children, very elderly people, or people with impaired immune systems.

DOUBLE CHOCOLATE SILK PIE

Steps:

• For the crust: Preheat the oven to 350 degrees F.
• Pulse the cookies in a food processor until finely chopped. With the processor running, add the butter. Press the crumbs into the bottoms of four 4 1/4-inch disposable aluminum pie pans. Bake until set, about 5 minutes. Let cool.
• For the filling: In a microwave-safe bowl, microwave the chocolate until melted. Set aside to cool a bit.
• In a mixer with a whisk attachment, beat together the sugar and butter until fluffy, about 2 minutes. Drizzle in the melted chocolate and add the vanilla. Beat thoroughly until combined.
• Turn the mixer to medium speed and add in the eggs 1 at a time, leaving about 5 minutes between each egg addition. Once the pie filling is well mixed, pour it into the baked pie shells, scraping every last speck of it out of the bowl. Smooth out the filling and place the pies in the refrigerator to chill for at least 2 hours, preferably longer. When ready to serve, top with whipped cream.

CHOCOLATE SILK PIE WITH MARSHMALLOW MERINGUE

Steps:

• In a medium size microwaveable bowl, on high, microwave 4 chocolate squares for 1 to 1 1/2 minutes or until melted, stirring after 1 minute.
• To the melted chocolate add ONLY 4 OUNCES (NOT the 8 ounces!) of cream cheese, half of the marshmallow creme, the dry pudding mix & the milk, beating with a mixer until well blended, then spoon into the crust.
• In a separate bowl, beat the last half of the marshmallow creme & the Cool Whip until well blended, then spread over the chocolate layer.
• Refrigerate for 2 hours or until firm, then, if desired, use 1 square of chocolate to make chocolate curls & arrange them on top of the pie.
• To make chocolate curls, microwave the chocolate square on high for a few seconds or just until you can smudge the chocolate with your thumb.
• Slowly pull a vegetable peeler along the bottom of the square to make a curl, then repeat to make additional curls.

KELLY'S FRENCH SILK CHOCOLATE PIE

Steps:

• In microwave, melt chocolate, set aside to cool.
• In medium bowl, cream butter, gradually add sugar, cream well.
• Mix in melted, cooled chocolate and vanilla.
• Add eggs 1 at a time, beating 5 minutes each, and scraping sides of bowl often to incorporate all sugar.
• (Beat until no longer any grains of sugar).
• Spoon and smooth into pie crust.
• Chill until set, about 1 hour.
• Serve topped with Cool Whip, chocolate shavings and a maraschino cherry.
• *Double this recipe for a 9-inch deep dish pie.
• Variations: add, in addition to vanilla, 1 teaspoons peppermint extract, tint Cool Whip pink for Valentines day, green for St Patty's day.
• Top with crushed peppermint sticks/candy canes just before serving for Christmas.

CHOCOLATE PEPPERMINT SILK PIE RECIPE BY TASTY

Steps:

• Preheat the oven to 425˚F (220˚C).
• In a medium heat-proof bowl, beat the eggs and sugar with an electric hand mixer until combined.
• Add the water to a small pot over low heat and rest the bowl on top. Constantly beat the egg mixture on low speed until it reaches 160˚F (71˚C). Remove the bowl from the heat and stir as it cools.
• Lay a prepared pie crust in a 9-inch (23 cm) pie dish. Lay a sheet of parchment paper over crust and place 4 spoons or dried beans in the center, weighing down the crust.
• Bake for 15 minutes, until golden brown. Let cool.
• Add the peppermint extract and melted chocolate to the egg mixture. Stir until combined.
• Gradually beat in the butter until well combined.
• Gradually fold in the whipped cream until just incorporated.
• Carefully spoon the filling into the prepared pie crust and chill for at least 2 hours.
• Garnish with whipped cream, shaved chocolate, and crushed peppermint candies.
• Enjoy!

CARAMEL PECAN SILK CHOCOLATE MOUSSE PIE

Steps:

• Mousse:.
• Prepare mousse the day before.
• Sprinkle gelatin over cold water in small bowl and let stand 1 minute to soften.
• Add boiling water and stir until gelatin is completely dissolved and mixture is clear.
• Cool for two minutes.
• In medium size mixing bowl, stir together sugar and cocoa.
• Add whipping cream and vanilla.
• With hand mixer, beat (medium speed) until stiff.
• Pour in gelatin mixture and beat until well blended.
• Cover and refrigerate.
• Makes about 1 cup.
• Thick Caramel Sauce:.
• Heat water, sugar, corn syrup and lemon juice on high heat in a heavy-bottomed 2 or 3 quart saucepan.
• When sugar starts to melt, stir constantly with a whisk.
• As soon as all of the sugar crystals have melted (the liquid will be dark amber in color), add the butter to the pan (the mixture will foam up considerably).
• Continue to whisk briskly until the butter has melted, then remove from heat.
• Add the cream to the pan (the mixture will foam up considerably), and then the salt and continue to whisk until sauce is smooth.
• Let cool in the pan for a couple minutes, and then pour into a glass mason jar and let sit to cool to room temperature.
• Store in the refrigerator for up to 2 weeks.
• Crust:.
• Melt butter.
• Combine graham cracker crumbs, butter, sugar and nutmeg.
• Press into a 9 inch pie plate or 8 inch square cake pan.
• Chill in refrigerator 2 hours before filling.
• Filling:.
• Allow cream cheese to soften.
• Beat cream cheese, sour cream and lemon juice together and slowly beat in powdered sugar.
• Lightly toast pecans, stir into caramel and pour into bottom of crust.
• Gently spread cream cheese mix over the caramel.
• Gently spread mousse over cream cheese.
• Cover and refrigerate for 1 hour.
• Serve.

EASY CHOCOLATE SILK PIE

Steps:

• Combine crumbs and sugar.
• Add maragarine, blend well.
• Press into bottom and sides of a 9-inch (23 cm) greased pie plate.
• Bake at 375 degrees F (190 degrees C) for 8 minutes; cool.
• Cream margarine with sugar.
• Beat in eggs and vanilla.
• Add melted chocolate; mix well and place bowl in freezer 5 minutes or until mixture is slightly stiff.
• Prepare desert topping mix as directed on package.
• Beat in chilled chocolate mixture until light and smooth.
• Pour into prepared Crumb Crust.
• Chill until set, at least 1 hour.

FRENCH SILK CHOCOLATE PIE III

Steps:

• 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.

FRENCH SILK CHOCOLATE PIE

Steps:

• Make the crust: In a food processor, combine the flour, sugar, and salt. Add the chilled shortening and pulse until small pieces remain. Add the butter and process until the mixture is a coarse meal. Transfer the mixture to a large bowl and sprinkle four tablespoons of the ice water over the mixture. Use a rubber spatula and mix until dough forms. Form the dough into a disc, wrap in plastic, and refrigerate for an hour. Remove the dough disc from the refrigerator and place between two sheets of parchment paper. Use a rolling pin to roll out to a 12 inch circle. Transfer to a pie plate and trim, fold, and crimp the edges. Cover the pie shell in plastic wrap, refrigerate about 40 minutes, and freeze an additional 20. Preheat your oven to 375F. line the pie shell with parchment paper, top with pie weights, and bake until set, about 20 to 25 minutes. Remove the pie weights and parchment and bake an additional 10 minutes, or until lightly brown. Set aside while you make the filling. Whip the cream into stiff peaks in a medium bowl with a mixer. Refrigerate. Combine the eggs, sugar, and water in a large metal bowl set over a saucepan with an inch or so of simmering water. Use an electric mixer to beat the mixture until thick and registers 160F, about 10 minutes. Remove the bowl from the pan of simmering water and continue to beat until fluffy and room temperature, about 10 minutes more. Add the chocolate and vanilla to the egg mixture. Beat in the butter, a few pieces at a time, until it is well combined. use a spatula to fold in the whipped cream until evenly combined. Spoon the chocolate filling into the pie shell and refrigerate until set, about three hours.

CHOCOLATE SILK PIE

Steps:

• Chocolate Potato Fudge Bottom:
• Preheat oven to 350 F.
• Combine the butter, cocoa powder and unsweetened chocolate into a small sauce and heat until everything is melted and fully incorporated.
• Take off the heat and combine it with everything else in a bowl and mix until smooth.
• Pour into an unbaked pie crust and bake for 20 minutes. Remove from the oven and allow to fully cool.
• Chocolate Cream Topping:
• Place everything into a mixing bowl and mix until light and fluffy. Spread on the top of the cooled fudge layer.

ALMOST CHOCOLATE FRENCH SILK PIE

Steps:

• Bake Pie shell according to package directions for an empty pie shell (cool).
• Mix pudding mix & skim milk (making sure to mix until smooth and without lumps).
• Add Chocolate Whipped topping to pudding.
• Pour into cooled pie shell.
• Refridgerate for 1 hour.
• Before serving, top with 1 cup of whipped topping.

FRENCH SILK CHOCOLATE PIE

Steps:

• CRUST.
• Sift together flour, sugar, and salt.
• Mix Milk into Oil.
• Add Oil/Milk to flour mixture with fork.
• Press into 9 in pie tin.
• Bake at 475 deg for 7-10 minutes (or until golden brown).
• Set aside to cool.
• FILLING.
• Melt chocolate chips.
• Cream butter, sugar, salt, and vanilla. Beat to fluffy.
• Add chocolate.
• Add eggs one at a time.
• Beat mixture well.
• Pour into cool pie crust.
• Cool pie in refrigerator for at least 2 hours, or until filling is firm.
• Top pie with layer of Cool Whip.

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.