Best Silky Chocolate Pie Recipes
SILKY CHOCOLATE PIE
Chocolate makes the world go round! We have a family that loves chocolate pies, and this version with a splash of brandy is smooth as silk and oh, so special. -Kathy Hewitt, Cranston, Rhode Island
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice., Bake at 400° for 20 minutes. Remove foil and weights; bake 10-12 minutes longer or until golden brown. Cool on a wire rack., In a heavy saucepan, mix sugar and cornstarch. Whisk in cream. Cook and stir over medium heat until thickened and bubbly. Remove from the heat. In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to the pan, whisking constantly. Cook and stir over low heat 1 minute longer. Remove from the heat; stir in the chocolate, Cognac and vanilla until chocolate is melted. , Transfer to a clean bowl; press waxed paper onto surface of filling. Cool filling to room temperature. Spoon into crust. Refrigerate, covered, until cold, about 4 hours., For topping, in a small bowl, beat cream until it begins to thicken. Add Cognac and confectioners' sugar; beat until soft peaks form. Spread over pie. Dust lightly with cocoa.
Nutrition Facts : Calories 579 calories, Fat 39g fat (24g saturated fat), Cholesterol 211mg cholesterol, Sodium 171mg sodium, Carbohydrate 44g carbohydrate (23g sugars, Fiber 2g fiber), Protein 8g protein.
SILKY CHOCOLATE PEANUT BUTTER PIE
A pie made with tofu! Though I've made this twice already, no one in my family has guessed there's tofu in it and everyone loves it.
Provided by Yogi8
Categories Pie
Time 10m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Melt chocolate chips in a small bowl in microwave at high power 90 seconds.
- Stir until smooth.
- Cool slightly.
- Place tofu, peanut butter, sugar & vanilla in blender or food processor and whirl until smooth.
- Add chocolate and whirl until combined.
- Pour into crust.
- Cover with plastic wrap and refrigerate several hours until filling is set.
- Can garnish with peanuts, melted chocolate or whipped cream.
SILKY CHOCOLATE PIE
Categories Nut
Number Of Ingredients 17
Steps:
- Soak the cashews in filtered water 4-6 hours. Drain. Melt Baker's chocolate and coconut oil over a double boiler until melted. Allow to cool to room temperature. Place cashews in the blender. Add coconut milk, vanilla, salt, honey and cocoa powder. Depending on the power of your blender you may need to do 2-3 batches. Blend until completely smooth. While blender is running and mixture is swirling, drizzle the melted Baker's chocolate and coconut oil in and blend until thoroughly mixed. Pour into prepared chocolate pie shell. Refrigerate several hours until firm. Overnight is best, if possible. This pie freezes well and is even good frozen solid. Pie Crust Instructions: Whisk almond flour, cocoa powder and salt in one bowl until mixed thoroughly. Whip solid coconut oil and honey together. Mix coconut and honey into the dry ingredients using a fork or pastry blender until mixture looks crumbly. Add 2 teaspoons of ice water gently lifting the dry ingredients and folding over until slightly moistened. The mixture should look crumbly. Take about ½ of the mixture and pat into the bottom of the pie shell. Drop handfuls along the edges and press up into the sides. You can read the original post here: http://gapsdietjourney.com/2013/02/silky-chocolate-pie/
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