Paula Deen French Silk Pie Recipes with ingredients,nutritions,instructions and related recipes (2024)

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.

Steps:

• In small microwave safe bowl melt 4 ounces of unsweetened baking chocolate until stirrable (about 45 seconds on high). Set aside to cool.In a large bowl with an electric mixer beat 1 cup (2 sticks) of regular (salted) butter and 1 ½ cups of white sugar until fluffy (about 1 to 2 minutes). When melted chocolate is cooled, drizzle it over the butter/sugar mixture. Add 1 teaspoon of vanilla extract. Beat the mixture thoroughly until combined (on a Kitchen Aid mixer, you will be using the whisk attachment).Turn your mixer to a medium speed and over a period of 15 to 20 minutes add in the four eggs, one at a time, leaving about 5 minutes between each egg addition. Once the pie filling is well mixed, pour it into the baked pie shell, scraping every last speck of it out of the bowl. Smooth out the pie filling and place pie in the refrigerator to chill for at least two hours (preferably longer).Plop a heap of whipped cream and garnish with a few chocolate curls if you're feeling sassy.

Steps:

• Preheat oven to 350 °F.
• In a large bowl, combine melted butter, eggs, flour, sugar, coconut, and milk. Pour into pie shell. Bake until firm, about 45 to 60 minutes.

Steps:

• Mix together sugar and cornstarch in a medium saucepan until well blended. Stir in milk gradually. Turn heat to medium and stir constantly until boiling. Remove from heat.
• Add chocolate chips and vanilla extract to the hot milk mixture; stir until smooth and chocolate chips have melted. Transfer into a large mixing bowl, cover with plastic wrap, and place on the counter until cooled to room temperature.
• Meanwhile, combine 2 cups whipping cream and powdered sugar in a large bowl; beat with an electric mixer until soft peaks form.
• Uncover cooled chocolate mixture and beat with clean beater attachments until light and fluffy. Gently fold 1/2 of the whipped cream mixture into the chocolate mixture, being careful not to overmix. Spoon into pie crust and top with remaining whipped cream. Refrigerate until firm, 2 to 3 hours. Serve.

Nutrition Facts : Calories 411.3 calories, Carbohydrate 33.3 g, Cholesterol 68.3 mg, Fat 30.5 g, Fiber 1.5 g, Protein 4.2 g, SaturatedFat 16.1 g, Sodium 132.9 mg, Sugar 19.5 g

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.

Steps:

• Make the crust: Preheat oven to 325 degrees. Butter a 9-inch pie plate; set aside. Grind pecans in a food processor, or chop very finely with a knife. In a medium bowl, combine flour, pecans, sugar, and salt. Cut in cold butter with a pastry cutter until mixture resembles coarse meal. Press firmly into prepared pie plate. Bake until golden, 20 to 25 minutes. Transfer to a wire rack to cool.
• Make the filling: In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy, about 2 minutes. With machine running, gradually add melted chocolate and the vanilla. Add eggs, one at a time, beating at medium speed for five minutes after each addition. Pour filling into cooled pie crust. Cover with plastic wrap, and transfer to the refrigerator to cool for at least 4 hours and up to overnight.
• Just before serving, top pie with whipped cream, and decorate with chocolate curls.

Steps:

• For the crust: Preheat the oven to 350 degrees F.
• Crush the crackers in a food processor or resealable bag. Pour them into a bowl and stir in the melted butter and sugar. Press into a pie pan and bake until golden and set, 5 minutes. Remove from the oven and set aside to cool slightly.
• For the filling: In a small microwave-safe bowl, melt the baking chocolate until stirrable (about 45 seconds on high). Set aside to cool.
• It is important for the bowl and ingredients to be cold for the next stage of making the filling--to get the right texture and result. In a large chilled bowl with an electric mixer, beat the sugar and butter until fluffy, 1 to 2 minutes.
• When the melted chocolate is cooled, drizzle it over the butter/sugar mixture. Add the vanilla extract. Beat the mixture thoroughly until combined (on a stand mixer, you will be using the whisk attachment).
• Turn your mixer to a medium speed and over a period of 15 to 20 minutes, add in the 4 cold eggs, one at a time, leaving about 5 minutes between each egg addition. Once the pie filling is well mixed, pour it into the baked pie shell, scraping every last speck of it out of the bowl. Smooth out the pie filling and place the pie in the refrigerator to chill for at least 2 hours (preferably longer).
• For the topping: Add the heavy cream and sugar to the bowl of an electric mixer fitted with the whisk attachment and whip until it is stiff. Cover the pies with a thick layer of cream. Grate the semisweet chocolate over the top.

Steps:

• Fill a medium pot with 1 inch water over medium heat. Whisk the eggs with 1/2 cup of the sugar and the water or coffee in a large heatproof bowl that will fit over the pot without touching the water. Place the bowl over the simmering water and continue whisking constantly until the eggs become thick and fluffy, and a drizzle of the mixture will hold its shape and sit on top of the custard, about 5 minutes. Remove from the heat and set aside to cool, whisking occasionally so the eggs do not scramble.
• Combine the butter, salt and remaining 1/4 cup sugar in a large bowl and beat in a stand mixer or with hand beaters on medium-high speed until fluffy. Pour in the chocolate and 1 1/4 teaspoons of the vanilla and continue to beat, scraping down the sides of the bowl as needed, until combined. Add the custard and continue to beat until the filling is thick, fluffy and smooth, about 5 minutes.
• Spread into the pie crust and cover with plastic wrap. Chill until cold and set, 2 to 3 hours. Before serving, whip the cream with the confectioners' sugar and remaining 1/4 teaspoon vanilla until it forms soft peaks. Spread over the pie filling and garnish with chocolate shavings.

Steps:

• Cream butter in a mixing bowl. Gradually beat in the sugar with an electric mixer until light colored and well blended. Stir in the thoroughly cooled chocolate, and vanilla extract. Add the eggs, one at a time, beating 5 minutes on medium speed after each addition. Spoon the chocolate filling into a cooled, baked pie shell.
• Refrigerate at least 2 hours before serving.

Nutrition Facts : Calories 293.7 calories, Carbohydrate 27.3 g, Cholesterol 77 mg, Fat 20.6 g, Fiber 1.3 g, Protein 3.2 g, SaturatedFat 10.6 g, Sodium 182.7 mg, Sugar 19 g

2013-09-24 I first posted this French Silk Pie recipe back in the dark ages of 2008, and it remains one of my all-time favorite desserts of all time. I realize that …
From thepioneerwoman.com
5/5 (2)Category Valentine's Day, DessertServings 8Total Time 30 mins

• In small microwave safe bowl melt 4 ounces of unsweetened baking chocolate until stirrable (about 45 seconds on high).
• Set aside to cool.In a large bowl with an electric mixer beat 1 cup (2 sticks) of regular (salted) butter and 1 ½ cups of white sugar until fluffy (about 1 to 2 minutes).
• Add 1 teaspoon of vanilla extract. Beat the mixture thoroughly until combined (on a Kitchen Aid mixer, you will be using the whisk attachment).Turn your mixer to a medium speed and over a period of 15 to 20 minutes add in the four eggs, one at a time, leaving about 5 minutes between each egg addition.

2019-03-02 To get this complete recipe with instructions and measurements, check out my website: http://www.LauraintheKitchen.comInstagram: …
From youtube.com
Author Laura in the KitchenViews 165K

2018-10-04 French Silk Pie is velvety, decadent, and ridiculously easy to make! This chocolatey dessert is made with a buttery crust and a mousse-like filling that’s piled high with homemade …
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5/5 (2)Calories 1255 per servingCategory Dessert

• You can use your favorite pie crust recipe, a refrigerated dough, or a frozen dough. Cook your pie crust according to the directions for a no-bake filling, usually, this means you'll need to make sure the crust is thawed and poke the crust all over with a fork before baking for 10 to 15 minutes. Let the crust cool completely before adding the filling. Filling recipe is meant for a 9-inch pie.
• In a large bowl with a hand mixer or stand mixer fitted with a paddle attachment, cream the butter until smooth and slowly add in the sugar while beating on low to medium speed. Once all of the sugar has been added, beat on medium speed for 2 minutes, the mixture should be pale and fluffy. Scrape down the sides as needed.

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From ohsweetbasil.com
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• Place the flour, salt, and sugar in a food processor fitted with an “S” blade and pulse to combine.
• Add the shortening and cold water and process until the mixture resembles a coarse meal, begins to stick together, and holds together when pinched.

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From monpetitfour.com
5/5 (1)Total Time 2 hrs 35 minsCategory DessertCalories 673 per serving

• To create the crust, you’re going to crush your graham crackers in a food processor until they are turned into crumbs. Add the sugar in and pulse until combined. As your graham cracker crumbs pulse in the processor, stream your melted butter in through your food processor’s feed. The result will be a loose, crumbly dough that resembles wet sand.
• Scoop this mixture into your pie pan and, using a rubber spatula, spread the crumbs throughout the bottom and sides to mold the crust to the pan. Bake in the oven at 350°F for 15 minutes, or until golden. Then, set aside in the fridge to cool completely.
• To create the filling, start off by melting the baking chocolate in the microwave for approximately 1 minute. Give it a stir until the chocolate is completely smooth. Let it cool until it reaches room temperature.
• Meanwhile, beat the butter and sugar together until they’re completely combined and fluffy using a stand mixer or an electric handheld mixer.

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From averiecooks.com
4.5/5 (15)Total Time 4 hrs 50 minsCategory Pies & CheesecakeCalories 523 per serving

• Add Oreos to the canister of a food processor and process until finely ground, 1 to 2 minutes on high power; set aside.
• Add melted butter to canister of food processor and process until incorporated, about 30 seconds.

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From billyparisi.com
Ratings 6Calories 509 per servingCategory Dessert

• add the flour, butter, salt and sugar to a food processor and pulse on high speed while drizzling in the water until it becomes like a meal. Note: you may need a bit more water.
• Transfer the dough to a clean surface dusted with flour and roll the dough out with a pin until it is 1/8 thick.
• Form the dough to a 9” pie pan cutting off any excess and crimping the edges to make a ripple around the outside.

2019-01-16 If you’re looking for a French silk pie recipe use this one! Not at all grainy & just perfect!! Reply # Emily — December 1, 2021 at 11:47 am . So happy you loved this recipe as …
From handletheheat.com
4.9/5 (263)Total Time 6 hrs 50 minsCategory Dessert

• In a small saucepan, whisk together the granulated sugar and eggs. Set over medium-low heat and cook, whisking constantly, until the mixture reaches 160°F and coats the back of a metal spoon. Remove from heat and stir in the melted chocolate and vanilla until smooth. Cool to just warm, stirring occasionally.
• Use an electric mixer to beat the cream, powdered sugar, and vanilla on high speed until stiff peaks form. Top pie with whipped cream and garnish with chocolate shavings or dust with cocoa powder.

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From saltandbaker.com
5/5 (2)Total Time 2 hrs 40 minsCategory DessertCalories 425 per serving

• Place chocolate in a microwave safe bowl. Melt the chocolate in 30 seconds increments, until completely melted. Set aside.
• Place the heavy cream, powdered sugar, and vanilla in the bowl of your stand mixer. Using teh whisk attachment beats until stiff peaks form. Spread the whipped topping over the chilled pie. Garnish with chocolate curls.

Press the crumb mixture into the bottom and up the sides of a 9-inch pie pan. Bake for 6 minutes. Let cool on a wire rack. For the filling: In a small bowl, combine the gelatin and 1/2 cup cool water and let sit for 5 minutes until the gelatin softens and blooms. In a medium saucepan over medium-high heat, bring the milk, cocoa powder, 1/4 cup granulated sugar and the salt to a simmer ...
From pauladeen.com
Servings 8Total Time 2 hrs 40 minsEstimated Reading Time 1 min

2020-02-26 Pulse the wafers on low in a food processor until they are the consistency of sand. Add the sugar and melted butter and mix well. 3. Press the mixture into the bottom and up the sides of a 9-inch pie pan. Bake 8 minutes. 4. Let cool 20 minutes before filling. Makes one 9-inch pie or tart. French Silk PIe, joanna gaines, magnolia, recipe.
From news.onecountry.com
Author Lisa KonickiEstimated Reading Time 2 mins

2009-03-27 My dad came over for dinner last night so I took the opportunity to make and serve a French Silk Pie from Martha Stewart. The pie was excellent. The chocolate part was a bit denser than the Cooks’ Country Pie, but it was still very good. Plus, the recipe scores bonus points for being super simple. Another bonus is that this recipe seems easy to scale down. You could …
From cookiemadness.net
Reviews 21Estimated Reading Time 40 secs

2020-03-31 It’s the most requested dessert in the Gaines house and it makes sense why: smooth chocolatey filling + crumbly chocolate crust + homemade whipped cream… it ...
From youtube.com

2021-12-05 Paula deen french silk pie recipes with ingredients,nutritions,instructions and related. The recipe for joаnnа gаines' french silk pie cаn be found on the . Decadent french silk pie made with a flaky pie crust, a chocolate ganache. This recipe was inspired by joanna gaines' french silk pie. Joanna gaines' french silk pie · ingredients: Perkins french silk pie recipes …
From theice-creamcake.jenpros.com

› paula deen french silk pie ... French Silk Pie (Recipe + Video) - Sally's Baking Addiction best sallysbakingaddiction.com. Add the vanilla and beat on medium-high speed for 30 seconds. Scrape down the sides and up the bottom of the bowl as needed. With the mixer running on low speed, pour in the chocolate/egg mixture, then increase to medium-high speed and beat for 3 …
From therecipes.info

› pioneer woman french silk pie recipe ... Paula Deen Chocolate Pie Recipe - Food Health Coverage great healthcoverage.me. Paula deen chocolate pie recipe. Preheat the oven to 375 F. Preheat oven to 325. Fold in the 3 cups chocolate chips and if desired the walnuts. Ingredients 12 lb room temperature butter 2 cups powdered sugar 2 teaspoons vanilla extract 2 cups all …
From therecipes.info

2015-10-08 Bake 4 minutes. Remove foil; bake 2 minutes longer or until the crust is golden brown. 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 degrees and coats the back of a metal spoon. Remove from the heat.
From faxo.com

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From easyworcestershiresauce.jenpros.com