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Need Recipe - Perkin's French silk pie

Last post Aug 03, 2005 11:01 AM by tscookie . 7 replies.


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  • Need Recipe - Perkin's French silk pie
    If anyone has Perkin's french silk pie recipe, I'd appreciate it if you could post it. I have another french silk pie recipe that is very good, but Perkin's is just a little bit better. I've checked this website and Top secret recipes, but could not locate a recipe.

    Thanks

    Tammy
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  • RE: Need Recipe - Perkin's French silk pie
    Posted by: BarbNY Posted on: 4/6/2004 10:40:27 AM
    #R3412045
    FRENCH SILK PIE

    1 cup sugar
    3/4 cup softened butter
    3 sq (1 oz each) sweet chocolate (melted & cooled)
    3 eggs 1 1/2 tsp vanilla extract
    1 graham cracker crust, baked

    Bake graham cracker crust as directed and cool. Cream butter & sugar. Add melted chocolate & vanilla. Add 1 egg, beat 3 minutes at high speed. Add the remaining eggs, one at a time, beating well after each. Pour into pie shell & refrigerate until firm or overnight.

    Good luck,
    Barb
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  • RE: Need Recipe - Perkin's French silk pie
    Thanks for the recipe, Barb. The one I'm looking for, though, has a regular crust and some type of whipped/cream cheese topping.

    Tammy
    False
  • RE: Need Recipe - Perkin's French silk pie
    Posted by: SEPTEMBER_MORN Posted on: 12/3/2004 9:28:07 AM
    #R4819241
    French Chocolate Pie

    Cream together:
    1 c. (2 sticks) butter
    1 1/3 c. sugar

    Add:
    4 squares unsweetened chocolate, melted (or Nestles' pre-melted Choco-Bake)
    2 1/2 tsp. vanilla
    Blend well.

    Add:
    4 eggs, 1 at a time
    Beat 5 minutes after each egg to guarantee sugar is dissolved. Pour into baked pie shell and refrigerate several hours or overnight.
    Serve with whipped cream or Cool Whip.

    *Note: Due to raw eggs, I use the pasturized eggs, such as Eggland's best.
    False

    Kay Click for Winthrop, Minnesota Forecast

  • RE: Need Recipe - Perkin's French silk pie
    Posted by: jdmama_MO Posted on: 7/24/2004 8:50:21 PM
    #R4077218
    Here's one from Betty Crocker. Note: It uses uncooked eggs.

    French Silk Pie

    9 inch baked pie shell
    1 cup granulated sugar
    3/4 cup butter, softened (oleo not recommended)
    1 1/2 teaspoons vanilla
    1/4 teaspoon cream of tartar
    3 squares (1 oz. each) unsweetened chocolate, melted & cooled
    3 eggs

    1 cup chilled whipping cream
    2 tablespoons powdered sugar

    Beat granulated sugar and butter until light and fluffy. Stir in vanilla, cream of tartar and chocolate. Beat in eggs until light and fluffy, about 3 minutes. Pour into pie shell. Refrigerate until set, 3 to 4 hours. Or cover with plastic wrap and freeze at least 8 hours. If pie is frozen, remove from freezer 15 minutes before serving.

    Beat whipping cream and powdered sugar in chilled bowl until stiff.
    Top pie with whipped cream (or use frozen whipped topping). Refrigerate
    any remaining pie immediately.
    False

    Kay Click for Winthrop, Minnesota Forecast

  • RE: Need Recipe - Perkin's French silk pie
    Posted by: dowie Replies: 9 Posted on: 5/29/2004 11:47:41 AM
    #T359224

    French Silk Chocolate Pie
    (Betty Cooper 1951)

    Crust:
    Pillsbury® Refrigerated Pie Crust (from 15-oz. pkg.), softened as directed on package

    Filling:
    3 oz. unsweetened chocolate, cut into pieces
    1 cup butter, softened (do not use margarine)
    1 cup sugar
    1/2 teaspoon vanilla
    4 pasteurized eggs or 1 cup refrigerated or frozen fat-free egg product, thawed

    Topping:
    1/2 cup sweetened whipped cream
    Chocolate curls, if desired

    Heat oven to 450°F. Prepare pie crust as directed on package for one-crust baked shell using 9-inch glass pie pan. Bake at 450°F. for 9 to 11 minutes or until light golden brown. Cool 30 minutes or until completely cooled.
    Melt chocolate in small saucepan over low heat; cool. In small bowl, beat butter with electric mixer on medium speed until fluffy. Gradually add sugar, beating until light and fluffy. Add cooled chocolate and vanilla; blend well.
    Add eggs 1 at a time, beating on high speed for 2 minutes after each addition; beat until mixture is smooth and fluffy. Pour into cooled baked shell. Refrigerate at least 2 hours before serving. Top with whipped cream and chocolate curls. Store in refrigerator.
    False

    Kay Click for Winthrop, Minnesota Forecast

  • RE: Need Recipe - Perkin's French silk pie
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  • RE: Need Recipe - Perkin's French silk pie
    Thanks for all the good recipes.

    Tammy
    False