French Silk Pie

Copycat: Bakers Square French Silk Pie

Posted by: Frostqt

I have not made this but found it while searching for recipes.

Copy Cat Baker's Square French Silk Pie Recipe

Ingredients:
1 (9") prepared pie crust
1 small box instant chocolate pudding substitute buttermilk for milk
1 env Knox gelatin
1/4 cup cold water
9 ounces container cool whip
1 whipping cream, whipped
1 chocolate shavings

Directions:

Prepare small box instant pudding, using buttermilk instead of milk; set aside. Prepare 1 envelope Knox gelatine with 1/4 cup cold water. Use glass measuring cup to mix gelatine. Set mixture in a pot or pan of hot water, while still in the cup, to help dissolve gelatine. Gelatine is dissolved when mixture is clear. Wire whisk gelatine into pudding and fold in the 9 oz. cool whip. Pour into prepared crust; chill.

Apply whipping cream on top before serving. Garnish with chocolate shavings.

Posted by: Rebecca_WV_38


ou may be able to use sugar free pudding and they have new sugar free cool whip. There is some sugar in the dream whip, but won't be as bad if your daddy wants a taste of silk pie.

French Silk Pie
1 C. sugar
3/4 C. butter (not margarine)
3 squares unsweetened chocolate, melted and cooled
1 1/2 t. vanilla
3 eggs
1 9" baked pastry shell
Unsweetened whipped cream
Chocolate curls

Beat sugar and butter until light and fluffy, approximately 4 minutes. Beat in chocolate and vanilla. Beat in eggs, one at a time, scraping sides of bowl after each egg.

Pour into pastry shell.

Chill several hours or over night until firm. Garnish with whipped cream and chocolate curls.

For the chocolate curls, I use a Hershey bar. I get the curls with a potato peeler.

This one had great reviews...Mixing the 5 minutes after each egg gets the silkiness)

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.

Posted by: Cottagecheese Posted on: 8/12/2006 11:50:07 PM
#R7944040
I learned a really neat way to make the chocolate curls

Melt chocolate and spread it on a cookie sheet ...stick in fridge for a while

Then take a spatula and scrape it slowly.

You get some really neat curls...big and loopy

Just though I would share:)

Kelly’s French Silk Chocolate Pie

1 keebler 8" graham cracker crust, or homemade

1 stick unsalted butter, softened
3/4 cup sugar
2 (1 oz.) squares unsweetened baking chocolate, melted and cooled
1 tsp. good vanilla
2 eggs
Cool Whip
1 plain hershey bar, room temp
maraschino cherries, optional

*****
In microwave, melt chocolate, set aside to cool.
In med. 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 til no longer any grains of sugar).
Spoon and smooth into pie crust.
Chill til set, about 1 hour.
Serve topped with cool whip, chocolate shavings and a marachino cherry.
*Double this recipe for a 9” deepdish pie.

Variations:

add, in addition to vanilla, 1 tsp. 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. :)

found this on Recipegoldmine.com.

FRENCH SILK PIE

Through the years, one major change has been made to this famous recipe; the pie now has a cooked filling to guard against possible food poisoning associated with raw eggs. Yet, the silky richness of the original recipe still remains.

1 C. whipping cream
1 (6 oz.) pkg. semisweet chocolate pieces
1/3 C. butter
1/3 C. sugar
2 beaten egg yolks
3 T. creme de cacao or whipping cream

1 baked 8- or 9-inch pastry shell

Whipped cream (optional)
Chocolate curls or miniature chocolate
pieces (optional)

In a heavy 2-quart saucepan combine the 1 cup whipping cream, chocolate pieces, butter, and sugar. Cook over low heat, stirring constantly, until chocolate is melted. This should take about 10 minutes. Remove saucepan from heat.

Gradually stir about half of the hot mixture into the beaten egg yolks. Return egg mixture to saucepan. Cook over medium-low heat, stirring constantly, until mixture is slightly thickened and nearly bubbly. This should take 3 to 5 minutes. Remove saucepan from heat. (Mixture may appear to separate.)

Stir in creme de cacao or whipping cream. Place saucepan in a bowl of ice water; stir occasionally until mixture stiffens and becomes hard to stir (20 minutes). Transfer chocolate mixture to a medium mixing bowl.

Beat the cooled chocolate mixture with an electric mixer on medium to high speed for 2 to 3 minutes or until light and fluffy. Spread filling in a baked pastry shell. Cover and chill pie about 5 hours or until set, or for up to 24 hours.

At serving time, top each serving with whipped cream and sprinkle with chocolate curls or pieces, if desired.

Makes 10 servings.

Sarah PhillipsJun 16 2006, 08:37 PM
Hi and welcome, Sally!~

In doing a quick search and in the recipes I have seen, yes raw eggs are used.

You can use pasteurized eggs. I have seen them in some grocery stores if you are worried about using raw eggs. I have also seen powdered pasteurized eggs, but I don't know how good they taste in comparison to the real pasteurized ones.

I know I have seen pastuerized egg products in Whole Food's Stores.

Edited to add: You can pasteurize raw eggs by: Plain whole eggs without added ingredients are pasteurized but not cooked by bringing them to 140°F and maintaining that temperature for 3 and 1/2 minutes. But, be careful because eggs coagulate at (as measured with an Instant Read Thermometer) Egg white coagulates between 144 and 149°F, egg yolk coagulates between 149 and 158°F and whole eggs between 144 and 158°F.
From http://baking911.com/pantry/eggs.htm

FRENCH SILK PIE, COOKED
1 cup whipping cream
6 ounces semisweet chocolate pieces
1/3 cup butter
1/3 cup sugar
2 egg yolks, beaten
3 tablespoons whipping cream
1 baked 9 inch pie shell
whipped cream (for serving)
chocolate curls (for garnish)

In a heavy 2-quart saucepan, combine the 1 cup whipping cream, chocolate pieces, butter and sugar.
Cook over low heat, stirring constantly, till chocolate is melted.
About 10 minutes.

Remove pan from heat.
Gradually stir about half of the hot mixture into the beaten egg yolks.
Return egg mixture to saucepan.
Cook over medium-low heat, stirring constantly, till mixture is slightly thickened and almost bubbly-- 3 to 5 minutes.

Remove saucepan from heat.

Stir in whipping cream.
Place saucepan in a bowl of ice water, stir occasionally till mixture stiffens and becomes hard to stir (20 minutes).
Transfer chocolate mixture to a medium mixing bowl.
Beat the cooled chocolate mixture with an electric mixer on Medium to High speed until light and fluffy 2 or 3 mins.
Spread filling in a baked pastry shell.

Cover and chill pie 4-5 hours or until set Best served within 24 hours, but will last 3-4 days if stored properly.

Serve with whipped cream and a garnish with chocolate curls.