Post by Portiaami on Aug 7, 2020 19:51:11 GMT
This is NOT a traditional French Silk Pie which has a regular pastry crust (flour, etc.) but I have made this numerous times for some choco-holics and this is the crust they love.
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French Silk Pie
For the Crust:
Grease a 9 or 10" pie plate with margarine
2 1/4 cups chocolate graham crackers (2 sleeves)
1/4 cup granulated sugar
9 TBS. melted margarine, butter or combination (I like Blue Bonnet and do a 6-3 margarine to butter)
Bake at 350 degrees F for 7 to 8 minutes. Remove from the oven and set aside to cool. Once the pie plate is warm to the touch (check the bottom) put the crust into the refrigerator to chill.
*All butter will make the crust too hard. Soft spreadable margarine will not hold it together very well, which is why I use a stick margarine along with butter.
For the Filling:
1 cup real butter (2 sticks) softened but not melted
1 1/3 cups of granulated sugar
4 oz. Baker's Unsweetened Baking Chocolate
1 tsp. vanilla extract
1 cup of egg beaters original (equivalent of 4 large eggs)
1 1/3 cup heavy whipping cream
1/2 cup confectioners sugar
Break up the Baker's chocolate in pieces. In the microwave SLOWLY on LOW heat, melt the 4 oz. of chocolate. Set this aside to cool. Takes about 1 to 1 - 1/2 minutes. Do it 20 seconds at a time on power level 3 or 4. If the chocolate is burnt it will become very bitter.
Put the soft butter in a large bowl and whip until light and fluffy. Gradually add 1 1/3 cups of granulated sugar and continue whipping.
Add the cooled chocolate, then the vanilla extract, and beat in on low speed. Continue beating on high until it's light and fluffy looking. Slowly beat in 1 cup of egg beaters original, 1/4 cup at a time. Start on low til the egg is mixed in and then continue on high at 1/4 cup at a time. Again, beat until light and fluffy. Set this aside.
In a separate bowl, beat 1 1/3 cups of heaving whipping cream while gradually adding in 1/2 cup of confectioners sugar. Fold the whipped cream very gently into the chocolate mixture. Once you can't see any more streaks of whipped cream, spoon this into your chilled pie shell.
Allow to set in the refrigerator for at least 6 hours.
________________________________________________
French Silk Pie
For the Crust:
Grease a 9 or 10" pie plate with margarine
2 1/4 cups chocolate graham crackers (2 sleeves)
1/4 cup granulated sugar
9 TBS. melted margarine, butter or combination (I like Blue Bonnet and do a 6-3 margarine to butter)
Bake at 350 degrees F for 7 to 8 minutes. Remove from the oven and set aside to cool. Once the pie plate is warm to the touch (check the bottom) put the crust into the refrigerator to chill.
*All butter will make the crust too hard. Soft spreadable margarine will not hold it together very well, which is why I use a stick margarine along with butter.
For the Filling:
1 cup real butter (2 sticks) softened but not melted
1 1/3 cups of granulated sugar
4 oz. Baker's Unsweetened Baking Chocolate
1 tsp. vanilla extract
1 cup of egg beaters original (equivalent of 4 large eggs)
1 1/3 cup heavy whipping cream
1/2 cup confectioners sugar
Break up the Baker's chocolate in pieces. In the microwave SLOWLY on LOW heat, melt the 4 oz. of chocolate. Set this aside to cool. Takes about 1 to 1 - 1/2 minutes. Do it 20 seconds at a time on power level 3 or 4. If the chocolate is burnt it will become very bitter.
Put the soft butter in a large bowl and whip until light and fluffy. Gradually add 1 1/3 cups of granulated sugar and continue whipping.
Add the cooled chocolate, then the vanilla extract, and beat in on low speed. Continue beating on high until it's light and fluffy looking. Slowly beat in 1 cup of egg beaters original, 1/4 cup at a time. Start on low til the egg is mixed in and then continue on high at 1/4 cup at a time. Again, beat until light and fluffy. Set this aside.
In a separate bowl, beat 1 1/3 cups of heaving whipping cream while gradually adding in 1/2 cup of confectioners sugar. Fold the whipped cream very gently into the chocolate mixture. Once you can't see any more streaks of whipped cream, spoon this into your chilled pie shell.
Allow to set in the refrigerator for at least 6 hours.