Recipes for "silk pie"

To make the crust, combine the flour and salt in a mixing bowl. Cut in the shortening with a knife or pastry blender until the mixture resembles coarse crumbs. Combine the egg, water, and lemon juice. Sprinkle wet ingredients over the flour mixture and toss lightly with a fork until the flour mixture is moistened. Wrap the dough in plastic and refrigerate for at least 1 hour or up to three days.

Roll the dough out to fit a 9 inch pie plate. Place the dough in the pie plate, trimming the edge to form a 1 inch overhang. Fold the extra dough under itself and decoratively crimp the edge of the crust. Chill the pastry-filled pie pan at least 20 minutes before baking to prevent shrinkage.

Preheat oven to 400 degrees F (205 degrees C). Line pastry with a double layer of aluminum foil and a layer of pie weights or dried beans. Bake in the preheated oven until edge of crust is golden, about 10 minutes. Carefully remove the foil and weights and bake until the crust has set, about 5 minutes more. Cool completely before adding filling.

To make the filling, melt the chocolate in a double boiler. Let it cool until room temperature but still fluid. Meanwhile, beat the butter with an electric mixer until smooth. Gradually add the sugar, beating until the mixture is light and fluffy. It should be noticeably lighter in color. Blend in the cooled melted chocolate and the vanilla extract. Add the eggs one at a time, beating at high speed for 2 minutes and scraping down the sides of the bowl well after each addition.

Spread a thin layer (about 1/4 inch) of raspberry jam on the bottom of the cooled pie crust. Spoon the chocolate filling on top of the jam and smooth the surface. Refrigerate overnight.

Before serving, garnish each slice with a dollop of whipped topping, 3 fresh raspberries, and a mint leaf.

Mix together sugar and cornstarch in a medium saucepan until well blended. Stir in milk gradually. Turn heat to medium and constantly stir until boiling. Remove from heat.

Add chocolate chips and vanilla extract to 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 half of whipped cream mixture into 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.

Preheat the oven to 375 degrees F (190 degrees C).

Beat 1 egg in a bowl; brush over entire pie crust surface, including edges. Prick holes into bottom and sides of crust with a fork.

Bake in the preheated oven until golden brown, 10 to 15 minutes. Cool completely, about 30 minutes.

Combine white sugar and remaining 2 eggs in a medium saucepan over medium-low heat; stir continuously, adjusting heat as needed to make sure it does not boil or bubble, until mixture coats the back of a spoon and an instant-read thermometer reads 160 degrees F (70 degrees C), about 10 minutes.

Off heat, stir in melted chocolate and vanilla extract; cool to lukewarm temperature, 15 to 20 minutes.

Beat butter in a separate large bowl using an electric mixer until light and fluffy; add chocolate mixture. Continue to beat on high speed until thick and creamy, about 5 minutes.

Beat cold heavy cream in a separate bowl until slightly thick. Add confectioners' sugar all at once; continue to beat on medium to medium-high speed until stiff peaks form. Fold into chocolate mixture, stirring very gently so as not to decrease the volume by stirring too much. Pour into the prepared pie crust; chill in the refrigerator for at least 2 hours before serving.

Gather all ingredients.

Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x9-inch baking pan.

For crust, combine melted butter and 1/4 cup white sugar in a bowl. Add crushed crackers; toss to mix well. Press mixture into the bottom of the prepared pan.

Bake in the preheated oven until crust is set, about 8 minutes. Cool completely on a wire rack.

Prepare filling. Place chocolate in a bowl set over a large saucepan of simmering water (bowl should not touch water). Cook, stirring frequently, until chocolate is melted. Set aside to cool.

Meanwhile, whisk together eggs, 3/4 cup white sugar, brown sugar, water, and salt in another bowl that fits over the saucepan. Place the bowl over simmering water, being careful not to let water touch the bottom of the bowl. Cook, stirring constantly with a spatula, until sugar is dissolved and egg mixture reaches 165 degrees F (74 degrees C), 5 to 7 minutes.

Remove bowl from heat. Beat egg mixture with an electric mixer on high speed until light and fluffy and bowl has cooled down to room temperature, about 8 minutes. Add melted chocolate and 1 tablespoon vanilla; beat on low until combined. Increase speed to medium and slowly beat in butter, a few pieces at a time, until fully incorporated. Transfer mixture to a large bowl.

Beat 1/2 cup whipping cream in a small bowl with an electric mixer on medium-high until stiff peaks form. Gently fold whipped cream into chocolate mixture until fully combined. Spread chocolate mixture evenly over the cooled crust and chill in the refrigerator until the chocolate mixture is nearly set, 20 to 30 minutes.

Meanwhile, for topping, beat cream cheese in a bowl with an electric mixer on medium speed until smooth. Add 3 tablespoons white sugar, 1 teaspoon vanilla, and a pinch of salt. Beat on medium-low until smooth, scraping down the sides as needed. Slowly beat in 1 1/2 cups whipping cream on low speed until combined. Increase speed to medium and beat until stiff peaks form, about 2 minutes.

Spoon topping in mounds over chocolate filling and spread to an even layer. Return pan to the refrigerator and chill at least 4 hours to overnight before serving.

Serve topped with chocolate curls or sprinkles.