CHOCOLATE SILK PIE WITH MARSHMALLOW MERINGUE
Make our Chocolate Silk Pie with Marshmallow Meringue tonight. You'll soon find out why this chocolate silk pie is described as luscious and exquisite. The best thing about this chocolate silk pie is that it only takes 15 minutes to prep.
Provided by My Food and Family
Categories Home
Time 2h15m
Yield 10 servings
Number Of Ingredients 7
Steps:
- Microwave 4 oz. chocolate in medium microwaveable bowl on HIGH 1 to 1-1/2 min. or until melted, stirring after 1 min. Add cream cheese, half the marshmallow creme, dry pudding mix and milk; beat with mixer until blended. Pour into crust.
- Beat remaining marshmallow creme with COOL WHIP in separate bowl until blended; spread over chocolate layer in crust.
- Refrigerate 2 hours or until firm. Meanwhile, use remaining chocolate to make chocolate curls. Refrigerate until ready to use.
- Garnish pie with chocolate curls before serving.
Nutrition Facts : Calories 320, Fat 15 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 15 mg, Sodium 320 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g
CHOCOLATE SILK PIE WITH MARSHMALLOW MERINGUE
I spotted this recipe in the July 2010 Best Recipes cookbooklet, Kraft Philadelphia Desserts and More, & the chocoholic in me couldn't resist! Preparation time does not inclued the 2 hours or more needed for the assembled pie to set & firm up in the refrigerator. NOTE: The recipe actually calls for 4 ounces of cream cheese, but RecipeZaar doesn't recognize that amount, so, reduce that ingredient amount accordingly!
Provided by Sydney Mike
Categories Pie
Time 15m
Yield 1 pie, 10 serving(s)
Number Of Ingredients 8
Steps:
- In a medium size microwaveable bowl, on high, microwave 4 chocolate squares for 1 to 1 1/2 minutes or until melted, stirring after 1 minute.
- To the melted chocolate add ONLY 4 OUNCES (NOT the 8 ounces!) of cream cheese, half of the marshmallow creme, the dry pudding mix & the milk, beating with a mixer until well blended, then spoon into the crust.
- In a separate bowl, beat the last half of the marshmallow creme & the Cool Whip until well blended, then spread over the chocolate layer.
- Refrigerate for 2 hours or until firm, then, if desired, use 1 square of chocolate to make chocolate curls & arrange them on top of the pie.
- To make chocolate curls, microwave the chocolate square on high for a few seconds or just until you can smudge the chocolate with your thumb.
- Slowly pull a vegetable peeler along the bottom of the square to make a curl, then repeat to make additional curls.
Nutrition Facts : Calories 357.1, Fat 20.3, SaturatedFat 9.3, Cholesterol 45.1, Sodium 414, Carbohydrate 40.9, Fiber 0.8, Sugar 23, Protein 4
CHOCOLATE-MARSHMALLOW PIE
Provided by Food Network Kitchen
Categories dessert
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F. Make the crust: Pulse the graham crackers and granulated sugar in a food processor until finely ground. Add the melted butter and pulse a few times until combined. Press the mixture into the bottom and up the side of a 9-inch pie plate, making a thicker rim around the edge. Bake until the top edge is firm and the bottom is dry, about 15 minutes. Transfer to a rack and let cool completely.
- Make the filling: Melt the butter and chocolate in a medium saucepan over medium heat, stirring occasionally, until smooth. Transfer to a medium bowl and let cool 5 minutes. Whisk in the granulated sugar, eggs, vanilla and salt until smooth. Whisk in the flour until combined.
- Pour the filling into the cooled crust. Bake until the filling is set and a toothpick inserted into the center comes out clean, 30 to 35 minutes. Transfer to a rack and let cool completely.
- Make the topping: Combine the heavy cream, marshmallow cream and confectioners' sugar in a food processor and pulse, scraping down the processor, until the mixture is thick. Spoon the topping onto the center of the pie. Top with shaved chocolate.
DOUBLE CHOCOLATE SILK PIE
Provided by Ree Drummond : Food Network
Categories dessert
Time 2h55m
Yield 4 small pies
Number Of Ingredients 8
Steps:
- For the crust: Preheat the oven to 350 degrees F.
- Pulse the cookies in a food processor until finely chopped. With the processor running, add the butter. Press the crumbs into the bottoms of four 4 1/4-inch disposable aluminum pie pans. Bake until set, about 5 minutes. Let cool.
- For the filling: In a microwave-safe bowl, microwave the chocolate until melted. Set aside to cool a bit.
- In a mixer with a whisk attachment, beat together the sugar and butter until fluffy, about 2 minutes. Drizzle in the melted chocolate and add the vanilla. Beat thoroughly until combined.
- Turn the mixer to medium speed and add in the eggs 1 at a time, leaving about 5 minutes between each egg addition. Once the pie filling is well mixed, pour it into the baked pie shells, scraping every last speck of it out of the bowl. Smooth out the filling and place the pies in the refrigerator to chill for at least 2 hours, preferably longer. When ready to serve, top with whipped cream.
CHOCOLATE SILK PIE
Provided by Food Network Kitchen
Categories dessert
Time 2h20m
Yield 10 servings
Number Of Ingredients 11
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.
CHOCOLATE SILK PIE
If I want to get my dh to do something he HATES to do all I have to do is make him this pie. He becomes putty in my hands! hehehehe
Provided by Mamas Kitchen Hope
Categories Pie
Time 55m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Mix all together and pour into unbaked pie shell.
- Bake at 325 for 45 minutes.
- Garnish with whipped cream if desired.
- Sit back and reap the rewards of your hard work! lol.
Nutrition Facts : Calories 421.6, Fat 22.1, SaturatedFat 10.4, Cholesterol 89, Sodium 236.8, Carbohydrate 52.1, Fiber 1.6, Sugar 37.7, Protein 5.2
EASY CHOCOLATE SILK PIE
I found this recipe on a box of "Honey Maid" Graham Wafer Crumbs many years ago. It's very easy to make and always gets rave reviews. Thought someone else may want to try it.
Provided by Nell Thomas
Categories Pie
Time 28m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 9
Steps:
- Combine crumbs and sugar.
- Add maragarine, blend well.
- Press into bottom and sides of a 9-inch (23 cm) greased pie plate.
- Bake at 375 degrees F (190 degrees C) for 8 minutes; cool.
- Cream margarine with sugar.
- Beat in eggs and vanilla.
- Add melted chocolate; mix well and place bowl in freezer 5 minutes or until mixture is slightly stiff.
- Prepare desert topping mix as directed on package.
- Beat in chilled chocolate mixture until light and smooth.
- Pour into prepared Crumb Crust.
- Chill until set, at least 1 hour.
CHOCOLATE SILK PIE
This creamy, quick chocolate pie not only melts in your mouth, it also melts any and all resistance to dessert! What an easy way to say "I love you" on Valentine's Day. -Mary E. Relyea, Canastota, New York
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°. , Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edges are golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack., Meanwhile, in a heavy saucepan, combine marshmallow creme, chocolate chips, butter, unsweetened chocolate and coffee; cook and stir over low heat until chocolate is melted and mixture is smooth. Cool. Fold in whipped cream; pour into crust., For topping, in a large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Spread over filling. Refrigerate at least 3 hours before serving. Garnish with chocolate curls if desired.
Nutrition Facts : Calories 666 calories, Fat 49g fat (31g saturated fat), Cholesterol 113mg cholesterol, Sodium 240mg sodium, Carbohydrate 49g carbohydrate (31g sugars, Fiber 3g fiber), Protein 6g protein.
FRENCH SILK PIE
I first made French silk pie when I was in high school. Years later, I tinkered with the recipe until I was happy with it. Now it's one of my husband's favorites. -Lisa Francis, Elba, Alabama
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 6 servings.
Number Of Ingredients 9
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.
MOM'S CHOCOLATE MERINGUE PIE
This pie features a homemade chocolate custard, and is topped with meringue.
Provided by Mary Ann Benzon
Categories Desserts Pies Custard and Cream Pie Recipes Meringue Pie Recipes
Yield 8
Number Of Ingredients 11
Steps:
- Mix together sugar, cocoa, corn starch and salt in a medium saucepan. Gradually mix in milk. Cook and stir over medium high heat until thickened and bubbly. Reduce heat to medium low; cook and stir 2 minutes more. Remove pan from heat. Stir about one cup of the hot filling into the egg yolks; mix back into the custard. Return saucepan to heat, and bring to a gentle boil. Cook and stir for 2 minutes. Remove from the heat, and stir in vanilla. Pour hot filing into crust.
- In a clean bowl, beat egg whites with cream of tartar until soft peaks form. Gradually beat in sugar, and continue to beat until stiff and glossy. Spread evenly over hot filling, sealing meringue to crust.
- Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes, or until golden.
Nutrition Facts : Calories 267 calories, Carbohydrate 43.8 g, Cholesterol 81.7 mg, Fat 8.5 g, Fiber 1.3 g, Protein 5.7 g, SaturatedFat 3.3 g, Sodium 224.4 mg, Sugar 31.9 g
CHOCOLATE SILK PIE WITH MARSHMALLOW MERINGUE
A silky smooth chocolate filling and a fluffy light top layer make this pie taste rich. The no-bake pie is garnished with chocolate curls.
Provided by Allrecipes Member
Time 2h15m
Yield 10
Number Of Ingredients 7
Steps:
- Microwave 4 chocolate squares in medium microwaveable bowl on HIGH 1 to 1-1/2 minutes or until melted, stirring after 1 minute. Add cream cheese, 1/2 of marshmallow creme, dry pudding mix and milk; beat with mixer until well blended. Spoon into crust.
- Beat remaining marshmallow creme and COOL WHIP in separate bowl until well blended. Spread over chocolate layer in crust.
- Refrigerate 2 hours or until firm. Use remaining chocolate square to make chocolate curls; arrange on pie.
Nutrition Facts : Calories 319.5 calories, Carbohydrate 47.5 g, Cholesterol 14.6 mg, Fat 15.1 g, Fiber 2 g, Protein 3.1 g, SaturatedFat 7.1 g, Sodium 337.3 mg, Sugar 33.4 g
CHOCOLATE SILK PIE WITH SHORTBREAD-PECAN CRUST
Way too, too fattening! However, it is awesome! We served this as one of the desserts for our Thanksgiving Dinner (for over 300) party. From Real Simple Magazine, November 2006 issue. Refrigeration time from 3 to 48 hours.
Provided by Manami
Categories Dessert
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- CRUST:.
- Heat oven to 350ºF.
- In a food processor, pulse the pecans and cookies until crumbs form.
- Add the butter and pulse just until combined.
- Transfer the mixture to an 8 or 9-inch pie plate, pressing it evenly over the bottom and up the sides.
- Bake the crust until slightly darkened, 20 to 25 minutes.
- Transfer pie plate to wire rack and let it cool completely (this can be made up to 24 hours ahead of time).
- FILLING:.
- In a small saucepan, combine 1 pint of cream, the chocolate, and 3 tablespoons of the sugar.
- Cook over medium-low heat, whisking frequently, until the chocolate melts.
- In a bowl, combine the cornstarch and the remaining 3 tablespoons of sugar.
- Add the egg yolks and whisk.
- Bring the chocolate mixture to a simmer (it must be bubbling gently in order for the filling to properly set).
- Add 2 tablespoons of the simmering chocolate mixture to the egg mixture.
- Whisking constantly, slowly add the egg mixture to the pan.
- Cook, still whisking, until thickened (it should resemble the consistency of pudding), about 2 minutes.
- Remove from heat.
- Add the vanilla and butter.
- Whisk until the butter melts.
- Pour the filling into the crust.
- Place a piece of plastic wrap directly against the surface of the filling.
- Refrigerate for at least 3 hours and up to 48 hours.
- Remove the plastic wrap and sprinkle with the cocoa.
- With an electric mixer on medium-high, beat the remaining 1 pint of cream.
- Serve as an accompaniment with the pie.
Nutrition Facts : Calories 1183.5, Fat 112.3, SaturatedFat 59.7, Cholesterol 472.6, Sodium 185.2, Carbohydrate 46.2, Fiber 7.2, Sugar 17.5, Protein 13.1
MILLER & RHOADS' CHOCOLATE SILK PIE
Make and share this Miller & Rhoads' Chocolate Silk Pie recipe from Food.com.
Provided by Bliss
Categories Pie
Time 40m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- *Uncookedeggs can contain salmonella which can cause severe illness particularly among infants, the elderly and those with compromised immune systems.
- If you are concerned about the quality of the eggs you are using, substitute pasteurized liquid eggs.
- Crust: Preheat oven to 350°.
- Beat butter and granulated sugar with an electric mixer until light and fluffy.
- Gradually mix in just enough crumbs to make a slightly crumbly paste.
- Press evenly into a chilled 8- or 9-inch pie plate.
- Bake 5 minutes.
- Cool to room temperature.
- Filling: With an electric mixer, beat butter and confectioners' sugar until light and fluffy.
- Add melted chocolate with salt and vanilla.
- Add one egg and beat for no less than 5 minutes.
- Add second egg and beat no less than 5 minutes longer.
- Add third egg and beat no less than 5 minutes longer.
- Pour filling into prepared shell and refrigerate 24 hours.
- Garnish: Just before serving, decorate top with sweetened whipped cream and sprinkle with chocolate.
- Makes 8 servings.
- Note: Don't try to take a shortcut with this recipe.
- Beating no less than 5 minutes after adding each egg is the secret.
Nutrition Facts : Calories 469, Fat 32.1, SaturatedFat 18.7, Cholesterol 142.2, Sodium 269.8, Carbohydrate 43, Fiber 1.2, Sugar 31.4, Protein 5
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