Caramel Silk Pie Recipes

CARAMEL PECAN FRENCH SILK PIE

Steps:

• Prepare Baked Pastry Shell; set aside.
• In a heavy medium saucepan combine the 1 cup whipping cream, the chocolate pieces, butter, and sugar.
• Cook over low heat, stirring constantly, until chocolate is melted (about 10 minutes).
• Remove from heat.
• Gradually stir half of the hot mixture into beaten egg yolks.
• Return egg mixture to chocolate mixture in saucepan.
• Cook over medium-low heat, stirring constantly, until mixture is slightly thickened and begins to bubble (about 5 minutes).
• Remove from heat.
• (Mixture may appear to separate.) Stir in the 3 tablespoons creme de cacao or whipping cream.
• Place the saucepan in a bowl of ice water, stirring occasionally, until the mixture stiffens and becomes hard to stir (about 20 minutes).
• Transfer the chocolate mixture to a medium mixing bowl.
• Beat cooled chocolate mixture with an electric mixer on medium to high speed for 2 to 3 minutes or until light and fluffy.
• Spread caramel ice cream topping in bottom of Baked Pastry Shell.
• Sprinkle pecans evenly over caramel.
• Carefully spread filling into pie shell.
• Cover and refrigerate pie for 5 to 24 hours.
• To serve, top with whipped cream.
• If you like, garnish with chocolate curls.

CHOCOLATE CARAMEL FRENCH SILK PIE

Steps:

• Preheat the oven to 350°F. Spray a 9-inch pie dish with cooking spray.
• Place the Oreo cookies in the bowl of a food processor and pulse until finely ground. Add in the melted butter and pulse until moistened. Press the mixture into the bottom and up the sides of the prepared pie dish. Bake for 10 minutes, or until fragrant and set. Let cool completely on a wire rack.
• In a small saucepan combine the sugar, corn syrup, salt, and 6 tablespoons of water and bring to a boil. Cook, without stirring, until a candy thermometer inserted into the syrup reads 340°F. Remove the pan from the heat and cautiously whisk in the butter and cream (the mixture will bubble up) until smooth. Whisk in sour cream. Let cool for 10 minutes then pour the caramel into the cooked crust. Refrigerate until firm, 1 to 2 hours.
• In a small saucepan, whisk together the sugar and eggs. Set over low heat and cook, whisking constantly, until the mixture reaches 160°F and coats the back of a metal spoon. Remove from heat and stir in the melted chocolate and vanilla until smooth. Cool to just warm, stirring occasionally.
• Use an electric mixer, beat the butter until light and fluffy, about 2 to 3 minutes. Gradually add in the cooled chocolate mixture then beat on high speed for 5 minutes, or until light and fluffy.
• In a clean bowl use an electric mixer to beat the cream until it begins to thicken. Add the sugar and beat until stiff peaks form. Fold into the chocolate mixture.
• Pour the mixture over the caramel, smoothing evenly. Chill for 6 hours.
• Use an electric mixer to beat the cream, sugar, and vanilla on high speed until stiff peaks form. Top pie with whipped cream and garnish with chocolate shavings.

FRENCH SILK PIE

Steps:

• For the crust: Preheat the oven to 350 degrees F.
• Crush the crackers in a food processor or resealable bag. Pour them into a bowl and stir in the melted butter and sugar. Press into a pie pan and bake until golden and set, 5 minutes. Remove from the oven and set aside to cool slightly.
• For the filling: In a small microwave-safe bowl, melt the baking chocolate until stirrable (about 45 seconds on high). Set aside to cool.
• It is important for the bowl and ingredients to be cold for the next stage of making the filling--to get the right texture and result. In a large chilled bowl with an electric mixer, beat the sugar and butter until fluffy, 1 to 2 minutes.
• When the melted chocolate is cooled, drizzle it over the butter/sugar mixture. Add the vanilla extract. Beat the mixture thoroughly until combined (on a stand mixer, you will be using the whisk attachment).
• Turn your mixer to a medium speed and over a period of 15 to 20 minutes, add in the 4 cold eggs, one at a time, leaving about 5 minutes between each egg addition. Once the pie filling is well mixed, pour it into the baked pie shell, scraping every last speck of it out of the bowl. Smooth out the pie filling and place the pie in the refrigerator to chill for at least 2 hours (preferably longer).
• For the topping: Add the heavy cream and sugar to the bowl of an electric mixer fitted with the whisk attachment and whip until it is stiff. Cover the pies with a thick layer of cream. Grate the semisweet chocolate over the top.

PECAN CARAMEL FRENCH SILK PIE

Steps:

• Set aside 2 tablespoons of chopped pecans for garnish.
• Mix remaining pecans with caramel.
• Spread in baked pastry shell.
• Spread cream cheese mixture over that.
• Spread with the mousse.
• Top with whipped cream.
• Garnish with reserved pecans.
• Refrigerate before serving for at least 2 hours.

CARAMEL PECAN SILK CHOCOLATE MOUSSE PIE

Steps:

• Mousse:.
• Prepare mousse the day before.
• Sprinkle gelatin over cold water in small bowl and let stand 1 minute to soften.
• Add boiling water and stir until gelatin is completely dissolved and mixture is clear.
• Cool for two minutes.
• In medium size mixing bowl, stir together sugar and cocoa.
• Add whipping cream and vanilla.
• With hand mixer, beat (medium speed) until stiff.
• Pour in gelatin mixture and beat until well blended.
• Cover and refrigerate.
• Makes about 1 cup.
• Thick Caramel Sauce:.
• Heat water, sugar, corn syrup and lemon juice on high heat in a heavy-bottomed 2 or 3 quart saucepan.
• When sugar starts to melt, stir constantly with a whisk.
• As soon as all of the sugar crystals have melted (the liquid will be dark amber in color), add the butter to the pan (the mixture will foam up considerably).
• Continue to whisk briskly until the butter has melted, then remove from heat.
• Add the cream to the pan (the mixture will foam up considerably), and then the salt and continue to whisk until sauce is smooth.
• Let cool in the pan for a couple minutes, and then pour into a glass mason jar and let sit to cool to room temperature.
• Store in the refrigerator for up to 2 weeks.
• Crust:.
• Melt butter.
• Combine graham cracker crumbs, butter, sugar and nutmeg.
• Press into a 9 inch pie plate or 8 inch square cake pan.
• Chill in refrigerator 2 hours before filling.
• Filling:.
• Allow cream cheese to soften.
• Beat cream cheese, sour cream and lemon juice together and slowly beat in powdered sugar.
• Lightly toast pecans, stir into caramel and pour into bottom of crust.
• Gently spread cream cheese mix over the caramel.
• Gently spread mousse over cream cheese.
• Cover and refrigerate for 1 hour.
• Serve.

CARAMEL PECAN FRENCH SILK PIE

Steps:

• 1. In a heavy medium saucepan combine the 1 cup whipping cream, chocolate pieces, butter and sugar. Cook over low heat, stirring constantly, until chocolate is melted (about 10 minutes). Remove from heat.
• 2. Gradually stir half of the hot mixture into beaten egg yolks. Return egg mixture to chocolate mixture in saucepan. Cook over medium-low heat, stirring constantly, until mixture is slightly thickened and begins to bubble (about 5 minutes). Remove from heat. (Mixture may appear to separate.)
• 3. Stir in the 3 Tbsp. creme de cacao or whipping cream. Place the saucepan in a bowl of ice water, stirring occasionally, until the mixture stiffens and becomes hard to stir (about 20 minutes.)
• 4. Transfer the chocolate mixture to a medium mixing bowl. Beat cooled chocolate mixture with an electric mixer on medium to high speed for 2 to 3 minutes or until light and fluffy.
• 5. Spread caramel ice cream topping in bottom of baked pastry shell. Sprinkle pecans or almonds evenly over caramel. Carefully spread filling into pie shell.
• 6. Cover and refrigerate pie for 5 to 24 hours. To serve, top with whipped cream and if you like, garnish with chocolate curls.