Copycat Bakers Square French Silk Pie Recipe 415 Recipes

CHOCOLATE FRENCH SILK PIE (COPYCAT BAKERS SQUARE'S FRENCH SILK)

Steps:

• Bake a pie crust or use a Mrs. Smiths frozen crust and make according to package directions.
• Beat sugar and butter until sugar is not grainy (this can take up to 15-20 mins on med-high speed using an electric mixer).
• Add chocolate and vanilla. Add eggs, two at a time, beating 5 minutes after each addition.
• Pour into cooled pie crust. Chill 2 hours or until firm.
• Before serving, top with whipped cream and a little grated chocolate.

COPYCAT BAKER'S SQUARE FRENCH SILK PIE RECIPE - (4.1/5)

Steps:

• First off, make the filling first. The filling will be pale in color but will darken as it chills. Put it into a bowl, cover with plastic wrap and refrigerate. This allows it to set up and thicken a bit before adding it to the pie shell. Make your pie crust. If making a crust from scratch, follow the instructions for a fully baked pie shell as this pie will not go in the oven. Let it cool completely. Add the chilled filling to the pie crust. Put it back in the fridge while you make the whipped topping. If you are using Cool Whip, go ahead and top the pie now and refrigerate. WAIT until tomorrow to eat. You can certainly eat it after it has chilled for several hours, BUT believe me when I tell you that you will be very thankful that you waited overnight. The filling needs time to set up. Any graininess you may have detected when you tasted the filling will be gone after a good night's rest. The eggs in this recipe are not cooked. If that concerns you, you can use pasteurized eggs.

MAKEOVER FRENCH SILK PIE

Steps:

• In a small heavy saucepan, sprinkle gelatin over 1 cup milk; let stand for 1 minute.
• Cook over medium-low heat until bubbles form around sides of pan.
• Meanwhile, sift the sugar, cornstarch and cocoa into a small bowl.
• Combine egg yolks and remaining milk; whisk into sugar mixture until blended.
• Add a small amount of hot milk mixture to sugar mixture; return all to saucepan, whisking constantly.
• Whisk vigorously over medium heat as mixture begins to thicken (mixture will become very thick).
• Bring to a boil; whisk 2 minutes longer.
• Remove from the heat; whisk in butter and vanilla.
• Transfer to a large metal mixing bowl.
• Lightly coat waxed paper with nonstick cooking spray; press onto surface of cocoa mixture.
• Refrigerate for 45-60 minutes or until mixture reaches 80 degrees.
• Beat the cocoa mixture on high speed for 3-4 minutes or until smooth and glossy, scraping sides of bowl occasionally.
• Fold in whipped topping until blended well.
• Spread evenly into crust.
• Refrigerate for 2 hours.
• Garnish with chocolate curls, if desired.
• Cover leftovers tightly with foil; store in refrigerator.