French Silk Pudding Pie Recipes

FRENCH SILK PIE

Steps:

• To make the crust, stir together chocolate crumbs and butter. Press into a 9" pie plate and up the sides. Set aside.
• In a large saucepan, whisk together sugar, eggs, cocoa and 1 cup cream until smooth.
• Place saucepan over medium heat, stirring constantly, and cook until thickened (you will know when it's thick!).
• Strain through a fine mesh sieve into a large bowl and stir in chocolate, butter and vanilla until smooth.
• Set aside or refrigerate until cooled to room temperature -- 1-2 hours on the counter or 30-40 minutes in the refrigerator -- stirring occasionally.
• Whip chocolate mixture on high speed until slightly lightened in color -- about 5 minutes.
• Whip remaining 1 cup cream until stiff peaks form, and gently fold into chocolate mixture in two batches.
• Spread into prepared pie crust and refrigerate 6 hours or overnight, until set. Garnish with additional sweetened whipped cream before serving if desired.

FRENCH SILK PIE

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.

FRENCH SILK PUDDING PIE

Steps:

• Prepare small box instant pudding, using buttermilk instead of milk; set aside.
• Prepare 1 envelope Knox gelatin with 1/4 cup cold water.
• Use glass measuring cup to mix gelatin.
• Set mixture in a pot or pan of hot water, while still in the cup, to help dissolve gelatin.
• Gelatin is dissolved when mixture is clear.
• Wire whisk gelatin into pudding and fold in the 8-oz cool whip.
• Pour into prepared crust; chill.

ALMOST CHOCOLATE FRENCH SILK PIE

Steps:

• Bake Pie shell according to package directions for an empty pie shell (cool).
• Mix pudding mix & skim milk (making sure to mix until smooth and without lumps).
• Add Chocolate Whipped topping to pudding.
• Pour into cooled pie shell.
• Refridgerate for 1 hour.
• Before serving, top with 1 cup of whipped topping.