Moonstrucks Hazelnut French Silk Pie Recipes

FRENCH SILK PIE

Steps:

• I like to make sure my pie dough is prepared before I begin making this pie. Make pie dough the night before because it needs to chill in the refrigerator for at least 2 hours before rolling out and blind baking (next step).
• On a floured work surface, roll out one of the discs of chilled dough (use the 2nd pie crust for another recipe!). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9-inch pie dish. Tuck it in with your fingers, making sure it is completely smooth. To make a lovely thick edge, I do not trim excess dough around the edges. Instead, fold the excess dough back over the edge and use your hands to mold the edge into a nice thick rim around the pie. Crimp the edges with a fork or use your fingers to flute the edges. Carefully line the inside of the pie with two pieces of parchment paper or aluminum foil, as shown in the photos above, then pour in the pie weights. Make sure the weights are evenly distributed around the pie dish. Chill the dough in the refrigerator or freezer for at least 30 minutes- this helps prevent the crust from shrinking. (You can actually fill with pie weights before or after chilling, it doesn't make a difference.)
• Preheat oven to 400°F (204°C).
• Bake the cold pie crust (with weights!) for 15 minutes. Remove pie from the oven and carefully lift the parchment paper/aluminum foil (with the weights) out of the pie. Prick all over the bottom of the pie crust with a fork, which is called "docking" the pie crust and helps prevent air bubbles. Brush the edges of the crust with egg wash. Return the crust to the oven and bake until golden brown, about 12-15 more minutes.
• Cool pie crust completely. You can do this up to 3 days ahead of time. Cover cooled crust tightly and refrigerate until ready to fill.
• Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream on medium-high speed until stiff peaks form, about 4 minutes. Stiff peaks hold their peak shape and do not droop. Set whipped cream in the refrigerator (covered or uncovered, doesn't matter) until step 8. Melt the semi-sweet chocolate. You can melt it in a double boiler or the microwave. If using the microwave: place the chopped chocolate in a medium heat-proof bowl. Melt in 20 second increments in the microwave, stopping and stirring after each increment until completely melted and smooth. Set aside until the end of the next step.
• Whisk eggs and sugar together in a heatproof bowl or the top piece of a double boiler. Place over a pot of simmering water (or the bottom part of your double boiler) on medium heat. Do not let the surface of simmering water touch the bottom of the heatproof bowl. Whisking constantly, cook the egg mixture until it reaches 160°F (71°C) on an instant read thermometer, about 10-11 minutes. Do not stop whisking or the eggs may solidify. If the steam gets too hot over your hand, use an oven mitt. Carefully remove from heat and allow to cool for 10 minutes. After cooling, slowly stir in the melted chocolate. To prevent curdling, cool for another 10 minutes before using in the next step.
• Using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter on medium-high speed until creamy, about 1-2 minutes. Add the vanilla and beat on medium-high speed for 30 seconds. Scrape down the sides and up the bottom of the bowl. With the mixer running on low speed, pour in the chocolate/egg mixture and then increase to medium-high speed and beat for 3 minutes. With a rubber spatula, fold in the whipped cream until combined.
• Spread filling into cooled pie crust. (A small offset spatula is helpful for this.) Cover tightly with plastic wrap and refrigerate for at least 4-6 hours or overnight until chilled and thickened. Pie may be refrigerated for up to 2 days before serving.
• Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream, sugar, and vanilla extract on medium-high speed until medium peaks form, about 3-4 minutes. Medium peaks are between soft/loose peaks and stiff peaks and are the perfect consistency for topping and piping on desserts. Pipe or spread the whipped cream on top. Garnish with chocolate curls (see notes), if desired. Serve immediately or chill the pie uncovered up to a few hours.
• Cover leftovers and store in the refrigerator for up to 5 days.

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 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.

CLASSIC FRENCH SILK PIE

Steps:

• First make the pie crust. In a medium bowl, whisk together flour, sugar, and salt. Add cold, cubed butter and, using your fingers, work the butter into the flour mixture. Quickly break the butter down into the flour mixture, some butter pieces will be the size of oat flakes, some will be the size of peas. Create a well in the butter and flour mixture and pour in the cold buttermilk. Use a fork to bring to dough together. Try to moisten all of the flour bits. On a lightly floured work surface, dump out the dough mixture. It will be moist and shaggy. Add a teaspoons more buttermilk if the dough feels dry. Shape into a rough disk and refrigerate for at least an hour.
• We'll blind bake the crust for this pie. That means we'll cook it completely without filling. Roll the pie crust to a thick 1/4-inch thickness and transfer to 9-inch pie dish. Fold excess dough under and crimp the edges. Dock the bottom and sides of the crust (that means pierce it with the tines of a fork) and refrigerate.
• Place a rack in the center of the oven and preheat oven to 425 degrees F. Lightly grease a sheet of parchment paper with nonstick spray. Place spray side down into the prepared pie crust. Fill with dried beans or pie weights to the very top of the crust. Bake for 15-17 minutes until the edges of the crust begin to brown. Remove from the oven and carefully lift the parchment and all of the beans out of the pie and into a large bowl. Yea - this is dicey. Return the crust to the oven and bake for another 8-11 minutes until the crust is golden brown and baked through. Remove from the oven and allow to cool completely before filling.
• To make the filling, in a medium saucepan over low heat whisk together granulated sugar and eggs. Whisk near constantly until the mixture reaches 160 degrees on a candy or fry thermometer. This took me about 10 minutes. Whisk constantly to ensure the eggs don't cook. This will ensure that the raw eggs are safe to eat.
• Remove from heat and whisk in the melted chocolate and pinch of salt. The mixture will thicken and seize a bit. Just keep whisking until glossy and smooth. Set aside to cool to room temperature.
• In a medium bowl, use electric hand beaters to beat butter until fluffy. Add the cooled chocolate mixture and beat on medium speed until butter disappears and the mixture is thick and glossy. When mixture is absolutely cooled to room temperature fold in the whipped cream or Cool Whip in three batches being careful not to deflate the cream or whip too much with stirring.
• Transfer the chocolate whip to the cooled pie crust and smooth the top.
• To make the topping, whip heavy cream, powdered sugar, and vanilla extract to soft peaks that hold their shape. Spoon over the prepared pie. Top with chocolate shavings. Allow the pie to set in the refrigerator for 2 hours before serving. Pie can be stored in the refrigerator overnight. Store any leftovers in the refrigerator for up to 3 days.

MOONSTRUCK'S HAZELNUT FRENCH SILK PIE

Steps:

• Prepare the pan:.
• Preheat the oven to 350°F.
• Lightly spray a 9 inch spring form pan with pan spray.
• Line the bottom of the inside of the pan with a 9 inch round piece of parchment paper or aluminum foil.
• Wrap a piece of aluminum foil around the outside base of the pan so that the foil comes up the sides of the pan about one inch.
• Place the prepared pan in a large roasting pan or baking pan that is at least one inch deep.
• Set the pan aside.
• The crust:.
• Place the hazelnuts, oatmeal, and brown sugar in the bowl of a food processor.
• Pulse the processor a few times then turn it on.
• Grind until the nuts are fine but not oil.
• Add the melted butter and mix just to combine all of the ingredients in the processor bowl.
• Press the crust mixture evenly into the bottom of the pan.
• Set aside.
• The filling:.
• Break or cut the Moonstruck dark chocolate into small pieces and place into the top of a double boiler along with the 1 1/4 cup butter.
• Fill the bottom of the double boiler with about one inch of water.
• Bring to a boil then remove from the heat.
• Place the top of the double boiler over the steaming water.
• Stir until the chocolate and butter mixture have melted.
• Add the hazelnut butter, brewed espresso beverage, and the Grand Marnier.
• Stir to thoroughly combine.
• Whisk the eggs and the 3/4 cup of brown sugar until foamy.
• Add the chocolate mixture and stir to thoroughly combine.
• Pour the batter into the prepared spring form pan with the crust in the bottom.
• Place the roasting or baking pan holding the filled spring form pan on the middle rack of the oven.
• Add about one inch of boiling water to the roasting or baking pan.
• Carefully slide the rack into the oven.
• Bake for approximately 45 minutes until the filling has set but the center is still shiny.
• Remove the spring form pan from the oven and place on a cooling rack.
• Cool completely in the spring form pan.
• Place the cooled cake into the refrigerator and chill for at least six hours. Overnight is better.
• Glaze:.
• Chop the chocolate and place in a stainless steel or glass bowl.
• Place one inch of water in a small heavy saucepan.
• Place the saucepan on the stove and bring the water to a simmer.
• Remove the saucepan from the stove.
• Place the bowl containing the chopped chocolate on top of the pan of simmering water.
• Stir the chocolate until it is completely melted.
• Remove the bowl from the top of the pan and dump the water out.
• Place the cream and light corn syrup into the sauce pan and bring to a boil.
• Pour the hot liquid over the melted chocolate.
• Whisk the hot liquid and the chocolate together to completely combine.
• Set the chocolate mixture aside and allow the Ganache to cool for five minutes.
• Whisk the softened butter into the chocolate mixture.
• Finish and serve:.
• Remove the sides of the spring form pan.
• Place a piece of plastic wrap or foil over the top of the cake.
• Invert the cake onto a flat dish.
• Peel the paper or foil off of the bottom crust.
• Invert the cake onto a 9 inch cardboard cake round.
• Place the cake on a cooling rack over a cookie sheet.
• Pour the Ganache over the cake, using a small icing spatula to coax the Ganache over the sides of the cake. If necessary, use the spatula to spread the Ganache on the sides of the cake. The cake should be completely covered with Ganache.
• Allow the Ganache to set up until it is firm.
• If you are not serving right away, return to the refrigerator.
• Cut into servings using a knife dipped in hot water and wiped dry each time you make a slice.
• Place on a serving plate and garnish with whipped cream and fresh berries.