Time 1h30m Yield 8 Number Of Ingredients 9 Steps:
In large bowl, mix cookie crumbs and melted butter until crumbs are moistened and coated with butter. Press mixture in bottom and up side of 9-inch pie plate. Refrigerate 10 minutes. In 1-quart saucepan, beat granulated sugar and eggs with whisk until blended. Cook over medium heat until instant-read thermometer reads 160°F. Mixture should thicken slightly and coat back of metal spoon. Remove from heat; stir in chocolate until melted and smooth. Cool slightly; mix in softened butter until well incorporated. Let cool until just warm; stir occasionally as it cools. In large bowl, beat whipping cream until it begins to thicken. Add powdered sugar; beat until stiff peaks form. Fold half of the whipped cream into the chocolate mixture; pour into chilled pie crust. Top center of pie with remaining whipped cream. Garnish with chocolate curls or chocolate shavings. Refrigerate until ready to serve. Cover and refrigerate leftovers.
Time 2h35m Yield 10 Number Of Ingredients 9 Steps:
Mix together sugar and cornstarch in a medium saucepan until well blended. Stir in milk gradually. Turn heat to medium and stir constantly until boiling. Remove from heat. Add chocolate chips and vanilla extract to the hot milk mixture; stir until smooth and chocolate chips have melted. Transfer into a large mixing bowl, cover with plastic wrap, and place on the counter until cooled to room temperature. Meanwhile, combine 2 cups whipping cream and powdered sugar in a large bowl; beat with an electric mixer until soft peaks form. Uncover cooled chocolate mixture and beat with clean beater attachments until light and fluffy. Gently fold 1/2 of the whipped cream mixture into the chocolate mixture, being careful not to overmix. Spoon into pie crust and top with remaining whipped cream. Refrigerate until firm, 2 to 3 hours. Serve.
More about “no bake french silk pie recipes”
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.
