French Silk Pie

In article <[email hidden]>,
[email hidden] says...

Quoted message said:

Here's my idea for a chocolate silk pie filling. What do
you think? I haven't tried it yet, but probably will if
not too many people think it's a disaster:

Bob's French Silk Pie

1 pound unsalted butter, softened 1 cup sugar
1 (12oz) bag semisweet chocolate chips 4 eggs
1/2 tsp vanilla generous pinch of salt whipped cream

Melt chocolate chips and 1/4 pound of butter in metal
mixing bowl by setting the bowl in simmering water. Allow
to cool to just above room temperature. Add remaining
butter and sugar; beat at high speed for 5 minutes. Add
eggs, one at a time, beating for 5 minutes after each
addition. (add salt and vanilla with the last egg.) Pour
into baked pie shell and refrigerate until firm. Top with
whipped cream. Store in refrigerator, but best served not
too cold.

Note: I think using salted butter and leaving out the
pinch of salt would be too salty. Maybe use half
salted butter and half unsalted? Or half unsalted
butter and half corn oil margarine?

Best regards, Bob

I wouldn't substitute margarine for the butter. The flavor
would most definitely suffer. In baking you almost always
use unsalted butter and add salt (if required) separately.

I made a similar dessert last weekend for 300 people (no,
that's not a typo!) except mine was baked in a terrine.

8 oz. semisweet good-quality chocolate, chopped
3/4 cup (1 1/2 sticks or 6 ounces) butter
4/4 cup strong coffee
5/4 cup sugar 4 eggs, beaten 2 Tbsp Kahlua (optional, but
increase coffee to 1/2 cup if you don't use
it)

In a double boiler over barely simmering water, melt
chocolate and butter. Add the coffee, Kahlua (if using) and
sugar and continue to whisk to dissolve the sugar. Continue
cooking until temperature reaches 120F. Remove from heat and
whisk in the eggs. Pour into foil-lined terrine (or regular
loaf pan if you don't have a terrine) and bake in a water
bath for 40 minutes at 350F. It should be set when you
remove from the oven. Chill overnight, then turn out onto
serving dish.

I made a raspberry coulis to serve with it, as well as fresh
whipped cream. It was wonderful - I got many, many
compliments on it.

Your recipe sounds pretty good and I think I'll give it a
try, if only because it doesn't require any baking. It's
always nice to have a new way to experiment with chocolate!
--
Donna A pessimist believes all women are bad. An optimist
hopes they are.

In article <[email hidden]>, zxcvbob

Quoted message said:

Here's my idea for a chocolate silk pie filling. What do
you think? I haven't tried it yet, but probably will if
not too many people think it's a disaster:

Bob's French Silk Pie

1 pound unsalted butter, softened 1 cup sugar
1 (12oz) bag semisweet chocolate chips 4 eggs
1/2 tsp vanilla generous pinch of salt whipped cream

(details snipped)

Quoted message said:

Best regards, Bob

Holey moley! Who you tryin' to kill?
--
-Barb, <www.jamlady.eboard.com> updated 3-8-04.
Rec.food.cooking's Preserved Fruit Administrator (I've got
the button to prove it!) "The only difference between a rut
and a grave is the depth of the hole."

In article <[email hidden]>, zxcvbob

Quoted message said:

Here's my idea for a chocolate silk pie filling. What do
you think? I haven't tried it yet, but probably will if
not too many people think it's a disaster:

Bob's French Silk Pie

1 pound unsalted butter, softened 1 cup sugar
1 (12oz) bag semisweet chocolate chips 4 eggs
1/2 tsp vanilla generous pinch of salt whipped cream

(details snipped)

Quoted message said:

Best regards, Bob

Holey moley! Who you tryin' to kill?
--
-Barb, <www.jamlady.eboard.com> updated 3-8-04.
Rec.food.cooking's Preserved Fruit Administrator (I've got
the button to prove it!) "The only difference between a rut
and a grave is the depth of the hole."

zxcvbob <[email hidden]> wrote in message news:<[email hidden]>...

Quoted message said:

Here's my idea for a chocolate silk pie filling. What do
you think? I haven't tried it yet, but probably will if
not too many people think it's a disaster:

Bob's French Silk Pie

1 pound unsalted butter, softened 1 cup sugar
1 (12oz) bag semisweet chocolate chips 4 eggs
1/2 tsp vanilla generous pinch of salt whipped cream

Bob

Whoa, about twice as much butter as there should be - you
have "1 pound" - most recipes call for less than 2 cups, I
think, with 1 cup being "standard."

Also, most recipes call for 2-3 OUNCES of chocolate - NOT 12
oz. I usually use 4, just because we like it chocolate-y.

Otherwise, it looks fine.

N.

zxcvbob <[email hidden]> wrote in message news:<[email hidden]>...

Quoted message said:

Here's my idea for a chocolate silk pie filling. What do
you think? I haven't tried it yet, but probably will if
not too many people think it's a disaster:

Bob's French Silk Pie

1 pound unsalted butter, softened 1 cup sugar
1 (12oz) bag semisweet chocolate chips 4 eggs
1/2 tsp vanilla generous pinch of salt whipped cream

Bob

Whoa, about twice as much butter as there should be - you
have "1 pound" - most recipes call for less than 2 cups, I
think, with 1 cup being "standard."

Also, most recipes call for 2-3 OUNCES of chocolate - NOT 12
oz. I usually use 4, just because we like it chocolate-y.

Otherwise, it looks fine.

N.

In article <[email hidden]>, Donna

Rose said:

I wouldn't substitute margarine for the butter. The flavor
would most definitely suffer. In baking you almost always
use unsalted butter and add salt (if required) separately.

I made a similar dessert last weekend for 300 people (no,
that's not a typo!) except mine was baked in a terrine.

Was the terrine the size of a casket? Yowsers!
--
-Barb, <www.jamlady.eboard.com> updated 3-8-04.
Rec.food.cooking's Preserved Fruit Administrator (I've got
the button to prove it!) "The only difference between a rut
and a grave is the depth of the hole."

In article <[email hidden]>, Donna

Rose said:

I wouldn't substitute margarine for the butter. The flavor
would most definitely suffer. In baking you almost always
use unsalted butter and add salt (if required) separately.

I made a similar dessert last weekend for 300 people (no,
that's not a typo!) except mine was baked in a terrine.

Was the terrine the size of a casket? Yowsers!
--
-Barb, <www.jamlady.eboard.com> updated 3-8-04.
Rec.food.cooking's Preserved Fruit Administrator (I've got
the button to prove it!) "The only difference between a rut
and a grave is the depth of the hole."

Charlie's Chocolate Pie It took me fifteen years to get
this recipe. It was originally called "Pierette Pie". For
years, they served it every Thursday at Charlie's
Restaurant in Minot, North Dakota. Everybody in Minot
called it "Thursday Pie".

1 pie shell (unbaked)
1/2 cup slivered almonds 3 ounces unsweetened chocolate
2/2 cup (one stick) softened butter
3/4 cup white sugar 2 eggs (if you worry about salmonella,
use egg substitute.) 1 package vanilla instant pudding 1
1/2 cups whole milk
4/2 teaspoon almond extract. 2 cups sweetened whipped cream

Heat oven to 400°. With fork, [censored] sides and bottom of
piecrust. Sprinkle almonds all over the bottom of the crust
Bake until crust is golden and almonds are toasted (about
ten minutes but check after five!). Remove from oven and
allow to cool.

Unwrap chocolate and place in small bowl. Microwave on
MEDIUM for two minutes. Poke at the chocolate to see if it's
melted. (It won't LOOK melted.) If it's NOT melted, add 30
seconds at a time until it is. Set aside

In large mixing bowl, beat softened butter until fluffy. Add
sugar a tablespoon or two at a time. Beating thoroughly
after each addition. (Don't rush this! You are dissolving
the sugar in the butter.) Beat the melted chocolate into the
butter/sugar stuff. Make sure the chocolate is not too hot,
otherwise it will melt the butter! Add eggs one at a time
beating thoroughly in between.

(Take about a tablespoon or two of nuts out of the cooled
pie shell and reserve. Spread chocolate stuff evenly into
pie shell Refrigerate. In a clean bowl, with wire whisk,
blend pudding mix, milk and almond extract. Whisk until
smooth and thick. Spread over chocolate mixture. Refrigerate
for several hours. Before serving, spread pie with sweetened
whipped cream, sprinkle with reserved almonds.

Lynn from Fargo

Charlie's Chocolate Pie It took me fifteen years to get
this recipe. It was originally called "Pierette Pie". For
years, they served it every Thursday at Charlie's
Restaurant in Minot, North Dakota. Everybody in Minot
called it "Thursday Pie".

1 pie shell (unbaked)
1/2 cup slivered almonds 3 ounces unsweetened chocolate
2/2 cup (one stick) softened butter
3/4 cup white sugar 2 eggs (if you worry about salmonella,
use egg substitute.) 1 package vanilla instant pudding 1
1/2 cups whole milk
4/2 teaspoon almond extract. 2 cups sweetened whipped cream

Heat oven to 400°. With fork, [censored] sides and bottom of
piecrust. Sprinkle almonds all over the bottom of the crust
Bake until crust is golden and almonds are toasted (about
ten minutes but check after five!). Remove from oven and
allow to cool.

Unwrap chocolate and place in small bowl. Microwave on
MEDIUM for two minutes. Poke at the chocolate to see if it's
melted. (It won't LOOK melted.) If it's NOT melted, add 30
seconds at a time until it is. Set aside

In large mixing bowl, beat softened butter until fluffy. Add
sugar a tablespoon or two at a time. Beating thoroughly
after each addition. (Don't rush this! You are dissolving
the sugar in the butter.) Beat the melted chocolate into the
butter/sugar stuff. Make sure the chocolate is not too hot,
otherwise it will melt the butter! Add eggs one at a time
beating thoroughly in between.

(Take about a tablespoon or two of nuts out of the cooled
pie shell and reserve. Spread chocolate stuff evenly into
pie shell Refrigerate. In a clean bowl, with wire whisk,
blend pudding mix, milk and almond extract. Whisk until
smooth and thick. Spread over chocolate mixture. Refrigerate
for several hours. Before serving, spread pie with sweetened
whipped cream, sprinkle with reserved almonds.

Lynn from Fargo

In article <[email hidden]>,

Melba's Jammin said:

In article <[email hidden]>,

zxcvbob said:

Here's my idea for a chocolate silk pie filling. What do
you think? I haven't tried it yet

Try this one. It's from the LA Times, years ago, and
is fabulous:

French Silk Pie

1/2 cup butter
2/4 cup sugar 2 oz. unsweetened chocolate, melted 1 tsp.
vanilla 2 eggs 1 9 inch choc.crumb crust (use Nabisco
chocolate wafers or Peppridge Farm chocolate fish and make
like a vanilla wafer crust)

In small bowl, cream together butter and sugar until light
and fluffy. Add melted chocolate and vanilla. Beat until
smooth. Add 1 egg and beat 5 minutes. Add remaining egg and
beat 5 more minutes. Pour mixture into crust (crust must be
cool) and chill until set, about 3 hours. Spread with
whipped cream if desired.

Note: I wouldn't attempt this without a good stand mixer.
The "silk" in the name refers to the texture,
provided the filling is beaten until the sugar is
*completely* dissolved. It takes a long time to cream
the butter and sugar properly, and 5 minutes after
each egg is a minimum.

We use a straight-sided 9 inch cake pan and usually make at
least 1-1/2 recipes of filling. In doing this the mixer is
running almost continually for 30-40 minutes. I'm not sure
it's possible to overbeat it, but I know that if it's not
beaten long enough, it's grainy.

Isaac

In article <[email hidden]>,

Melba's Jammin said:

In article <[email hidden]>,

zxcvbob said:

Here's my idea for a chocolate silk pie filling. What do
you think? I haven't tried it yet

Try this one. It's from the LA Times, years ago, and
is fabulous:

French Silk Pie

1/2 cup butter
2/4 cup sugar 2 oz. unsweetened chocolate, melted 1 tsp.
vanilla 2 eggs 1 9 inch choc.crumb crust (use Nabisco
chocolate wafers or Peppridge Farm chocolate fish and make
like a vanilla wafer crust)

In small bowl, cream together butter and sugar until light
and fluffy. Add melted chocolate and vanilla. Beat until
smooth. Add 1 egg and beat 5 minutes. Add remaining egg and
beat 5 more minutes. Pour mixture into crust (crust must be
cool) and chill until set, about 3 hours. Spread with
whipped cream if desired.

Note: I wouldn't attempt this without a good stand mixer.
The "silk" in the name refers to the texture,
provided the filling is beaten until the sugar is
*completely* dissolved. It takes a long time to cream
the butter and sugar properly, and 5 minutes after
each egg is a minimum.

We use a straight-sided 9 inch cake pan and usually make at
least 1-1/2 recipes of filling. In doing this the mixer is
running almost continually for 30-40 minutes. I'm not sure
it's possible to overbeat it, but I know that if it's not
beaten long enough, it's grainy.

Isaac

Thanks, Lynn! This looks a lot less greasy than the
one I posted.

Best regards, Bob

Lynn Gifford said:

Charlie's Chocolate Pie It took me fifteen years to get
this recipe. It was originally called "Pierette Pie". For
years, they served it every Thursday at Charlie's
Restaurant in Minot, North Dakota. Everybody in Minot
called it "Thursday Pie".

1 pie shell (unbaked)
1/2 cup slivered almonds 3 ounces unsweetened chocolate
1/2 cup (one stick) softened butter
3/4 cup white sugar 2 eggs (if you worry about salmonella,
use egg substitute.) 1 package vanilla instant pudding 1
1/2 cups whole milk
1/2 teaspoon almond extract. 2 cups sweetened
whipped cream

Heat oven to 400°. With fork, [censored] sides and bottom of
piecrust. Sprinkle almonds all over the bottom of the
crust Bake until crust is golden and almonds are toasted
(about ten minutes but check after five!). Remove from
oven and allow to cool.

Unwrap chocolate and place in small bowl. Microwave on
MEDIUM for two minutes. Poke at the chocolate to see if
it's melted. (It won't LOOK melted.) If it's NOT melted,
add 30 seconds at a time until it is. Set aside

In large mixing bowl, beat softened butter until fluffy.
Add sugar a tablespoon or two at a time. Beating
thoroughly after each addition. (Don't rush this! You are
dissolving the sugar in the butter.) Beat the melted
chocolate into the butter/sugar stuff. Make sure the
chocolate is not too hot, otherwise it will melt the
butter! Add eggs one at a time beating thoroughly in
between.

(Take about a tablespoon or two of nuts out of the cooled
pie shell and reserve. Spread chocolate stuff evenly into
pie shell Refrigerate. In a clean bowl, with wire whisk,
blend pudding mix, milk and almond extract. Whisk until
smooth and thick. Spread over chocolate mixture.
Refrigerate for several hours. Before serving, spread pie
with sweetened whipped cream, sprinkle with reserved
almonds.

Lynn from Fargo

Thanks, Lynn! This looks a lot less greasy than the
one I posted.

Best regards, Bob

Lynn Gifford said:

Charlie's Chocolate Pie It took me fifteen years to get
this recipe. It was originally called "Pierette Pie". For
years, they served it every Thursday at Charlie's
Restaurant in Minot, North Dakota. Everybody in Minot
called it "Thursday Pie".

1 pie shell (unbaked)
1/2 cup slivered almonds 3 ounces unsweetened chocolate
1/2 cup (one stick) softened butter
3/4 cup white sugar 2 eggs (if you worry about salmonella,
use egg substitute.) 1 package vanilla instant pudding 1
1/2 cups whole milk
1/2 teaspoon almond extract. 2 cups sweetened
whipped cream

Heat oven to 400°. With fork, [censored] sides and bottom of
piecrust. Sprinkle almonds all over the bottom of the
crust Bake until crust is golden and almonds are toasted
(about ten minutes but check after five!). Remove from
oven and allow to cool.

Unwrap chocolate and place in small bowl. Microwave on
MEDIUM for two minutes. Poke at the chocolate to see if
it's melted. (It won't LOOK melted.) If it's NOT melted,
add 30 seconds at a time until it is. Set aside

In large mixing bowl, beat softened butter until fluffy.
Add sugar a tablespoon or two at a time. Beating
thoroughly after each addition. (Don't rush this! You are
dissolving the sugar in the butter.) Beat the melted
chocolate into the butter/sugar stuff. Make sure the
chocolate is not too hot, otherwise it will melt the
butter! Add eggs one at a time beating thoroughly in
between.

(Take about a tablespoon or two of nuts out of the cooled
pie shell and reserve. Spread chocolate stuff evenly into
pie shell Refrigerate. In a clean bowl, with wire whisk,
blend pudding mix, milk and almond extract. Whisk until
smooth and thick. Spread over chocolate mixture.
Refrigerate for several hours. Before serving, spread pie
with sweetened whipped cream, sprinkle with reserved
almonds.

Lynn from Fargo

In article <barbschaller-
[email hidden]>,
[email hidden] says...

Quoted message said:

In article
<[email hidden]>,

Donna Rose said:

I wouldn't substitute margarine for the butter. The
flavor would most definitely suffer. In baking you
almost always use unsalted butter and add salt (if
required) separately.

I made a similar dessert last weekend for 300 people
(no, that's not a typo!) except mine was baked in a
terrine.

Was the terrine the size of a casket? Yowsers!

LOL no! I made 32 of them. (figure 10 slices per)
--
Donna A pessimist believes all women are bad. An optimist
hopes they are.

In article <barbschaller-
[email hidden]>,
[email hidden] says...

Quoted message said:

In article
<[email hidden]>,

Donna Rose said:

I wouldn't substitute margarine for the butter. The
flavor would most definitely suffer. In baking you
almost always use unsalted butter and add salt (if
required) separately.

I made a similar dessert last weekend for 300 people
(no, that's not a typo!) except mine was baked in a
terrine.

Was the terrine the size of a casket? Yowsers!

LOL no! I made 32 of them. (figure 10 slices per)
--
Donna A pessimist believes all women are bad. An optimist
hopes they are.

In article
<[email hidden]>,
[email hidden] says...

<recipe snipped and saved>

Quoted message said:

2 eggs (if you worry about salmonella, use egg
substitute.)

You can also buy pasteurized eggs these days, although I've
had very good luck with using the egg substitute in baking.

--
Donna A pessimist believes all women are bad. An optimist
hopes they are.

In article
<[email hidden]>,
[email hidden] says...

<recipe snipped and saved>

Quoted message said:

2 eggs (if you worry about salmonella, use egg
substitute.)

You can also buy pasteurized eggs these days, although I've
had very good luck with using the egg substitute in baking.

--
Donna A pessimist believes all women are bad. An optimist
hopes they are.

Isaac Wingfield <[email hidden]> wrote in
:"]news:[email hidden]:

Quoted message said:

In article <barbschaller-
[email hidden]>, Melba's

Jammin said:

In article <[email hidden]>,

zxcvbob said:

Here's my idea for a chocolate silk pie filling. What
do you think? I haven't tried it yet

Try this one. It's from the LA Times, years ago, and is
fabulous:

French Silk Pie

1/2 cup butter
3/4 cup sugar 2 oz. unsweetened chocolate, melted 1 tsp.
vanilla 2 eggs 1 9 inch choc.crumb crust (use Nabisco
chocolate wafers or Peppridge Farm chocolate fish and
make like a vanilla wafer crust)

In small bowl, cream together butter and sugar until light
and fluffy. Add melted chocolate and vanilla. Beat until
smooth. Add 1 egg and beat 5 minutes. Add remaining egg
and beat 5 more minutes. Pour mixture into crust (crust
must be cool) and chill until set, about 3 hours. Spread
with whipped cream if desired.

Note: I wouldn't attempt this without a good stand mixer.
The "silk" in the name refers to the texture,
provided the filling is beaten until the sugar is
*completely* dissolved. It takes a long time to
cream the butter and sugar properly, and 5 minutes
after each egg is a minimum.

We use a straight-sided 9 inch cake pan and usually make
at least 1-1/2 recipes of filling. In doing this the mixer
is running almost continually for 30-40 minutes. I'm not
sure it's possible to overbeat it, but I know that if it's
not beaten long enough, it's grainy.

Isaac

As a friend of mine said, who gave me a similar recipe year
ago, "Ya gotta beat the hell out of it!"

Wayne

Isaac Wingfield <[email hidden]> wrote in
:"]news:[email hidden]:

Quoted message said:

In article <barbschaller-
[email hidden]>, Melba's

Jammin said:

In article <[email hidden]>,

zxcvbob said:

Here's my idea for a chocolate silk pie filling. What
do you think? I haven't tried it yet

Try this one. It's from the LA Times, years ago, and is
fabulous:

French Silk Pie

1/2 cup butter
3/4 cup sugar 2 oz. unsweetened chocolate, melted 1 tsp.
vanilla 2 eggs 1 9 inch choc.crumb crust (use Nabisco
chocolate wafers or Peppridge Farm chocolate fish and
make like a vanilla wafer crust)

In small bowl, cream together butter and sugar until light
and fluffy. Add melted chocolate and vanilla. Beat until
smooth. Add 1 egg and beat 5 minutes. Add remaining egg
and beat 5 more minutes. Pour mixture into crust (crust
must be cool) and chill until set, about 3 hours. Spread
with whipped cream if desired.

Note: I wouldn't attempt this without a good stand mixer.
The "silk" in the name refers to the texture,
provided the filling is beaten until the sugar is
*completely* dissolved. It takes a long time to
cream the butter and sugar properly, and 5 minutes
after each egg is a minimum.

We use a straight-sided 9 inch cake pan and usually make
at least 1-1/2 recipes of filling. In doing this the mixer
is running almost continually for 30-40 minutes. I'm not
sure it's possible to overbeat it, but I know that if it's
not beaten long enough, it's grainy.

Isaac

As a friend of mine said, who gave me a similar recipe year
ago, "Ya gotta beat the hell out of it!"

Wayne