Recipe Talk

I have had this at an Italian restaurant in PA..it is wonderful however I live in FLA and don't get "back home" much anymore...Anyone have a recipe?

FRENCH SILK PIE

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1/2 c. soft butter

3/4 c. sugar

1 sq. (1 oz.) melted

unsweetened chocolate

pinch of salt

1 tsp. vanilla

2 eggs

9-inch baked pie shell

1 c. heavy cream, whipped

toasted chopped almonds

Beat butter until fluffy with electric mixer. Gradually
beat in sugar until mix is well blended. Add chocolate, salt
and vanilla. Blend well. Add eggs, one at a time, beating for
3 minutes each time. Pour chocolate mix into pie shell and
spread with whipped cream. Chill well. Just before serving,
sprinkle with almonds if desired. Yummy!
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SILK PIE

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1/2 lb. butter (2 sticks)

1 1/2 c. sugar

5 sq. melted chocolate

(bitter)

2 tsp. vanilla

4 eggs

whipped cream

baked pie shell

chocolate shavings for garnish

Cream butter and sugar. Add melted chocolate and
vanilla. Beat. Add 2 eggs to mixture. Beat 5 minutes. Add
remaining 2 eggs to mixture. Beat 5 minutes. Put in baked,
cooled pie shell. Chill for 1 hour. Top with whipping cream
and chocolate shavings on top for garnish.
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LEMON SILK PIE

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1 can Eagle Brand milk

1 small can frozen lemonade

1 (9 oz.) carton Cool Whip

Mix. Stir all together and pour into a graham cracker
crust. Chill.
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French Silk Pie

Baked Pie Crust (below)

1/4 cup margarine or butter

3 ounces unsweetened baking chocolate or white chocolate

1 cup sugar

2 tablespoons cornstarch

3 eggs

1 teaspoon vanilla

1 cup whipping (heavy) cream

Whipped cream, if desired

Chocolate Leaves (below), if desired

Prepare Baked Pie Crust.

Melt margarine and chocolate in 2-quart saucepan over low heat, stirring occasionally; remove from heat. Stir together sugar and cornstarch; stir into chocolate mixture.

Beat eggs with electric mixer on medium speed until thick and lemon colored; stir into chocolate mixture. Cook over medium heat 5 minutes, stirring constantly, until thick and glossy. Stir in vanilla. Cool 10 minutes, stirring occasionally.

Beat whipping cream in chilled medium bowl with electric mixer on high speed until stiff. Gently stir chocolate mixture into whipped cream; spread in pie shell. Cover and freeze about 4 hours or until firm. Garnish with whipped cream and Chocolate Leaves. Immediately freeze any remaining pie.

Mocha French Silk Pie: Stir in 2 teaspoons instant coffee (dry) with the chocolate.

Baked Pie Crust:

1/3 cup plus 1 tablespoon shortening or 1/3 cup lard

1 cup Gold Medal all-purpose flour

1/4 teaspoon salt

2 to 3 tablespoons cold water

Heat oven to 375 F. Cut shortening into flour and salt, using pastry blender or crisscrossing 2 knives, until particles are size of coarse crumbs. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary). Gather pastry into a ball. Shape into flattened round on lightly floured cloth-covered board. Roll into circle 2 inches larger than upside-down glass pie plate, 9x1 1/4 inches, with floured cloth-covered rolling pin. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired. Prick bottom and side of pastry thoroughly with fork. Bake 8 to 10 minutes or until light brown; cool on wire rack.

Chocolate Leaves:
5 to 6 fresh nonpoisonous (unsprayed) leaves (such as lemon, grape or rose leaves) or pliable plastic leaves
1/4 cup semisweet chocolate chips or 1 ounce semisweet baking chocolate
1/2 teaspoon shortening

Wash and dry leaves. Melt chocolate and shortening. Brush chocolate about 1/8 inch thick over backs of leaves, using small brush. Refrigerate at least 1 hour until firm. Peel off leaves, handling as little as possible. Refrigerate chocolate leaves until ready to use.

Makes 10 servings

This recipe displayed with permission from General Mills, Inc.

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Apple Silk Pie

Makes One 9-inch Pie

8 Servings

Crust

9-inch Classic CRISCO Double Pie Crust

Filling

4 cups shredded, peeled McIntosh apples (about 2 pounds or 5 to 6 medium)

2/3 cup firmly packed brown sugar

1/2 cup whipping cream

2 tablespoons all-purpose flour

1 teaspoon grated orange peel

1 egg, lightly beaten

Topping

2 tablespoons granulated sugar

1/2 teaspoon cinnamon

For crust, prepare (see Classic Crisco Pie Crust recipe). Do not bake. Heat oven to 400degreesF.
For filling, combine apples, brown sugar, whipping cream, flour, orange peel and egg in large bowl. Mix well. Spoon into unbaked pie crust.
For topping, combine granulated sugar and cinnamon. Sprinkle over top. Bake at 400degreesF for 35 to 45 minutes or until filling in center is set and crust is golden brown. Cool to room temperature or chill before serving. Store in refrigerator.


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ROYAL BLACK FOREST SILK PIE

YIELD 6, 9-inch pies

Serves: 48

INGREDIENTS

6, 9-inch pre-baked pie/pastry shells

3 qts. cold whipping cream**

1 (28 oz.) package ROYAL Instant Chocolate Pudding & Pie Filling

6 cups cherry pie filling

Whipped topping

Prepare Pie/Pastry Shells:

Pre-bake prepared pie/pastry shell according to package directions.

Allow to cool completely.

Prepare Filling:

Pour cold whipping cream into mixer bowl.

Add pudding and pie filling. Mix on medium speed 15 seconds.

Scrape sides and bottom of mixer bowl. Mix on HIGH speed an additional 1 minute.

Portion 3 cups of filling into each baked pie/pastry crust.

Top each pie with 1-cup cherry pie filling.

Chill at least 1 hour.

Slice each pie into 8 servings.

Dollop each serving with whipped topping if desired.
**Use regular 30% whipping cream. Heavy whipping cream is not recommended.

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Pumpkin Silk Pie Recipe
Serves/Makes: 10

Ingredients:

***CRUST***

1 cup Quaker. Oats (quick or old fashioned, uncooked - NOT Instant!)

3/4 cup all-purpose flour

8 tablespoons butter, melted

1/4 cup firmly packed dark brown sugar

1/2 teaspoon ground cinnamon (optional)

***FILLING***

2 (8-ounce) packages cream cheese, softened

1 (16-ounce) can LIBBY'S. 100% Pure Pumpkin

1 1/2 cup Confectioners' sugar

2 teaspoons ground cinnamon

2 teaspoons Pure Vanilla Extract

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

2 teaspoons Instant Coffee (optional)

2 cups frozen whipped topping (thawed)

1/4 cup coarsely chopped pecans (optional)

Directions:

Heat oven to 375 F. For crust, combine all ingredients in medium bowl; mix well. Press mixture firmly in bottom and sides of pie plate. Bake 12 to 15 minutes or until golden brown. Cool completely on wire rack. For filling, beat cream cheese, pumpkin, sugar, cinnamon, vanilla, nutmeg and ginger in large bowl on medium speed of electric mixer until smooth, 1 to 2 minutes. By hand, gently fold in whipped topping. Spread filling into cooled crust. Top with pecans, if desired. Cover and refrigerate at least 3 hours or as long as overnight.

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Chocolate or White Chocolate Banana French Silk Pie

Crust

1 cup crushed graham crackers

1/4 cup melted butter

Filling

6 oz. good quality (Lindt or Dröste are two of my favorites) white or dark chocolate

12 large marshmallows

pinch of salt

1/2 cup evaporated milk

1 tsp. vanilla

1 T creme de banana liqueur

1 large banana

pinch of nutmeg (for white chocolate version only)


Serves 6-8

Pre-heat oven to 350degrees F. Add melted butter to crushed graham crackers and mix until well blended. Using fingers, press crust mixture into bottom and up the sides of a pie pan. Bake crust for about 6 minutes until set. (You can alternatively use a ready made graham cracker crust.)

Heat evaporated milk until very hot, but not boiling.

Place chocolate, marshmallows, banana and salt in a blender. Blend until well mixed and chocolate is finely ground. If your blender is being temperamental and not wanting to mix these dry ingredients, don't worry about it, it will all be sorted out in the next step.

Pour heated milk into blender over chocolate/marshmallow mixture and blend for one minute. Add vanilla and creme de banana and blend. Pour into the crust. If making the white chocolate version, sprinkle top of pie with a little (a little goes a long way) nutmeg. Refrigerate for at least six hours or overnight before serving. Garnish with whipped cream.

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Caramel-Pecan French Silk Pie

Source: Better Homes and Gardens


Makes 8 to 10 servings
Prep: 40 minutes
Chill: 5 hours


Ingredients
1 Baked Pastry Shell
1 cup whipping cream
1 cup semisweet chocolate pieces (6 ounces)
1/3 cup butter
1/3 cup sugar
2 egg yolks, lightly beaten
3 tablespoons creme de cacao or whipping cream
1 12.25-ounce jar caramel ice cream topping (1 cup)
3/4 cup coarsely chopped toasted pecans or almonds
1 cup whipped cream
Chocolate curls (optional)

Directions
1. Prepare Baked Pastry Shell; set aside.
2. In a heavy medium saucepan combine the 1 cup whipping cream, the chocolate pieces, butter, and sugar. Cook over low heat, stirring constantly, until chocolate is melted (about 10 minutes). Remove from heat. Gradually stir half of the hot mixture into beaten egg yolks. Return egg mixture to chocolate mixture in saucepan. Cook over medium-low heat, stirring constantly, until mixture is slightly thickened and begins to bubble (about 5 minutes). Remove from heat. (Mixture may appear to separate.) Stir in the 3 tablespoons creme de cacao or whipping cream. Place the saucepan in a bowl of ice water, stirring occasionally, until the mixture stiffens and becomes hard to stir (about 20 minutes). Transfer the chocolate mixture to a medium mixing bowl.
3. Beat cooled chocolate mixture with an electric mixer on medium to high speed for 2 to 3 minutes or until light and fluffy.
4. Spread caramel ice cream topping in bottom of Baked Pastry Shell. Sprinkle pecans evenly over caramel. Carefully spread filling into pie shell. Cover and refrigerate pie for 5 to 24 hours. To serve, top with whipped cream. If you like, garnish with chocolate curls. Makes 8 to 10 servings.

Nutrition facts per serving:
calories: 725
total fat: 47g
saturated fat: 22g
cholesterol: 136mg
sodium: 290mg
carbohydrate: 72g
fiber: 4g
protein: 6g
vitamin C: 1%
calcium: 7%
iron: 10%
other carb: 2diabetic exchange
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French Coconut Pie


Ingredients :

3 x eggs beaten
2 cup sugar
1/4 cup melted butter
1 tsp vanilla
3 tbl flour
1 cup milk
2 cup coconut
2 x 9 inch unbaked pie shells

Method :
Combine all ingredients and pour in to pie shells. Bake at 350 for about 30 minutes.
Makes 2 pies