Chocolate French Silk Pie?

Question

Does anyone have a recipe for a chocolate french silk pie with the pudding filling? I have been unable to locate one.

Answer 1

1 pie crust

1 box instant chocolate pudding mix

2 cups milk or buttermilk

2 tablespoons fresh lemon juice or vinegar (omit if using buttermilk)

1 envelope knox gelatin

1/4 cup cold water

1 (8 ounce) container cool whip

1Prepare small box instant pudding, using buttermilk instead of milk; set aside.

2Prepare 1 envelope Knox gelatin with 1/4 cup cold water.

3Use glass measuring cup to mix gelatin.

4Set mixture in a pot or pan of hot water, while still in the cup, to help dissolve gelatin.

5Gelatin is dissolved when mixture is clear.

6Wire whisk gelatin into pudding and fold in the 8-oz cool whip.

7Pour into prepared crust; chill.

Answer 2

http://allrecipes.com/Search/Recipes.asp...

take your pick!

Answer 3

1 (9 inch) ready-made pie crust

1 (5.9 ounce) package instant chocolate pudding mix

1 (8 ounce) container frozen whipped topping, thawed

Hersheys kisses

Chocolate sprinkles

Make chocolate pudding as directed. Pour chocolate pudding in pre-made pie crust

Pour whipped topping on top of pudding layer and smear to cover.

Add chocolate sprinkles and Hershey's Kisses to top of pie and enjoy!

Answer 4

Chocolate French Silk Pie Recipe

Ingredients:

3/4 cup butter, softened

1 cup white sugar

3 one ounce squares unsweetened baking chocolate, melted

2 tsp pure vanilla

3 large eggs

Directions:

Part 1:

Melt chocolate in a small bowl over hot water. Do not let the chocolate harden up.

In a large mixing bowl, cream the butter at medium to high speed about 1 minute.

Add sugar, 1/4 cup at a time and continue to beat until light and fluffy. This will take 3-5 minutes. Scrape bowl often. It must be mixed long enough so it is no longer gritty.

Slowly add the melted chocolate to the butter mixture, beating on low to medium speed until the chocolate is well blended and mixture is smooth and creamy. Scrape again.

On medium speed, add eggs one at a time, beating after each one before adding the next egg.Scrape bowl.

Add vanilla and give it one more mix.

Spread into The Best Ever Pie Crust. Set aside.

Part 2:

1 cup Whipping cream

1/4 cup powdered sugar (confectioners sugar)

1/2 tsp pure vanilla

Chocolate curls, optional for garnish

Directions:

In large mixing bowl, beat cream until it sets up. There is no way to explain how long this will take. Every mixer is different. It should be light and fluffy and look like soft whipped cream. Do NOT let it get to the butter stage which can happen very quickly. If in doubt, under mix. You can always whip it a little more after the sugar is added.

Add powdered sugar and and vanilla and beat until fluffy and stiff. Do not over beat.

Put whipped cream into a pastry bag fitted with a large star tip and decorate the pie. Or pile the cream on high with a spatula.

Sprinkle with chocolate curls.

Refrigerate pie and any leftovers.

Makes one 9 inch pie