Frosty French Silk Pie
Estimated Nutritional Profile
| Nutrient | Quantity |
|---|---|
| Protein (g) | 64.6411 |
| Energy (kCal) | 2525.982 |
| Carbohydrates (g) | 198.2306 |
| Total fats (g) | 184.5404 |
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Cuisine
European >> French >> French
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Dietary Style
- Source
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
Late Stage
Utensils Used
| 1. For Crust:. | 2. Heat oven to 325. Beat butter and sugar in large bowl with electric mixer on medium speed 1 minute. Stir in cocoa and flour until mixture is crumbly. Press firmly and evenly against bottom and side of deep-dish pie plate 9x1 1/2 inches, or regular pie plate, 10 x 1 1/2 inches. Sprinkle with nuts. Bake 20 to 25 minutes or until edge appears dry. Cool completely -- about 45 minutes. | 3. For Filling:. | 4. Melt butter and chocolate in 2 quart saucepan over low heat, stirring occasionally; remove from heat. Mix sugar and cornstarch with wire whisk, stir into chocolate mixture. | 5. Beat eggs in small bowl with electric mixer on medium speed about 5 minutes or until thick and lemon colored; stir into chocolate mixture. Cook chocolate mixture over medium heat 5 minutes, stirring constantly, until thick and glossy. Stir in vanilla. Cool 10 minutes, stirring occasionally. | 6. Beat whipping cream in chilled medium bowl with electric mixer on high speed until stiff. Fold chocolate mixture into whipped cream. Pour over crust. Cover and freeze about 4 hours or until firm. Remove from freezer; let stand 30 minutes before cutting. Top with whipped cream, sprinkle with almonds. | 7. Store covered in freezer. | ---------------------------------------------------------------------------
Estimated Nutritional Profile for Ingredients
| Ingredient Name | Quantity | Unit | State | Energy (kcal) | Carbohydrates | Protein (g) | Total Lipid (Fat) (g) |
|---|---|---|---|---|---|---|---|
| butter | 3/4 | cup | softened | 1026.0 | 47.141999999999996 | 32.058 | 86.4 |
| sugar | 1/2 | cup | 402.99 | 100.79799999999999 | 0.0 | 0.0 | |
| baking cocoa | 1/4 | cup | - | - | - | - | |
| purpose flour | 1 1/4 | 1/4 | - | - | - | - | |
| nut | 1/4 | cup | chopped | - | - | - | - |
| butter | 1/4 | cup | 1026.0 | 47.141999999999996 | 32.058 | 86.4 | |
| baking chocolate | 3 | ounces | unsweetened | 401.436 | 30.7881 | 10.290999999999999 | 40.5689 |
| sugar | 1 | cup | 402.99 | 100.79799999999999 | 0.0 | 0.0 | |
| cornstarch | 2 | tablespoons | 60.96 | 14.6032 | 0.0416 | 0.008 | |
| egg | 3 | 214.5 | 1.08 | 18.84 | 14.265 | ||
| vanilla | 1 | teaspoon | 12.095999999999998 | 0.5313 | 0.0025 | 0.0025 | |
| heavy whipping cream | 1 | cup | 408.0 | 3.2880000000000003 | 3.408 | 43.29600000000001 | |
| cream | whipped | - | - | - | - | ||
| almond | toasted sliced | - | - | - | - |
- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.