|From My Mother's Kitchen|
|by Jenny Linford|
From "My Mother's Kitchen" shows you how to cook a whole menu of traditional dishes to share with family and friends.
Results 21 - 30 of 201 for french silk pie
In bowl, place the egg yolks, sugar, butter and Kahlua (all at room temperature) and whip at high speed with an electric mixer for 10 minutes. ...
Cream butter and ... beat 3 minutes after each egg. When silky smooth spoon into pie shell and chill for two hours or overnight. Serve with whipped cream.
Cream butter on low. Add sugar and mix ... in chocolate and vanilla. At medium speed add 1 egg at a time and mix 5 minutes each. 8 inch baked pie shell.
Cream butter. Add ... minutes. Add second egg and blend 5 minutes. Turn into cooked, cooled pie shell. Chill 2 hours and serve with a dollop of whipped cream.
Save ready baked pie shell, and heavy ... speed). Turn into cooled baked pie shell. Chill one or two hours. Before serving, top with whipped cream and walnut.
Cream butter. Gradually ... into cooled, baked pie shell. Chill at ... with whipped cream and either chopped walnuts or chopped shavings before serving.
Cream butter in mixing bowl at low speed. Gradually add sugar, creaming well. Blend in chocolate and vanilla. Add eggs, one at a time, with mixer at ...
Cream softened butter ... is not done, pie will not turn ... with a carrot peeler on top of whipped cream. Better if made a day before serving. Very good!
Thoroughly cream the ... into cooked, baked pie shell and let ... until cooked. Decorate top with dairy topping or whipped cream and chocolate shavings.
Crust: Beat egg ... whites into greased pie plate. Bake at ... cooled crust. Cover with whipped cream and sprinkle with nuts or shaved chocolate. Refrigerate.
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