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Title: French Silk Pie
Categories: Pastry, Chocolate, Dairy
Yield: 6 Servings
1 Sheet refrigerated pie
- crust
2/3 c Sugar
2 lg Eggs
2 oz Unsweetened chocolate;
- melted
1 ts Vanilla extract
1/3 c Butter; softened
2/3 c Heavy whipping cream
2 ts Confectioners' sugar
Whipped cream & chocolate
- curls (optional)
Cut pie crust in half. Repackage and refrigerate 1 half for another
use. On a lightly floured surface, roll out remaining half into an
8" circle. Transfer to a 7" pie plate; flute edge.
Line crust with a double thickness of heavy-duty foil. Bake at
450 F/232 C for 4 minutes. Remove foil; bake until crust is golden
brown, about 2 minutes longer. Cool on a wire rack.
In a small saucepan, combine sugar and eggs until well blended.
Cook over low heat, stirring constantly, until mixture reaches
160 F/71 C and coats the back of a metal spoon. Remove from the
heat. Stir in chocolate and vanilla until smooth. Cool to lukewarm
(90 ), stirringoccasionally.
In a small bowl, cream butter until light and fluffy, 3 to
4 minutes. Add cooled chocolate mixture; beat on high speed until
light and fluffy, about 5 minutes.
In another large bowl, beat cream until it begins to thicken. Add
confectioners' sugar; beat until stiff peaks form. Fold into
chocolate mixture.
Pour into crust. Chill for at least 6 hours before serving. Garnish
with whipped cream and chocolate curls if desired. Refrigerate
leftovers.
Recipe by Lisa Francis, Elba, Alabama
Recipe FROM:
https://www.tasteofhome.com
Uncle Dirty Dave's Archives
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