French Silk Pie
Cooking for 2
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“I first made French Silk Pie when I was in high school, then, years later, I tinkered with the recipe until I was happy with it," says Lisa Francis of Elba, Alabama. "Now, it’s one of my husband Dalton’s favorites."
SERVINGS: 6
CATEGORY: Dessert
METHOD: Chill
TIME: Prep: 40 min. Cook: 10 min. + chilling
Ingredients:
- 1 sheet refrigerated pie pastry
- 2/3 cup sugar
- 2 eggs
- 2 squares (1 ounce each) unsweetened chocolate, melted
- 1 teaspoon vanilla extract
- 1/3 cup butter, softened
- 2/3 cup heavy whipping cream
- 2 teaspoons confectioners' sugar
- Whipped cream and chocolate curls, optional
Directions:
Line a 7-in. pie plate with pastry; trim and flute edges. Prick pastry with a fork. Line shell with a double thickness of heavy-duty foil. Bake at 450° for 4 minutes. Remove foil; bake 2 minutes longer or until crust is golden brown. Cool on a wire rack.
In a small saucepan, combine sugar and eggs until well blended. Cook over low heat, stirring constantly, until mixture coats the back of a metal spoon and reaches 160°. Remove from the heat. Stir in chocolate and vanilla until smooth. Cool to lukewarm (90°), stirring occasionally.
In a small mixing bowl, cream butter until light and fluffy. Add cooled egg mixture; beat on high speed for 5 minutes. In another mixing 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. Yield: 6 servings.