French Silk Pie 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 Line a 7-in. pie plate with unpricked pastry shell; trim and flute edges. Line shell with a double thickness of heavy-duty foil. Bake at 450° for 4 minutes. Remove foil; bake 2 minutes longer or until Printed from tasteofhome.com Sep 8, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ French Silk Pie cont. 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 reaches 160° and coats the back of a metal spoon. Remove from the heat. Stir in chocolate and vanilla until smooth. Cool to lukewarm (90°), stirring occasionally. In a small bowl, cream butter until light and fluffy. Add cooled chocolate mixture; beat on high speed for 5 minutes or until light and fluffy. 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. Printed from tasteofhome.com Sep 8, 2008 Copyright Reiman Media Group, Inc © 2008

	French Silk Pie Yield: 6 servings. Printed from tasteofhome.com Sep 8, 2008 Copyright Reiman Media Group, Inc © 2008