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French Silk Pie

“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."

6 ServingsPrep: 40 min. Cook: 10 min. + chilling

Ingredients

1 sheet refrigerated pie pastry
2/3 cup sugar
2 eggs
2 ounces 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

Cut pastry sheet in half. Repackage and refrigerate one half for
another use. On a lightly floured surface, roll out remaining half
into an 8-in. circle. Transfer to a 7-in. pie plate; 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
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

2 of 2

French Silk Pie (continued)

Directions (continued)

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. Yield: 6 servings.

Nutrition Facts: 1 piece (calculated without whipped cream and chocolate curls) equals 450 calories, 33 g fat (19 g saturated fat), 139 mg cholesterol, 223 mg sodium, 38 g carbohydrate, 1 g fiber, 5 g protein.