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French Silk Pie
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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 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
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Printed from tasteofhome.com Sep 8, 2008Copyright Reiman Media Group, Inc © 2008 |