Cindy's French Silk Pie Recipe

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Cindy's French Silk Pie Recipe

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4 2
Publisher Photo
At gatherings certain desserts are often expected. This is my family's favorite dessert. It is the prefect end to the meal.—Cindy Evanoff, Louisville, Ohio
MAKES:
8 servings
TOTAL TIME:
Prep: 50 min. + chilling
MAKES:
8 servings
TOTAL TIME:
Prep: 50 min. + chilling

Ingredients

  • Pastry for single-crust pie (9 inches)
  • 4 eggs, beaten
  • 1-1/2 cups sugar
  • 2 teaspoons vanilla extract
  • 1 cup butter, softened
  • 1/4 cup baking cocoa

Directions

Line a 9-in. pie plate with pastry; trim and flute edges. Line pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.
In a small saucepan, combine eggs and sugar until 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 vanilla. Cool to lukewarm (about 90°), stirring occasionally.
In a large bowl, beat butter until light and fluffy. Beat in cocoa until blended. Add the cooled sugar mixture; beat on high speed for 5 minutes. Spread evenly into crust. Refrigerate for 4-6 hours before serving. Refrigerate leftovers. Yield: 8 servings.
Originally published as French Silk Pie in Light & Tasty

Nutritional Facts

1 piece: 513 calories, 32g fat (18g saturated fat), 173mg cholesterol, 363mg sodium, 52g carbohydrate (38g sugars, 1g fiber), 5g protein.

  • Pastry for single-crust pie (9 inches)
  • 4 eggs, beaten
  • 1-1/2 cups sugar
  • 2 teaspoons vanilla extract
  • 1 cup butter, softened
  • 1/4 cup baking cocoa
  1. Line a 9-in. pie plate with pastry; trim and flute edges. Line pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.
  2. In a small saucepan, combine eggs and sugar until 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 vanilla. Cool to lukewarm (about 90°), stirring occasionally.
  3. In a large bowl, beat butter until light and fluffy. Beat in cocoa until blended. Add the cooled sugar mixture; beat on high speed for 5 minutes. Spread evenly into crust. Refrigerate for 4-6 hours before serving. Refrigerate leftovers. Yield: 8 servings.
Originally published as French Silk Pie in Light & Tasty

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