French Silk Pie
TOTAL TIME: Prep: 40 min. Cook: 10 min. + chilling
YIELD: 6 servings.
I first made French silk pie when I was in high school. Years later, I tinkered with the recipe until I was happy with it. Now it’s one of my husband's favorites. —Lisa Francis, Elba, Alabama
Ingredients
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1 sheet refrigerated pie crust
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2/3 cup sugar
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2 large eggs
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2 ounces unsweetened chocolate, melted
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1 teaspoon vanilla extract
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1/3 cup butter, softened
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2/3 cup heavy whipping cream
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2 teaspoons confectioners' sugar
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Optional: Whipped cream and chocolate curls
Directions
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1.
Cut pie crust in half. Repackage and refrigerate 1 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 edge.
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2.
Line crust with a double thickness of heavy-duty foil. Bake at 450° for 4 minutes. Remove foil; bake until crust is golden brown, about 2 minutes longer. Cool on a wire rack.
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3.
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.
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4.
In a small bowl, cream butter until light and fluffy. Add cooled chocolate mixture; beat on high speed until light and fluffy, about 5 minutes.
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5.
In another large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Fold into chocolate mixture.
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6.
Pour into crust. Chill for at least 6 hours before serving. Garnish with whipped cream and chocolate curls if desired. Refrigerate leftovers.
Nutrition Facts
1 piece: 463 calories, 33g fat (19g saturated fat), 124mg cholesterol, 202mg sodium, 38g carbohydrate (25g sugars, 2g fiber), 5g protein.
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