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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 6 |
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âI 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, itâs one of my husband Daltonâs favorites. 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:
1. 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.
2. 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.
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.
4. 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.
5. In another large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Fold into chocolate mixture.
6. 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.
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