French Silk Pie
Description
This pie is perfect for the upcoming holidays. Serve it with whipped cream and chocolate curls, if desired.
Ingredients
1 sheet refrigerated pie pastry
2/3 c. sugar
2 eggs
2 oz. unsweetened chocolate, melted
1 t. vanilla extract
1/3 c. butter, softened
2/3 c. heavy whipping cream
2 t. powdered sugar
whipped cream and chocolate curls or shavings, optional
Directions
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Preheat oven to 450 degrees.
Cut pastry sheet in half. Repackage to seal out air and refrigerate the other half for another use.
On a lightly floured surface, roll out the half into an 8 inch circle. Transfer it to a 7 inch pie plate; flute edges. Line shell with a double thickness of a heavy-duty foil.
Bake 4 minutes. Remove foil; bake 2 minutes longer or until the 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 degrees and coats the back of a metal spoon. Remove from the heat.
Stir in chocolate and vanilla until smooth. Cool to lukewarm (90 degrees), 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 powdered sugar; beat until stiff peaks form. Fold into the chocolate mixture; pour into the crust.
Chill for at least 6 hours before serving.
Garnish with whipped cream and chocolate curls, if desired.
Refrigerate any leftovers.
6-8 servings.