French Silk Pie
1 sheet refrigerated pie crust 1 cup sugar 3 large eggs ½ cup dark chocolate melting wafers 2 tsps. pure vanilla extract ⅔ cup butter, softened 1 cup heavy whipping cream 2 Tbsps. powdered sugar Optional: Whipped cream and chocolate curls Bring crust to room temperature. Unroll crust and place in 9” pie plate. Flute edges. Preheat oven to 400°F. Prick bottom and sides with fork. Bake 10-12 minutes or until golden brown. Let cool completely. In small saucepan, combine sugar and eggs until well blended. Cook over low heat, stirring constantly, until mixture reaches 160°F and coats back of metal spoon. Remove from heat. Stir in chocolate and vanilla until smooth. Cool to lukewarm (about 90°F), stirring occasionally. In small bowl, cream butter until light and fluffy, 3-4 minutes. Add cooled chocolate mixture and beat on high speed until light and fluffy, about 5 minutes. In large bowl, beat cream 2 minutes. Add confectioners’ sugar and beat until stiff peaks form, about 5 minutes. Fold into chocolate mixture. Pour into crust. Chill at least 6 hours before serving. Garnish with whipped cream and chocolate curls if desired. Refrigerate leftovers.
1 sheet refrigerated pie crust 1 cup sugar 3 large eggs ½ cup dark chocolate melting wafers 2 tsps. pure vanilla extract â cup butter, softened 1 cup heavy whipping cream 2 Tbsps. powdered sugar Optional: Whipped cream and chocolate curls Bring crust to room temperature. Unroll crust and place in 9” pie plate. Flute edges. Preheat oven to 400°F. Prick bottom and sides with fork. Bake 10-12 minutes or until golden brown. Let cool completely. In small saucepan, combine sugar and eggs until well blended. Cook over low heat, stirring constantly, until mixture reaches 160°F and coats back of metal spoon. Remove from heat. Stir in chocolate and vanilla until smooth. Cool to lukewarm (about 90°F), stirring occasionally. In small bowl, cream butter until light and fluffy, 3-4 minutes. Add cooled chocolate mixture and beat on high speed until light and fluffy, about 5 minutes. In large bowl, beat cream 2 minutes. Add confectioners’ sugar and beat until stiff peaks form, about 5 minutes. Fold into chocolate mixture. Pour into crust. Chill at least 6 hours before serving. Garnish with whipped cream and chocolate curls if desired. Refrigerate leftovers.
Recipe adapted from tasteofhome. com.
