French Silk Pie #Recipe

frenchsilkpie1 sheet refrigerated pie pastry

2/3 cup sugar

2 eggs

2 oz. melted unsweetened chocolate

1 tsp vanilla extract

1/3 cup butter, softened

2/3 cup heavy whipping cream

2 tsp. powdered sugar

Optional whipped cream & chocolate curls

  1. Divide pastry sheet in half. Save one half for another use. On a lightly floured surface, roll out remaining half into an 8″ circle. Transfer to a 7″ pie plate, fluting edges.
  2. Layer pie shell with a double thickness of heavy-duty aluminum foil. Bake at 450° for 4 minutes. Bake 2 minutes longer without the foil 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 coats the back of a metal spoon. Remove from the heat. Stir in chocolate and vanilla until smooth. Cool to room temperature, stirring occasionally.
  4. In a small bowl, cream butter until fluffy. Combine with cooled chocolate mixture; beat on high speed for 5 minutes or until light.
  5. In a large bowl, beat cream until it thickens. 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.

frsilkpie2

For more recipes and behind the scene photos of Beneath a Navajo Moon, visit http://www.pinterest.com/lisacoxcarter/beneath-a-navajo-moon/.

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2 thoughts on “French Silk Pie #Recipe

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