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French Silk Pie

Source of Recipe


Taste of Home



List of Ingredients



• 1 sheet refrigerated pie pastry
  
• 2/3 cup sugar
  
• 2 eggs
  
• 2 ounces unsweetened chocolate, melted
  
• 1 tsp vanilla extract
  
• 1/3 cup butter, softened
  
• 2/3 cup heavy whipping cream
  
• 2 tsp confectioners' sugar
  
• Whipped cream and chocolate curls, optional
  






Instructions



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-inch circle. Transfer to a 7-inch pie plate; flute edges.
   
   
2. Line shell with a double thickness of heavy duty foil. Bake at 450°F 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°F and coats the back of a metal spoon. Remove from the heat. Stir in chocolate and vanilla until smooth. Cool to lukewarm (90°F), 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. In another large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Fold into chocolate mixture.
   
   
5. Pour into crust. Chill for at least 6 hours before serving. Garnish with whipped cream and chocolate curls if desired. Refrigerate leftovers.
   
   Makes 6 servings.