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Crunchy Nut French Silk Pie




Source of Recipe


Internet


List of Ingredients




Pastry for 9-inch one-crust pie shell
1/4 cup (1/2 stick) margarine or butter, softened
3 ounces unsweetened chocolate
1 cup sugar
2 tablespoons cornstarch
3 eggs
1 teaspoon vanilla
1 cup chilled whipped topping, if desired
1½ cups chopped pecans



Recipe



Prepare and bake pie shell, spreading a cup of the pecans on top of shell prior to baking. Cool.

Heat margarine and chocolate in a 2-quart saucepan over low heat until melted. Remove from heat. Mix sugar and cornstarch; stir into chocolate mixture.

Meanwhile, beat eggs in small bowl on medium speed until thick and lemon colored; stir into chocolate mixture. Cook mixture over medium heat 5 minutes, stirring constantly, until thick and glossy. Stir in vanilla. Cool 10 minutes, stirring occasionally.

Fold whipped topping into chocolate mixture; pour into pie shell. Cover and freeze about 4 hours or until firm. Garnish with whipped cream and remaining pecans. Freeze any remaining pie.