CINDY'S FRENCH SILK PIE

Cindy's French Silk Pie image

At gatherings certain desserts are often expected. This is my family's favorite dessert. It is the prefect end to the meal.-Cindy Evanoff, Louisville, Ohio

Provided by Taste of Home

Time 50m

Yield 8 servings.

Number Of Ingredients 6

Ingredients

Pastry for single-crust pie (9 inches)
4 eggs, beaten
1-1/2 cups sugar
2 teaspoons vanilla extract
1 cup butter, softened
1/4 cup baking cocoa

Steps:

Line a 9-in. pie plate with pastry; trim and flute edges. Line pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack., In a small saucepan, combine eggs and sugar until blended. Cook over low heat, stirring constantly, until mixture reaches 160° and coats the back of a metal spoon. Remove from the heat; stir in vanilla. Cool to lukewarm (about 90°), stirring occasionally. , In a large bowl, beat butter until light and fluffy. Beat in cocoa until blended. Add the cooled sugar mixture; beat on high speed for 5 minutes. Spread evenly into crust. Refrigerate for 4-6 hours before serving. Refrigerate leftovers.

Nutrition Facts : Calories 513 calories, Fat 32g fat (18g saturated fat), Cholesterol 173mg cholesterol, Sodium 363mg sodium, Carbohydrate 52g carbohydrate (38g sugars, Fiber 1g fiber), Protein 5g protein.