FRENCH SILK PIE
My family loves this pie! One never lasts for more than a day. It is great on any occasion or just because you want something cold and chocolate! My mom got this recipe from an old Betty Crocker or Pillsbury cookbook.
Provided by mammamia 2
Categories Pie
Time 2h15m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Place the melted butter in an automatic mixer. I use a Kitchenaid.
- Add the sugar and stir on low.
- Slowly add the chocolate while mixing until it is well blended.
- Pour in your peppermint.
- Add one of the eggs, and change the mixing speed to hi. I go to the highest level on the Kitchenaid. Beat the mixture for 5 minutes.
- Add the second egg. You may want to slow down the mixer to add the egg. Return to hi speed and mix for 5 minutes. Your pie should be a nice light brown color. If not, mix it longer and make sure you are on a really hi speed.
- Turn off the mixer. Pour the mix into the chocolate crust. Place a lid or plastic wrap over the pie.
- Refrigerate the pie for at least 2 hours.
- Take the lid off the pie. Spread cool whip or whipped cream on the pie. Make chocolate curls with the chocolate bar and a potato peeler. Sprinkle the curls over the cream.
Nutrition Facts : Calories 559, Fat 44.1, SaturatedFat 25.3, Cholesterol 102.7, Sodium 264.7, Carbohydrate 49.1, Fiber 7.5, Sugar 31.8, Protein 8.6
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