FRENCH SILK PIE
Just the right amount of sweet! The Crew and I did opt to use pasteurized eggs for a little extra food safety, and we chose to serve the pie in a flaky frozen crust. De-lish!
Provided by Aurora McBee
Categories Chocolate
Time 20m
Number Of Ingredients 10
Steps:
- 1. In a small bowl, slowly melt the unsweetened chocolate. Set aside to cool.
- 2. In a large bowl cream together butter and sugar. Beat it until it's creamy and fluffy. Add 1 tsp. vanilla.
- 3. Add each egg, one at a time. Whip 5 minutes after each egg. This is the most important step, as it adds air to the eggs and creats a fluffy, not heavy, pie.
- 4. Slowly add cooled chocolate. Beat well.
- 5. Spoon chocolate filling into your pie crust. Cover loosely and refrigerate until firm.
- 6. While your pie is cooling, whip your cream, powdered sugar, and additional 1 tsp. vanilla. Whip until stiff peaks form. Spoon over top of chocolate pie filling. Garnish with chocolate curls.
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