FRENCH SILK PIE

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French Silk Pie image

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

3 oz chocolate, unsweetened squares
3/4 c butter, softened
1 c sugar
1 tsp vanilla
3 eggs, room temperature
1 prepared 9" pie crust of your choice
1 c heavy whipping cream
2 Tbsp powdered sugar
1 tsp vanilla
chocolate curls for garnish

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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