| FRENCH SILK PIE |
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When I married my hubby, I discovered his all time favorite pie was French Silk
- oh major yum. So of course, being a starry-eyed newlywed, I went on a hunt
for the recipe. Most pies are made with a flour crust. Hubby hates crust so he
likes pies with graham cracker crust. That is what I used with this pie.
- oh major yum. So of course, being a starry-eyed newlywed, I went on a hunt
for the recipe. Most pies are made with a flour crust. Hubby hates crust so he
likes pies with graham cracker crust. That is what I used with this pie.
Through the years, one major change has been made to this
possible food poisoning associated with raw eggs. Yet, the silky
richness of the original recipe still remains!
possible food poisoning associated with raw eggs. Yet, the silky
richness of the original recipe still remains!
INGREDIENTS
1 Cup Whipping Cream
1 6-ounce semisweet chocolate pieces
1/3 Cup butter
2 egg yolks, beaten
3 Tbl creme de cacao or whipping
cream
Ice Water in a bowl
1 baked 8-9" pastry shell
Whipped Topping
Chocolate curls
1 Cup Whipping Cream
1 6-ounce semisweet chocolate pieces
1/3 Cup butter
2 egg yolks, beaten
3 Tbl creme de cacao or whipping
cream
Ice Water in a bowl
1 baked 8-9" pastry shell
Whipped Topping
Chocolate curls
Has to sit at least 5 hours before
eating; can be made night before.
eating; can be made night before.
In a heavy 2-quart saucepan, combine the 1 cup whipping cream, chocolate pieces, butter,
and sugar. Cook over low heat, stirring constantly until chocolate is melted. This should take
about 10 minutes. Remove saucepan from heat.
Gradually stir about half the hot mixture into the beaten egg yolks. Return this egg mixture to
saucepan. Cook over medium-low heat, stirring constantly, until mixture is slightly thickened
and near bubbly. This should take 3-5 minutes. Remove saucepan from heat. Mixture may
appear to separate. This is OK.
Stir in creme de cacao or whipping cream. Place saucepan in a bowl of ice water, stir
occasionally until mixture stiffens and becomes hard to stir (about 20 minutes). Transfer
chocolate mixture to a medium mixing bowl.
Beat the cooked chocolate mixture with an electric mixer on medium to high speed for 2-3
minutes, or until light and fluffy. Spread filling into a baked pastry shell. Cover and chill pie
about 5 hours or until set, or up to 24 hours.
At serving time, top each service with whipped cream topping (best to use pressurized
whipped dessert) and sprinkle with chocolate curls. Makes 10 servings.
and sugar. Cook over low heat, stirring constantly until chocolate is melted. This should take
about 10 minutes. Remove saucepan from heat.
Gradually stir about half the hot mixture into the beaten egg yolks. Return this egg mixture to
saucepan. Cook over medium-low heat, stirring constantly, until mixture is slightly thickened
and near bubbly. This should take 3-5 minutes. Remove saucepan from heat. Mixture may
appear to separate. This is OK.
Stir in creme de cacao or whipping cream. Place saucepan in a bowl of ice water, stir
occasionally until mixture stiffens and becomes hard to stir (about 20 minutes). Transfer
chocolate mixture to a medium mixing bowl.
Beat the cooked chocolate mixture with an electric mixer on medium to high speed for 2-3
minutes, or until light and fluffy. Spread filling into a baked pastry shell. Cover and chill pie
about 5 hours or until set, or up to 24 hours.
At serving time, top each service with whipped cream topping (best to use pressurized
whipped dessert) and sprinkle with chocolate curls. Makes 10 servings.
Better Homes and Gardens
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All rights reserved.
