This recipe is from http://www.tasteofhome.com/Recipes/French-Silk-Pie
- 1 sheet refrigerated pie pastry
- 2/3 cup of sugar
- 2 eggs
- 2 squares (1 ounce each) of unsweetened chocolate, melted
- 1 teaspoon of vanilla extract
- 1/3 cup pf butter, softened
- 2/3 cup of heavy whipping cream
- 2 teaspoons of confectioners' sugar
Preheat the oven to 450 degrees.
Put the pie crust into a pie plate/pan. Smooth into pan and flute the edges.
Line the shell with a double thickness of heavy-duty foil.
Bake for 4 minutes. Remove the foil and bake the pie crust for 2 minutes longer or until crust is golden brown. Cool on a wire rack.
In a small saucepan, combine the sugar and eggs until well blended. Cook over low heat, stirring constantly, until the mixture reaches 160° and coats the back of a metal spoon. Remove from the heat.
Stir in the chocolate and vanilla until smooth. Cool to lukewarm (90°), stirring occasionally.
In a small bowl, cream the butter until light and fluffy.
Add the cooled chocolate mixture; beat on high speed for 5 minutes or until light and fluffy.
In another large bowl, beat cream until it begins to thicken (I placed my the whip attachment for the KA and the bowl into the freezer before whipping)
Add the confectioners' sugar; beat until stiff peaks form.
Fold into the chocolate mixture.
Pour into crust. Chill for at least 6 hours before serving. Garnish with whipped cream and chocolate curls if desired. Refrigerate leftovers. Yield: 6 servings.