Wednesday, November 16, 2016

French Silk Pie


1 pie crust for a 9 inch pie, cooked and cooled (to ensure no puffing in the center, either pierce it a few times with a fork or use pie weights
4 ounces of your favorite chocolate, ground in a food processor
I cup heavy cream
1 cup white sugar
6 ounces soft butter
1 teaspoon vanilla
3 eggs 


Melt chocolate by placing it in a bowl and setting that bowl over another bowl filled with boiling water. Leave it for 3-5 minutes, take the chocolate bowl off of the other one, and stir vigorously until the chocolate is smooth. Set aside.
Whip the cream until if forms stiff peaks of whipped cream. Set aside.
Cream the butter and sugar with a mixer for 2 minutes or until fluffy. Add vanilla and whip for another minute.
Add chocolate and mix at medium speed until well combined.
Add eggs and whip on medium speed for 5 minutes.
Gently fold the whipped cream into the chocolate mixture until completely combined, Spoon into cooked pie crust and make pretty swirly designs on the top.
Refrigerate for 3 hours - you can even refrigerate it overnight!
Serve as is, or garnished with more whipped cream and/or chocolate shavings. Refrigerate any leftovers.

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