Tuesday, November 29, 2011

French Silk Pie

I made this yummy pie for Thanksgiving from my BHG Cookbook.  I don't think it's quite as good as a Marie Calendar's Chocolate Silk, but it's pretty good.

1 baked pastry shell (use a Marie Calendar's size -- so the small kind)
1 C whipping cream
1 C semisweet chocolate pieces
1/3 C butter
1/3 C sugar
2 egg yolks, beaten
3 T whipping cream

1.  In a medium heavy saucepan combine the 1 C whipping cream, chocolate pieces, butter, and sugar. Cook over low, stirring constantly, until chocolate is melted (about 10 min.).  Remove from heat.  Gradually stir half the hot mixture into the egg yolks.  Return egg mixture to chocolate mixture in saucepan.  Cook over medium-low heat, stirring constantly, until mixture is slightly thickened and begins to bubble (about 5 min.).  Remove from heat (may appear slightly curdled).  Stir in the 3 T cream.  Place saucepan in a bowl of ice water, stirring occasionally, until the mixture stiffens and becomes hard to stir (about 20 minutes) [mine never got really hard to stir, and I let it chill for 30-40 min.].

2.  Transfer the chocolate mixture to a medium mixing bowl [I just left mine in my pan].  Beat with an electric mixer on high for 2-3 minutes, until light and fluffy.  Spread in pastry shell. Chill 5-24 hours.  Top with whipped cream when ready to serve.

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