Mmmm...French Silk Pie. The first time I made this was in a High School cooking class. Now every Thanksgiving I make a traditional pumpkin cake and then I go non-traditional and make french silk pie. At first people question my judgement, take a bite, and then can't stop eating it. It's not that hard at all and to make it easier, just buy a store bought crust! Here's the recipe below from my Better Homes and Gardens recipe book:
- 1 recipe Baked Pastry Shell or store bought
- 1 cup whipping cream
- 1 c semisweet chocolate pieces (6 oz)
- 1/3 c butter
- 1/3 c sugar
- 2 egg yolks, beaten
- 3 T. whipping cream
- 1 cup whipped cream
- Prepare Baked Pastry Shell;set aside. In a medium heavy saucepan combine 1 cup whipping cream , the chocolate pieces, butter and sugar. Cook over low heat, stirring constantly, until chocolate is melted. Remove from heat.
- Gradually stir half of the hot mixture into the egg yolks. Return egg mixture to chocolate mixture in saucepan. Cook over low-medium heat, stirring constantly, until mixture is slightly thickened and starts to bubble. Remove from heat.
- Stir in 3 tablespoons whipping cream. Place the saucepan in a bowl of ice water, stirring occasionally, until the mixture stiffens and thickens hard to stir (about 20 minutes).
- Transfer the chocolate mixture to a medium mixing bowl. Beat chocolate mixture with an electric mixture on medium to high speed for 2-3 minutes or until light and fluffy.
- Spread filling in the Baked Pastry Shell. Cover and chill for 5-24 hours.
- To serve, top with whipped cream. Optional: Shave chocolate pieces over the whipping cream to give a pretty presentation!