French Silk Pie Recipe

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:

Ingredients

• 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

Directions

1. 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.
2.  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.
3. 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).
4. 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. 
5. Spread filling in the Baked Pastry Shell. Cover and chill for 5-24 hours.
6. To serve, top with whipped cream. Optional: Shave chocolate pieces over the whipping cream to give a pretty presentation!

Oh and enjoy!

{Calissa}