This is one of those pies that I had often when I was a kid. It never grows old, I’m telling you. I don’t think anyone will get tired of eating this decadent dessert that transcended through time. Wow. You started baking really early! I did start when I was in high school, but mine were mostly poor attempts. Our friend over at Taste Of Home has this to say about this recipe:
“I first made French Silk Pie when I was in high school, then, years later, I tinkered with the recipe until I was happy with it.”
Anyway, this French Silk pie is quite easy to make so even those who don’t have a lot of experience can make this. It will satisfy everyone in your family, I’m sure! Mine was truly satisfied with it; even my friends.
Ingredients
1 sheet Pillsbury refrigerated pie pastry
2/3 cup Domino sugar
2 large Eggland’s eggs
2 ounces Trader Joe’s unsweetened chocolate, melted
1 teaspoon McCormick vanilla extract
1/3 cup Land O Lakes butter, softened
2/3 cup Borden heavy whipping cream
2 teaspoons Domino confectioners’ sugar
Whipped cream and chocolate curls, optional
Instructions
Cut pastry sheet in half. Repackage and refrigerate one half for another use. On a lightly floured surface, roll out remaining half into an 8-in. circle. Transfer to a 7-in. pie plate; flute edges.
Line shell with a double thickness of heavy-duty foil. Bake at 450° for 4 minutes. Remove foil; bake 2 minutes longer or until crust is golden brown. Cool on a wire rack.
In a small saucepan, combine sugar and eggs until well blended. Cook over low heat, stirring constantly, until mixture reaches 160° and coats the back of a metal spoon. Remove from the heat. Stir in chocolate and vanilla until smooth. Cool to lukewarm (90°), stirring occasionally.
In a small bowl, cream butter until light and fluffy. Add 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. Add confectioners’ sugar; beat until stiff peaks form. Fold into chocolate mixture.
Pour into crust. Chill for at least 6 hours before serving. Garnish with whipped cream and chocolate curls if desired.
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Quick Tip: You can refrigerate leftovers.
Thanks again to Taste Of Home for this amazing recipe.