Mar 02 2009
French Silk Chocolate Pie
My husband absolutely loves this recipe. I used to buy our pies at Tippin’s, but they have closed down. I think their pies may still be around at one of grocery stores here, but I rarely make it to that store as it is more upscale than I am. LOL My husband’s favorite pie from Tippin’s was their French Silk pie. He was really sad when they closed their restaurant, but luckily, I was able to find a recipe that satisfied his sweet tooth.
This recipe is easy to make. The chocolate is very creamy. Give it a try and let me know what you think.
(Photo Courtesy of Pillsbury)
French Silk Chocolate Pie
Recipe Source: Pillsbury
INGREDIENTS
| Crust | |
| 1 Pillsbury® refrigerated pie crust (from 15-oz box), softened as directed on box | |
| Filling | |
| 3 oz Hershey®’s unsweetened chocolate, cut into pieces | |
| 1 cup LAND O LAKES® Butter, softened (do not use margarine) | |
| 1 cup sugar | |
| 1/2 teaspoon vanilla | |
| 4 pasteurized eggs or 1 cup fat-free cholesterol-free egg product | |
| Topping | |
| 1/2 cup sweetened whipped cream | |
| Chocolate curls, if desired | |
DIRECTIONS
| Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell, using 9-inch glass pie plate. Bake 9 to 11 minutes or until light golden brown. Cool completely, about 30 minutes.
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| In 1-quart saucepan, melt chocolate over low heat; cool. In small bowl with electric mixer, beat butter on medium speed until fluffy. Gradually beat in sugar until light and fluffy. Beat in cooled chocolate and vanilla until well blended.
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| Add eggs 1 at a time, beating on high speed 2 minutes after each addition; beat until mixture is smooth and fluffy. Pour into cooled baked shell. Refrigerate at least 2 hours before serving. Garnish with whipped cream and chocolate curls. Cover and refrigerate any remaining pie. |
