Subj : Top 10 Diner Desserts 03
To   : All
From : Dave Drum
Date : Sun Sep 08 2024 12:44:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: French Silk Pie
 Categories: Pastry, Chocolate, Dairy
      Yield: 6 servings
 
      1    Sheet refrigerated pie
           - crust
    2/3 c  Sugar
      2 lg Eggs
      2 oz Unsweetened chocolate;
           - melted
      1 ts Vanilla extract
    1/3 c  Butter; softened
    2/3 c  Heavy whipping cream
      2 ts Confectioners' sugar
           Whipped cream & chocolate
           - curls; opt
 
  Cut pie crust in half. Repackage and refrigerate 1 half
  for another use. On a lightly floured surface, roll out
  remaining half into an 8" circle. Transfer to a 7" pie
  plate; flute edge.
  
  Line crust with a double thickness of heavy-duty foil.
  Bake at 450ºF/232ºC for 4 minutes. Remove foil; bake
  until crust is golden brown, about 2 minutes longer.
  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 160ºF/71ºC 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,
  3-4 minutes. Add cooled chocolate mixture; beat on high
  speed until light and fluffy, about 5 minutes.
  
  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. Refrigerate leftovers.
  
  Lisa Francis, Elba, Alabama
  
  Makes: 6 servings
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... To the person who invented ZERO. Thanks for nothing!
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