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 (optional)

  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
  450°F/232°C 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
  160°F/71°C and coats the back of a metal spoon. Remove from the
  heat. Stir in chocolate and vanilla until smooth. Cool to lukewarm
  (90°), stirringoccasionally.

  In a small bowl, cream butter until light and fluffy, 3 to
  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.

  Recipe by Lisa Francis, Elba, Alabama

  Recipe FROM: https://www.tasteofhome.com

  Uncle Dirty Dave's Archives

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