Friday, February 3, 2012

French Silk Pie

I love chocolate. All kinds. I think my love of chocolate comes from my Grandma Ruth. We would always have frozen chocolate yogurt when I came to visit. Which is a real treat when you live with a house full of vanilla lovers like I did! So of course one of my favorite pies is french silk. This pie was rich but fluffy at the same time. An electric mixer is a must if you want to get this perfect texture. We topped it with fresh, homemade whipped cream. Go make it for the chocolate lover in your life! Happy Friday!

French Silk Pie

  • 4 ounces Unsweetened Baking Chocolate
  • 1 cup Salted Butter, Softened
  • 1 1/2 cup Sugar
  • 1 teaspoon Vanilla Extract
  • 4 whole Eggs 
  • 1 refrigerated pie crust
  • Whipped cream

Cook the pie crust in a pie plate as directed on package. I put dry beans wrapped in aluminum foil on the bottom to keep it from rising up. 
In small microwave safe bowl melt 4 ounces of unsweetened baking chocolate until stirrable. Set aside to cool.
In a large bowl with an electric mixer beat 1 cup of regular butter and 1 ½ cups of white sugar until fluffy (about 1 to 2 minutes). When melted chocolate is cooled, drizzle it over the butter/sugar mixture. Add 1 teaspoon of vanilla extract. Beat the mixture thoroughly until combined using the whisk attachment.
Turn your mixer to a medium speed and over a period of 15 to 20 minutes add in the four eggs, one at a time, leaving about 5 minutes between each egg addition. Once the pie filling is well mixed, pour it into the baked pie shell, scraping every last speck of it out of the bowl. Smooth out the pie filling and place pie in the refrigerator to chill for at least two hours. Serve with whipped cream.

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