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

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