FRENCH SILK PIE

As requested, here's the recipe I used for the French Silk Pie. It's from the Better Homes and Gardens cookbook.


French Silk Pie

Prep: 40min. Chill: 5 hours Makes: 8 servings
1 prepared pie crust
1 c whipping cream
1 c semisweet chocolate pieces (6oz)
1/3 c butter
1/3 c sugar
2 beaten egg yolks
3 T whipping cream
1 c whipped cream

In a medium heavy saucepan combine the 1 cup whipping cream, the chocolate, butter and sugar. Cook over low heat stirring constantly, until chocolate is melted (about 10 minutes). Remove from heat. Gradually stir half of the chocolate mixture into beaten egg yolks. Return egg mixture to chocolate mixture in saucepan. Cook over medium-low heat, stirring constantly, until mixture is slightly thickened and begins to bubble (about 5 minutes). Remove from heat. (Mixture may appear to separate.) Stir in the 3 T whipping cream. Place the saucepan in a bowl of ice water, stirring occasionally, until the mixture stiffens and becomes hard to stir (about 20 minutes). Transfer chocolate mixture to a medium mixing bowl.

Beat cooled chocolate mixture with an electric mixer on medium to high speed for 2 to 3 minutes or until light and fluffy. Spread filling in the baked pie shell. Cover and refrigerate pie for 5 to 24 hours. To serve, top with whipped cream.

Variation: I made this pie twice. The second time, I used a little less sugar, filling my 1/3 measuring cup about ¼ inch from the top. It tasted a lot better!