French Silk Pie
Total Time
30 mins
Prep Time
30 mins
Rating
5 out of 5 stars
(2)
Ingredients
8 serving(s)
- 4 oz. weight Unsweetened Baking Chocolate
- 1 c. Salted Butter, Softened
- 1 1/2 c. Sugar
- 1 tsp. Vanilla Extract
- 4 whole Eggs
- 1 package Baked Pie Shell
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Preparation
Step 1
In small microwave safe bowl melt 4 ounces of unsweetened baking chocolate until stirrable (about 45 seconds on high). Set aside to cool.
Step 2
In a large bowl with an electric mixer beat 1 cup (2 sticks) of regular (salted) 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 (on a Kitchen Aid mixer, you will be using the whisk attachment).
Step 3
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.
Step 4
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 (preferably longer).
Step 5
Plop a heap of whipped cream and garnish with a few chocolate curls if you’re feeling sassy.
Step 6
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Chef's notes
This chocolate pie of mine contains raw eggs. And though getting sick from eating raw egg products—particularly if you’re very careful to use very fresh eggs that have been adequately refrigerated and that weren’t cracked in the carton—is relatively unlikely, I have to insist that those of you who are older, pregnant, or those with compromised immune systems shouldn’t use this recipe. Kids under three should probably avoid it, too.
