Saturday, November 28, 2009

French Silk Pie

1-9 inch pie crust, baked
6 oz. semi-sweet chocolate pieces
1/3 cup butter
1/3 cup sugar
2 egg yolks, beaten
3 Tablespoons whipping cream
whipping cream (for serving)
chocolate curls (for garnish)

In a heavy 2-quart saucepan, combine 1 cup whipping cream, chocolate pieces, butter, and sugar.
Cook over low heat, stirring constantly, till chocolate is melted. (About 10 minutes)

Remove pan from heat, and gradually stir about half the hot mixture into the beaten egg yolks.
Return egg mixture to saucepan.

Cook over medium-low heat, stirring constantly till mixture is slightly thickened and almost bubbly. (About 3-5 minutes)
Remove from heat.  Stir in 3 Tablespoons whipping cream.

Place saucepan in a bowl of ice water, stir occasionally till mixture stiffens and almost holds its shape.  (About 20 minutes)

Transfer chocolate mixture to a medium mixing bowl.
Beat the cooled chocolate mixture with an electric mixer on medium to high speed until light and fluffy. (about 2 or 3 minutes)

Spread filling in baked pie shell.  Cover and chill pie 4-5 hours or until set.  Best if served within 24 hours, but will last 3-4 days if stored properly.  Store in an airtight container in the refrigerator.
Serve with whipped cream and garnish with chocolate curls.


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