French Silk Pie

(61)

195 comments
Servings: 8
PREP
10 mins
COOK
30 mins
READY IN
40 mins
Ingredients
  • 1 cup whipping cream
  • 6 ounces semisweet chocolate pieces
  • 1⁄3 cup butter
  • 1⁄3 cup sugar
  • 2 egg yolks, beaten
  • 3 tablespoons whipping cream
  • 1 baked 9 inch pie shell
  • whipped cream (for serving)
  • chocolate curls (for garnish)
Directions
  • In a heavy 2-quart saucepan, combine the 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.
  • Gradually stir about half of 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-- 3 to 5 minutes.
  • Remove saucepan from heat.
  • Stir in whipping cream.
  • Place saucepan in a bowl of ice water, stir occasionally till mixture stiffens and becomes hard to stir (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 2 or 3 mins.
  • Spread filling in a baked pastry shell.
  • Cover and chill pie 4-5 hours or until set Best served within 24 hours, but will last 3-4 days if stored properly.
  • Serve with whipped cream and a garnish with chocolate curls.