“Silk (adj.) – smooth, soft, lustrous, delicate, luxurious…”
Any questions? Webster’s defines this pie nicely.
This nearly effortless recipe provides a most decadent dessert. I prepared this for a good friend’s birthday. Better yet, the recipe yields two pies, one to give, and one to indulge in. Enjoy.
French Silk Pie
2 baked deep dish pie crusts, homemade or frozen
3 ounces unsweetened chocolate (3 squares)
1 cup butter, softened
1 cup sugar
1/2 tsp vanilla extract
4 eggs (pasteurized)
8 – 12 ounces whipped topping
Cream butter in a stand mixer, then add sugar and mix until light and fluffy. Meanwhile, melt the chocolate in the microwave at 50% power for 3 minutes, stirring every minute. Once the butter and sugar are well mixed, add vanilla and melted chocolate. Add eggs one at a time, mixing on low for at least one minute before adding another egg. After the last egg is added, continue to mix on low for another minute or two, scraping the sides and bottom. The mixture will be light, fluffy and “silken”. Spoon the mixture evenly into pie crusts. Refrigerate for at least an hour then top with whipped topping. Garnish with chocolate as desired. Keep refrigerated.
*This recipe contains raw eggs. I use pastuerized eggs, which you can do too, but if you are really uncomfortable, here is a link another recipe that cooks the eggs.
French Silk Pie (with cooked eggs) c/o Recipezaar