French Silk Pie
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1 sheet of refrigerator pie pastry
2/3 cup white sugar
2 large eggs
2 ounces unsweetened chocolate, melted
1 teaspoon vanilla
1/3 cup butter, softened
2/3 cup heavy whipping cream
2 teaspoons icing sugar (confectioner's sugar)
whipping cream and chocolate curls or grated chocolate for topping
Cut pastry sheet in half. Repackage and refrigerate one half to use another time. On a lightly floured surface, roll out remaining pastry half into an 8 inch circle. Transfer to a 7 inch pie plate and form the edges.
Line the now formed pie shell with heavy duty foil, double line if need be. Bake at 450ºF for 4 minutes. Remove foil and bake for another 2 minutes longer or until crust is golden brown. Cool completely on wire rack.
In a small saucepan, combine the caster sugar and eggs until well blended. Cook over low heat, stirring constantly, until mixture reaches 160º and coats the back of a metal spoon. Remove from heat. Stir in chocolate and vanilla until smooth. Cool to lukewarm, about 90º, stirring occasionally.
In a small bowl, cream butter until light and fluffy. Add cooled chocolate mixture and beat on high speed for 5 minutes or until light and fluffy.
In another large bowl, beat whipping cream until it begins to thicken. Add the icing sugar and beat until stiff peaks form. Fold into the chocolate mixture; then pour into the baked pie crust. Chill for at least 6 hours before serving. Garnish with whipping cream and chocolate curls or grated chocolate, if you wish. Refrigerate leftovers, if there is any!
Notes: Rather then use a ready made pie crust; I made my favourite pie crust recipe and used that. I also made, baked and allowed the pie crust to cool a few hours in advance before making the filling.
1 sheet of refrigerator pie pastry
2/3 cup white sugar
2 large eggs
2 ounces unsweetened chocolate, melted
1 teaspoon vanilla
1/3 cup butter, softened
2/3 cup heavy whipping cream
2 teaspoons icing sugar (confectioner's sugar)
whipping cream and chocolate curls or grated chocolate for topping
Cut pastry sheet in half. Repackage and refrigerate one half to use another time. On a lightly floured surface, roll out remaining pastry half into an 8 inch circle. Transfer to a 7 inch pie plate and form the edges.
Line the now formed pie shell with heavy duty foil, double line if need be. Bake at 450ºF for 4 minutes. Remove foil and bake for another 2 minutes longer or until crust is golden brown. Cool completely on wire rack.
In a small saucepan, combine the caster sugar and eggs until well blended. Cook over low heat, stirring constantly, until mixture reaches 160º and coats the back of a metal spoon. Remove from heat. Stir in chocolate and vanilla until smooth. Cool to lukewarm, about 90º, stirring occasionally.
In a small bowl, cream butter until light and fluffy. Add cooled chocolate mixture and beat on high speed for 5 minutes or until light and fluffy.
In another large bowl, beat whipping cream until it begins to thicken. Add the icing sugar and beat until stiff peaks form. Fold into the chocolate mixture; then pour into the baked pie crust. Chill for at least 6 hours before serving. Garnish with whipping cream and chocolate curls or grated chocolate, if you wish. Refrigerate leftovers, if there is any!
Notes: Rather then use a ready made pie crust; I made my favourite pie crust recipe and used that. I also made, baked and allowed the pie crust to cool a few hours in advance before making the filling.
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