Sunday, November 29, 2009

French Silk Chocolate Pie

I love chocolate and I love pie so why not find a recipe to combine the two?! I saw this recipe in a Cook's Country cooking magazine and decided to make it for Thanksgiving this year. I used a store bought pie crust and baked it according to the package directions as the pie crust needs to be cooked before you put the filling in.

All in all I thought it was very good but maybe almost too chocolaty - if there is such a thing. ;) The recipe calls for 8 oz of chocolate but I think 6 oz would have been just fine. This was easy and delicious - definitely give it a try!

1 cup heavy cream
3 large eggs
3/4 cup sugar
2 Tablespoons water
8 ounces bittersweet chocolate, melted and cooled
1 Tablespoon vanilla extract
8 Tablespoons (1 stick) softened unsalted butter, cut into 1/2 inch pieces (I just used salted) ;)
1 (9 inch) pie shell, baked and cooled


Whip cream to stiff peaks with electric mixer, about 2-3 minutes. Refrigerate.

Combine eggs, sugar, and water in large heatproof bowl (or double boiler) over medium saucepan filled with 1/2" of barely simmering water.

With electric mixer on medium speed, beat until egg mixture is thickened and registers 160 degrees, 7-10 minutes.


Remove bowl from heat and continue to beat egg mixture until fluffy and cooled to room temperature, about 8 minutes.

I put the mixture into a larger bowl then added the chocolate and vanilla to the egg mixture and beat until incorporated.

Beat in butter, a few pieces at a time until well combined.

If you so choose, let your child lick the beaters. ;)

Using a spatula, fold in whipped cream until no streaks of white remain.

Scrape filling into pie shell and refrigerate until set, at least 3 hours and up to 24 hours.


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