***Classic French Silk Pie***

We have a new method for making this classic pie -cooking the eggs- which gives the filling a soft texture. Freezing the pie makes it easier to cut, yet still retains its rich flavor, smooth texture and great chocolate flavor.

(Betty Crocker's Best of Baking)



Pie crust, baked and cooled
1/4 cup (1/2 stick) butter, softened
3 ounces unsweetened chocolate
1 cup sugar
2 Tablespoons cornstarch
3 eggs
1 teaspoon vanilla
1 cup chilled whipping (heavy) cream (1 pint is enough for the filling & topping)
Whipped cream, if desired

Prepare and bake pie shell; cool (preferably the day before). Combine butter and chocolate in 2 -quart saucepan over low heat until melted. Remove from heat. Mix sugar and cornstarch; stir into chocolate mixture. Meanwhile, beat eggs in small bowl on medium speed until thick and lemon colored; stir into chocolate mixture. Cook mixture over medium heat 5 minutes, stirring constantly, until thick and glossy; stir in vanilla. Cool 10 minutes, stirring occasionally.

Beat whipping cream in chilled medium bowl until stiff. Fold chocolate mixture into whipped cream; pour into pie shell (the whipping cream will not fold very well into the warm chocolate, use a whisk to combine it better and it will be fine).

Cover and freeze about 4 hours or until firm. Garnish with whipped cream and chocolate curls, if desired. Freeze or refrigerate any remaining pie.

recipe for Sweetened Whipped Cream

Chocolate curls:

1/2 cup chocolate (any kind), (3 ounces)
1/2 Tablespoon vegetable oil

Combine chocolate and oil in saucepan over low heat until melted. Spread chocolate thinly on a cookie sheet and place in freezer about 5 minutes. Use a rubber spatula to push under chocolate and it should curl (if it breaks then put it in the freezer a few minutes longer). Go here for some picture demonstrations.

Or I hear you can use a vegetable peeler on room temp. chocolate and it will curl nicely.