Tuesday 19 March 2013

[www.keralites.net] French Silk Chocolate Pie

French Silk Chocolate Pie

 
Crust 

Box Pillsbury® refrigerated pie crusts, softened as directed on box 
Filling 

Oz Hershey's® unsweetened chocolate, cut into pieces 

Cup LAND O LAKES® Butter, softened (do not use margarine) 

Cup sugar 
1/2 
Teaspoon vanilla 

Pasteurized eggs 
Topping 
1/2 
Cup sweetened whipped cream 
Chocolate curls, if desired 
  • 1 Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell, using 9-inch glass pie plate. Bake 9 to 11 minutes or until light golden brown. Cool completely, about 30 minutes.

  • 2 In 1-quart saucepan, melt chocolate over low heat; cool. In small bowl with electric mixer, beat butter on medium speed until fluffy. Gradually beat in sugar until light and fluffy. Beat in cooled chocolate and vanilla until well blended.

  • 3 Add eggs 1 at a time, beating on high speed 2 minutes after each addition; beat until mixture is smooth and fluffy. Pour into cooled baked shell. Refrigerate at least 2 hours before serving. Garnish with whipped cream and chocolate curls. Cover and refrigerate any remaining pie.


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