French Silk Pie
Through the years, one major change has been made to this famous recipe; the
pie now has a cooked filling to guard against possible food poisoning associated
with raw eggs. Yet, the silky richness of the original recipe still remains.
- 1 cup whipping cream
- 1 (6 ounce) package semisweet chocolate pieces
- 1/3 cup granulated sugar
- 2 beaten egg yolks
- 3 tablespoons creme
de cacao or whipping cream
- 1 baked 8- or 9-inch pastry shell
- Whipped cream
- Chocolate curls or miniature chocolate pieces (optional)
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- In a heavy 2-quart saucepan combine the 1 cup whipping cream, chocolate pieces,
butter, and sugar. Cook over low heat, stirring constantly, until chocolate is melted.
This should take about 10 minutes. Remove saucepan from heat.
- Gradually stir about half of the hot mixture into the beaten egg yolks. Return
egg mixture to saucepan. Cook over medium-low heat, stirring constantly, until mixture
is slightly thickened and nearly bubbly. This should take 3 to 5 minutes.
saucepan from heat. (Mixture may appear to separate.)
- Stir in creme de cacao or whipping cream.
- Place saucepan in a bowl of ice water;
stir occasionally until mixture stiffens and becomes hard to stir (20 minutes).
- Transfer chocolate mixture to a medium mixing bowl.
- Beat the cooled chocolate mixture with an electric mixer on medium to high speed
for 2 to 3 minutes or until light and fluffy.
- Spread filling in a baked pastry shell.
- Cover and chill pie about 5 hours or until set, or for up to 24 hours.
- At serving time, top each serving with whipped cream and sprinkle with chocolate
curls or pieces, if desired.
Makes 10 servings
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