|Name:||French Silk Pie - 2 Variations||Contributor:||Angela Barkes-Draz|
|Description:||Infamous delicacy from famous pie restaurant, brought to Your Table!||Posted:||2003-12-05|
|Ingredients:||8 oz bittersweet chocolate
1/2 c sugar (with unsweetened chocolate, I added another 1/2 c sugar to taste)
1/2 c unsalted butter, frozen
2 tsp vanilla
9" graham cracker crust
|Preparation:||Melt chocolate in a double boiler and let cool. In a bowl, beat butter w/sugar until well blended - mixture should be smooth and fluffy. Blend in chocolate and vanilla. Using electric mixer at medium speed, beat in eggs one at a time, taking 5 min to incorporate each. Turn mixture into pie shell and chill several hours. Garnish with whipped cream and refrigerate.
Melt chocolate in a doulbe boiler and let cool.
Combine eggs and sugar in bowl and set over simmering water. Whisk constantly until hot to the touch but not scrambled, 160F. If eggs begin to scramble, remove from heat, reduce heat and continue, then strain cooked mixture to remove solid particles. Remove egg mixture from heat when cooked.
With electric mixer, beat chocolate into egg mixture. Beat in frozen butter for a full 12 min until thick and double in size. Beat in vanilla. Scrape into pie crust and chill 1 hr.
|Notes:||My second favorite and the one I made for Thanksgiving Dinner. I made the raw version and have never done the cooked version. The directions will look the same from the last pie. This makes for more of a bitter chocolate pie.|