French Silk Chocolate Pie
Yield
1 piePrep
10 minCook
2Ready
2Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pie shell (9 inch)
baked and cooled |
|
| ½ | cup |
butter
|
|
| ¾ | cup |
sugar
|
|
| 1 | ounce |
chocolate
square |
|
| 1 | teaspoon |
vanilla extract
|
|
| 2 | large |
eggs
|
|
| 1 | x |
whipped cream
and walnuts for topping, optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pie shell (9 inch)
baked and cooled |
|
| 118 | ml |
butter
|
|
| 177 | ml |
sugar
|
|
| 28.9 | ml/g |
chocolate
square |
|
| 5 | ml |
vanilla extract
|
|
| 2 | large |
eggs
|
|
| 1 | x |
whipped cream
and walnuts for topping, optional |
*
|
Directions
Make your favorite single 8 inch pie shell.
Cream butter, add sugar slowly, creaming well.
Blend in melted and cooled chocolate and vanilla.
Add eggs, one at a time, beating 5 minutes after each addition.
With electric mixer use medium speed. Turn into cooled, baked pie shell.
CHill 1 to 2 hours. Before serving top with whipped cream and walnuts, if desired.
