French Silk Chocolate Pie2
Yield
servingsPrep
10 minCook
10 minReady
20 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
butter, unsalted
|
|
| ¾ | cup |
sugar
|
|
| 2 | ounces |
unsweetened chocolate
unsweetened, melted and cooled |
|
| 1 | teaspoon |
vanilla extract
|
|
| 2 | large |
eggs
|
|
| 1 | each |
pie shell (9 inch)
|
|
| 1 ½ | cups |
chocolate wafer cookies
crushed, (oreo cookies with cream centers removed w |
* |
| 6 | tablespoons |
butter
melted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
butter, unsalted
|
|
| 177 | ml |
sugar
|
|
| 57.8 | ml/g |
unsweetened chocolate
unsweetened, melted and cooled |
|
| 5 | ml |
vanilla extract
|
|
| 2 | large |
eggs
|
|
| 1 | each |
pie shell (9 inch)
|
|
| 355 | ml |
chocolate wafer cookies
crushed, (oreo cookies with cream centers removed w |
* |
| 9E+1 | ml |
butter
melted |
|
Directions
In mixer bowl, cream butter, gradually add sugar, creaming until light.
Blend in chocolate and vanilla.
Add eggs, one at a time, beating 3 minutes after each addition, on medium speed of electric mixer.
Turn into pie shell.
Chill several hours.
Pie shell: Use oreo cookies with cream centers scraped off (or chocolate wafer cookies, but I like oreos the best.)
Combine cups crushed cookie crumbs with melted butter.
Press into 8-inch or 9-inch pie plate (I use a glass one).
Bake at 375℉ (190℃) for 10 minutes and then let cool completely before filling (I often make the shell one day and the filling the next - just cover shell with plastic wrap after it has cooled to keep it fresh until you fill it.)
