French Silk Pie(Mhrh24B)
Yield
1 piePrep
10 minCook
50 minReady
60 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
pie shell (9 inch)
9 inch, baked |
|
| 1 | cup |
butter
, softened |
|
| 2 | ounces |
unsweetened chocolate
unsweetened* |
|
| 2 | teaspoons |
vanilla extract
|
|
| 4 | large |
eggs
|
|
| Garnish | |||
| 1 | cup |
heavy whipping cream
|
|
| 2 | tablespoons |
powdered sugar
|
|
| 1 | teaspoon |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
pie shell (9 inch)
9 inch, baked |
|
| 237 | ml |
butter
, softened |
|
| 57.8 | ml/g |
unsweetened chocolate
unsweetened* |
|
| 1E+1 | ml |
vanilla extract
|
|
| 4 | large |
eggs
|
|
| Garnish | |||
| 237 | ml |
heavy whipping cream
|
|
| 3E+1 | ml |
powdered sugar
|
|
| 5 | ml |
vanilla extract
|
|
Directions
*Melt chocolate and cool.
In large mixing bowl, cream butter and sugar until fluffy.
Blend in chocolate and 2 teaspoon vanilla. Add eggs, two at a time, beating 5 minutes after each addition, or until sugar is dissolved and mixture is light and fluffy. Pour into cooled pie shell. Refrigerate for at least 2 hours, or until filling is firm. Whip cream with powdered sugar and 1 tsp. vanilla until stiff. Garnish pie with whipped cream and grated chocolate before serving.
