French Silk Pie

1. 1

   Cut pastry sheet in half.

2. 2

   Repackage one half for another day.

3. 3

   On a lightly floured surface, roll out out remaining half into an 8 inch circle.

4. 4

   Tranfer to a 7inch pie plate; flute edges.

5. 5

   Line shell with a double thickness foil.

6. 6

   Bake at 450 F for 4 minutes.

7. 7

   Romove foil.

8. 8

   Bake 2 minutes longer.

9. 9

   Cool on wire rack.

10. 10

    In a small sauce pan, combine sugar and eggs until blended well.

11. 11

    Cook over low heat, stirring constantly, until mixture reaches 160 F and coats the back of a metal spoon.

12. 12

    Remove from heat.

13. 13

    Stir in vanilla extract and the melted chocolate until smooth.

14. 14

    Cool to lukewarm (90F), stirring occasionally.

15. 15

    In a small bowl, cream butter until light and fluffy.

16. 16

    Add cooled chocolate mixture; beat on high speed for 5 minutes or until light and fluffly

17. 17

    In another large bowl, beat cream until it begins to thicken.

18. 18

    Add confectioner sugar; beat until stiff peaks form.

19. 19

    Fold into chocolate mixture.

20. 20

    Pour into crust.

21. 21

    Chill for at least 6 hours.

22. 22

    A whole day is preferred.

23. 23

    Garnish with whipped cream and chocolate curls

No additional tips available.