French Silk Pie

1. 1

   In a heavy 2-quart saucepan combine the 1 cup (225 ml) whipping cream, chocolate pieces, butter, and sugar.

2. 2

   Cook over low heat, stirring constantly, until chocolate is melted--this should take about 10 minutes.

3. 3

   Remove saucepan from heat.

4. 4

   Gradually stir about half of the hot mixture into the beaten egg yolks.

5. 5

   Return egg mixture to saucepan.

6. 6

   Cook over medium-low heat, stirring constantly, until mixture is slightly thickened and nearly bubbly--this should take 3 to 5 minutes.

7. 7

   Remove saucepan from heat (Mixture may appear to separate).

8. 8

   Stir in creme de cacao or whipping cream.

9. 9

   Place saucepan in a bowl of ice water; stir occasionally until mixture stiffens and becomes hard to stir (20 minutes).

10. 10

    Transfer chocolate mixture to a medium mixing bowl.

11. 11

    Beat the cooled chocolate mixture with an electric mixer on medium to high speed for 2 to 3 minutes or until light and fluffy.

12. 12

    Spread filling in a baked pastry shell.

13. 13

    Cover and chill pie about 5 hours or until set, or for up to 24 hours.

14. 14

    At serving time, top each serving with whipped cream and sprinkle with chocolate curls or pieces, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.