French Silk Pie, Cooked

1. 1

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

2. 2

   Cook over low heat, stirring constantly, till chocolate is melted.

3. 3

   About 10 minutes.

4. 4

   Remove pan from heat.

5. 5

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

6. 6

   Return egg mixture to saucepan.

7. 7

   Cook over medium-low heat, stirring constantly, till mixture is slightly thickened and almost bubbly-- 3 to 5 minutes.

8. 8

   Remove saucepan from heat.

9. 9

   Stir in whipping cream.

10. 10

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

11. 11

    Transfer chocolate mixture to a medium mixing bowl.

12. 12

    Beat the cooled chocolate mixture with an electric mixer on Medium to High speed until light and fluffy 2 or 3 mins.

13. 13

    Spread filling in a baked pastry shell.

14. 14

    Cover and chill pie 4-5 hours or until set Best served within 24 hours, but will last 3-4 days if stored properly.

15. 15

    Serve with whipped cream and a garnish with chocolate curls.

* Per serving · 4 servings · Values may vary.

No additional tips available.