French Silk Pie
I know some people (whose name starts with E and rhymes with stick) hate when I post recipes, but on my defense, I haven’t done it in a really long time (6+ months).
I got this recipe from one of my best friends (Darlene, who’s married to the person mentioned in paragraph 1), who got it from her great-grandma. It’s out of this world delicious. Easy? Yes. Time-consuming? Yes, but worth it. Fattening? Yes, but also worth it. I present to you… French Silk Pie!
1/2 cup unsalted butter, softened (don’t use that margarine garbage)
3/4 cup sugar
2 (1 ounce) squares unsweetened baking chocolate, melted & cooled
1 tsp vanilla extract
2 eggs
1 prepared pastry shell, baked & cooled
Cream butter in a mixing bowl. Gradually beat in the sugar with an electric mixer until well blended. Stir in the cooled chocolate (it’s very important that it’s completely melted and then cooled to room temperature) and vanilla extract. Add the eggs, one at a time, beating 5 minutes on medium speed after each addition. Spoon the chocolate filling into the cooled pie shell. Refrigerate while you prepare the whipped topping.
1 pint heavy whipping cream
2 tsp almond extract
1/3 cup powdered sugar
Using an electric mixer, beat on high speed until fluffy. Spread over pie and then refrigerate for at least two hours before serving.
Wow, this sounds delicious. I tried Pioneer Woman’s chocolate pie and while it was good, it was a bit over-the-top in sweetness for me (though it did improve with age). I might have to give this one a try too!
Raw eggs? I’m making the grocery list and adding this to it. Just wanting to make sure I’m reading it right.
Yes, raw eggs. Ice cream has raw eggs, too. Just don’t think about it.