Smooth as silk, spirited chocolate cream
pie.
French Silk Pie
- 1 (9-inch) pre-baked pastry pie shell
or graham cracker crust
- 8 ounces bittersweet chocolate
4 large fresh eggs*
1/2 cup granulated sugar
1/2 cup (1 stick) unsalted butter, frozen, and cut into chunks
2 teaspoons vanilla extract
2 tablespoons Kahlua, Grand Marnier or cognac
- Melt chocolate in a completely dry bowl
or in the top of a double boiler set over barely simmering water.
Set aside to cool down until thickened but still liquid.
- Combine the eggs and sugar in a medium
bowl or in the top of a double-boiler and set over slowly boiling
water. Whisk until very hot to the touch but not scrambled (160°F
| 70°C). Remove from the heat.
- With an electric mixer, beat the chocolate
into the egg mixture, then beat in the frozen butter for 12 full
minutes, until thick and doubled in volume. Beat in the vanilla
and liqueur. Scrape the filling into the tart shell and chill
for 1 hour or until set. Serve with whipped cream.
Serves 8. Makes one 9-inch pie.
*Note: Please exercise caution when using
raw eggs that are uncooked in prepared food (see Food
Safety). We suggest using a pasteurized egg product for this
recipe.
