French Silk Pie

Created 05 Nov 2012 15:55, Updated 05 Nov 2012 16:21

(Amanda's) French Silk Pie

From Anna, Amanda, Jamie, Jamie's high school science teacher, Baking Bits, or the 1951 Pillsbury Bake-off, depending on who you check with.

(Note: I made this for the first time for Thanksgiving 2011 and to say it was a hit is an understatement. With Thanksgiving 2012 fast approaching, I realized I needed to go back out and find that recipe again!)

2 sticks (8 oz) regular salted butter
1 1/2 c granulated sugar
2 oz unsweetened chocolate, melted and cooled
2 tsp vanilla
4 large eggs at room temperature (pasturerized eggs are an option)
1 fully baked pastry pie crust
whipped cream or whipped topping

Beat sugar and butter for 10 to 15 minutes using the whisk attachment of a stand mixer. The goal is to make it as smooth as possible. (Even after 15 minutes, mine was still slightly grainy, but it smoothed out after adding the eggs.)

Beat in the chocolate and vanilla, and then add two of the eggs and beat for another 5 minutes. Add the last two eggs and beat for 5 minutes more.

Pour into cooled pie crust and chill 2 hours or until firm. Before serving, top with whipped cream and a little grated chocolate.

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