French silk chocolate pie


Makes: 9-inch pie, 10 servings

  • 1 box Pillsbury refrigerated pie crusts, softened as directed on box
  • 3 oz unsweetened chocolate, cut into pieces
  • 1 cup butter, softened (do not use margarine)
  • 1 cup sugar
  • 1/2 teaspoon vanilla
  • 4 pasteurized eggs
  • 1/2 cup sweetened whipped cream
  • Chocolate curls, if desired

Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell, using 9-inch glass pie plate. Bake 9 to 11 minutes or until light golden brown. Cool completely, about 30 minutes. In 1-quart saucepan, melt chocolate over low heat; cool. In small bowl with electric mixer, beat butter on medium speed until fluffy. Gradually beat in sugar until light and fluffy. Beat in cooled chocolate and vanilla until well blended. Add eggs 1 at a time, beating on high speed 2 minutes after each addition; beat until mixture is smooth and fluffy. Pour into cooled baked shell. Refrigerate at least 2 hours before serving. Garnish with whipped cream and chocolate curls. Cover and refrigerate any remaining pie.

*Chef’s note: YUM. I made this pie for my boyfriend’s birthday, and he (and our families) gobbled it up. I followed the recipe exactly and it turned out great, but different from the look/texture intended. Mine was lighter in color and more like a mousse than a dark, silky consistency. Maybe 2 minutes after each egg was too long? But it didn’t really matter; it was so so decadent and tasty. *BE SURE TO USE PASTEURIZED EGGS to eliminate food safety concerns as this pie filling is not baked. I found them at my local grocery.



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