Rich French Silk Pie Recipe: OMG This Chocolate Cream Pie Recipe Is Delicious by Ann Marie Patitucci
This is a traditional recipe for French silk pie, which means it calls for raw eggs. If you have any concerns about foodborne illness, consider using pasteurized eggs, which have been heated so that any bacteria is likely killed. This helps to reduce the risk of foodborne illness, such as salmonella, while keeping the eggs raw. You should be able to find pasteurized eggs at the grocery store (and we think this recipe is so delicious that it just may be worth the trip)!
Prep Time: 20 minutes
Cook Time: 20 minutes plus 2 hours to chill
Total Time: 40 minutes plus 2 hours to chill
Servings: 6 to 8
- 1 pie crust (I used frozen and followed the directions on the package)
- 4 ounces unsweetened chocolate (3 ounces chopped and the rest for the topping)
- 1 cup real butter, softened (2 sticks)
- 1 cup granulated sugar
- 1 teaspoon vanilla
- 4 eggs
- whipped cream or frozen whipped topping (I used Cool Whip)
- shaved chocolate
Here's how to make it:
- Cook the pie crust in a 450-degree F oven until golden brown (or per package directions if using frozen crust). Cool.
- In a pot, melt the chocolate over low heat. Cool.
- With an electric mixer, beat the butter until fluffy.
- Slowly add in the sugar and continue to beat until fluffy.
- Add the cooled chocolate and vanilla and beat until combined.
- Add the eggs, one at a time, and beat about 2 minutes between each addition until smooth. Pour into the pie shell.
- Refrigerate until cold and set, at least 2 hours. Top with whipped cream and chocolate shavings/curls before serving, if desired.
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