| French Silk Pie | ||||
| Makes (1) 9" pie | ||||
| Ingredients | Topping | |||
| 9 oz | milk chocolate morsels | 1 cup | heavy whipping cream | |
| ________ | 1/4 cup | powdered sugar | ||
| 3/4 cup | butter (not margarine), softened | 2 tbls | Chambord liqueur | |
| 1 cup | sugar (use the ultra-fine if you have it) | ________ | ||
| 2 tsp | Chambord liqueur | 1 bar | (1.55 oz) Hershey chocolate bar for garnish | |
| 3 | eggs | |||
| ________ | ||||
| 1 | 9", pre-baked, chocolate pie shell | |||
| Directions | ||||
 First, melt the chocolate
chips. Throw the chips in a large Pyrex measuring cup. Put them in the
microwave for 30 seconds then stir them up. Repeat the 30 second
increments until they’re just melted. Set them aside to cool.In a mixer equipped with a beater, cream the butter and sugar until fluffy, about 1 minute on medium. Add in the cooled chocolate in three portions mixing to combine each portion. Add the Chambord (you could use vanilla extract if you want, but the Chambord gives it that raspberry flavor). With the mixer on low add the eggs one at a time. Once incorporated, boost the mixer up to medium and mix for 1 minute. Pour the mixture into the pie shell. Chill thoroughly, preferably overnight. Now for the topping. In a mixer equipped with a whisk, add the cream, powdered sugar, and Chambord. Whisk on high until light and fluffy (do not over-beat the cream!). Spoon the whipped cream over the pie and smooth it out. Shave the chocolate bar with a vegetable peeler to garnish the top of the pie. The bar will get tough to hold and will start to melt in your hand. Just make the pie look pretty and eat the rest. |
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