French Silk Pie
Baked Pie Crust (below)
1/4 cup margarine or butter
3 ounces unsweetened baking chocolate
1 cup sugar
2 tablespoons cornstarch
1 teaspoon vanilla
1 cup whipping (heavy) cream
Whipped cream, if desired
Chocolate Leaves (below), if desired
Prepare Baked Pie Crust.
Melt margarine and chocolate in 2-quart saucepan over low heat, stirring
occasionally; remove from heat. Stir together sugar and cornstarch; stir
into chocolate mixture.
Beat eggs with electric mixer on medium speed until thick and lemon
colored; stir into chocolate mixture. Cook over medium heat 5 minutes,
stirring constantly, until thick and glossy. Stir in vanilla. Cool 10
minutes, stirring occasionally.
Beat whipping cream in chilled medium bowl with electric mixer on high
speed until stiff. Gently stir chocolate mixture into whipped cream; spread
in pie shell. Cover and freeze about 4 hours or until firm. Garnish with
whipped cream and Chocolate Leaves. Immediately freeze any remaining pie.
Mocha French Silk Pie: Stir in 2 teaspoons instant coffee (dry) with the
Baked Pie Crust
1/3 cup plus 1 tablespoon shortening or 1/3 cup lard
1 cup Gold Medal all-purpose flour
1/4 teaspoon salt
2 to 3 tablespoons cold water
Heat oven to 375 F. Cut shortening into flour and salt, using pastry
blender or crisscrossing 2 knives, until particles are size of coarse
crumbs. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork
until all flour is moistened and pastry almost cleans side of bowl (1 to 2
teaspoons more water can be added if necessary). Gather pastry into a ball.
Shape into flattened round on lightly floured cloth-covered board. Roll
into circle 2 inches larger than upside-down glass pie plate, 9x1 1/4
inches, with floured cloth-covered rolling pin. Fold pastry into fourths;
place in pie plate. Unfold and ease into plate, pressing firmly against
bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie
plate. Fold and roll pastry under, even with plate; flute as desired. Prick
bottom and side of pastry thoroughly with fork. Bake 8 to 10 minutes or
until light brown; cool on wire rack.
5 to 6 fresh nonpoisonous (unsprayed) leaves (such as lemon, grape or rose
leaves) or pliable plastic leaves
1/4 cup semisweet chocolate chips or 1 ounce semisweet baking chocolate
1/2 teaspoon shortening.
Wash and dry leaves. Melt chocolate and shortening. Brush chocolate about
1/8 inch thick over backs of leaves, using small brush. Refrigerate at
least 1 hour until firm. Peel off leaves, handling as little as possible.
Refrigerate chocolate leaves until ready to use.
Makes 10 servings
This recipe courtesy of Back of the Box Recipes.
www.backofthebox.com Home Page
This recipe displayed with permission from General Mills, Inc.