|
Never miss another recipe... Sign up for our free monthly newsletter today!
Subscribing will not result in more spam! I guarantee it! NEWSLETTER
• Current Issue• Newsletter Archive • Sign Up Now 
Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
      |
|
 |
French Silk Chocolate Pie |
|
Serves: 10 Print this RecipeMrs. Kendall E. Cooper - Silver Springs, Maryland Bake-Off® Contest 3, 1951 Prize Winner The original recipe for this ultra-rich pie used raw eggs in the uncooked filling. It now calls for either pasteurized eggs or fat-free egg product. Pasteurized eggs are uncooked eggs that have been heat-treated to kill bacteria that can cause food poisoning. They can be found in the dairy case at large supermarkets. 1/2 (15-ounce) package refrigerated pie crust (1 crust) FILLING 3 ounces unsweetened baking chocolate, cut into pieces 1 cup butter, softened (do not use margarine) 1 cup sugar 1/2 teaspoon vanilla extract 4 pasteurized eggs or 1 cup refrigerated or frozen fat-free egg product, thawed TOPPING 1/2 cup sweetened whipped cream Chocolate curls, if desired Heat oven to 450°F. Prepare pie crust according to package directions for ONE-CRUST BAKED SHELL using 9-inch pie pan. Bake at 450°F. for 9 to 11 minutes or until light golden brown. Cool completely. Melt chocolate in small saucepan over low heat; cool. In small bowl, beat butter until fluffy. Gradually add sugar, beating until light and fluffy. Blend in cooled chocolate and vanilla. Add eggs, 1 at a time, beating at 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. Top with whipped cream and chocolate curls. Store in refrigerator. Nutrition Per Serving: Calories 470; Protein 4g; Carbohydrate 34g; Fat 35g; Sodium 300mg From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
Caramel Candy Pie Lemon Cloud Pie Mystery Pecan Pie Apricot Coconut Cream Pie Almond Macaroon Cherry Pie Apple Date Pie Cherry-Berry Pie Chocolate Caramel Satin Pie Chocolate Dream Pie Luscious Almond Caramel Pie Open Sesame Pie Frost-on-the-Pumpkin Pie Chocolate Silk Pecan Pie Pennsylvania Dutch Cake and Custard Pie Company's Coming Cashew Pie Raspberry Angel Cream Pie French Silk Chocolate Pie Chocolate Orange Layer Pie Lemon Luscious Pie Pineapple Crunch Pie Grandmother's Raisin Cream Pie Caribbean Truffle Pie Winter Fruit Pie Taffy Apple Cheesecake Pie Toffee Dream Pie Strawberry Devonshire Pie Orange Kist Coconut Cream Pie Peacheesy Pie White Chocolate Pecan Mousse Pie Peanut Butter Luster Pie Vienna Chocolate Pie Topsy Turvy Apple Pie Melba Streusel Pie Chocolate-Laced Apricot Walnut Tart Apple Nut Lattice Tart Apricot Tea Tart Coconut Fudge Crescent Tart Apple Nut Cookie Tart Fudge Crostata with Raspberry Sauce Coffee Crunch Chocolate Tart Cranberry Cheesecake Tart Pineapple Blueberry Cream Tart Chocolate Swirl Coconut Almond Tart Taste o' Lemon Cream Tart Tangy Crescent Nut Tart Pecan Caramel Tart Cream Cheese Brownie Pie 08: Pies and Tarts |
|
|
Affiliate Program | Privacy Policy | Other Resources | Contact Us
© 2008 DVO Enterprises, Inc. All rights reserved. Sales: 1-888-462-6656 |
