Monday, April 14, 2008

French Silk Pie

1 9-in. pie crust, baked and cooled
1/2 cup butter, room temperature
3/4 cup sugar
1-oz semisweet or bittersweet (60% cacao) chocolate, melted and cooled
1 tsp vanilla extract
2 large eggs, room temperature

In a large mixing bowl (or the bowl of an electric mixer), cream together butter and sugar until light and fluffy. Beat in chocolate and vanilla extract.
Add in one egg and beat at medium speed for 5 minutes (I prefer the paddle to the whisk if you’re using an electric mixer). Scrape down sides of bowl. Add in the second egg and beat for an additional five minutes. Mixture should be very light and smooth.
Pour into pre-baked pie crust and smooth with a spatula.
Refrigerate for at least 2 hours before serving, until firm.
Serve cold, with whipped cream and chocolate shavings, if desired.

Makes 1 pie. Serves 8.

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