French Silk Chocolate Pie
Recipe Summary French Silk Chocolate Pie
Replacing the raw eggs in this recipe with pasteurized eggs or fat-free egg product eliminates food safety concerns and allows you to enjoy this Bake-Off® Contest favorite.
Ingredients | Instant Pot Accessories Steam Diverter
1 Pillsbury® refrigerated pie crust, softened as directed on box3 (1 ounce) squares Hershey®'s unsweetened chocolate, cut into pieces1 cup LAND O LAKES® butter, softened (do not use margarine)1 cup sugar½ teaspoon vanilla4 large eggs pasteurized eggs or equivalent fat-free cholesterol-free egg product½ cup sweetened whipped cream½ tablespoon Chocolate curlsDirections
Heat oven to 450 degrees F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie pan. Bake 9 to 11 minutes or until light golden brown. Cool completely, about 30 minutes.In 1-quart saucepan, melt chocolate over low heat; cool. In small bowl with electric mixer, beat butter on medium speed until fluffy. Gradually beat in sugar until light and fluffy. Beat in cooled chocolate and vanilla until well blended.Add eggs 1 at a time, beating on 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. Garnish with whipped cream and chocolate curls. Store in refrigerator.Betty Cooper, Kensington, MDBake-Off(R) Contest 03, 1951$1,000 WINNERBake-Off is a registered trademark of General Mills (C)20092009(C) and (R)/(TM) of General MillsHershey's trademark and associated trade dress are registered trademarks of the Hershey Company used under license.(R) Land O' Lakes is a registered trademark of Land O' Lakes, Inc.High Altitude (3500-6500 ft.): No change.Info | Instant Pot Accessories Steam Diverter
prep:
50 mins
additional:
2 hrs
total:
2 hrs 50 mins
Servings:
10
Yield:
10 servings
TAG : French Silk Chocolate Pie
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