French Silk Chocolate Pie
Such a delicious pie from Cook's Country.
Recipe:
1 cup chilled heavy cream
3 large eggs
¾ cups sugar
2 tablespoon water
8 ounces bittersweet chocolate, melted and cooled
1 tablespoon vanilla
8 tablespoons softened unsalted butter, cut into ½-inch pieces
1 9-inch pie shell, baked and cooled
With electric mixer on medium-high speed, whip cream to stiff peaks and refrigerate.
Combine eggs, sugar, and water in large heatproof bowl set over saucepan filled with ½ inch barely simmering water (don’t let bowl touch water). With electric mixer on medium speed, beat until egg mixture is thickened and registers 160°F. Remove bowl from heat and continue to beat egg mixture until fluffy and cooled to room temperature.
Beat, fold, cool: Add chocolate and vanilla to cool egg mixture and beat until incorporated. Beat in butter, a few pieces at a time, until well combined. Using spatula, fold in whipped cream until no streaks of white remain. Scrape filling into pie shell and refrigerate until set, at least 3 hours and up to 24 hours. Serve.
Recipe:
1 cup chilled heavy cream
3 large eggs
¾ cups sugar
2 tablespoon water
8 ounces bittersweet chocolate, melted and cooled
1 tablespoon vanilla
8 tablespoons softened unsalted butter, cut into ½-inch pieces
1 9-inch pie shell, baked and cooled
With electric mixer on medium-high speed, whip cream to stiff peaks and refrigerate.
Combine eggs, sugar, and water in large heatproof bowl set over saucepan filled with ½ inch barely simmering water (don’t let bowl touch water). With electric mixer on medium speed, beat until egg mixture is thickened and registers 160°F. Remove bowl from heat and continue to beat egg mixture until fluffy and cooled to room temperature.
Beat, fold, cool: Add chocolate and vanilla to cool egg mixture and beat until incorporated. Beat in butter, a few pieces at a time, until well combined. Using spatula, fold in whipped cream until no streaks of white remain. Scrape filling into pie shell and refrigerate until set, at least 3 hours and up to 24 hours. Serve.
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