French Silk Pie
1 cup whipping cream
1 package (6 ounces) semisweet chocolate pieces
1/3 cup butter
1/3 cup sugar
2 beaten egg yolks
3 tablespoons creme de cacao or whipping cream
1 baked 8- or 9-inch pastry shell
Whipped cream or pressurized whipped dessert topping, optional
Chocolate curls or miniature chocolate pieces, optional
In a heavy 2-quart saucepan, combine 1 cup whipping cream, semisweet
chocolate pieces, butter and sugar. Cook over low heat, stirring
constantly, until the chocolate is melted, about 10 minutes.
Remove saucepan from heat. Gradually stir about half the hot mixture
into the beaten egg yolks.
Return egg mixture to saucepan. Cook over medium-low heat, stirring
constantly, until mixture is slightly thickened and nearly bubbly,
about 3 to 5 minutes.
Remove saucepan from heat. Mixture may appear to separate.
Stir in creme de cacao or 3 tablespoons of whipping cream.
Place saucepan in a bowl of ice water. Stir occasionally until
mixture stiffens and becomes hard to stir, about 20 minutes.
Transfer the cooled chocolate mixture to medium mixing bowl and beat
with an electric mixer on medium to high speed for 2 or 3 minutes or
until light and fluffy.
Spread filling in a baked pastry shell. Cover and chill pie about 5
hours or until set, or for up to 24 hours.
To serve, top with whipped cream and sprinkle with chocolate curls
or miniature chocolate pieces, if desired.
Makes 10 servings.
Approximate values per serving: 350 calories, 26 g fat, 92 mg
cholesterol, 3 g protein, 28 g carbohydrates, 1 g fiber, 191 mg
sodium, 65 percent calories from fat.