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French Silk 05

French Silk 05 is built on Unsweetened Baking Chocolate, Sugar, Vanilla, Whipping Cream, and Flour. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 3 oz
• 1 cup
• 1 tsp
• 1 cup
• 1 cup
• 1/4 tsp
• 1/4 cup

Method (preview)

1. 1

   Prepare Baked Pie Crust. Melt margarine and chocolate in 2-quart saucepan over low heat, stirring occasionally; remove from heat.

2. 2

   Stir together sugar and cornstarch; stir into chocolate mixture.

3. 3

   Beat eggs with electric mixer on medium speed until thick and lemon colored; stir into chocolate mixture.

4. 4

   Cook over medium heat 5 minutes, stirring constantly, until thick and glossy.

5. 5

   Stir in vanilla.

6. 6

   Cool 10 minutes, stirring occasionally.

7. 7

   Beat whipping cream in chilled medium bowl with electric mixer on high speed until stiff.

8. 8

   Gently stir chocolate mixture into whipped cream; spread in pie shell.

9. 9

   Cover and freeze about 4 hours or until firm.

10. 10

    Garnish with whipped cream and Chocolate Leaves. Immediately freeze any remaining pie.

11. 11

    Mocha French Silk Pie: Stir in 2 teaspoons instant coffee (dry) with the chocolate.

12. 12

    Heat oven to 375.

13. 13

    Cut shortening into flour and salt, using pastry blender or crisscrossing 2 knives, until particles are size of coarse crumbs.

14. 14

    Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).

15. 15

    Gather pastry into a ball.

16. 16

    Shape into flattened round on lightly floured cloth-covered board.

17. 17

    Roll into circle 2 inches larger than upside-down glass pie plate, 9x1 1/4 inches, with floured cloth-covered rolling pin.

18. 18

    Fold pastry into fourths; place in pie plate.

19. 19

    Unfold and ease into plate, pressing firmly against bottom and side.

20. 20

    Trim overhanging edge of pastry 1 inch from rim of pie plate.

21. 21

    Fold and roll pastry under, even with plate; flute as desired.

22. 22

    Prick bottom and side of pastry thoroughly with fork.

23. 23

    Bake 8 to 10 minutes or until light brown; cool on wire rack.