French Silk Chocolate Pie Prep Time: 50 min ; Start to Finish: 2 hr 50 min | | Makes: 10 servings 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. |
| Crust | 1 | Pillsbury® refrigerated pie crust (from 15-oz box), softened as directed on box | Filling | 3 | oz unsweetened chocolate, cut into pieces | 1 | cup butter, softened (do not use margarine) | 1 | cup sugar | 1/2 | teaspoon vanilla | 4 | pasteurized eggs or 1 cup fat-free cholesterol-free egg product | Topping | 1/2 | cup sweetened whipped cream | | Chocolate curls, if desired |
| 1 . | Heat oven to 450°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. | 2 . | 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. | 3 . | 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. |
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| | High Altitude (3500-6500 ft):No change. | |