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    French Silk Pie

    Source of Recipe


    List of Ingredients

    French Silk Pie

    Prep: 25 min; Cook: 10 min; Freeze: 4hr
    Makes 10 servings

    Baked Pie Crust (below)
    1/4 cup stick margarine or butter
    3 ounces unsweetened baking chocolate
    1 cup sugar
    3 tablespoons cornstarch
    3 large eggs
    1 teaspoon vanilla
    1 cup whipping (heavy) cream
    Whipped cream


    1. Prepare Baked Pie Crust (below)

    2. Melt margarine and chocolate in 2-quart sauce-
    pan over low heat, stirring occasionally; remove from
    heat. Mix sugar and cornstarch; stir into chocolate

    3. Beat eggs in small bowl with electric mixer on
    medium speed until thick and lemon colored; stir into
    chocolate mixture. Cook chocolate mixture over
    medium heat 5 minutes, stirring constantly, until thick
    and glossy. Stir in vanilla. Cool 10 minutes, stirring

    4. Beat whipping cream in chilled medium bowl
    with electric mixer on high speed, until stiff. Fold
    chocolate mixture into whipped cream. Spread in pie
    shell. Cover and refrigerate about 4 hours or until set.
    Garnish with whipped cream. Immediately refrigerate
    any remaining pie

    *It's not recommended that you use vegetable oil spreads

    1 Serving: Calories 430 (Calories from Fat 270); Fat 30g
    (Saturated 14g); Cholesterol 105mg; Sodium 190mg;
    Carbohydrate 36g (Dietary Fiber 1g); Protein 5g

    Mocha French Silk Pie

    Stir in 2 teaspoons instant coffee (dry) with the chocolate

    Baked Crust: (unfilled)

    Heat oven to 475 degrees. For pie, trim overhanging
    edge of pastry 1 inch from rim of pie plate. Fold and
    roll pastry under, even with plate; flute




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