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French Silk Chocolate Pie (Or Parfait)

Although eaten refrigerated, not frozen, this rich dessert melts in your mouth like ice cream! One of it's special assets is being able to make it ahead and freeze to have on hand for special occasions. Mother made this often, and it is still my favorite dessert. Cooking time includes chilling time. Variation: For Gluten-intolerant people: Omit pie crust and spoon filling into individual parfait glasses and garnish with whipped cream and chocolate shavings!

Ready In:
1hr 30mins
Serves:
Yields:
Units:

ingredients

directions

  • Bake pie crust according to package directions for a pie that will contain a refrigerated filling. Filling is not cooked.
  • Cool.
  • Melt 1 ounce baking chocolate (See NOTE below).
  • With an electric mixer, cream butter and sugar together for at least 5 minutes until sugar is dissolved.
  • (This step is very important to the final texture of this dessert).
  • Add melted chocolate and vanilla extract and mix well.
  • Wash and dry the two raw eggs. Add two eggs, one at a time, beating 5 minutes after each addition, until mixture is thick and creamy.
  • Pour into baked pie crust.
  • Garnish with shavings from the 1/2 ounce chocolate square.
  • Or melt chocolate and drizzle over the pie.
  • Chill at least 1-2 hours or until well set.
  • Because this is very rich, cut into at least 12 slices.
  • This pie freezes well for up to 3 months.
  • Just thaw several hours in the refrigerator and serve.
  • For real decadence, spread a layer of non-dairy topping over filling before garnishing with chocolate.
  • NOTE: Easy Way to Melt Chocolate: Place chocolate in a small bowl; place bowl on drip coffee maker burner until melted.
  • It is just the right temperature to melt chocolate without scorching it, unless left on burner much too long.
  • Note: Because of the raw eggs. this pie is not recommended for very young children, very elderly people, or people with impaired immune systems.
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RECIPE MADE WITH LOVE BY

@BeachGirl
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@BeachGirl
Contributor
"Although eaten refrigerated, not frozen, this rich dessert melts in your mouth like ice cream! One of it's special assets is being able to make it ahead and freeze to have on hand for special occasions. Mother made this often, and it is still my favorite dessert. Cooking time includes chilling time. Variation: For Gluten-intolerant people: Omit pie crust and spoon filling into individual parfait glasses and garnish with whipped cream and chocolate shavings!"
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  1. TeaLeavesGreen
    FYI, this recipe is the same as #25172, "Silk and Satin Chocolate Pie." Two squares of a Hershey's baking bar is one ounce of unsweetened baking chocolate, so.... That said, people who are deathly afraid of raw eggs - unless you have a compromised immune system, and are using old eggs, it is not a problem. I realize Westerners are terrified of any number of statistically improbable ailments, but really now. I lived in Japan for a while - my four year old host brother ate a raw egg over rice for breakfast every day, and never had a problem. In fact, people in Japan and some other asian countries eat raw egg all the time, and yet Japanese people live much longer than Westerners, on average. The pie is decadent and delicious. It is a little more bitter than your typical French Silk, but the bitterness is lovely, especially when contrasted with the sweetness of whipped topping. However, and this is very important, make sure you beat the mixture for a LONG time. It takes a long time to cream properly, and then I was beating for about 8 minutes after each egg to get the proper consistency.
    Reply
  2. Chef KLC
    My BF is a french silk lover and for our Christmas dinner dessert I made this. Followed the recipe to a tee and it was delicious!! I made these in graham cracker tart shells(only 2 of us in the house) and it made 8 of them. I also froze them and he takes them in his lunch topped with cool whip. Thanks for a wonderful recipe!
    Reply
  3. Marissa Genta Pineda
    This was a good pie, but not really what I was expecting. I chilled it for several hours and it was still on the goopy side, must've done something wrong. I cooked the mixture almost to a soft boil, like one of the other posters since small children and some elderly folk would be eating it. Served this as dessert when some friends came over. They loved it, kept raving about it so I let them take the rest of it home. Used Cool whip for topping, but I would haveliked it better with REAL whipped cream. Just a personal preference thing, I guess.
    Reply
  4. Chef Llama
    This stuff is awesome. I have made it before from the Pillsbury recipe and was looking around the Zaar to see if there were any others like it. I had wanted to try using the filling for chocolate candies instead of pie. As I suspected it is absolutely DELICIOUS. I highly recommend using this as a filling in candy molds. I find that sometimes barely scorching the chocolate can be good as it adds just a bit of crunchy texture to the French Silk. Also, I use more vanilla than is called for - usually 1/2 to 1 TSP more than is suggested. The amount of chocolate in this recipe is perfect, since, for my purposes, there was plenty of other chocolate surrounding the filling. Tasty treats! By the way, the method for melting the chocolate is great. I don't know why I never thought of that before. :)
    Reply
  5. Trillium17
    So smooth & creamy! And it's delicious in a chocolate cookie crust with cool whip on top.
    Reply
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