This is my version of a French Silk recipe I found. The filling is wonderful, not too sweet, and just chocolaty enough. It tastes just like the French Silk Pie at Baker's Square!!! (Prep time shown here includes refrigeration time)
pie shells (I prefer chocolate. Do not use graham cracker pie shell!) or 1 chocolate crumb pie shell, If you make it yourself, chill the crust first (I prefer chocolate. Do not use graham cracker pie shell!)
whipped cream (Cool Whip works great) or whipped topping (Cool Whip works great)
Serving Size: 1 (607) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 1856 g69 %
Total Fat 206.2 g317 %
Saturated Fat 103.8 g519 %
Cholesterol 667 mg
Sodium 1749.8 mg
Dietary Fiber 20.7 g82 %
Sugars 102.3 g409 %
Protein 35.6 g
Creme softened, but not melted, butter and sugar until very light and fluffy.
In a double boiler melt chocolate with 2 teaspoons of water and blend with vanilla.
Add the eggs to the butter mixture, one at a time, beating each for at least 2 minutes before adding the next.
Whip until very light and fluffy.
Pour immediately into pie shell and refrigerate (before it loses it's fluffiness).
Chill at least 2 hours before serving.
Top with whipped cream or whipped topping and sprinkle with almond slivers.
(I grate up some of the unsweetened chocolate to make chocolate curls, or sprinkles at least).