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French Silk Chocolate Pie

MERINGUE PIE CRUST:
2 egg whites   
1/8 teaspoon salt
1/8 teaspoon cream of tartar   
1/2 cup sugar
1/2 cup chopped pecans
1 teaspoon vanilla

Beat egg whites, salt and cream of tartar until foamy.  Add sugar gradually and beat until stiff.  Fold in pecans and vanilla.  Place in greased 9-inch pie plate, building up sides 1/2 inch.  Bake 1 hour at 300 degrees.  Cool.

FILLING:
1 stick butter, softened
3/4 cup sugar     
2 squares unsweetened chocolate, melted     
1 1/2 teaspoons vanilla
2 whole eggs
2 egg yolks
1 cup heavy cream, whipped

Cream butter and sugar.  Blend in chocolate and vanilla.  Add eggs and yolks, one at a time, beating 5 minutes between each one.  Do not underbeat!  Pour into cooled crust and refrigerate.  Top with whipped cream and decorate with shaved chocolate, if desired.  Serves 8.

Contributed by Well Seasoned (Tennessee)

Note: When a recipe calls for raw eggs, it is a simple process to "home pasteurize" them by coddling them for a few seconds in hot water.  Place the whole egg on a spoon and dip it into boiling water for 40 seconds, then immediately put it into cold water to stop the cooking process.



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