Happy Pi Day!
If memory serves me right, there are in fact, multiple pie days throughout the year… but it’s not like we’re complaining or anything 🙂 People could always eat more pies!
To celebrate this joyous occasion, I decided to give the classic French Silk Chocolate Pie a try! It’s a lot simpler that I thought it would be, and not to mention so tasty. So very tasty.
I was a little bit surprised that you’re not supposed to bake the filling. So for people who have a weaker immune system, you might have to curb your french silk chocolate cravings, because this pie’s got some raw eggs in ’em. I’m not really that concerned about raw eggs in general. If Rocky Balboa has taught us anything, it’s that raw eggs are perfectly edible, and that if it’s nutritious enough for any ridiculously ripped professional boxer, it should be good enough for you.
You Will Need:
1 Immaculate Baking Co.® refrigerated pie crust, (just need one sheet!) softened as directed on box
4 oz semi-sweet chocolate, cut into pieces
1 cup butter, softened
1/2 cup sugar
1/2 teaspoon vanilla
4 pasteurized eggs
1/2 cup whipped cream
Chocolate curls, if desired
Here’s How to Get the Dough Rolling:
- Heat oven to 400°F. Make pie crust as directed on box, using 9-inch glass pie plate. Bake 11 to 13 minutes or until light golden brown. Cool completely, about 30 minutes.
- 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 (gotta wait until the chocolate’s cooled!).
- 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. Cover and refrigerate any remaining pie.