French Silk Pie

Ingredients:

4 ounces good quality unsweetened or semi-sweet baking chocolate 1 cup unsalted butter, softened (do NOT use margarine) 1 and 1/2 cups granulated sugar 1/4 teaspoon salt 2 teaspoons vanilla extract 4 Davidson’s Safest Choice pasteurized eggs (make sure they are right out of the fridge, you want them cold) 1 baked pie shell (store bought or make your own) – completely cooled

Recipe: http://centercutcook.com/french-silk-pie/

• 4 ounces good quality unsweetened or semi-sweet baking chocolate
• 1 cup unsalted butter, softened (do NOT use margarine)
• 1 and 1/2 cups granulated sugar
• 1/4 teaspoon salt
• 2 teaspoons vanilla extract
• 4 Davidson’s Safest Choice pasteurized eggs (make sure they are right out of the fridge, you want them cold)
• 1 baked pie shell (store bought or make your own) - completely cooled
• 1 and 1/2 teaspoons unflavored gelatin
• 6 teaspoons cold water
• 1 cup heavy whipping cream
• 1/4 cup confectioners sugar

Chocolate Curl Ingredients:

1 - 4 ounce milk chocolate candy bar - chilled

Directions:

1. Melt 4 ounces good quality unsweetened baking chocolate according to package directions, allow to cool.
2. With your mixer, beat 1 cup unsalted butter with 1 and 1/2 cups granulated sugar. Mix until it’s light and fluffy, about 2-3 minutes.
3. Add in the cooled chocolate, salt, and vanilla extract. Mix well.
4. Add in one egg and mix at medium speed for about 5 minutes. Add in the second egg and continue mixing for another five minutes. Continue this process until all four eggs have been added. It should take about 20 minutes with 5 minutes of mixing per egg.
5. Pour the mixture into the prepared pie crust.
6. To make the Whipped Cream - in a small pan combine gelatin and cold water and allow it to sit for a few minutes until it thickens. Place the pan on the stove over low heat and stir until the gelatin dissolves. Remove from the heat and allow it to cool but not set. With your mixer or a food processor, whip the heavy cream with confectioners sugar until it starts to thicken. Add in the gelatin mixture and whip until stiff peaks form.You can also use prepared frozen whipped topping (thawed) from the grocery store in place of homemade whipped cream.
7. Spread the whipped cream over the pie or pipe it on with a pastry bag. I used the Wilton 1M tip to pipe stars around the pie.
8. Make the chocolate curls by using a vegetable peeler to peel off chocolate length-wise from a 4 ounce bar of milk chocolate. Sprinkle the chocolate curls over the pie.
9. Chill the pie for at least 4 hours before serving. Store leftovers in the refrigerator Enjoy!

Source:  centercutcook.com