Recipe Index


Wednesday, November 16, 2011

Killer French Silk Chocolate Pie (literally)

Lori Pierce arrived in Columbus, MS the same time I did.  We had a few things in common-- our husbands were employed at Kerr-McGee, we both had newborn babies and we both were new to the Columbus ward.  Now Lori is the kind of person who knows a lot about a lot of things.  She also loves a good "argument", and because of this, not many people appreciate her wisdom.  This is one of her awesome recipes.  She also makes wonderful rolls and "ovaltine and toast", but I'll save that for another post.

According to Lori, this is the pie that put her grandmother into a diabetic coma.  So you have been warned!  It is so delicious, but a slice is best shared-- for happiness as well as your health!

Pastry Pie Crust:
3 c. flour
1/2 tsp salt
1/8 tsp baking powder
1 egg beaten with 1 tsp vinegar
1 c. oil
1/4-1/2 c. ice water

Mix dry ingredients, then add wet ones.  Mix well.  This crust is very oily and difficult to roll out.  You can just press it into the pie pan with your fingers.  If cooking unfilled, bake at 350 degrees just until the top edges turn a light brown.

French Silk Chocolate Pie (Pillsbury bake-off winner)

3 oz unsweetened chocolate, chopped
3/4 c. butter, softened (do not substitute margarine)
1 c. sugar
1/2 tsp vanilla
3/4 c. cholesterol-free egg product

Prepare and bake crust.  Cool.  Melt chocolate and cool.  In a small bowl, beat butter until fluffy; add sugar gradually beating until light and fluffy.  Blend in cooled chocolate and vanilla.  Add egg product 1/4 c. at a time, beating at high speed for 2 minutes after each addition.  Beat until mixture is smooth and fluffy.  Pour into the cooled, baked pie shell.  Refrigerate at least 2 hours before serving.  Garnish with whipped cream and chocolate curls.  Store in refrigerator.

Per slice:  Calories: 400; Fat 28g

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