French Silk Pie Prep: 25 min; Cook: 10 min; Freeze: 4hr Makes 10 servings Baked Pie Crust (below) 1/4 cup stick margarine or butter 3 ounces unsweetened baking chocolate 1 cup sugar 3 tablespoons cornstarch 3 large eggs 1 teaspoon vanilla 1 cup whipping (heavy) cream Whipped cream 1. Prepare Baked Pie Crust (below) 2. Melt margarine and chocolate in 2-quart sauce- pan over low heat, stirring occasionally; remove from heat. Mix sugar and cornstarch; stir into chocolate mixture 3. Beat eggs in small bowl with electric mixer on medium speed until thick and lemon colored; stir into chocolate mixture. Cook chocolate mixture over medium heat 5 minutes, stirring constantly, until thick and glossy. Stir in vanilla. Cool 10 minutes, stirring occasionally 4. Beat whipping cream in chilled medium bowl with electric mixer on high speed, until stiff. Fold chocolate mixture into whipped cream. Spread in pie shell. Cover and refrigerate about 4 hours or until set. Garnish with whipped cream. Immediately refrigerate any remaining pie *It's not recommended that you use vegetable oil spreads 1 Serving: Calories 430 (Calories from Fat 270); Fat 30g (Saturated 14g); Cholesterol 105mg; Sodium 190mg; Carbohydrate 36g (Dietary Fiber 1g); Protein 5g Mocha French Silk Pie Stir in 2 teaspoons instant coffee (dry) with the chocolate Baked Crust: (unfilled) Heat oven to 475 degrees. For pie, trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute
Happy Eating Everyone!!!!!!!!!! Love ya, Angel Grubaugh --------------------------------- Bored stiff? Loosen up... Download and play hundreds of games for free on Yahoo! Games. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
