
French Silk Pie
What you need!
1 pie crust baked. Either the roll out kind or the preformed kind.
Filling
1 cup superfine sugar
3/4 cup butter, softened (do not use margarine or vegetable oil spreads)
1 1/2 teaspoons vanilla
3 oz unsweetened baking chocolate, melted, cooled
3/4 cup fat-free cholesterol-free egg product
Topping
3/4 cup whipping cream
2 tablespoons granulated or powdered sugar
1 teaspoon vanilla
Chocolate curls, if desired
What to do!
1. In medium bowl, beat 1 cup sugar and the butter with electric mixer on medium speed until light and fluffy. Beat in 1 1/2 teaspoons vanilla and the chocolate. Gradually beat in egg product on high speed until light and fluffy (about 3 minutes). Pour into pie crust. Refrigerate until set, at least 2 hours but no longer than 24 hours.
2. In chilled medium bowl, beat whipping cream, 2 tablespoons granulated sugar and 1 teaspoon vanilla with electric mixer on high speed until stiff. Top pie with whipped cream; garnish with chocolate curls.
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