French Silk Chocolate Pie

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Makes one 8″ pie

Cream well:

1/2 cup real butter, sliced finely (very cold)

1/2 cup sugar (superfine works best–you can whir it in the blender to make it superfine)

Blend in:

1 square (1 oz) unsweetened baker’s chocolate, melted and cooled

1 tsp good quality vanilla

Refrigerate for several hours.

Then, adding one at a time, (beating for a full 3 minutes after each addition) 2 medium eggs (coddled if from the shell, see below). Note, if you are using large eggs, whisk them and measure 1/2 cup.

If using pasteurized whole eggs (available at wholesale restaurant stores by the quart), use 1/2 cup of whole eggs.


This works best with a hand electric mixer. If it is too warm in your kitchen and it starts melting, either place the bowl over a bowl with ice cubes while you whisk or refrigerate a bit longer in the middle. Your goal is to have a fluffy filling, not one that separates or curdles!

Turn into a cooled, baked 8″ pie shell (it will partially fill it because it is so rich, the whipped cream does the rest). Cool several hours, then garnish with whipped cream and chocolate curls or nuts, if desired.


How to coddle eggs:  dip raw eggs (in their shell) in boiling water for 10-15 seconds, one a time. Then cool and refrigerate before using. This brings the inner, raw egg up to a temperature that will kill salmonella without cooking the egg.




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