Little Goody Twoshoes Bakes!: French Silk Pie

This is by far the most decadent dessert I have yet to make from scratch. The chocolate filling is richly smooth, and can be paired perfectly with various fruit toppings, including strawberries, raspberries, and blueberries. Since the pie is not actually baked, you'll want to use an egg substitute product instead of actual eggs to avoid the risk of salmonella.

French Silk Pie
Adapted from Betty Crocker "Baking Basics"
8 servings

Ingredients:
Pastry crust for 9 inch single crust pie
3 oz unsweetened baking chocolate
1 cup, plus 2 tbsp granulated sugar
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 1/2 tsp, plus 1 tsp vanilla extract
3/4 cup egg substitute
3/4 cup whipping cream

1. Preheat oven to 425F degrees.

2. Prepare pie crust as directed. Prick the bottom with a fork several times and bake for 10-12 minutes, until golden brown. Set aside and allow to cool once done.

3. Slowly melt the chocolate, either in a double boiler over the stove, or slowly in the microwave, stirring constantly.

4. In a medium bowl, beat 1 cup of the sugar and the butter, until well mixed.

5. Beat in 1 1/2 tsp vanilla and the melted chocolate.

6. On high speed, beat in the egg product until light and fluffy (and delicious!).

7. Transfer mixture to the cooled pie crust.

8. Refrigerate until set, about 2 hours.

9. While pie is refrigerating, chill another medium mixing bowl and electric mixer beaters. This will make it easier and faster to make the whipped cream topping.

10. About 20 minutes before the pie is fully set, prepare the whipped cream topping.

11. Pour the whipped cream into the chilled bowl, along with 2 tbsp sugar and 1 tsp vanilla. Beat on high until the whipped cream forms soft peaks when the beaters are raised from the bowl.