Drool. Please. This is one of our favorite pies: French Silk. Just the thought of it makes me want to jump in the car and find a Village Inn. However, there is no Village Inn in Peoria. There isn't even a decent pie restaurant in town, so I had to make my own. Please enjoy and eat slowly. It's dangerous.
Day Ten: French Silk Pie
3/4 c. butter, softened
1 c. white sugar
3 one ounce squares unsweetened baking chocolate, melted
2 tsp. pure vanilla
3 large eggs
In a large mixing bowl, cream the butter for 1 minute. Add sugar, 1/4 cup at a time and continue to beat until light and fluffy. (3-5 minutes) It must be mixed long enough so it is no longer gritty. In a separate pan, melt chocolate in a small bowl over hot water. Do not let the chocolate harden up. Slowly add chocolate to butter mixture until mixture is smooth and creamy. On medium speed, add eggs one at a time, beating after each one before adding the next egg. Scrape bowl. Add vanilla and mix again. Spread over pie crust.
Cream
1 cup heavy whipping cream
1/4 c. powder sugar
1/2 tsp. vanilla
chocolate curls
Mix cream, sugar and vanilla until thick. Spread over chocolate. Add chocolate curls if desired. I just shaved a hershey's bar on top of the pie.
My pie crust
1 cup flour
1/3 plus 1 Tbsp. shortening
1/2 tsp. salt
2 1/2 Tbsp. cold water
Cut shortening into flour and salt mixture. Add cold water. Mix well. Roll thin and put in pie pan. Poke crust. Double foil the top and put in oven at 400 for 8 minutes. Remove foil and cook for 6 more minutes.
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