French Silk Pie, Cooked

By prairiemama

"All the silky richness of the original recipe with a COOKED filling to guard against possible food poisoning associated with raw eggs."


Photo:[e-mail]

Ingredients

• 1 cup whipping cream
• 6 ounces semisweet chocolate pieces
• 1/3 cup butter
• 1/3 cup sugar
• 2 egg yolks, beaten
• 3 tablespoons whipping cream
• 1 baked 9 inch pie shell
• whipped cream ( for serving)
• chocolate curls ( for garnish)

Preparation

Step 1

1. In a heavy 2-quart saucepan, combine the 1 cup
whipping cream, chocolate pieces, butter and sugar.
2. Cook over low heat, stirring constantly, till
chocolate is melted. About 10 minutes.
3. Remove pan from heat.
4. Gradually stir about half of the hot mixture into the
beaten egg yolks.
5. Return egg mixture to saucepan.
6. Cook over medium-low heat, stirring constantly, till
mixture is slightly thickened and almost bubbly-- 3
to 5 minutes.
7. Remove saucepan from heat.
8. Stir in whipping cream.
9. Place saucepan in a bowl of ice water, stir
occasionally till mixture stiffens and becomes hard
to stir (20 minutes).
10. Transfer chocolate mixture to a medium mixing
bowl.
11. Beat the cooled chocolate mixture with an electric
mixer on Medium to High speed until light and
fluffy 2 or 3 mins.
12. Spread filling in a baked pastry shell.
13. Cover and chill pie 4-5 hours or until set
Best served within 24 hours, but will last 3-4 days
if stored properly.
Serve with whipped cream and a garnish with
chocolate curls.