Thursday, January 31, 2013

C'est Ici Pour Les Femmes - Chocolat!

Here's to the women:

I dedicate today's Oracle to the ladies, because everybody knows that real manly men don't eat chocolate... front of other real manly men. Also, February is National Chocolate Month.

Chocolate Silk Pie
1 single crust pie crust
3 ounces unsweetened chocolate, chopped
1 cup unsalted butter, softened
1 cup sugar
1/2 teaspoon vanilla
4 eggs or equivalent pasteurized egg product
1/2 cup sweetened whipped cream
Chocolate curls (optional)

Cooking Instructions

Heat oven to 450 F. Roll out pie crust to fit 9-inch pie pan. Line crust-filled pie pan with parchment and fill with pie weights*. Bake 9 to 11 minutes or until light golden brown. Cool completely with pie weights in place to help ensure crust shape, about 30 minutes.

In 1-quart saucepan, melt chocolate over low heat; cool. In small bowl with electric mixer, beat butter on medium speed until fluffy. Gradually beat in sugar until light and fluffy. Beat in cooled chocolate and vanilla until well blended.

Add eggs 1 at a time, beating on high speed 2 minutes after each addition; beat until mixture is smooth and fluffy. Pour into cooled baked shell. Refrigerate at least 2 hours before serving. Garnish with whipped cream and chocolate curls. Store in refrigerator.

*Editor's note: I have never come across a 'pie weight', but what I have seen commonly used to ensure crust shape are dried beans. Just fill the crust with the beans, and when the crust is set, pour out the beans, allow them to cool, and save them for another day.

All content (except for the editor's note), including the recipe are courtesy of CHEFS.

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