French Silk Pie
1 cup sugar 1/4 tsp. cream of tartar 6 EGGS 1 tbsp. water 4 squares (1 oz. each) unsweetened chocolate, coarsely chopped 1-1/2 tsp. vanilla 1/2 cup (1 stick) butter, room temperature 1 Graham Cracker Crust OR Basic Piecrust (9-inch) baked, cooled
- Nutritional Information
Total Fat: 35 g
Saturated fat: 18 g
Polyunsaturated fat: 4 g
Monounsaturated fat: 10 g
Cholesterol: 190 mg
Sodium: 124 mg
Carbohydrates: 45 g
Dietary Fiber: 3 g
Protein: 8 g
Vitamin A: 772.8 IU
Vitamin D: 44.9 IU
Folate: 32.1 mcg
Calcium: 49.4 mg
Iron: 3.7 mg
Choline: 109.5 mg
MIX sugar and cream of tartar in medium heavy saucepan. ADD eggs and water; beat until well blended. ADD chocolate; COOK over low heat, stirring constantly, until chocolate is melted and temperature reaches 160°F. Do not allow to boil. REMOVE from heat immediately.
COOL quickly: Set pan in larger pan of ice water. STIR vigorously until temperature of mixture falls to 80°F to 90°F. REMOVE pan from ice water. STIR IN vanilla.
BEAT butter in mixer bowl on medium speed until light and fluffy, 3 to 4 minutes. ADD cooled egg mixture; BEAT on high speed 4 to 5 minutes. POUR into pie shell. REFRIGERATE, loosely covered, at least 6 hours before serving.
Whip up this classic silky, rich and delicious chocolate pie for easy entertaining.
Graham Cracker Crust: HEAT oven to 350 F. MIX 1-1/2 cups (4oz.) graham cracker crumbs adn 1/4 sugar in medium bowl. ADD 1/3 cup room temperature butter; mix until thoroughly blended. PRESS crumb mixture evenly and firmly against bottom and sices of 9-inch pie plate. BAKE in 350F oven until center is firm to the touch and edge is lightly browned, 9 to 10 minutes. COOL completely on wire rack.
Graham cracker crumbs: If using whole graham crackers, process in a blender or food processor, or place in a plastic bag, seal bag and crush with rolling pin or flat side of meat pounder.
Graham Cracker Nut Crumb Crust Variation: Substitute 1/2 cup (about 2 oz.) ground almonds, pecans or walnuts for 1/2 cup of the graham cracker crumbs.
Chocolate Crumb Crust Variation: Substitute 1-1/2 cups fine chocolate wafter crumbs for graham cracker crumbs; omit sugar
Cream of tartar: This acidic ingredient promotes egg coagulation. Without it this pie filling might not be firm enough to slice.
Refrigerate any leftover pie promptly.