French Silk Chocolate Pie

French Silk Chocolate Pie – the ultimate in decadence -- is easy with a classic recipe from the Bake-Off® Contest. It's one of our Top 10 Pies to Try!

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Servings 10

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Bake-Off® Contest 03, 1951

Betty Cooper

Kensington, Maryland

ingredients 8
Prep Time 50 min
Total Time 2 hr 50 min

Ingredients

Crust

1: box Pillsbury® refrigerated pie crusts, softened as directed on box

Filling

3: oz Hershey's® unsweetened chocolate, cut into pieces

1: cup LAND O LAKES® Butter, softened (do not use margarine)

1: cup sugar

1/2: teaspoon vanilla

4: pasteurized eggs

Topping

1/2: cup sweetened whipped cream

: Chocolate curls, if desired

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Directions

1 Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell, using 9-inch glass pie plate. Bake 9 to 11 minutes or until light golden brown. Cool completely, about 30 minutes.
2 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.
3 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. Cover and refrigerate any remaining pie.