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!
Bake-Off® Contest 03, 1951
box Pillsbury™ refrigerated pie crusts, softened as directed on box
oz Hershey's® unsweetened chocolate, cut into pieces
cup LAND O LAKES® Butter, softened (do not use margarine)
cup sweetened whipped cream
Chocolate curls, if desired
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.
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. Cover and refrigerate any remaining pie.
Did you know? Pillsbury has a gluten free pie and pastry dough.
Use of pasteurized eggs eliminates food safety concerns and allows you to enjoy this Bake-Off® Contest favorite.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
®Land O’ Lakes is a registered trademark of Land O’ Lakes, Inc.
Hershey's trademark and associated trade dress are registered trademarks of the Hershey Company used under license.
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