This simplified version of classic French Silk Chocolate Pie from the Pillsbury Bake-Off® Contest is rich, indulgent and every chocolate lover’s dream dessert. For pretty presentation, top with sweetened whipped cream and chocolate curls.
Bake-Off® Contest 03, 1951
Betty Cooper
Kensington, Maryland
Crust
-
1
-
box Pillsbury™ refrigerated pie crusts, softened as directed on box
Filling
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3
-
oz Hershey's® unsweetened chocolate, cut into pieces
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1
-
cup LAND O LAKES® Butter, softened (do not use margarine)
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1
-
cup sugar
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1/2
-
teaspoon vanilla
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4
-
pasteurized eggs
Topping
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1/2
-
cup sweetened whipped cream
-
-
Chocolate curls, if desired
Steps
-
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.
-
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.
Expert Tips
Use of pasteurized eggs eliminates food safety concerns and allows you to enjoy this Bake-Off® Contest favorite.
How to make chocolate curls: Chill a bar of good quality chocolate in the refrigerator for a few hours. Then, holding the bar of chocolate in one hand, use a vegetable peeler to shave along the length of the bar to make pretty curls.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories
- 430
- Calories from Fat
- 270
% Daily Value
- Total Fat
- 30g
- 47%
-
- Saturated Fat
- 18g
- 88%
- Trans Fat
- 1/2g
- Cholesterol
- 135mg
- 45%
- Sodium
- 260mg
- 11%
- Potassium
- 105mg
- 3%
- Total Carbohydrate
- 33g
- 11%
-
- Dietary Fiber
- 1g
- 6%
- Sugars
- 21g
- Protein
- 4g
- Vitamin A
- 15%
- 15%
- Vitamin C
- 0%
- 0%
- Calcium
- 2%
- 2%
- Iron
- 10%
- 10%
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;
Carbohydrate Choice
2
*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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