This French Silk Pie tastes simply like the one you love from Baker's Square (in the past known as Poppin' Fresh!).
There isn't a Christmas or Thanksgiving that passes by without this my French Silk Pie, and chances are we'll be getting a charge out of it for Easter as well. It's only a family most loved and there would be a ton of tragic countenances on the off chance that I didn't make it!
On the off chance that you need to freeze the entire pie and defrost the whole thing later, place it in the cooler for a couple of hours. At that point evacuate it and envelop the solidified pie by saran wrap. Spot the enveloped pie by a cooler pack. In the event that it won't fit, simply twofold wrap it with saran wrap.
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Ingredients
- 1 cup unsalted butter softened
- 1 1/2 cups sugar
- 2 ounces unsweetened chocolate melted and cooled COMPLETELY
- 2 teaspoons vanilla
- 4 large eggs
- 8 ounces Whipping cream or 8ounce tub Cool Whip
- 1 tbsp powdered sugar
- 6 ounce deep dish frozen pie crust baked according to package
Things You'll Need
- Stand mixer
- Measuring cups and spoons
- Mixing bowls
- Pie server
- Pie plate
Instructions
- Bake a homemade pie crust or use a Pillsbury refrigerated crust and make according to package directions for a fully baked crust. Set aside to cool.
- Melt the chocolate and set aside to cool completely.
- Beat sugar and butter on medium high until light and fluffy, about 6-7 minutes.
- Add cooled chocolate and vanilla and beat until incorporated.
- Add eggs, two at a time, beating a full 5 minutes after each addition.
- Pour filling into cooled pie crust.
- Beat whipping cream and powdered sugar with a whisk attachment on medium-high speed until stiff peaks just begin to form. Add prepared whipped topping to top of pie.
- You can garnish with shaved bittersweet chocolate as well.
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