Today's French Silk Pie

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Title: Today's French Silk Pie
Categories: Pies, Chocolate
Yield: 1 servings

1 c Whipping cream
6 oz Semi-sweet chocolate pieces
1/3 c Butter
1/3 c Sugar
2 Egg yolks; beaten
3 tb Creme de cacao
Or whipping cream
1 Baked 8-9inch pastry shell
Whipped cream
Or pressurized whipped
Dessert topping (optional)
Chocolate curls
Or miniature chocolate pcs

TODAY'S FRENCH SILK PIE - Through the years, one major
change has been made to this famous recipe: the pie now has
a COOKED filling to guard against possible food poisoning
associated with raw eggs. Yet, the silky richness of the
original recipe still remains.
In a heavy 2-quart saucepan, combine the 1 cup whipping
cream, chocolate pieces, butter and sugar. Cook over low
heat, stirring constantly, till chocolate is melted. This
should take about 10 minutes. Remove pan from heat.
Gradually stir about half of the hot mixture into the
beaten egg yolks. Return egg mixture to saucepan. Cook over
medium-low heat, stirring constantly, till mixture is
slightly thickened and NEARLY bubbly. This should take 3 to
5 minutes. Remove saucepan from heat. (Mixture may appear
to separate.) Stir in creme de cacao or whipping cream.
Place saucepan in a bowl of ice water; stir occasionally
till mixture stiffens and becomes hard to stir (20
minutes). Transfer chocolate mixture to a medium mixing
bowl.
Beat the cooled chocolate mixture with an electric mixer
on Medium to High speed for 2 to 3 minutes, or until light
and fluffy. Spread filling in a baked pastry shell. Cover
and chill pie about 5 hours or until set, or for up to 24
hours.
At serving time, top each serving with whipped cream and
sprinkle with chocolate curls or miniature chocolate
pieces, if desired.

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