Espresso French Silk Pie


Rec Image

Active Time:  25 Minutes
Total Time:  6 Hours 25 Minutes  

  Makes 10 servings

Refrigerated or frozen egg substitute can replace the raw eggs in this recipe. But do not use margarine instead of butter. Only butter will whip to the silken texture that gives this pie its name.INGREDIENTS

3 ounces unsweetened chocolate, chopped
2-3 teaspoons instant espresso coffee crystals
1 cup sugar
3/4 cup butter, softened
1 teaspoon vanilla
3/4 cup refrigerated or thawed frozen egg product or 3 eggs
Fully Baked Pastry Shell
1/2 cup whipped cream (optional)
Strawberry fans (optional)
Other necessary recipes: Basic Pie Pastry

Combine the chocolate and coffee crystals in a heavy small saucepan. Heat over very low heat, stirring constantly till the chocolate begins to melt. Remove pan from heat and stir till smooth. Set aside to cool.
In a large mixing bowl beat the sugar and butter with an electric mixer on medium speed about 4 minutes or till fluffy. Stir in the melted chocolate mixture and the vanilla. Add the egg product, 1/4 cup at a time (or eggs, one at a time), beating on high speed after each addition and scraping the sides of the bowl. Spoon the filling into the baked pastry shell. Cover and chill in the refrigerator for 5-24 hours, or till set. If desired, garnish with whipped cream and strawberry fans.
Nutrition Information
Makes 10 servings – Facts Per Serving:
Calories: 385 Fat. Total: 27g Carbohydrates, Total: 35g
Cholesterol: 101mg Sodium: 81mg Protein: 5g
Fiber: 2g % Cal. from Fat: 63% Fat, Saturated: 0g


 Recipe reprinted by permission of Weldon Owen. All rights reserved.
Source: Cooking at a Glance – Pies & Pastries
Categories: Sweet Pies | Tags: , | Leave a comment

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