This just came in my e-mailbox this morning. My cousin in DC just made this pie for a pot luck party she attended on Sat. and it was a knock-out. I don't see it on tkl so decided to post it for u all. I think i will give it a go this week. Looks liek very easy to make.
---------------------------
French Silk Chocolate Pie
won by Betty Cooper, Kensington, Maryland
$1,000 winner in the 1951 Bake-Off® Contest
Prep Time: 50 minutes (Ready in 2 hours 50 minutes)
CRUST
1 Pillsbury Refrigerated Pie Crust (from 15-oz. pkg.)
FILLING
3 oz. unsweetened chocolate, cut into pieces
1 cup butter, softened (do not use margarine)
1 cup sugar
1/2 teaspoon vanilla
4 pasteurized eggs or 1 cup refrigerated or frozen fat-free
egg product, thawed
TOPPING
1/2 cup whipping cream, whipped, sweetened
Chocolate curls, if desired
1. Heat oven to 450 F. Prepare pie crust as directed on package for
one-crust baked shell using 9-inch pie pan. Bake at 450 F. for
9 to 11 minutes or until light golden brown. Cool 30 minutes or until
completely cooled.
2. Melt chocolate in small saucepan over low heat; cool. In small bowl,
beat butter until fluffy. Gradually add sugar, beating until light and
fluffy. Add cooled chocolate and vanilla; blend well.
3. Add eggs 1 at a time, beating at high speed for 2 minutes after each
addition. Beat until mixture is smooth and fluffy. Pour into cooled baked
shell.
4. Refrigerate at least 2 hours before serving. Top with whipped cream and
chocolate curls. Store in refrigerator.
10 servings
------------------------------------------------------
NUTRITION INFORMATION PER SERVING:
SERVING SIZE: 1/10 of Recipe
Calories 470 Calories from Fat 320
------------------------------------------------------
% DAILY VALUE
Total Fat 35 g 54%
Saturated 20 g 100%
Cholesterol 155 mg 52%
Sodium 300 mg 13%
Total Carbohydrate 34 g 11%
Dietary Fiber 1 g 4%
Sugars 22 g
Protein 4 g
------------------------------------------------------
Vitamin A 20% Vitamin C 0%
Calcium 4% Iron 6%
------------------------------------------------------
DIETARY EXCHANGES: 1 Starch, 1 1/2 Fruit, 7 Fat
OR 2 1/2 Carbohydrate, 7 Fat
|
