Recipe: Classic French Silk Pie (with cooked filling, freeze ahead)

CLASSIC FRENCH SILK PIE

"We have a new method for making this classic pie, cooking the eggs, which gives the filling a soft texture. Freezing the pie makes it easier to cut, yet it still retains its rich, smooth texture and great chocolate flavor."

1/4 cup margarine or butter (1/2 stick) -- softened
3 squares (1 ounce each) unsweetened chocolate
1 cup sugar
2 tablespoons cornstarch
3 eggs
1 teaspoon vanilla
1 cup chilled heavy (whipping) cream
1 (9-inch) single-crust pie shell, baked and cooled
Whipped cream (optional, for serving)

Heat margarine and chocolate in 2-quart saucepan over low heat until melted. Remove from heat.

Mix sugar and cornstarch; stir into chocolate mixture.

Meanwhile, beat eggs in small bowl on medium speed until thick and lemon colored; stir into chocolate mixture. Cook mixture over medium heat 5 minutes, stirring constantly, until thick and glossy; stir in vanilla. Cool 10 minutes, stirring occasionally.

Beat whipping cream in chilled medium bowl until stiff. Fold chocolate mixture into whipped cream; pour into pie shell. Cover and freeze about 4 hours or until firm.

Garnish with whipped cream, if desired. Freeze any remaining pie.

Makes 8 servings
Source: Betty Crocker