3 oz. unsweetened chocolate (3 - 1 oz. squares)
3/4 cup butter
1 cup sugar
1 1/2 tsp vanilla
1/2 pint whipping cream
1 TBSP sugar
1 deep-dish pie shell, prepared as directed
1 Hershey chocolate bar
Melt unsweetened chocolate and allow to cool 5-10 minutes (or use pre-melted, squeezable packets).
Cream butter and sugar. Add unsweetened chocolate and vanilla. Mix on medium speed until blended.
Add eggs one at a time, beating with electric mixer for 5 minutes after each one.
Pour chocolate mixture into fully-cooked deep-dish pie shell.
Beat whipping cream with 1 TBSP sugar until firm.
Top pie with whipped cream and refrigerate at least 4 hrs before serving.
Decorate with chocolate curls if desired. (Grate Hershey bar with carrot peeler, running peeler down the edge of the bar to form curls.)
Comments from the cook's wife: This pie. Ohhhh, this pie. French Silk Pie is one of Brian's absolute favorites, and this recipe came from a family friend of his (and now mine), Vicki Luker. While our preference is always to go with a pastry crust, Vicki's original recipe calls for an Oreo or chocolate graham cracker crust.
This pie is one of Brian's favorites to make, and I've never discouraged him! While you're at it, you may even want to make two of these babies. They are sure to disappear in the blink of an eye! Some recipes discourage doubling, but this one doubles without any problem.
Originally shared by Vicki Luker, the Minnesotan Queen of Dessert.