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French Silk Pie
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  • 1 cup (225 ml) whipping cream
  • 1 6-ounce package semisweet chocolate pieces
  • 1/3 cup (80 ml) butter
  • 1/3 cup (80 ml) sugar
  • 2 beaten egg yolks
  • 3 tbsp (45 ml) creme de cacao or whipping cream
  • 1 baked 8- or 9-inch pastry shell
  • Whipped cream (optional)
  • Chocolate curls or miniature chocolate pieces (optional)
  • In a heavy 2-quart saucepan combine the 1 cup (225 ml) whipping cream, chocolate pieces, butter, and sugar.
  • Cook over low heat, stirring constantly, until chocolate is melted--this should take about 10 minutes.
  • Remove saucepan 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, until 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 until 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 pieces, if desired.

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