French Silk Pie

French Silk Pie

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  • 1 pie crust
  • 1 C heavy cream
  • 3 LG eggs
  • ¾ C Pioneer® Sugar
  • 2 T water
  • 8 oz. bittersweet chocolate, melted & cooled
  • 1 T vanilla extract
  • 8 T unsalted butter (½” pieces & softened)


  1. Bake the crust and cool. Whip cream to stiff peaks and chill. Combine the eggs, Pioneer® Sugar and water in a large heatproof bowl over a saucepan with ½-inch water barely simmering.
  2. Beat egg mixture at medium speed until thickened and reaches 160 degrees. Remove from heat and beat until fluffy and reaches room temperature. Add the chocolate and vanilla to egg mixture. Beat until incorporated. Beat in butter a few pieces at a time until well combined. Fold in the whipped cream. Scrape filling into the pie shell and chill until set, about 2 ½ to 3 hours.
French Silk Pie
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