French Silk Pie

Name: French Silk Pie
Prep time: 3 h 20 min
Cook time: 3 h 20 min
Total time: 3 h 20 min
Yield: 10
Cuisine: Mediterranean, French, European
Ingredients: 177 milliliters butter, softened (do not use margarine or vegetable oil spreads); 177 milliliters fat-free cholesterol-free egg product; 237 milliliters Gold Medal® all-purpose flour; 237 milliliters granulated sugar; 2 Tbsps granulated or powdered sugar; 1 teaspoons salt; 79 milliliters shortening; 85 grams unsweetened baking chocolate, melted, cooled; 1 teaspoon vanilla; 2 Tbsps cold water; 177 milliliters whipping cream

French Silk Pie is a vegetarian dessert. One portion of this dish contains approximately 5g of protein, 34g of fat, and a total of 443 calories. This recipe serves 10. From preparation to the plate, this recipe takes approximately 3 hours and 20 minutes. This recipe is typical of Mediterranean cuisine. Head to the store and pick up butter, whipping cream, cholesterol-free egg product, and a few other things to make it today.

Instructions

In medium bowl, mix flour and salt.

Ingredients you will need

All Purpose Flour

Salt

Equipment you will use

Bowl

Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas.

Ingredients you will need

Shortening

Peas

Equipment you will use

Blender

Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).

Ingredients you will need

All Purpose Flour

Water

Equipment you will use

Bowl

Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.

Ingredients you will need

Shortening

Dough

Wrap

Equipment you will use

Plastic Wrap

Heat oven to 475°F. With floured rolling pin, roll pastry into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired. Prick bottom and side of pastry thoroughly with fork.

Ingredients you will need

Roll

Equipment you will use

Rolling Pin

Oven

Bake 8 to 10 minutes or until light brown; cool on cooling rack.

Equipment you will use

Wire Rack

Oven

In medium bowl, beat 1 cup granulated sugar and the butter with electric mixer on medium speed until light and fluffy. Beat in 1 1/2 teaspoons vanilla and the chocolate. Gradually beat in egg product on high speed until light and fluffy (about 3 minutes).

Ingredients you will need

Granulated Sugar

Chocolate

Vanilla

Butter

Egg

Equipment you will use

Hand Mixer

Bowl

Pour into pie crust. Refrigerate until set, at least 2 hours but no longer than 24 hours.

Ingredients you will need

Pie Crust

In chilled medium bowl, beat whipping cream, 2 tablespoons granulated sugar and 1 teaspoon vanilla with electric mixer on high speed until stiff. Top pie with whipped cream; garnish with chocolate curls.

Ingredients you will need

Granulated Sugar

Chocolate Curls