French Silk Pie

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I made pie this morning, and it was so good and easy, so let’s make a pie.

First, we need to make a homemade pie crust.

1 1/4 cup flour

4 Tablespoons butter (ice-cold)

4 Tablespoons Crisco (ice-cold)

1 t salt

4-6 T ice water

 

After adding my flour and salt, I add the butter and Crisco and put it all in the freezer to get ice-cold.

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Use a pastry cutter and mix until fat is size of peas.  Then add 1 tablespoon ice water at a time till it forms a ball. (HANDLE DOUGH AS LITTLE AS POSSIBLE to avoid a tough crust)

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Roll dough into a crust about 1 1/2 to 2 inches bigger than pie pan.

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Lay crust in your pie pan and fold extra crust under to form your crust.  Use your index finger and thumb to crimp your edges.  Use a fork and poke bottom of crust so crust won’t bubble during baking.

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Cover your crust with heavy aluminum foil and bake for 8 minutes at 450 degrees.  Then uncover and finish cooking for 5 for minutes. Cool on wire rack.

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Now it is time to make the filling.

1 jar (7 oz) marshmallow creme

1 cup semi-sweet chocolate chips

1/4 cup butter

2 oz unsweetened chocolate

2 T strong brewed coffee

1 cup heavy whipping cream, whipped

 

In a heavy saucepan, combine the marshmallow creme, chocolate chips, butter, unsweetened chocolate and coffee; cook and stir over low heat until chocolate is melted and smooth. Cool.  In mixer, whip heavy cream till forms peaks.  Fold into filing and then pour into crust.

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Now, let’s make the topping.

1 cup heavy whipping cream

2 T confectioner’s sugar

Combine and whip until peaks form.

Using a Tablespoon, add cream on top of the pie filling by first sealing the edges.  Then add remaining cream.

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Refrigerate for 3 hours before serving.

I used the unsweetened chocolate and grated some on top.

Enjoy!

Recipe adapted from www.tasteofhome.com recipe.

 

 

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About Lowell Lane

Food is my passion; I love to grow it, cook it, eat it, and share it with others.
This entry was posted in cooking, Cooking Tips, Desserts, Recipes and tagged , , , , , . Bookmark the permalink.

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