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Espresso French Silk Pie

Source: Cooking at a Glance - Pies & Pastries
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Active Time:  25 Minutes
Total Time:  6 Hours 25 Minutes
  Makes 10 servings
Refrigerated or frozen egg substitute can replace the raw eggs in this recipe. But do not use margarine instead of butter. Only butter will whip to the silken texture that gives this pie its name.
3 ounces unsweetened chocolate, chopped
2-3 teaspoons instant espresso coffee crystals
1 cup sugar
3/4 cup butter, softened
1 teaspoon vanilla
3/4 cup refrigerated or thawed frozen egg product or 3 eggs
Fully Baked Pastry Shell
1/2 cup whipped cream (optional)
Strawberry fans (optional)
Other necessary recipes:
Basic Pie Pastry
Espresso French Silk Pie Recipe at
Combine the chocolate and coffee crystals in a heavy small saucepan. Heat over very low heat, stirring constantly till the chocolate begins to melt. Remove pan from heat and stir till smooth. Set aside to cool.

In a large mixing bowl beat the sugar and butter with an electric mixer on medium speed about 4 minutes or till fluffy. Stir in the melted chocolate mixture and the vanilla. Add the egg product, 1/4 cup at a time (or eggs, one at a time), beating on high speed after each addition and scraping the sides of the bowl. Spoon the filling into the baked pastry shell. Cover and chill in the refrigerator for 5-24 hours, or till set. If desired, garnish with whipped cream and strawberry fans.

Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Cream Pies
 Luscious Chocolate Pies & Tarts
Nutrition Facts per Serving
Yield:   Makes 10 servings
Calories: 385
Fat. Total: 27g
Fiber: 2g
Carbohydrates, Total: 35g
Sodium: 81mg
% Cal. from Fat: 63%
Cholesterol: 101mg
Protein: 5g
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