Betty Crocker French Silk Pie

This pie takes the worry out of using raw eggs and replaces it with a safe egg product.Egg Beaters go through double pasteurization so they're safe to consume raw.

French Silk Pie

A pie shop classic that’s easily made at home. Give it a try with this easy-to-follow recipe!

• Prep Time25 min
• Total Time3 hr 20 min
• Servings10

Pastry

1

cup Gold Medal™ all-purpose flour

1/2

teaspoon salt

1/3

cup plus 1 tablespoon shortening

2

to 3 tablespoons cold water

Filling

1

cup granulated sugar

3/4

cup butter, softened (do not use margarine or vegetable oil spreads)

1 1/2

teaspoons vanilla

3

oz unsweetened baking chocolate, melted, cooled

3/4

cup fat-free cholesterol-free egg product

Topping

3/4

cup whipping cream

2

tablespoons granulated or powdered sugar

1

teaspoon vanilla

Chocolate curls, if desired

• In medium bowl, mix flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. 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).
• 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.
• 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. Bake 8 to 10 minutes or until light brown; cool on cooling rack.
• 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). Pour into pie crust. Refrigerate until set, at least 2 hours but no longer than 24 hours.
• 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.

Use Betty Crocker® pie crust mix for the scratch pie crust in this recipe and save time.

Make it Mocha French Silk Pie by adding 2 teaspoons instant coffee (dry) when melting the baking chocolate.

I decreased the butter by 2 T. and the chocolate by 1 ounce. 

Nutrition Information

Serving Size: 1 Serving

 

Calories

420

 ( 

Calories from Fat

260),

 

% Daily Value

 

Total Fat

29g

29%

 

(Saturated Fat

13g,

13%

 

Trans Fat

2g

2%

 ), 

Cholesterol

35mg

35%;

 

Sodium

250mg

250%;

 

Total Carbohydrate

35g

35%

 

(Dietary Fiber

2g

2%

 

  Sugars

22g

22%

 ), 

Protein

4g

4%

 ; 

% Daily Value*:

 

Vitamin A

10%;

 

Vitamin C

0%;

 

Calcium

2%;

 

Iron

8%;

Exchanges:

1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 6 Fat; 

Carbohydrate Choices:

2 

*Percent Daily Values are based on a 2,000 calorie diet.