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French Silk Pie

French Silk Pie: Main Image

Quick Facts

Servings: 8
Prep Time: 20 min.
Cook Time: 15 min.
Total: 35 min.
Garnish with whipped cream, toasted slivered almonds and chocolate shavings.

Ingredients

  • 1 cup sugar
  • 1/4 tsp cream of tartar
  • 6 eggs
  • 1 Tbs water
  • 4 squares (1 oz. each) unsweetened chocolate, coarsely chopped
  • 1 1/2 tsp vanilla
  • 1/2 cup (1 stick) butter, room temperature
  • 1 Graham cracker crumb crust or basic baked piecrust

Directions

  • Mix sugar and cream of tartar in medium saucepan. Add eggs and water; beat until well blended. Add chocolate; cook over low heat, stirring constantly, until chocolate is melted and temperature reaches 160F. Do not allow to boil. Remove from heat immediately.
  • Cool quickly: Set pan in larger pan of ice water. Stir vigorously until temperature of mixture falls to 80F to 90F. Remove pan from ice water. Stir in vanilla.
  • Beat butter in mixer bowl on medium speed until light and fluffy, 3 to 4 minutes. Add cooled egg mixture; beat on high speed 4 to 5 minutes. Pour into pie shell. Refrigerate at least 6 hours before serving.

Nutrition Facts

Calories 497
  Calories from Fat 297 (60%)
(54%)Total Fat 35g
(90%)Saturated Fat 18g
Polyunsaturated Fat 4g
Monounsaturated Fat 10g
(70%)Cholesterol 209mg
(5%)Sodium 122mg
(0%)Potassium 0mg
Total Carbohydrate 45g
(12%)Dietary Fiber 3g
Sugars 0g
Sugar Alcohols 0g
(16%)Protein 8g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

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The information presented here is for informational purposes only and was created by a team of US-registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2015.