You will need a 9 inch baked pie shell. My mom and mother-in-law make a very good homemade pie crust, but I use the frozen pie crusts from Walmart. Bake it for 9 minutes, then take it out and let it cool while you make the filling. I think a post about learning to make a homemade pie crust is in my near future:)
For the french silk filling, you will need:
1 cup sugar
3/4 cup softened butter
1 1/2 tsp. vanilla
1/4 tsp. cream of tartar
3 squares ( 1 oz each) unsweetened chocolate, melted and cooled ( I happened to find a new item for this called Nestle Choco Bake which are pre-melted unsweetened chocolate packets - very handy!)
Homemade whipping cream:
1 cup chilled whipping cream
2 T. powdered sugar
Beat sugar and butter in bowl til light and fluffy. Stir in vanilla, cream of tartar and chocolate. Beat in eggs til light and fluffy, about 3 minutes. Pour into cooled pie shell. Refrigerate until set, 3 - 4 hours or cover with plastic wrap and freeze for 8 hours. ( I've kept mine in the freezer for up to 3 months. I cover with plastic wrap and then slip the pie into a large ziplock bag.) Remove from freezer 15 min. before serving.
For the homemade whipped cream, you will need to beat the chilled whipping cream and the 2 T. of powdered sugar in a chilled bowl until stiff. Top pie with whipped cream and chocolate curls. (I used a room temperature Hershey chocolate bar and shaved off the sides with a vegetable peeler for the chocolate curls)
I know everyone seems happier in the house when Mom is making a dessert. Sometimes I've made two pies and put one in the freezer for a future treat. I hope your family enjoys this as much as we do!
Linking up to www.impartinggrace.com and
recipe from Betty Crocker Cookbook 1987