Tuxedo Chocolate French Silk Pie
Crust:
1 refrigerated pie crust (from 15 oz. package)
1st layer
1 oz. unsweetened chocolate, cut into pieces
¼ cup butter, softened
1/8 cup extra fine baker’s sugar
A splash of vanilla
¼ cup refrigerated or frozen fat free egg product, thawed
2nd layer
2 oz. white chocolate baking bar, cut into pieces
¼ cup plus 2 tablespoons butter, softened
A splash of vanilla
¼ cup refrigerated or frozen fat free egg product, thawed
3rd layer
2 oz. semi sweet chocolate, cut into pieces
¼ cup plus 2 tablespoons butter, softened
1/8 cup extra fine baker’s sugar
A splash of vanilla
¼ cup refrigerated or frozen fat free egg product, thawed
4th layer
2 oz. unsweetened chocolate, cut into pieces
¼ plus cup 2 tablespoons butter, softened
1/4 cup extra fine baker’s sugar
A splash of vanilla
¼ plus 2 tablespoons cup refrigerated or frozen fat free egg product, thawed
Topping:
½ cup sweetened whipped cream
Chocolate Curls, if desired
1. Heat oven to 450 degrees F. Prepare pie crust as directed on package for one crust baked shell using 9-inch pie pan. Bake at 450 for 9 to 11 minutes or until light golden brown. Cool 30 minutes or until completely cooled.
2. Begin first layer. Melt chocolate in small saucepan over low heat; cool. In small bowl, beat butter until fluffy. Gradually add sugar, beating until light and fluffy. Add cooled chocolate and vanilla; blend well.
3. Add egg product 1/8 cup at a time, beating at high speed 2 minutes after each addition. Beat until mixture is smooth and fluffy. Pour into cooled baked shell. Refrigerate at least 1 hour.
4. Begin Second layer after 1st layer has chilled for one hour. Melt chocolate in small saucepan over low heat; cool. In small bowl, beat butter until fluffy. Gradually add sugar, beating until light and fluffy. Add cooled chocolate and vanilla; blend well.
5. Add egg product 1/8 cup at a time, beating at high speed 2 minutes after each addition. Beat until mixture is smooth and fluffy. Pour onto first layer. Refrigerate at least 1 hour.
6. Begin Third layer after 2nd and first layers has chilled for one hour. Melt chocolate in small saucepan over low heat; cool. In small bowl, beat butter until fluffy. Gradually add sugar, beating until light and fluffy. Add cooled chocolate and vanilla; blend well.
7. Add egg product 1/8 cup at a time, beating at high speed 2 minutes after each addition. Beat until mixture is smooth and fluffy. Pour onto second layer. Refrigerate at least 1 hour.
8. Begin Fourth layer after 3rd layer has chilled for one hour. Melt chocolate in small saucepan over low heat; cool. In small bowl, beat butter until fluffy. Gradually add sugar, beating until light and fluffy. Add cooled chocolate and vanilla; blend well.
9. Add egg product 1/8 cup at a time, beating at high speed 2 minutes after each addition. Beat until mixture is smooth and fluffy. Pour onto 3rd layer. Refrigerate at least 2 hours before serving.
10. Garnish with whipped cream and chocolate curls.
No comments:
Post a Comment