TUXEDO WAVES FRENCH SILK CHOCOLATES PIE (Impressionistic Pie)

Crust:

1 refrigerated pie crust (from 15 oz. package)

Dark Chocolate Filling:

3 oz. unsweetened chocolate, cut into pieces

¾ cup butter, softened (do not use margarine) - I used Kerry Gold Irish Butter

1 cup baker’s extra fine sugar (if available)

½ teaspoon vanilla

¾ cup refrigerated fat free egg product

White Chocolate Waves:

3 oz. white chocolate, cut into pieces

¼ cup butter, softened - I used Kerry Gold Irish Butter

2 Tablespoons refrigerated fat free egg product

Topping:

½ cup sweetened whipped cream

Chocolate Curls, if desired

White Chocolate Curls, if desired

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.

Melt chocolate in small saucepan over low heat; cool.  In small bowl, beat  ¾ cup butter until fluffy.  Gradually add sugar, beating until light and fluffy.  Add cooled chocolate and vanilla; blend well.

Melt white chocolate in a small pan over low heat; cool.  In a small bowl  beat ¼ cup butter until fluffy.  Add cooled white chocolate and blend well.  Add egg product and beat well..at least 3 minutes.  Set aside.

Add egg product to the dark chocolate mixture, ¼ cup of  egg product at a time, beating at high speed 2 minutes after each addition.  Beat until mixture is smooth and fluffy.  Pour into cooled baked shell. 

With a teaspoon, drop dollops of white chocolate mixture in a circular pattern on top of the chocolate filling.  Using a knife, spiral the white chocolate mixture through the chocolate filling.  Then, using a flat spatula, smooth the top over.  Then, drop a few more smaller dollops of the vanilla mixture and using the spatula, make wave a wave like pattern with the white chocolate.

Refrigerate at least 2 hours before serving.  Top with whipped cream and chocolate curls.  Store in refrigerator.  

Ingredients

Melted Chocolate

Melted White Chocolate

Crust

Fluffy Butter

Adding Chocolate and Vanilla

Adding the Egg

Chocolate Mixture

White Chocolate Mixture

Chocolate Filling in Pie Plate

Chocolate with Globs of White Chocolate, ready to swirl

Waves of White Chocolate, ready to Set

Slice Out

Tuxedo Chocolate French Silk Pie

Crust:

1 refrigerated pie crust (from 15 oz. package)

1^st 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

2^nd 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

3^rd 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

4^th 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 1^st 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 2^nd 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 3^rd 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 3^rd layer. Refrigerate at least 2 hours before serving.

10. Garnish with whipped cream and chocolate curls.