Prep2 hrs 30 mins
This is a great pie to bring to any gathering! We have it at Thanksgiving and Christmas - a favorite for chocolate lovers. Recipe has to be followed exactly, no substitutes, it will not turn out.
- Bake pie shell at 425 for 12-15 minutes. Cool completely. Cream butter with sugar, stir in cooled melted unsweetened chocolate. Add one egg, beat at highspeed for 5 minutes. Add the other egg, beat for another 5 minutes. Fold in half the cool whip, pour into pie shell, top with remaining cool whip, shave curls of sweet chocolate on top with a potatoe peeler.
- Chill for 2 hours before serving.
Delicious. I let the mixer run for quite a while when creaming the butter and sugar because I had seen that instruction in other recipes. It came out silky smooth.
I love it! The first time I made it, it was perfect and also the first time I've ever had french silk pie!! It is now something my family wants me to make all the time!
Very, very good! I like it because it's a little less fattening than the typical french silk pie!