Thanksgiving French Silk Pie, Cooked (Nate's)

All the silky richness of the original recipe with a COOKED filling to guard against possible food poisoning associated with raw eggs.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a heavy 2-quart saucepan, combine the 1 cup whipping cream, chocolate pieces, butter and sugar.

Step 2

Cook over low heat, stirring constantly, till chocolate is melted.

Step 3

About 10 minutes.

Step 4

Remove pan from heat.

Step 5

Gradually stir about half of the hot mixture into the beaten egg yolks.

Step 6

Return egg mixture to saucepan.

Step 7

Cook over medium-low heat, stirring constantly, till mixture is slightly thickened and almost bubbly-- 3 to 5 minutes.

Step 8

Remove saucepan from heat.

Step 9

Stir in whipping cream.

Step 10

Place saucepan in a bowl of ice water, stir occasionally till mixture stiffens and becomes hard to stir (20 minutes).

Step 11

Transfer chocolate mixture to a medium mixing bowl.

Step 12

Beat the cooled chocolate mixture with an electric mixer on Medium to High speed until light and fluffy 2 or 3 mins.

Step 13

Spread filling in a baked pastry shell.

Step 14

Cover and chill pie 4-5 hours or until set Best served within 24 hours, but will last 3-4 days if stored properly.

Step 15

Serve with whipped cream and a garnish with chocolate curls.

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