Chandler has a favorite kind of pie, and that is chocolate.  This year, I had him make the pie for Thanksgiving.  We have a tradition where everyone gets their favorite kind, and I thought he ought to learn how to make his favorite.  He had a good time making it and he did a great job!

In medium heavy saucepan combine 1 cup whipping cream, 1 cup semisweet chocolate pieces, 1/3 cup butter, 1/3 cup sugar. Cook over low heat, stirring constantly, until the chocolate is melted (about 10 min). Remove from heat. Gradually stir half of the hot mixture into 2 egg yolks, (beaten) . Return the egg mixture to the chocolate mixture in saucepan. Cook over med- low heat, stirring constantly, until mixture is slightly thickened and begins to bubble (about 5 mins).

Remove from heat. (Mixture will appear to be slightly curdled). Stir in 3 tablespoons of whipping cream.

Place the saucepan in a bowl of icewater, stirrring occasionally, until the mixture stiffens and becomes hard to stir (about 20 mins).

While you are waiting, be sure to enjoy licking the spoon.  It is a must.

Transfer the chocolate mixture into a med bowl, beating the mixture with a electric mixer on med to high speed for 2 to 3 mins or until light and fluffy.  We just used our Bosch mixer.

Spread filling in the baked pie shell. Cover and chill for 5 to 24 hours. To serve, top with whipped cream.  Grate chocolate on top for ambiance.

Here is the recipe and the directions again, in a little easier format. 

French Silk Pie

1 Cup, plus 3 TB Whipping Cream

1 Cup Semi-sweet Chocolate

1/3 Cup Butter

1/3 Cup Sugar

2 Egg Yolks, beaten

1 Prepared Pie Shell

Directions:

1.  In medium heavy saucepan, combine 1 cup whipping cream, semisweet chocolate pieces,  butter, and sugar. Cook over low heat, stirring constantly, until the chocolate is melted (about 10 min).

2.  Remove from heat. Gradually stir half of the hot mixture into beaten egg yolks.

3.  Return the egg mixture to the chocolate mixture in saucepan. Cook over med- low heat, stirring constantly, until mixture is slightly thickened and begins to bubble (about 5 mins). Remove from heat. (Mixture will appear to be slightly curdled).

4.  Stir in 3 tablespoons of whipping cream. Place the saucepan in a bowl of icewater, stirrring occasionally, until the mixture stiffens and becomes hard to stir (about 20 mins).

5.  Transfer the chocolate mixture into a med bowl, beating the mixture with a electric mixer on med to high speed for 2 to 3 mins or until light and fluffy.

6.  Spread filling in the baked pie shell. Cover and chill for 5 to 24 hours. To serve, top with whipped cream.  Shave chocolate on top for a pretty effect.  Enjoy!