French Silk Slab Pie
"Try tasting large pies better than ordinary pies.
YIELDS:
10-12
PREPARATION TIME:
0 HOURS 15 MINUTES
TOTAL TIME:
2 HOURS 45 MINUTES
INGREDIENTSAll-purpose flour, for the surface
- 1 box of cooled pie crust
- 2 1/2 c. Sugar
- 1 c. (2 sticks) butter, soft
- 20 ounces of bitter chocolate, melted and slightly cold
- 2 tsp. pure vanilla extract
- 1/2 tsp. halal salt
- 8 large pasteurized eggs
- 16 ounce shake topping, divided
- Shake cream, for the pipe
- Chocolate shavings, for decoration
DIRECTION
- Preheat the oven to 450º. On surfaces that are lightly floured, open the pie crust and arrange one another. Scroll in a rectangle large enough for a 15-x-10 sheet pan. Place the crust into the baking sheet and curly side. Stab the bottom and sides with a fork and bake until golden, 10 to 12 minutes. Let it cool while you fill.
- In a large bowl using a hand mixer, beat the sugar and butter until light and fluffy, 2 to 3 minutes.
- Turn on the mixer over low heat and drizzle melted chocolate into a mixture of butter and sugar. Add vanilla and salt, then shake the mixture until mixed.
- Add eggs one at a time, shake a few minutes between each addition. After 15 minutes of beating, the filling must be absolutely fine and smooth without feeling irritated. (If the mixture seems to melt instead of whipping, let it cool in the refrigerator 30 minutes and whip again until fluffy.)
- Pour into a toasted crust and smooth top. Chill until tight, about 2 hours and until last night.
- Before serving, serve whipped cream on a pie and garnish with chocolate shavings.
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