Recipes: French Silk Pie, Stir and Roll Pie Crust

French Silk Pie

Makes 1 pie.

For food safety reasons, use pasteurized eggs.

• 3/4 c. (1 1/2 sticks) butter, softened

• 1 1/8 c. sugar

• 1 1/2 squares unsweetened baker's chocolate

• 3 eggs

• 1 baked pie shell (see recipe)

• Heavy cream, whipped

Cream butter and sugar together with an electric mixer. Beat until fluffy. Melt the squares of chocolate and pour into mixture. Beat hard. Add two eggs and beat 5 minutes, then add the third egg and beat 5 additional minutes. Taste to make sure sugar crystals are dissolved. (If not, beat another minute.) Add vanilla and stir in lightly. Pour into baked pie shell (see recipe). Refrigerate for 2 to 3 hours. Top with whipped cream.

Nutrition information per serving:

Calories 500

Protein 6 g

Fat 34 g

including sat. fat 16 g

Cholesterol 135 mg

Sodium 436 mg

Dietary fiber 1 g

Diabetic exchanges per serving: 3 other carb. exch., 1 medium-fat meat exch., and 6 fat exch.

Stir and Roll Pie Crust

Makes 1 crust.

Double the ingredients to make a two-crust pie. When making a two-crust pie, beat one egg white to glaze the top crust and sprinkle sugar over crust before baking.

• 1 tsp. salt

• 1/3 c. vegetable oil

• 3 tbsp. cold milk

In large bowl, mix flour and salt (don't use a mixer) until just blended. Pour oil into measuring cup, then measure milk into same measuring cup. Do not stir. Add all at once to flour mixture. Stir until fully blended.

Form into a ball. Place between two sheets of waxed paper. Roll with rolling pin to desired size. Peel off top paper. Turn over into pie pan, remove other paper and mold to fit pan, being sure to force out all air bubbles.