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French Silk Pie
Makes 10 servings

Baked Pie Crust (below)
1/4 butter
3 ounces unsweetened baking chocolate
1 cup sugar
2 tablespoons cornstarch
3 eggs
1 teaspoon vanilla
1 cup whipping (heavy) cream
Whipped cream, if desired
Chocolate Leaves (below), if desired

Prepare Baked Pie Crust. Melt margarine and chocolate in 2-quart
saucepan over low heat, stirring occasionally; remove from heat.
Stir together sugar and cornstarch; stir into chocolate mixture.
Beat eggs with electric mixer on medium speed until thick and lemon
colored; stir into chocolate mixture. Cook over medium heat 5
minutes, stirring constantly, until thick and glossy. Stir in
vanilla. Cool 10 minutes, stirring occasionally. Beat whipping
cream in chilled medium bowl with electric mixer on high speed
until stiff. Gently stir chocolate mixture into whipped cream;
spread in pie shell. Cover and freeze about 4 hours or until firm.
Garnish with whipped cream and Chocolate Leaves. Immediately freeze
any remaining pie.

Mocha French Silk Pie: Stir in 2 teaspoons instant coffee (dry)
with the chocolate.


Baked Pie Crust

1/3 cup plus 1 tablespoon shortening or 1/3 cup lard
1 cup flour
1/4 teaspoon salt
2 to 3 tablespoons cold water

Heat oven to 375. Cut shortening into flour and salt, using pastry
blender or crisscrossing 2 knives, until particles are size of
coarse crumbs. Sprinkle with cold water, 1 tablespoon at a time,
tossing with fork until all flour is moistened and pastry almost
cleans side of bowl (1 to 2 teaspoons more water can be added if
necessary). Gather pastry into a ball. Shape into flattened round
on lightly floured cloth-covered board. Roll into circle 2 inches
larger than upside-down glass pie plate, 9x1 1/4 inches, with
floured cloth-covered rolling pin. Fold pastry into fourths; place
in pie plate. Unfold and ease into plate, pressing firmly against
bottom and side. Trim overhanging edge of pastry 1 inch from rim
of pie plate. Fold and roll pastry under, even with plate; flute
as desired. Prick bottom and side of pastry thoroughly with fork.
Bake 8 to 10 minutes or until light brown; cool on wire rack.


Chocolate Leaves

5 to 6 fresh nonpoisonous (unsprayed) leaves (such as lemon, grape
or rose leaves) or pliable plastic leaves
1/4 cup semisweet chocolate chips or 1 ounce
semisweet baking chocolate
1/2 teaspoon shortening.

Wash and dry leaves. Melt chocolate and shortening. Brush chocolate
about 1/8 inch thick over backs of leaves, using small brush.
Refrigerate at least 1 hour until firm. Peel off leaves, handling
as little as possible. Refrigerate chocolate leaves until ready to
use.

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