Ingredients

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Prepare Baked Pie Crust.

Melt margarine and chocolate in 2-quart saucepan over low heat, stirringoccasionally; remove from heat. Stir together sugar and cornstarch; stirinto chocolate mixture.

Beat eggs with electric mixer on medium speed until thick and lemoncolored; stir into chocolate mixture. Cook over medium heat 5 minutes,stirring constantly, until thick and glossy. Stir in vanilla. Cool 10minutes, stirring occasionally.

Beat whipping cream in chilled medium bowl with electric mixer on highspeed until stiff. Gently stir chocolate mixture into whipped cream; spreadin pie shell. Cover and freeze about 4 hours or until firm. Garnish withwhipped cream and Chocolate Leaves. Immediately freeze any remaining pie.

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

Baked Pie Crust:
1/3 cup plus 1 tablespoon shortening or 1/3 cup lard
1 cup Gold Medal all-purpose flour
1/4 teaspoon salt
2 to 3 tablespoons cold water

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

Chocolate Leaves:
5 to 6 fresh nonpoisonous (unsprayed) leaves (such as lemon, grape or roseleaves) 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 about1/8 inch thick over backs of leaves, using small brush. Refrigerate atleast 1 hour until firm. Peel off leaves, handling as little as possible.Refrigerate chocolate leaves until ready to use.

Makes 10 servings

This recipe displayed with permission from General Mills, Inc.

Description

Pies And Pastries Smell So Good When You Bake Them. The Whole House Knows When You Are Preparing One Of These Recipes.

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