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KYYA FRENCH SILK PIE


Preparation time takes about 30 minutes.   Using our darkest 90% Ghana or Uganda single origin baking chocolate, you can wow your friends at any anniversary, birthday or other special event.  In a pinch, you can also use any 2 bars of the Midnight Chocolate.

Ingredients:

  • 6 oz Super Dark or Midnight Dark Kyya Chocolate
  • 2 sticks of sweetened butter at warmed to room temperature
  • 1-1/2 cups of sugar (use one cup to make a darker pie)
  • 1 teaspoon Madagascar Vanilla
  • 1 teaspoon Sea Salt
  • 4 eggs or approximately 6 oz of egg beaters
  • Homemade or pre-made pie shell

Directions:

In a separate microwavable dish,  softly melt the chocolate in a microwave on 50% power, using 30 second bursts, stirring each 30 second interval.   Chocolate is delicate and heating slowly will prevent scorching the chocolate.  Once the chocolate is melted, set aside to cool.  You want to add the chocolate to the sugar/butter mixture slowly so the chocolate doesn't melt the butter in the mixer.

In a Kitchen-Aide mixer on medium, first beat butter into creamy consistency, takes about 4-5 minutes,   Slowly add the sugar to the butter,  continuing to run mixer on medium.  You want to scrape the sides every few minutes.   For safety, you should turn off the mixer while scraping. 

After the chocolate has cooled, but not solidified, turn the mixer on medium and drizzle in the chocolate to the sugar/butter mixture, taking 3-5 minutes to completely integrate.   At this point,  add the 1 teaspoon of Madagascar Vanilla and 1 teaspoon of sea salt.

Once the chocolate is integrated (you might have to scrape the mixer sides again),  then add the eggs one every 3-5 minutes.   You need to take the time to let the egg integtrate into the mix before adding the next egg.   While a simple step, you need to take 12-20 minutes in this step to ensure that the eggs are completely integrated into the recipe.  If you have concerns using raw eggs,  you can substitute egg beaters (tm).

When the mix is complete transfer to your pie shell and place in frigerator for 2 hours, longer if possible.   Last add whip cream before serving.


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