The geocache is not at the posted location.
This Geo Art was placed for the 2025 Hike-n-Seek Event
"A Geo Cachers Reunion"
French Silk Pie
Ingredients:
1 prebaked crust or can use an Oreo crust
1 cup heavy cream or heavy whipping cream
two 4-ounce quality bittersweet or semi-sweet chocolate bars, finely chopped
4 large eggs
1 cup sugar
3/4 cup unsalted butter, softened to room temperature
1 and 1/2 teaspoons pure vanilla extract
Topping OR Just use Cool Whip
1 cup heavy cream or heavy whipping cream
2 Tablespoons confectioners’ sugar or granulated sugar*
1/2 teaspoon pure vanilla extract
optional for garnish: chocolate curls
Instructions:
Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream on medium-high speed until stiff peaks form, about 4 minutes. Set whipped cream in the refrigerator (covered or uncovered, doesn’t matter)
Melt the semi-sweet chocolate. You can melt it in the microwave. Microwave in 20-second increments, stopping and stirring after each increment until completely melted and smooth. Set aside until the end of the next step.
Cook the eggs:
Whisk eggs and sugar together in a heatproof bowl or the top piece of a double boiler. Place over a pot of simmering water (or the bottom part of your double boiler) on medium heat. Do not let the surface of the simmering water touch the bottom of the heatproof bowl. Whisking constantly, cook the egg mixture until it reaches 160°F on an instant-read thermometer, about 10–11 minutes.
Carefully remove from heat and allow to cool for 10 minutes.
After cooling, slowly stir in the melted chocolate. To prevent curdling, cool for another 10 minutes before using in the next step.
Using a handheld or a stand mixer fitted with a paddle attachment, beat the butter on medium-high speed until creamy, about 1–2 minutes. Add the vanilla and beat on medium-high speed for 30 seconds. Scrape down the sides and up the bottom of the bowl. With the mixer running on low speed, pour in the chocolate/egg mixture and then increase to medium-high speed and beat for 3 minutes. With a silicone spatula, fold in the whipped cream until combined.
Spread filling into cooled pie crust. Cover tightly with plastic wrap and refrigerate for at least 4–6 hours or overnight, until chilled and thickened. Pie may be refrigerated for up to 2 days before serving.
For the whipped cream topping: or Cool Whip
Using a handheld or a stand mixer fitted with a whisk attachment, whip the heavy cream, sugar, and vanilla extract on medium-high speed until medium peaks form, about 3–4 minutes. Medium peaks are between soft and stiff peaks, and are the perfect consistency for topping and piping on desserts. Pipe or spread the whipped cream on top. Garnish with chocolate curls (see Notes), if desired. Serve immediately, or chill the pie uncovered for up to a few hours. Enjoy!
Final N + .273 W - 2.007
