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                          French Silk Pie (2)

Recipe By     : Janet Morrissey <[email protected]>
Serving Size  : 1    Preparation Time :0:00
Categories    : Pies

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
    1/2  cup           butter
    3/4  cup           sugar
  2      oz.           unsweetened chocolate, melted
  1      tsp.          vanilla
  2                    eggs
  1                    9-inch chocolate crumb crust

In small bowl, cream together butter and sugar until light and fluffy.
Add melted chocolate and vanilla. Beat until smooth. Add 1 egg and beat 5
minutes. Add remaining egg and beat 5 more minutes. Pour mixture into
crust (crust must be cool) and chill until set, about 3 hours. Spread
with whipped cream if desired.

Note: I wouldn't attempt this without a good stand mixer. The "silk" in
the name refers to the texture, provided the filling is beaten until the
sugar is *completely* dissolved. It takes a long time to cream the butter and
sugar properly, and 5 minutes after each egg is a minimum.

We use a straight-sided 9 " cake pan and usually make at least 1-1/2
recipes of filling. In doing this the mixer is running almost continually for
30-40 minutes. I'm not sure it's possible to overbeat it, but I know that if
it's not beaten long enough, it's grainy.

For the crust, proceed as for a graham cracker crust, but use Nabisco
chocolate  wafers (don t remember the name); they re thin and crisp.



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