French Silk Pie

by Janet Morrissey

Prep time: 0:20

Servings: 8 servings

INGREDIENTS

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

INSTRUCTIONS

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.

CHEF COMMENTS

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-inch 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.

Tagged: desserts, frenchsilkpie, pies add tags

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