French Silk Pie

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

Directions:

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.

Comments from Janet Morrissey :

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.

User Reviews:

You stated that it takes a long time to cream the butter and the sugar. Could you please say "how many minutes", and at what speed on your standing mixer?

Thanks for your help.

Submitted by Peggy on December 07, 2001

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