I haven't tried to make French Silk in years, but I thought I'd give it a try for my chocoholic son. Being that I don't ever remember to buy pie crusts, I just serve it in a bowl like a mousse dessert. It takes a lot of mixing but was a smashing success!
French Silk Pie
· 1/2 cup butter, room temperature
· 3/4 cup white sugar
· 2 (1 ounce) squares unsweetened baking chocolate, melted and cooled
· 1 teaspoon vanilla extract
· 2 eggs
· 1 prepared 8 inch pastry shell, baked and cooled (optional)
Cream butter in a mixing bowl. Gradually beat in the sugar with an electric mixer until there are no sugar granules detected when tasted (at least 10 minutes).
Stir in the thoroughly cooled chocolate, and vanilla extract. Add the eggs, one at a time, beating 5 minutes on medium speed after each addition. Spoon the chocolate filling into dessert dishes or a cooled, baked pie shell.
Refrigerate at least 2 hours before serving, overnight is better.