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 at least 7 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.
