FoodBanter.com - View Single Post - For Nancy: French Silk Chocolate Pie (vintage)

Donna Rose wrote:
> In article <1kfNc.164870$%_6.27786@attbi_s01>, says...
>
>>I know a dozen versions of this got batted back and forth a while ago, but
>>this one goes back to the '50s and is, as near as I can tell, the real
>>McCoy -- butter, raw eggs and all -- with the best ingredients you can
>>afford and no substitutes allowed.
>>
>>FRENCH SILK CHOCOLATE PIE
>>
>>1/4 pound sweet butter
>>3/4 cup superfine sugar
>>1 teaspoon real vanilla extract
>>2 ounces unsweetened chocolate
>>2 large eggs
>>
>>Cream butter and sugar well.Add vanilla. Add chocolate. Add eggs one at a
>>time, beating a full 5 minutes after each addition. Pour into cooled pie
>>shell.
>>
>>You make the pie, you get to choose the shell. Some people go the chocolate
>>wafer/melted butter route. I like a classic pate frisee.
>>
>>Felice
>>
>>
>>
>
> Wow - that seems almost too simple! I'm definitely going to give this
> one a try! Thanks for posting this.

It's not *quite* as simple as it seems. It takes about 15 minutes of
mixing to get the sugar completely dissolved and the silky texture.

Bob