"HiTech RedNeck" > wrote in
:

>
> "Felice Friese" > wrote in message
> news:1kfNc.164870$%_6.27786@attbi_s01...
>> 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.
>
> Actually I was wondering what I was going to do with some extra
> pasteurized shell eggs I didn't think I was going to use up in mayo
> before they got out of date. This sounds like an excellent idea.
>
>> 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
>
> Now all I gotta figure out is how to make a Nutrasweet version
> (ducking and running)

That's a challenge. IMHO, silk pie is rather dependent on the natural
characteristics of the sugar.

--
Wayne in Phoenix

If there's a nit to pick, some nitwit will pick it.