In article >,
Melba's Jammin' > wrote:

> In article >, zxcvbob
> > wrote:
>
> > Here's my idea for a chocolate silk pie filling. What do you think? I
> > haven't tried it yet

Try this one. It's from the LA Times, years ago, and is fabulous:

French Silk Pie

1/2 cup butter
3/4 cup sugar
2 oz. unsweetened chocolate, melted
1 tsp. vanilla
2 eggs
1 9 inch choc.crumb crust (use Nabisco chocolate
wafers or Peppridge Farm chocolate fish
and make like a vanilla wafer crust)

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.

Note: 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.

Isaac