Isaac Wingfield > wrote in
:

> 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
>

As a friend of mine said, who gave me a similar recipe year ago, "Ya
gotta beat the hell out of it!"

Wayne