"Isaac Wingfield" > wrote in message
...

<snip>

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

NOTE: And this is the REAL French Silk Pie, circa the 1950's. Don't mess
with it. If you aren't willing to go with the butter and raw eggs, don't
bother!

> 1/2 cup butter
> 3/4 cup sugar

NOTE: If you use superfine (bar) sugar, the butter and sugar will beat up
quicker and smoother, and will have a very fine texture (not grainy).

Felice

> 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