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

"Felice Friese" > wrote in
news:1kfNc.164870$%_6.27786@attbi_s01:

> 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
>

Do you melt the chocolate or grate it perhaps?

--
Once during Prohibition I was forced to live for days on nothing but food
and water.
--------
FIELDS, W. C.

"Felice Friese" > wrote in
news:1kfNc.164870$%_6.27786@attbi_s01:

> 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
>

Do you melt the chocolate or grate it perhaps?

--
Once during Prohibition I was forced to live for days on nothing but food
and water.
--------
FIELDS, W. C.

Felice Friese wrote:
>
> 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.

THANKS!

nancy

Felice Friese wrote:
>
> 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.

THANKS!

nancy

"hahabogus" > wrote in message
...
> "Felice Friese" > wrote in
> news:1kfNc.164870$%_6.27786@attbi_s01:
>
> > 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
> >
>
> Do you melt the chocolate or grate it perhaps?

Oops. You melt and cool the chocolate.

Felice

"hahabogus" > wrote in message
...
> "Felice Friese" > wrote in
> news:1kfNc.164870$%_6.27786@attbi_s01:
>
> > 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
> >
>
> Do you melt the chocolate or grate it perhaps?

Oops. You melt and cool the chocolate.

Felice

On Mon, 26 Jul 2004 22:11:09 GMT, "Felice Friese" >
wrote:

>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
>

Chuckle...you better be careful or your pie shell will be full of
parsley!

Boron


Pate Brisee

2 1/2 cup All-purpose flour
1 tsp Salt
1 tsp Sugar
1 cup Cold unsalted butter, cut into small pieces
1/2 cup Ice water


Place flour, salt and sugar in the work bowl of a food processor. Add
butter pieces and process for about 10 seconds, or just until mixture
resembles a coarse meal. With machine running, add ice water, drop by
drop, through food-processor feed tube.

When dough holds together but is not wet or sticky, stop adding; do
not process for longer than 30 seconds. Test dough by squeezing a
small amount together. If it is still crumbly, add more water.

Divide dough in half and turn out onto two large pieces of plastic
wrap. Press dough into flat circles (this makes rolling easier than if
the pastry is chilled as a ball). Wrap in plastic and chill for at
least an hour.

Recipe By : Martha Stewart Living November 1994

"Boron Elgar" > wrote in message
...
> On Mon, 26 Jul 2004 22:11:09 GMT, "Felice Friese" >
> wrote:
>
<snip my recipe but leave in Boron's!)

> >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
>
> Chuckle...you better be careful or your pie shell will be full of
> parsley!
>
> Boron
>
> Pate Brisee
>
> 2 1/2 cup All-purpose flour
> 1 tsp Salt
> 1 tsp Sugar
> 1 cup Cold unsalted butter, cut into small pieces
> 1/2 cup Ice water
>
>
> Place flour, salt and sugar in the work bowl of a food processor. Add
> butter pieces and process for about 10 seconds, or just until mixture
> resembles a coarse meal. With machine running, add ice water, drop by
> drop, through food-processor feed tube.
>
> When dough holds together but is not wet or sticky, stop adding; do
> not process for longer than 30 seconds. Test dough by squeezing a
> small amount together. If it is still crumbly, add more water.
>
> Divide dough in half and turn out onto two large pieces of plastic
> wrap. Press dough into flat circles (this makes rolling easier than if
> the pastry is chilled as a ball). Wrap in plastic and chill for at
> least an hour.
>
> Recipe By : Martha Stewart Living November 1994

Chuckle indeed! If I can write frisee instead of brisee, my name must be
Briese instead of Friese. Senior moment, she claims.

Felice
>

"Boron Elgar" > wrote in message
...
> On Mon, 26 Jul 2004 22:11:09 GMT, "Felice Friese" >
> wrote:
>
<snip my recipe but leave in Boron's!)

> >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
>
> Chuckle...you better be careful or your pie shell will be full of
> parsley!
>
> Boron
>
> Pate Brisee
>
> 2 1/2 cup All-purpose flour
> 1 tsp Salt
> 1 tsp Sugar
> 1 cup Cold unsalted butter, cut into small pieces
> 1/2 cup Ice water
>
>
> Place flour, salt and sugar in the work bowl of a food processor. Add
> butter pieces and process for about 10 seconds, or just until mixture
> resembles a coarse meal. With machine running, add ice water, drop by
> drop, through food-processor feed tube.
>
> When dough holds together but is not wet or sticky, stop adding; do
> not process for longer than 30 seconds. Test dough by squeezing a
> small amount together. If it is still crumbly, add more water.
>
> Divide dough in half and turn out onto two large pieces of plastic
> wrap. Press dough into flat circles (this makes rolling easier than if
> the pastry is chilled as a ball). Wrap in plastic and chill for at
> least an hour.
>
> Recipe By : Martha Stewart Living November 1994

Chuckle indeed! If I can write frisee instead of brisee, my name must be
Briese instead of Friese. Senior moment, she claims.

Felice
>

On Mon, 26 Jul 2004 22:11:09 GMT, "Felice Friese" >
wrote:

>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.

I'll bet this can be converted to a low-carb dessert. Just substitute
Splenda for sugar, and serve it in individual dishes, like an elegant
pudding.

Carol (who's definitely going to try this)

Nancy Young > wrote in
:

> THANKS!
>

Warm Chocolate Silk
Submitted by : Traci...from Alt.recipe

4 ounces bittersweet or semi sweet
chocolate, chopped
1 1/2 ounces unsweetened chocolate, chopped
1 1/4 unsalted sticks of butter
1/2 c + tbsp sugar
3 large eggs, room temperature
1/2 c + 2 tsp all purpose flour
3/4 tsp baking powder
1 1/2 tbsp unsweeted cocoa
Sweeten whipped cream (optional)
Shaved chocolate or chopped pecans for garnish (optional)

Melt chocolates in top of a double boiler over barely
simmering water,stirring until smooth. Add butter
and sugar and stir until butter melts and
sugar dissolves.

Transfer to a large bowl. Add eggs and next 3
ingredients and beat until mixture thickens to a
mousse consistency, about 8 mins. Divide mixture
into 6 lightly buttered 1 cup soufflé dishes. Cover
w/ plastic wrap and freeze about 3 hours.

Position rack in center of oven and preheat oven
to 375 degrees. Remove plastic wrap from frozen
soufflés and bake for 11 mins or until edges are
set but centers are moist and shiny--DO NOT OVERBAKE!!

Remove from Oven and cool 10 mins. Serve topped with sweeten whipped
cream and garnish w/ the shavings or pecans--add a cherry for that
special touch.


--
Once during Prohibition I was forced to live for days on nothing but food
and water.
--------
FIELDS, W. C.

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.
--
Donna
A pessimist believes all women are bad. An optimist hopes they are.

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

In article >, says...
> >>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.
>
>
That's what my stand mixer is for!
--
Donna
A pessimist believes all women are bad. An optimist hopes they are.

"Felice Friese" > wrote in newsKhNc.34101$8_6.23899
@attbi_s04:

> Chuckle indeed! If I can write frisee instead of brisee, my name must be
> Briese instead of Friese. Senior moment, she claims.
>
> Felice
>

Well, after all, what's in a name? <g>

--
Wayne in Phoenix

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

zxcvbob > wrote in :

>> 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
>

Indeed! I received a recipe for French Silk Pie from a friend many years
ago who wasn't noted for her wordiness. The last statement of the recipe
read, "Beat the hell out of it."

--
Wayne in Phoenix

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

"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)

"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)

"Donna Rose" > wrote in message
k.net...
> In article >, says...
> > >>FRENCH SILK CHOCOLATE PIE

> > 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.
> >
> >
> That's what my stand mixer is for!

No, no, no, you gotta whisk it by hand until your arm falls off :-)

I bet that powdering the sugar in a blender or food processor first, would
make it dissolve quicker.

"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.

"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.