Here's my idea for a chocolate silk pie filling. What do you think? I
haven't tried it yet, but probably will if not too many people think it's a
disaster:

Bob's French Silk Pie

1 pound unsalted butter, softened
1 cup sugar
1 (12 oz) bag semisweet chocolate chips
4 eggs
1/2 tsp vanilla
generous pinch of salt
whipped cream

Melt chocolate chips and 1/4 pound of butter in metal mixing bowl by
setting the bowl in simmering water. Allow to cool to just above room
temperature. Add remaining butter and sugar; beat at high speed for 5
minutes. Add eggs, one at a time, beating for 5 minutes after each
addition. (add salt and vanilla with the last egg.) Pour into baked pie
shell and refrigerate until firm. Top with whipped cream. Store in
refrigerator, but best served not too cold.

Note: I think using salted butter and leaving out the pinch of salt would
be too salty. Maybe use half salted butter and half unsalted? Or half
unsalted butter and half corn oil margarine?

Best regards,
Bob

In article >,
says...
> Here's my idea for a chocolate silk pie filling. What do you think? I
> haven't tried it yet, but probably will if not too many people think it's a
> disaster:
>
> Bob's French Silk Pie
>
> 1 pound unsalted butter, softened
> 1 cup sugar
> 1 (12 oz) bag semisweet chocolate chips
> 4 eggs
> 1/2 tsp vanilla
> generous pinch of salt
> whipped cream
>
> Melt chocolate chips and 1/4 pound of butter in metal mixing bowl by
> setting the bowl in simmering water. Allow to cool to just above room
> temperature. Add remaining butter and sugar; beat at high speed for 5
> minutes. Add eggs, one at a time, beating for 5 minutes after each
> addition. (add salt and vanilla with the last egg.) Pour into baked pie
> shell and refrigerate until firm. Top with whipped cream. Store in
> refrigerator, but best served not too cold.
>
> Note: I think using salted butter and leaving out the pinch of salt would
> be too salty. Maybe use half salted butter and half unsalted? Or half
> unsalted butter and half corn oil margarine?
>
> Best regards,
> Bob
>
I wouldn't substitute margarine for the butter. The flavor would most
definitely suffer. In baking you almost always use unsalted butter and
add salt (if required) separately.

I made a similar dessert last weekend for 300 people (no, that's not a
typo!) except mine was baked in a terrine.

8 oz. semisweet good-quality chocolate, chopped
3/4 cup (1 1/2 sticks or 6 ounces) butter
1/4 cup strong coffee
3/4 cup sugar
4 eggs, beaten
2 Tbsp Kahlua (optional, but increase coffee to 1/2 cup if you don't use
it)

In a double boiler over barely simmering water, melt chocolate and
butter. Add the coffee, Kahlua (if using) and sugar and continue to
whisk to dissolve the sugar. Continue cooking until temperature reaches
120F. Remove from heat and whisk in the eggs. Pour into foil-lined
terrine (or regular loaf pan if you don't have a terrine) and bake in a
water bath for 40 minutes at 350F. It should be set when you remove from
the oven. Chill overnight, then turn out onto serving dish.

I made a raspberry coulis to serve with it, as well as fresh whipped
cream. It was wonderful - I got many, many compliments on it.

Your recipe sounds pretty good and I think I'll give it a try, if only
because it doesn't require any baking. It's always nice to have a new
way to experiment with chocolate!
--
Donna
A pessimist believes all women are bad. An optimist hopes they are.

In article >, zxcvbob
> wrote:

> Here's my idea for a chocolate silk pie filling. What do you think? I
> haven't tried it yet, but probably will if not too many people think it's
> a
> disaster:
>
> Bob's French Silk Pie
>
> 1 pound unsalted butter, softened
> 1 cup sugar
> 1 (12 oz) bag semisweet chocolate chips
> 4 eggs
> 1/2 tsp vanilla
> generous pinch of salt
> whipped cream
(details snipped)
> Best regards,
> Bob

Holey moley! Who you tryin' to kill?
--
-Barb, <www.jamlady.eboard.com> updated 3-8-04.
Rec.food.cooking's Preserved Fruit Administrator (I've got
the button to prove it!)
"The only difference between a rut and a grave is
the depth of the hole."

In article t>, Donna
Rose > wrote:
> I wouldn't substitute margarine for the butter. The flavor would most
> definitely suffer. In baking you almost always use unsalted butter and
> add salt (if required) separately.
>
> I made a similar dessert last weekend for 300 people (no, that's not a
> typo!) except mine was baked in a terrine.

Was the terrine the size of a casket? Yowsers!
--
-Barb, <www.jamlady.eboard.com> updated 3-8-04.
Rec.food.cooking's Preserved Fruit Administrator (I've got
the button to prove it!)
"The only difference between a rut and a grave is
the depth of the hole."

Charlie's Chocolate Pie
It took me fifteen years to get this recipe. It was originally called
"Pierette Pie". For years, they served it every Thursday at Charlie's
Restaurant in Minot, North Dakota. Everybody in Minot called it
"Thursday Pie".

1 pie shell (unbaked)
1/2 cup slivered almonds
3 ounces unsweetened chocolate
1/2 cup (one stick) softened butter
3/4 cup white sugar
2 eggs (if you worry about salmonella, use egg substitute.)
1 package vanilla instant pudding
1 1/2 cups whole milk
1/2 teaspoon almond extract.
2 cups sweetened whipped cream

Heat oven to 400°. With fork, prick sides and bottom of piecrust.
Sprinkle almonds all over the bottom of the crust Bake until crust is
golden and almonds are toasted (about ten minutes but check after
five!). Remove from oven and allow to cool.

Unwrap chocolate and place in small bowl. Microwave on MEDIUM for two
minutes. Poke at the chocolate to see if it's melted. (It won't LOOK
melted.) If it's NOT melted, add 30 seconds at a time until it is. Set
aside

In large mixing bowl, beat softened butter until fluffy. Add sugar a
tablespoon or two at a time. Beating thoroughly after each addition.
(Don't rush this! You are dissolving the sugar in the butter.) Beat
the melted chocolate into the butter/sugar stuff. Make sure the
chocolate is not too hot, otherwise it will melt the butter! Add eggs
one at a time beating thoroughly in between.

(Take about a tablespoon or two of nuts out of the cooled pie shell
and reserve. Spread chocolate stuff evenly into pie shell Refrigerate.
In a clean bowl, with wire whisk, blend pudding mix, milk and almond
extract. Whisk until smooth and thick. Spread over chocolate mixture.
Refrigerate for several hours. Before serving, spread pie with
sweetened whipped cream, sprinkle with reserved almonds.

Lynn from Fargo

Thanks, Lynn!
This looks a lot less greasy than the one I posted.

Best regards,
Bob


Lynn Gifford wrote:
> Charlie's Chocolate Pie
> It took me fifteen years to get this recipe. It was originally called
> "Pierette Pie". For years, they served it every Thursday at Charlie's
> Restaurant in Minot, North Dakota. Everybody in Minot called it
> "Thursday Pie".
>
> 1 pie shell (unbaked)
> 1/2 cup slivered almonds
> 3 ounces unsweetened chocolate
> 1/2 cup (one stick) softened butter
> 3/4 cup white sugar
> 2 eggs (if you worry about salmonella, use egg substitute.)
> 1 package vanilla instant pudding
> 1 1/2 cups whole milk
> 1/2 teaspoon almond extract.
> 2 cups sweetened whipped cream
>
> Heat oven to 400°. With fork, prick sides and bottom of piecrust.
> Sprinkle almonds all over the bottom of the crust Bake until crust is
> golden and almonds are toasted (about ten minutes but check after
> five!). Remove from oven and allow to cool.
>
> Unwrap chocolate and place in small bowl. Microwave on MEDIUM for two
> minutes. Poke at the chocolate to see if it's melted. (It won't LOOK
> melted.) If it's NOT melted, add 30 seconds at a time until it is. Set
> aside
>
> In large mixing bowl, beat softened butter until fluffy. Add sugar a
> tablespoon or two at a time. Beating thoroughly after each addition.
> (Don't rush this! You are dissolving the sugar in the butter.) Beat
> the melted chocolate into the butter/sugar stuff. Make sure the
> chocolate is not too hot, otherwise it will melt the butter! Add eggs
> one at a time beating thoroughly in between.
>
> (Take about a tablespoon or two of nuts out of the cooled pie shell
> and reserve. Spread chocolate stuff evenly into pie shell Refrigerate.
> In a clean bowl, with wire whisk, blend pudding mix, milk and almond
> extract. Whisk until smooth and thick. Spread over chocolate mixture.
> Refrigerate for several hours. Before serving, spread pie with
> sweetened whipped cream, sprinkle with reserved almonds.
>
> Lynn from Fargo

In article >,
says...
> In article t>, Donna
> Rose > wrote:
> > I wouldn't substitute margarine for the butter. The flavor would most
> > definitely suffer. In baking you almost always use unsalted butter and
> > add salt (if required) separately.
> >
> > I made a similar dessert last weekend for 300 people (no, that's not a
> > typo!) except mine was baked in a terrine.
>
> Was the terrine the size of a casket? Yowsers!
>
LOL no! I made 32 of them. (figure 10 slices per)
--
Donna
A pessimist believes all women are bad. An optimist hopes they are.

In article >,
says...

<recipe snipped and saved>

> 2 eggs (if you worry about salmonella, use egg substitute.)

You can also buy pasteurized eggs these days, although I've had very good
luck with using the egg substitute in baking.

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

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

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

Hey, sounds like the eggs will still be RAW !!!!! Not good !!!!

In article >,
says...
> Hey, sounds like the eggs will still be RAW !!!!! Not good !!!!
>
As was mentioned in an earlier post on this subject, you can now buy
pasteurized eggs, or if you can't find them, use egg substitute.
--
Donna
A pessimist believes all women are bad. An optimist hopes they are.

"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

zxcvbob > wrote in message >...
> Here's my idea for a chocolate silk pie filling. What do you think? I
> haven't tried it yet, but probably will if not too many people think it's a
> disaster:
>
> Bob's French Silk Pie
>
> 1 pound unsalted butter, softened
> 1 cup sugar
> 1 (12 oz) bag semisweet chocolate chips
> 4 eggs
> 1/2 tsp vanilla
> generous pinch of salt
> whipped cream
>
> Bob

Whoa, about twice as much butter as there should be - you have "1
pound" - most recipes call for less than 2 cups, I think, with 1 cup
being "standard."

Also, most recipes call for 2-3 OUNCES of chocolate - NOT 12 oz. I
usually use 4, just because we like it chocolate-y.

Otherwise, it looks fine.

N.