French silk pie(2)

 
                            French Silk Pie (2)
 
 Recipe By     : Janet Morrissey 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Pies
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2  cup           butter
      3/4  cup           sugar
    2      oz.           unsweetened chocolate, melted
    1      tsp.          vanilla
    2                    eggs
    1                    9-inch chocolate crumb 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 " 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.
 
  For the crust, proceed as for a graham cracker crust, but use Nabisco
  chocolate  wafers (don t remember the name); they re thin and crisp.
 
                    
 
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