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French Silk Pie

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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