Jan 13 2009
Chocolate Silk Pie
There are probably as many different recipes for Chocolate Silk Pie as there are Southern cooks. Well, maybe not that many. But any good church cookbook from the South will give you several different versions. Here’s one for you to try. It’s very easy, yet smacks of gourmet with that smooth, silky taste.
Chocolate Silk Pie
1 cup sugar
3/4 cup butter (don’t substitute margarine)
3 oz. of unsweetened chocolate, melted and cooled
1 1/2 tsp. vanilla
3 large eggs at room temperature
baked pie shell
Cream the sugar and butter for about 4 minutes until it is light and fluffy. Blend in the cooled chocolate and vanilla. Add the eggs, one at a time, beating on medium for about two minutes per egg. Turn into the baked pie shell. Chill in frig for at least three hours or overnight. Serve with whipped cream.
If you’re afraid of uncooked eggs, this is not the pie for you.
