Thursday, August 4

French Silk Pie

My first attempt at making a silk pie and it was definitely a challenge, a worthwhile one. You cannot over mix this. Make sure you have the time you need to make the filling before starting or you will have to use a straw instead of a fork.


1 cup butter
1 1/2 cups white sugar
6-8 Tbls. unsweetened cocoa powder (I used 7 and the flavor was just right)
2 Tbls. vanilla extract
4 eggs
1 ( 9 inch) pie crust, baked

Cream butter and sugar. Blend in cocoa and vanilla. Beating at high speed, add eggs one at a time, beating thoroughly after each egg addition. Keep whipping until fluffy. Spread in cooked pie shell and refrigerate.

Top with cool whip (or your choice of whipping). Garnish with chocolate shavings or cocoa powder.

Here are a few key points to getting the correct consistency. They are important!!!
1. Use cold butter and do not over "blend" for the first step. Just enough to cream the sugar and butter together.

2. Keep eggs refrigerated until you use them. Beat at the highest speed possible for a minimum of 8-10 minutes for EACH egg. When beating in the eggs, an electric mixer is ideal. I only have a hand mixer and my arms were sore!

3. If at the addition of the last egg, your filling is still not "fluffy", put the bowl in the freezer for a minimum of 10 minutes and then try mixing it again.

If you love French Silk Pie, don't let the above discourage you from trying this recipe. It is worth the effort!

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