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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.