After reading the post I downloaded the recipe & bought all the
ingredients per the instructions.

Problem:
Unfortunately it appears to have a granular look (it does not taste
granular).
I am positive I whipped it long enough (it really looked good until I
added the last 2 oz. of egg).
Any idea as to why I got the granular look?
I will make it again, but would like to avoid whatever the problem was.
Cordially
ypauls


"MisNomer" > wrote in message
...
> I got a little confused by the 1.2 cups of butter, so looked for the
recipe at
> pillsbury. (maybe my newsreader changed the font or something)
>
> http://www.pillsbury.com/recipesearc...p?recipeID=469
>
> It looks like it won 1000$ prize in 1951 and has a rating of almost 5
stars!
>
> This newsgroup is so much fun! This is definatly a "maker" right after
Martha's
> chocolate and ginger cookies.
>
> take care
> Liz
>
>
>
>
> Hey! Look what (Anne Bourget) wrote :
>
> >Someone asked for a recipe for French Silk Pie. This pie is ubiquitous
> >but seldom the real thing. It has gone the way of Key Lime Pie I fear.
> >I made this pie often as a youngster in the late 1950s. The recipe was
> >from one of my mother's Pillsbury Bake-Off annual pamphlets. I do not
> >have the pamphlet, however, I have a copy of Pillsbury's Best 1000
> >Recipes (Barb Schaller also has a copy of this wonderful book.) The
> >book is a consolidation of the annual booklets from 1949-1959.
>