In article >, zxcvbob
> wrote:

> 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
(details snipped)
> Best regards,
> Bob

Holey moley! Who you tryin' to kill?
--
-Barb, <www.jamlady.eboard.com> updated 3-8-04.
Rec.food.cooking's Preserved Fruit Administrator (I've got
the button to prove it!)
"The only difference between a rut and a grave is
the depth of the hole."

In article >,
Melba's Jammin' > wrote:

> In article >, zxcvbob
> > wrote:
>
> > Here's my idea for a chocolate silk pie filling. What do you think? I
> > haven't tried it yet

Try this one. It's from the LA Times, years ago, and is fabulous:

French Silk Pie

1/2 cup butter
3/4 cup sugar
2 oz. unsweetened chocolate, melted
1 tsp. vanilla
2 eggs
1 9 inch choc.crumb crust (use Nabisco chocolate
wafers or Peppridge Farm chocolate fish
and make like a vanilla wafer 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 inch 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.

Isaac

Isaac Wingfield > wrote in
:

> In article >,
> Melba's Jammin' > wrote:
>
>> In article >, zxcvbob
>> > wrote:
>>
>> > Here's my idea for a chocolate silk pie filling. What do you
>> > think? I haven't tried it yet
>
> Try this one. It's from the LA Times, years ago, and is fabulous:
>
> French Silk Pie
>
> 1/2 cup butter
> 3/4 cup sugar
> 2 oz. unsweetened chocolate, melted
> 1 tsp. vanilla
> 2 eggs
> 1 9 inch choc.crumb crust (use Nabisco chocolate
> wafers or Peppridge Farm chocolate fish
> and make like a vanilla wafer 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 inch 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.
>
> Isaac
>

As a friend of mine said, who gave me a similar recipe year ago, "Ya
gotta beat the hell out of it!"

Wayne

"Isaac Wingfield" > wrote in message
...

<snip>

> Try this one. It's from the LA Times, years ago, and is fabulous:
>
> French Silk Pie

NOTE: And this is the REAL French Silk Pie, circa the 1950's. Don't mess
with it. If you aren't willing to go with the butter and raw eggs, don't
bother!

> 1/2 cup butter
> 3/4 cup sugar

NOTE: If you use superfine (bar) sugar, the butter and sugar will beat up
quicker and smoother, and will have a very fine texture (not grainy).

Felice

> 2 oz. unsweetened chocolate, melted
> 1 tsp. vanilla
> 2 eggs
> 1 9 inch choc.crumb crust (use Nabisco chocolate
> wafers or Peppridge Farm chocolate fish
> and make like a vanilla wafer 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 inch 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.
>
> Isaac

Hey, sounds like the eggs will still be RAW !!!!! Not good !!!!

In article >,
says...
> Hey, sounds like the eggs will still be RAW !!!!! Not good !!!!
>
As was mentioned in an earlier post on this subject, you can now buy
pasteurized eggs, or if you can't find them, use egg substitute.
--
Donna
A pessimist believes all women are bad. An optimist hopes they are.