French Silk Pie 15 Nov 13

 

 

 

 

 

 

 

 

9 inch baked pie shell

3/4 cup butter, softened

1 cup sugar

1 tsp vanilla

3 eggs

3 squares (3oz) unsweetened chocolate, melted and cooled

Blend butter and sugar in mixer bowl; add vanilla. Add eggs, one at a time, beating 2 minutes after each addition. Blend in chocolate. Spread in pie shell. Chill at least 1 hour. Garnish with whipped cream, if desired. Keep refrigerated.

Pie Crust:

1-1/2 cups flour

pinch of salt

1/2 cup lard

3-4 tablespoons cold water

Measure flour and salt in mixing bowl. Cut in shortening thoroughly. Sprinkle on water, 1 tablespoon at a time. Mix with fork until all flour is moistened and dough cleans side of bowl. Shape into a ball. Flatten on lightly floured cloth-covered board. Roll dough inches larger than pie pan. Place in pie pan and crimp crust as desired. Bake at 475 degrees for 8-10 minutes. Cool thoroughly.