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French Silk Chocolate Pie (Feb 15, 2009)

Updated: Nov 15, 2023

I love recipe books (see the list down to the right?) and was given one by my parents this past holiday season. This particular book is titled Recipes and Remembrances - a collection of recipes and stories dating 1858-2008 - compiled by the Paynesville Area Historical Society.

Reading it from cover to cover; it transported me to another time. " The new creamery association contracts to build an ice house in 1896. Their 10-horse power engine can separate 2,000 pounds of milk per hour and was processing 5,000 pounds of milk every other day. By April it is called 'the busiest place in town' as farmers waited with their team to unload."

In the dessert section I came across a recipe from my Great Grandma "O" (as we fondly call her to this day). I remember only her love for cats, her favorite colors red and black, and her talents in the kitchen as a baker. I was inspired to follow the memories and create her recipe for French Silk Chocolate Pie. And since I was making it from scratch, it made only perfect since to also make the crust from scratch - something I had not done before, for I usually and easily rely on the pre-made dough found in the frozen food section of the grocery store.

First, the crust. Fairly common in ingredients: flavor was good, the texture not bad - though I never have the patience for the edging. I think I think the dough would preform some miracle and magically appear aesthetically appealing with just a toss and press here or there - it never does and I'm left usually with a very haphazard and lopsided trying to be decorative edge. Oh well, with the filling, who would really care?

The filling: hands down - it was the perfect combination of rich and silky smooth. Accompanied by freshly whipped cream and finely chopped fine dark chocolate sprinkles - it was divine. I thought I'd share the recipe with you so you may enjoy it yourself.

French Silk Chocolate Pie

Cream 1 cup butter and 1.5 cups sugar. Melt and cool 2 squares unsweetened chocolate squares. Blend into the creamed mixture. Add 2 tsp. vanilla and 1/2 tsp. salt. Add 4 eggs, beating with mixer at medium speed for 5 minutes after each is added. Put in baked and cooled pie shell, 9". Chill for about 4 hours or overnight. Serve with freshly whipped cream, chocolate shavings and/or pecans.

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