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home > recipes > pies > french silk pie
from US Nut Crust 1 stick butter, melted 1 cup flour 2/3 cup finely chopped nuts Filling 3/4 cup butter 1 1/3 cups sugar 2 tsp. vanilla 2 squares unsweetened chocolate, melted and cooled 3 large eggs Whipping Cream 1/2 pint whipping cream 1/4 cup sugar 1 tsp. vanilla Chocolate shavings Combine crust ingredients and blend well. Pat thin layer of mixture into bottom and sides of a 10-inch pie pan. Bake in preheated 350 degrees oven for 20 minutes. Allow to cool. Cream butter and sugar thoroughly. Blend in vanilla and chocolate and mix well. Add eggs one at a time, beating with mixer on high speed for at least 5 minutes after each addition. Pour mixture into a pie shell and chill in refrigerator for several hrs. or overnight. The crust and filling freeze well at this stage if making the pie ahead of time. Whip cream to soft peak stage. Add sugar and vanilla and continue to whip until cream stands in firm peaks. Spread over pie and grate unsweetened chocolate on top. 8 servings.

French Silk Pie


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list all recipes by MENDI (2)


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keyword: french
ethnicity: french
recipes for pies
recipes by mendi
Email Address:
(posted September 3, 2005)

from US

Nut
Crust

1 stick
butter, melted
1 cup
flour
2/3 cup finely chopped
nuts

Filling
3/4 cup
butter
1 1/3 cups
sugar
2 tsp.
vanilla
2 squares unsweetened
chocolate, melted and cooled
3 large
eggs

Whipping
Cream
1/2 pint
whipping
cream
1/4 cup
sugar
1 tsp.
vanilla

Chocolate shavings

Combine
crust ingredients and blend well. Pat thin layer of mixture into bottom and sides of a 10-inch pie pan. Bake in preheated 350 degrees oven for 20 minutes. Allow to cool. Cream butter and sugar thoroughly. Blend in vanilla and chocolate and mix well. Add eggs one at a time, beating with mixer on high speed for at least 5 minutes after each addition. Pour mixture into a pie shell and chill in refrigerator for several hrs. or overnight. The crust and filling freeze well at this stage if making the pie ahead of time. Whip cream to soft peak stage. Add sugar and vanilla and continue to whip until cream stands in firm peaks. Spread over pie and grate unsweetened chocolate on top. 8 servings.



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