French Silk Chocolate Pie

Servings:  Makes one 8" pie

INGREDIENTS:

• One-Crust Pastry 8-inch
  1/2 cup butter or margarine.
  3/4 cup sugar
  2 squares (2 oz.) unsweetened chocolate
  1 tsp vanilla
  2 eggs
  Whipped cream
  Walnuts (if desired)
•  

DIRECTIONS:

1. Prepare One-Crust Pastry for 8-inch pie pan and bake

2. Cream 1/2 cup butter or margarine. Gradually add 3/4 cup sugar, creaming well.

3. Blend in 2 squares (2 oz.) unsweetened chocolate, melted and thoroughly cooled, and 1 teaspoon vanilla

4. Add 2 eggs, one at a time; beat 5 minutes after each. (With mixer use medium speed.)

5. Turn into pie shell. Chill 2 hours. Top with whipped cream and walnuts, if desired.

COMMENTS:

This is the official recipe from the 1951 Pillsbury Bake Off cookbook. It was the "Best of Class Winner by Mrs. K. E. Cooper, Silver Springs, Maryland".

A magnificent chocolate pie--rich, creamy smooth and luscious, and you don't cook the filling.

 

Contributed by Sharen on 5/31/2017