Smooth French Silk Pie
1/2 cup butter
3/4 cup sugar
2 squares (1 oz each) unsweetened chocolate
2 eggs
2 cups whipped topping
Cream together butter and sugar. Stir in melted chocolate.
Add eggs, one at a time, beating 5 minutes each time (this is the secret of the silky texture).
Fold in the whipped topping. Chill for 2 hours. Pour into a 9-inch baked pie shell.
*This comes from a community fundraising cookbook. It says to chill before pouring into the baked pie shell. I don't know if this is a mistake or so that your crust doesn't become soggy.
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