Saturday, October 23, 2010

French Silk Pie

From Paula Leishman

1 Baked Pastry Shell

Beat ¾ cup butter and ¾ sugar in large mixing bowl with an electric mixer on medium speed until fluffy—about 4 minutes

Melt and cool 6 oz. of semi-sweet chocolate, add to butter/sugar mixture
Add 1 teaspoon vanilla.  Gradually add ¾ cup refrigerated egg product, beating on high speed and scraping bowl till light and fluffy.

Pour filling out into prepared pie crust and cover in fridge for 5-24 hours.