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For years, my sister-in-law has been making French Silk Pie for Thanksgiving. Every year I ask "what's the recipe?" only to never recieve it.

I no longer need to have it, thanks.

The recipe couldn't be much simpler -

2 oz of unsweetened chocolate (though sweetend really wouldn't hurt things)

softened stick of butter

1 1/2 cups of sugar (or a little less splenda)

4 eggs

whipping cream & 1 tsp powdered sugar OR cool whip

shaved chocolate for topping

Cream the butter and sugar for 7 minutes in the kitchenaid mixer with the paddle attachment.

Melt the chocolate and allow to cool completely, then add to creamed butter in mixer.

Add in eggs, one at a time, allowing five minutes of medium speed whipping between additions (total of 20 minutes whipping on medium.)

Add finished filling to baked pie shell which has been allowed to cool. Place into fridge overnight or a minimum of eight hours.

Before serving, top with prepared whip cream or unaltered cool whip. Shave chocolate or make chocolate curls for decoration. Serve.

Apparently, the stuff does better after the filling has had a day or two to set up and mellow out. The result is a silky, smooth, chocolately wonder not unlike anything you'd get at Perkins, Baker's Square, or your local grocery store. The opportunity here is that you can use sugar substitute, you can use top end dark chocoloate or even just basic Nestle chips, or you can use dairy-free heavy whipping cream or whatever modifications you like. I had originally intended to go with zero-sugar cool whip, but misread the instructions and ruined it by overblending - but was lucky to have a spare in the back of the freezer.

Let that be a lesson: always have a spare Cool Whip in the freezer. You never know when you'll need it.

If you make this, let me know - I got the recipe from Amanda Formero on her blog, and it was billed as a Baker's Square copycat. My buddy ate two pieces - which was smart, because half of it was gone yesterday and the other half should be gone by Wednesday - though I'm told it freezes well.

Description

For years, my sister-in-law has been making French Silk Pie for Thanksgiving. Every year I ask "what's the recipe?" only to never recieve it.

I no longer need to have it, thanks.

The recipe couldn't be much simpler -

2 oz of unsweetened chocolate (though sweetend really wouldn't hurt things)

softened stick of butter

1 1/2 cups of sugar (or a little less splenda)

4 eggs

whipping cream & 1 tsp powdered sugar OR cool whip

shaved chocolate for topping

Cream the butter and sugar for 7 minutes in the kitchenaid mixer with the paddle attachment.

Melt the chocolate and allow to cool completely, then add to creamed butter in mixer.

Add in eggs, one at a time, allowing five minutes of medium speed whipping between additions (total of 20 minutes whipping on medium.)

Add finished filling to baked pie shell which has been allowed to cool. Place into fridge overnight or a minimum of eight hours.

Before serving, top with prepared whip cream or unaltered cool whip. Shave chocolate or make chocolate curls for decoration. Serve.

Apparently, the stuff does better after the filling has had a day or two to set up and mellow out. The result is a silky, smooth, chocolately wonder not unlike anything you'd get at Perkins, Baker's Square, or your local grocery store. The opportunity here is that you can use sugar substitute, you can use top end dark chocoloate or even just basic Nestle chips, or you can use dairy-free heavy whipping cream or whatever modifications you like. I had originally intended to go with zero-sugar cool whip, but misread the instructions and ruined it by overblending - but was lucky to have a spare in the back of the freezer.

Let that be a lesson: always have a spare Cool Whip in the freezer. You never know when you'll need it.

If you make this, let me know - I got the recipe from Amanda Formero on her blog, and it was billed as a Baker's Square copycat. My buddy ate two pieces - which was smart, because half of it was gone yesterday and the other half should be gone by Wednesday - though I'm told it freezes well.