French Silk Pie
|Sugar||1 Cup (16 tbs)|
|Butter||3⁄4 Cup (12 tbs) (Not Margarine)|
|Unsweetened chocolate square||3 Ounce, melted and cooled (3 Squares)|
|Vanilla||1 1⁄2 Teaspoon|
Prepare and roll out pastry.
Line a 9-inch pie plate.
Trim pastry to 1/2 inch beyond edge of pie plate.
Flute edge; prick bottom and sides of pastry with tines of a fork.
Bake in 450°F oven for 10 to 12 minutes.
Cool on wire rack.
In small mixer bowl cream sugar and butter for about 4 minutes or till light.
Blend in cooled chocolate and vanilla.
Add eggs, one at a time, beating on medium speed of electric mixer for 2 minutes after each addition, scraping sides of bowl constantly.
Turn into baked pastry shell.
Chill overnight Cover and chill to store.