Chocolate Silk Pie
|Butter||1⁄2 Cup (8 tbs) (1 Stick)|
|Confectioners' sugar||1 Cup (16 tbs)|
|Liquid baking chocolate||2 Ounce|
|Peppermint extract||1⁄4 Teaspoon|
|Vanilla extract||1 Teaspoon|
|8 inch baked pie shell||1|
Cream butter, add sugar, and beat until fluffy.
Beat in chocolate, eggs (one at a time), and extracts.
Spread attractively in an 8-inch baked pie shell and refrigerate 6 hours.
Serve small portions with whipped cream.