A Slice of Heaven!

Dear Reader,
Have you ever noticed that some recipes take on an aura of their own? They become symbols of special family times and infused with memories from over the years. This French Silk Chocolate Pie recipe is one of those. It was given to me in 1985 from a friend at BSF (Bible Study Fellowship) in Danbury, CT. We had our monthly luncheon and she served this exquisite pie. It was love at first taste!
Over the years, I’ve served it at special meals and eventually it became the birthday pie of my first born son. Because we have so many birthdays in a very short space of time, we encouraged our children to adopt other birthday desserts besides cake. When first born son left home, fourth born son quickly adopted the pie as his own.
It’s actually pretty easy to make, but you must have patience because beating each egg for five full minutes is very important. Being thorough in your bowl scraping after each egg, is also very important. Yes, I realize it has raw eggs and I know for some of you that will be a deal breaker. That’s okay, it means I can have a second piece!

French Silk Chocolate Pie
From the Kitchen of: Mary Ellen

1 cup butter
1 ½ cup sugar
4 squares chocolate – melted & cooled (can use Choco-Bake)
2 tsp. vanilla
4 eggs
1 9” pie shell – baked & cooled
Cool Whip (the kind with cream in it)

Beat sugar and butter together until very smooth and fluffy (about 5 minutes). Blend in chocolate and vanilla. Beat in eggs, one at a time, 5 minutes per egg at medium speed. Taste to be sure mixture is not gritty.

Put into pie shell and chill. When cold, put on whipped cream or cool whip.

Note: This pie can be frozen.

The key to this pie is in two places. Make sure the butter and sugar are really creamed well. Secondly, scrape the bowl really well between each egg and beat for the full five minutes.

Bon Appetite!

Mary Ellen