"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for French Silk Pie, by Cathy Clement Pouliot, is from Our Mother's Recipes ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Cathy Clement Pouliot Added: Tuesday, September 12, 2006
2/3 cup unsalted butter at room temperature 1 cup sugar 3 eggs 2 tablespoons cocoa 2 oz.semisweet chocolate, melted 1 box Nabisco chocolate wafers 1/2 cup melted butter
For the chocolate crust: Place the chocolate cookies in the bowl of a food processor fitted with a steel blade. Process until the the wafers reach a fine crumb stage. Add the melted butter slowly and mix well. Press the crust into a 9 -inch pie plate.
Add the cocoa to the melted chocolate and set aside to cool. Place the butter and sugar in the bowl of a mixer and beat until fluffy, about four minutes. Add the eggs one at a time and beat five minutes after the addition of each egg. Add the chocolate and beat well to incorporate. Pour into the 9 inch pie crust. Refrigerate at least two hours.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.