"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Pies -- Chocolate Silk Pie-- Recipe

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This recipe for Pies -- Chocolate Silk Pie--, by , is from The Lawson Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Pat Lawson
Added: Tuesday, December 26, 2006


8" baked pie shell
1 1/2 stick softened butter
6 oz. of Sugar
1 square melted Bakers unsweetened chocolate.
1 tsp vanilla
2 eggs, one at a time.

9" baked pie shell
2 1/4 sticks softened butter
9 oz. of Sugar
1 1/2 square melted Bakers unsweetened chocolate.
1 1/2 tsp vanilla
3 eggs, ( added one at a time)

Bake pie shell.
Using an electric mixer: Cream the sugar and the butter until well blended.
Blend in melted chocolate, vanilla and 1 egg - beat with electric mixer for 5 minutes between each egg.
Pour into pie crust.
Refrigerate pie for at least 2 hours.

Personal Notes:
Personal Notes:
Pie must be kept chilled- do not leave out on counter or it will lose it's consistency.




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