Day 4 - French Silk Pie

 

French Silk Pie - Better Homes and Gardens

1 cup sugar
¾ cup butter (not margarine)
3 ounces unsweetened chocolate, melted and cooled
1 teaspoon vanilla
3 eggs
1 Baked Pastry Shell
        Baked Pastry shell
        1 ¼ cups all purpose flour
        ¼ teaspoon salt
        1/3 cup shortening or lard
        3-4 tablespoons cold water

In a mixing bowl stir together flour and salt. Cut in shortening or lard till pieces are the size of small peas. Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork. Push to side of bowl. Repeat until all is moistened. Form dough into ball. On a lightly floured surface, flatten dough with hands, Roll dough from center to edges, forming a circle about 12 inches in diameter. Wrap pastry around rolling pin. Unroll onto 9-inch pie plate. Ease pastry into pie plate being careful not to stretch pastry. Trim to ½ inch beyond edge of pie plate; fold under extra pastry. Make a fluted, rope-shape, or scalloped edge. Prick bottom and sides of pastry generously with the tines of a fork. Prick where bottom and sides meet all around pie shell. Bake in a 450 degree oven for 10 to 12 minutes or till golden. Cool on a wire rack.

In a bowl beat sugar and butter with an electric mixer on medium speed about 4 minutes or till fluffy. Stir in chocolate and vanilla. Add eggs, one at a time, beating on high speed after each addition and scraping sides of bowl constantly. Transfer to Baked Pastry Shell. Cover; chill for 5 to 24 hours or until set.  If desired top with whipped cream and chocolate curls

Critique

Allan - Crumbled as I cut it, looks real light but is heavier, very chocolaty, filling, very rich, need smaller pieces

Nancy - Smooth and chocolaty, like ice cream but light....mmmmm

Samuel - Words cannot describe this pies taste....mmmm....who gets the extra piece???

Josiah - Looks like ice cream, 'please sir, may I have some more?'

Hannah -