Chocolate Silk Pie
Photo: KidItamae (CC BY 2.0)
A no-bake chocolate icebox pie with a rich, silky filling of butter, sugar, unsweetened chocolate, and eggs spooned into a baked graham cracker crust and topped with whipped cream.
Directions
- Cream butter; gradually add sugar, beating at medium speed of an electric mixer until well blended. Stir in chocolate and vanilla. Add 1 egg, and eat 4 minutes; add remaining egg, and beat 5 minutes. Spoon mixture into graham cracker crust. Chill at lest 8 hours. Serve with a dollop of whipped cream. Yield: one 9 inch pie.
- Graham Cracker Crust
- Combine crumbs, sugar and melted butter. Mix well press mixture into 9 inch pie plate. Bake at 350 degrees for 8 minutes. Cool. Fill with mixture from above, chill etc.
- Make the graham cracker crust: combine the graham cracker crumbs, 3 tablespoons sugar, and 1/3 cup melted butter (or margarine). Mix well and press the mixture into a 9-inch pie plate.
- Bake the crust at 350 degrees for 8 minutes, then cool.
- Make the filling: cream the 1/2 cup butter (or margarine); gradually add the 3/4 cup sugar, beating at medium speed of an electric mixer until well blended.
- Stir in the melted chocolate and vanilla.
- Add 1 egg and beat 4 minutes; add the remaining egg and beat 5 minutes.
- Spoon the mixture into the cooled graham cracker crust. Chill at least 8 hours.
- Serve with a dollop of whipped cream. Yield: one 9-inch pie.
Goes well with
https://lizotte.cool/recipe/chocolate-silk-pie.html