French Silk Pie

 

Another recipe I want to remember. I got this from A. Marcia and Candi (not sure who, actually) a few years ago because it was so crazy good. So back then I made it once or twice and wasn't impressed with how it turned out. I don't know what I was doing wrong, but it just wasn't as light and fluffy as I wanted. So I kind of forgot about it...

 

… but Kate didn't.

Now, some of the kids think it's too rich and won't touch it (not me, oh no), but not Kate. The richer the better. She's got a bad sweet tooth for sure. And so this winter she started making these pies frequently. And they've turned out beautifully and are delicious. And I started wondering why she could make them but I couldn't. So I tried again, and it was super quick and easy.

And it was fantastic.

So - - -

here's the recipe.

 

French Silk Pie

small pie crust of your choice, baked and cooled

3/4 cup real butter, softened

1 1/8 cup sugar

5 squares unsweetened Baker's chocolate, melted and cooled

3 eggs

3 cups cool whip

 

Cream softened butter and sugar. Add cooled chocolate and beat well. Add one egg at a time, beating 5 minutes on high speed after each egg. Fold in cool whip. Pour into pie shell. Refrigerate for at least 4 hours. Great to do ahead.

 

Deliciously rich!