Country dove french silk pie
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Stick Butter -- melted | |
| 1 | cup | Flour |
| ¾ | cup | Butter |
| 1⅓ | cup | Sugar |
| 2 | teaspoons | Vanilla |
| ½ | pint | Whipping Cream |
| ¼ | cup | Sugar |
| ⅔ | cup | Nuts -- finely chopped |
| 2 | Unsweetened Chocolate | |
| Squares -- melted & cooled | ||
| 3 | larges | Eggs |
| 1 | teaspoon | Vanilla |
| Chocolate Shavings | ||
Directions
NUT CRUST
FILLING
WHIPPED CREAM
Combine crust ingredients and blend well. Pat thin layer of mixture into bottom and sides of a 10-inch pie pan. Bake in preheated 350 F oven for 20 mins. Allow to cool.
Cream butter and sugar thoroughly. Blend in vanilla and chocolate and mix well. Add eggs one at a time, beating with mixer on high speed for at least 5 mins after each addition. Pour mixture into a pie shell and chill in refrigerator for several hours or overnight. The crust and filling freeze well at this stage if making the pie ahead of time.
Whip cream to soft peak stage. Add sugar and vanilla and continue to whip until cream stands in firm peaks. Spread over pie and grate sweetened chocolate on top.
Makes 8 servings.
Recipe By : The Route 66 Cookbook - ISBN 0-933031-80-7 From: Dan Klepach Date: 10-06-95 (05:10) (159) Fido: Cooking