Monday, November 23, 2015

French Silk Pie

French Silk Pie is one of my oldest recipes. Got it from the wife of one of the OC's colleagues when we were stationed in Montana almost 40 yeatrs ago. I have found and made recipes since then that are just as good but, at the time, since I could barely boil an egg, the ease and deliciousness of this dessert made me feel like a five star chef! My kids all loved it and California Girl just sent an SOS for it as she wants to bring it where she's invited for Thanksgiving. That way, and I quote "At least I'll be sure there'll be a delicious dessert and if no one else wants it I'll eat it all myself !" --- not recommended!


1/2 cup graham cracker crumbs
1/4 cup confectioner's sugar
6 Tblsps melted butter

Mix together and press into a buttered pie pan. Bake at 350 degrees F for 10 minutes.  Cool.

(Can also use store bought graham cracker crust)


1/2 cup butter (not margarine) at room temperature
3/4 cup sugar
2 sqs unsweetened chocolate melted
1 tsp vanilla
3 eggs, room temperature
2 Tblsp brandy

Cream butter and sugar. Add melted chocolate. Beat well. Add vanilla and beat some more.  Add eggs one at a time beating for two minutes between each. Beat in brandy.
Spoon into the prepared crust and refrigerate at least 5 hours or, preferably,  overnight.
Decorate with whipped cream, chocolate curls and 1/4 cup of graham cracker crumbs.

Refrigerate any leftovers.

Servings:1-8, depending on your taste and/or tolerance for butter, sugar and chocolate. (Mine is pretty high.)