Fallen Souffle

I don’t know why I have the uncontrollable desire to please people…and I mean everyone…even people I don’t really care too much about. At work I am constantly bringing in baked goods for people even though I can count on three fingers the number of people I actually like. People rave about the things I bring in…I should really start charging for it- they get home made treats weekly. Some of it has to do with the fact that I like to experiment a lot and if I kept it all in the house, Evan and I would be 400 pounds…each!

I recently received a “request” for French Silk pie from the agency manager, I actually like this guy so I thought I would take a crack at it. The only silk pie I have ever made was from a box, like the no-bake jello cheesecakes. Ironically, I was flipping through a recipe book my Mom let me borrow and I found a recipe for the silk pie. With only 5 ingredients (not including the pie crust) I thought I would give it a whirl. For some reason I was extra motivated today because I was at my breaking point with some of the office dynamics, so to take my frustration out, I baked up a storm tonight- go figure.

This pie is easy to throw together. I am learning to love those pre-made rolled pie crusts in the section with the Pillsbury Cinnamon Rolls, they are cheap, freeze well and taste pretty darn good. Who wants to deal with pie crust when it is 80 degrees outside (I can’t believe I am saying that in the middle of October!) This recipe is defiantly a keeper, though be careful as it does have raw eggs, I need to see if EggBeaters will work with this recipe.

French Silk Pie
(from the Cooking Club of America cookbook “You Deserve Dessert”)

1/2 cup softened butter
1 1/2 cups powdered sugar
2 eggs
2-1 oz, squares of unsweetened chocolate
1 teaspoon vanilla
1-9 inch baked and cooled pie crust

1. In a medium bowl, beat the butter and powdered sugar at high speed for about 5 minutes or until fluffy, should be white in color Add eggs one at a time, beating 1-2 minutes in between each addition. Add cooled chocolate and vanilla to egg mixture and beat until fluffy.

2. Pour mixture into pie shell, refridgerate several house or overnight, serve with whipped cream. Store in refridgerator.

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This entry was posted on Wednesday, October 19th, 2005 at 7:11 pm and is filed under Dessert. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.