Recipe courtesy of Lecia Duke, acclaimed Texas chocolatier. Photo courtesy of Pillsbury.com.
Lecia says, “This is a traditional “wink-of-the-eye-ice-box” pie! This recipe comes from the French side of my family – my mother’s recipe. The French are known for their rich sauces and delectable decadent desserts, and this pie does not fail in that regard! Slice it in small delicate portions. It also is magnificent as a “tassie” – small miniature tarts where the pie crust is baked or pressed into a mini-muffin pan. Pairing with a wine is what makes it all worthwhile (and healthy too).
In the bowl of your mixer, cream the butter approximately 1 minute. Add sugar, 1/4 cup at a time, and continue to beat approximately 3 to 5 minutes or until light and fluffy.
Using low speed of your mixer, slowly add the melted chocolate and vanilla extract to the butter mixture until the chocolate is well blended and the mixture is smooth and creamy.
Add the eggs one at a time, beating well after each egg before adding the next egg.
Pour the prepared chocolate mixture into either a baked pie shell or graham crack crust (your choice). Refrigerate until set.
Served with prepared whipped cream, chocolate curls or shaving, and/or roasted pecans.
French Chocolate Silk Pie Recipe: https://whatscookingamerica.net/doc-lawrence/toasttomother.htm