French Silk Pie

Always room for pie!

Our Maggie is glad the holidays are over! Our son John brought his 10 week old German Shepherd puppy along for their holiday overnight visit. This puppy is very playful and three times as large as our Maggie, so she was intimidated to say the least. Either I or Pa Lloyd had to hold her all the time and not just on our laps but on our shoulder - practically around our necks! The puppy had the nerve to make herself comfortable in Maggie’s bed so even though we washed her blankey after our guests left she wouldn’t go near it. We threw out the old bed and got her a new one and it’s taken a week to use it! It took her a day after they left before we didn’t have to hold her most of the time. I should say that Maggie is shy of other dogs, but this was carried to the extreme! I told our son if we had to put our Maggie in therapy we would send him the bill.

Whenever I have a family dinner, my daughter Mary requests French Silk Pie. She brought me the recipe when she was a teenager and was a guest at the home of her friend Maureen whose mom, Mary Gail Lau, had served this pie. Mary was kind enough to share her recipe. The addition of the cool whip lightens up the richness of the pie. The secret is to beat a good five minutes after the addition of each egg - that makes the pie “silky”!
 
French Silk Pie:
1 baked regular crust or a crumb crust such a graham cracker, chocolate crumb or shortbread crust
1 stick (1/2 cup) real butter, no substitutes
3/4 cup sugar
2 squares melted unsweetened chocolate, cooled
2 eggs
1 tsp vanilla
2 cups cool whip

Beat sugar and butter until light and fluffy then beat in melted chocolate, then beat in eggs one at a time beating on high at least 5 minutes after each egg, add vanilla and fold in cool whip. Pour into crust, chill at least 2 hours , best to chill overnight before serving. Have a great week!