Silk and Satin Chocolate Pie
"This is one of the dessert tray favourites at Captain Anderson's Restaurant and Waterfront Market, Panama City Beach, Florida."
photo by crazycookinmama
- Ready In:
- 3hrs 30mins
- Ingredients:
- 8
- Serves:
-
8
ingredients
- 2 squares hershey chocolate, unsweetened and melted
- 1⁄2 cup unsalted butter
- 3⁄4 cup sugar
- 1 teaspoon vanilla extract
- 2 large eggs, chilled
- 1 pie shell, baked and cooled
- whipped cream or whipped topping
- slivered almonds, toasted
directions
- Cream butter and sugar until very light and fluffy.
- In double boiler, melt chocolate and blend with vanilla.
- Add the chilled eggs, one at a time, and beat with electric beater on medium speed for at least two minutes after adding each egg.
- Pour into baked pie shell.
- Chill at least three hours in refrigerator before serving.
- Top with whipped cream or whipped topping and toasted almond slivers.
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Reviews
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I loved this recipe! It was perfect with the almonds on top! It tasted just like the famous french silk pie at Baker's Square and my family loved it! I was also so easy to make - thanks for this great recipe! -
I'm dieting, but I made this for my husband after a really bad day at work. He told the children that there was something wrong with the pie, and no one should eat any, in a lame effort to keep it for himself. Mom, of course, made sure everyone got their share. Wonderful! -
my husband bet me that i wouldn't be able to whoop this pie up..well, today i decided to give it a try..my first attempt failed. i over beat it and the nice fluff went to syrup...so i started over and second time was a charm! ..DH will be eating his words tonight. literally :) -
This is delicious pie. I used a graham cracker crust, and Kittencals stabilized whipped cream. My husband can not get enough of this pie, and he usually doesn't care for anything sweet. Thanks for posting!
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Miller, this is one great pie. My daughter ate two pieces! She's young, she can still get away with that. We "old" fogeys ate one piece each. DH suggested adding some instant coffee next time and you can bet there will be a next time. I'm thinking that this will be one of the first recipes I teach our daughter to make. Thanks for such a great recipe.
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RECIPE SUBMITTED BY
Millereg
Christmas Island
Gavin "Miller" Duncan passed away November 12, 2004 in Laurel, MD from complications of a "broken" heart. The outpouring of support from the Recipezaar community while his health was declining was a huge comfort to him and even "perked him up" a bit in his final month. Miller was a huge asset to Recipezaar, not only due to his incredible collection of recipes, but his participation in the forums. Miller was known for his wonderful low-sodium recipes, his warmth, and last, but not least, his wicked, dry sense of humor.
Liza at Recipezaar
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No, the picture to the left is not me. It is, in fact, a picture of famous TV Chef Jamie Oliver (a/k/a Thpit Boy)’s grandfather, the late Sir Topaz McWhacker. Note the strong family resemblance, most noticeable in the nose, eyebrows, and general lack of cleanliness Legend has it that Topaz taught Thpit everything that he knows about whacking and about only washing and combing his hair twice a year.
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Instead of the trivia that many Recipezaar members have displayed on their “About Me” pages, I thought it might be a tad more helpful if I were to provide some beneficial information that you can put to good practical use either in your own kitchen or when you are watching the antics of some celebrated TV chefs. So, for your enlightenment.....
.
.
Chairman Kaga:
When he says “Ion Shff”, he really means “Iron Chef” or, perhaps, “I need a Kleenex”
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Chef Paula Deen:
When she says “awl”, she really means “oil”.
When she says “y’all”, she really means “everyone except m’all”.
When she says “bring the water to a bawl”, I have no clue what she means - I thought you could only make a baby “bawl”.
And, boys and girls, you can easily Deenize the sentences that you use in your very own kitchen, such as “All y’all can bawl your corn in olive awl or wrap it in aluminum fawl”.
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Emeril Lagasse:
When he says “confectionery sugar’, he really means “confectioners’ sugar”.
When he says “pappa-reeka”, he really means “paprika”.
When he says “inside of”, he really means “in”.
When he says “a little”, he really means “a lot”. Have you ever tried to count the number of times he says “a little” during any given show? Don’t – it will drive you nuts.
When he says “cardamin”, he really means “cardamom”.
When he says “my water don’t come seasoned”, what he really means is “I need a new joke writer”.
When he says “that www dot food thing”, he really means “I flunked Computerese 101”.
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Iron Chef Morimoto:
When he says “Foo Netwu”, he really means “Food Network”.
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Dessert Dude Jacques Torres:
When he says “I going”, he really means “I am going”. (The verb “to be” has apparently been deleted from the French language.)
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Spit Boy Jamie Oliver:
When he says “whack it in the oven”, he really means “I am into hot, kinky stuff”.
When he says “Bob’s yer uncle”, what he really means is “you’d better ask your aunt how well she REALLY knew that mailman named Robert”.
When he says “rocket”, he really means “an older weapon being used in Iraq”.
When he says “Fewd Netwuk”, he really means “Food Network”.
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Numerous chefs:
When they say “codfish” and “tunafish”, what they really mean is “cod” and “tuna”, respectively. Please note that they use these terms so that you don’t go out and buy “codanimal” or “tunavegetable” by mistake. Having said that, I have no clue as to why they don’t refer to “troutfish”, “salmonfish”, “red snapperfish”, etc., etc.
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Giggly-Wiggly Rachael Ray:
When she says “EVOO”, she really means “don’t use BOCO (boring old corn oil)”.
When she says “a little lettuce action going on”, she really means “with only 8 minutes left in the game, cabbages are still in the lead, but lettuces are making a strong comeback”.
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Two Fat Ladies:
When they say “I gwing”, they really mean “I am going” or “Sorry, but we have been watching too many episodes of Jacques Torres’ show”.
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Please note that the above is not all-inclusive. If there are other celebrity chef words or phrases that have you stumped, please post an "ISO" message in the discussion forums and I will find the translation for you.
