French Silk Pie

Every year at Thanksgiving I make pies for family and friends. The past few years I have done between 60 and 65 pies on the Tuesday and Wednesday before Thanksgiving.... and then cook dinner.

I get my love of baking from my grandmother, I think.  She once owned a small bakery run from her home and even into her 70's  baked pounds and pounds of cookies at Christmas.  

French Silk Pie is a favorite around here for those who don't like or cannot eat the fruit pies; it is simply chocolate deliciousness.  It does contain raw eggs, so if you are one who will not eat them,  you may want to look for something like a chocolate mousse pie.

I pie                                    2 pies                                               

1 c. butter                    2 cups butter                                        

1 ¼ c. sugar                  2 ½ cups sugar                                     

4 sq. chocolate            8 squares chocolate                           

4 eggs                           8 eggs                                                    

2 t. vanilla                    4 t. vanilla                                             

9 “ pie shell                 2 pie shells                                            

I use store-bought graham cracker crusts for these pies.  It can be made with a pre-baked, traditional crust.

Melt chocolate.  Allow to cool.

In mixer bowl, cream butter; gradually add sugar, creaming until light.

Blend in chocolate and vanilla.

Add eggs, one at a time, beating 3 minutes after each addition, on medium speed of electric mixer. (1 minute on a Kitchen Aid) 

Turn into pie shell.

Chill several hours. Garnish with whipped cream and chocolate curls, if desired.

Cake Frostings

One Hundred Thousand Dollar Frosting

• 1 c. milk
• 3 tablespoons flour
• 1 cup granulated sugar
• ½ cup Crisco
• 1/2 cup butter
• 1 teaspoon vanilla

Cook milk and flour together ntil it is thickened. Cover tightly and allow to cool completely. When the milk mixture is cool, cream butter Crisco and sugar until light and fluffy. Add vanilla. Add cooled milk mixture and continue to beat until fluffy.

This makes a nice, not-too-sweet frosting that resembles whipped cream.

This also makes a lovely coffee flavored frosting by adding 2 tablespoons instant coffee or espresso powder to the milk mixture after it thickens.

A little of this coffee flavored frosting piped onto a mini-brownie bite (packaged brownie mix baked in miniature muffin pans) makes an very elegant, but easy dessert!


Vanilla Butter Cream Frosting
Frosts 1 13x9 pan or 2 layers

1//3 cup soft butter
3 cups confectioners sugar
1 ½ teaspoons vanilla
about 2 tablesoons milk or water

Blend butter and sugar. Add vanilla and milk. Beat until frosting is smooth and of spreading consistency. If needed, add additional liquid about ½ teaspoon at a time until frosting is spreadable. This is a VERY sweet frosting. Flavorings may be substituted as desired.

For three layers use ½ cup butter , 4 ½ cups confectioners sugar, 2 teaspoons vanilla and about 3 tablespoons milk or water.

Adding a bit of maple flavoring or maple syrup to this makes a marvelous frosting for spice cakes.


Chocolate Butter Frosting
Frosts 1 13x9 pan or 2 layers

1/3 cup butter
2 ounces unsweetened chocolate, melted and cooled
2 cups confectioners sugar
1 ½ teaspoons vanilla
about 2 tablespoons milk or water


Blend butter, melted chocolate and sugar. Add vanilla and milk. Beat until frosting is smooth and of spreading consistency. If needed, add additional liquid about ½ teaspoon at a time until frosting is spreadable. Flavorings may be substituted as desired.

For three layers use ½ cup butter , 3 ounces unsweetened chocolate, 3 cups confectioners sugar, 2 teaspoons vanilla and about 3 tablespoons milk or water.


French Silk Frosting
2 2/3 cups confectioners suar
2/3 cups soft butter
2 ounces melted chocolate, cooled
¾ teaspoon vanilla
2 tablespoons milk

Blend butter, melted chocolate and sugar. Add vanilla and milk. Beat until frosting is smooth and of spreading consistency. If needed, add additional liquid about ½ teaspoon at a time until frosting is spreadable.