Published Sep 24, 2010 in Pies
This recipe was written on a lined index card and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.
French Silk Chocolate Pie
Cream 1/2 c butter and gradually add
3/4 c. sugar and mix well and add
1 square (1 oz) choc. melted & cooled
1 tsp vanilla
Add 2 eggs — 1 at a time & beat 1 min.
Pour into
1 baked pie shell
Chill for 1 to 2 hours.
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