SC - On a Tangential, OT Note - Was: Potato salad+pasta salad- the mild Oregon version - OOP
JEANNE STAPLETON
jstaplet at du.edu
Thu Aug 12 10:46:54 PDT 1999
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Return-path: Mordonna22 at aol.com
From: Mordonna22 at aol.com
Full-name: Mordonna22
Message-ID: <13a4fbfb.24e4555e at aol.com>
Date: Thu, 12 Aug 1999 12:50:38 EDT
Subject: Re: SC - French Silk Pie recipe
To: nevray at netspace.net.au
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In a message dated 8/12/1999 2:20:15 AM US Mountain Standard Time,
nevray at netspace.net.au writes:
<<
> > French Silk Pie
> >
> > Mordonna
>
> May I inquire exactly what this is meant to be?
>
> Sharon
> the ever curious (and hungry :) )
> >>
FRENCH SILK PIE
1 8" or 9" pie shell
1 cup light cream
1 4-ounce package German sweet chocolate, coarsely chopped
1 Tblsp sugar
dash salt
3 egg yolks, beaten
1/2 tsp vanilla
1 cup heavy cream
1/4 cup sugar
1 tsp vanilla
Bake empty pie crust at 450 degrees F about 15 minutes or until light golden
brown. Use fillers to keep it uniform. I use a bag of marbles.
In a heavy small saucepan, combine light cream, chopped chocolate, sugar, and
salt. Cook and stir over medium-low heat until smooth, and slightly
thickened. Gradually stir about half of the hot mixture into beaten egg
yolks. Return all to saucepan. Cook and stir over medium-low heat 2 to 3
minutes more. Remove from heat; stir in vanilla. Pour into baked pie shell.
Top with whipped cream:
Beat heavy cream, gradually adding in sugar and vanilla, until it holds soft
peaks.
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