Ingredients Jump to Instructions ↓

  1. 1/2 cup butter

  2. 3/4 cup sugar

  3. 2 oz. unsweetened chocolate, melted

  4. 1 tsp. vanilla

  5. 2 eggs

  6. 1 9-inch chocolate crumb crust

  7. 1 egg and beat

  8. 5 minutes. Add remaining egg and beat

  9. 5 more minutes. Pour mixture into crust (crust must be cool) and chill until set, about 3 hours. Spread with whipped cream if desired.

  10. Note: I wouldn't attempt this without a good stand mixer. The "silk" in the name refers to the texture, provided the filling is beaten until the sugar is *completely* dissolved. It takes a long time to cream the butter and sugar properly, and 5 minutes after each egg is a minimum.

  11. 9 " cake pan and usually make at least

  12. 1-1/2 recipes of filling. In doing this the mixer is running almost continually for 30-40 minutes. I'm not sure it's possible to overbeat it, but I know that if

  13. it's not beaten long enough, it's grainy.

  14. For the crust, proceed as for a graham cracker crust, but use Nabisco chocolate wafers (don t remember the name); they re thin and crisp.


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