French Silk Pie with Pecans

"This is a pie that I have served for several years. It is a very rich pie and is best when served only as a dessert, not following a heavy meal." Patty Butler. Patti is too shy to mention that this is a gourmet recipe and a glorous use of chocolate. Chocolate pie - is there anything finer?

• 1/2 cup butter or margerine (1 stick)
• 3/4 cup sugar
• 1 square baking chocolate, melted
• 1 teaspoon vanilla
• 2 eggs
• 1 baked pastry shell
• 1 cup heavy cream, whipped
• 1/2 cup chopped pecans

METHOD

Cream butter until fluffy, add sugar and melted chocolate, and vanilla.

Continue beating until light and creamy. Add eggs one at a time, beating 3 minutes after each addition (this is a very important step, as it will keep the ingredients light and fluffy.) Pour into a cooled pie shell.

Chill at least 3 hours.

Whip the cream until it stays in the bowl when bowl is tipped. Cut the pie into serving pieces and place on plates, Put a swirl of whipped cream on each piece and sprinkle with chopped nuts.

This recipe from www.inmamaskitchen.com

Contributor: Patty Butler

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