chocolate cookie crust:
- 2 cups crushed chocolate cookies
- ¾ cup melted butter
preheat oven to 375° f.
combine the crumbs and butter in a medium bowl and mix well. Firmly press the crumb mixture evenly into the bottom and up the sides of an 8-inch pie plate. bake for eight minutes. cool before filling.
french chocolate silk:
- 1 stick butter (in eight equal pads)
- ¾ cup sugar
- 1 oz. unsweetened chocolate square melted and cooled
- 1 tsp. vanilla
- 2 large eggs*
- 1 chocolate cookie crust
- whipped cream
- chocolate curls
mix butter and sugar, beat in chocolate and vanilla. add one egg at a time, beating five minutes each on medium. turn into baked pie shell. chill overnight. garnish with whipped cream and chocolate curls.
*since the pie filling is never baked, i use pasteurized egg substitute suitable to replace 2 eggs.