Kristin’s Mom’s French Silk Chocolate Pie

Our sweet friend Kristin brought this to one of our lunch visits one week, and we almost had a family separation over who got the last piece. In fact, we had a bit of a tussle over what was actually considered the last piece, since Papaw said a quarter of the pie qualified as his last piece.

So rich, so creamy and…dare I say silky?

Kristin’s Instructions

Mom’s French Silk Chocolate Pie

1/2 c. butter, room temp
3/4 c white sugar
2 (1 oz) squares unsweetened baking chocolate, melted and cooled
1 teaspoon pure vanilla
2 eggs, room temp
1 pie shell (I made my own pie crust)

cream butter in a mixing bowl. gradually beat in the sugar with an electric mixer until light colored and well blended. stir in the thoroughly cooled chocolate, and vanilla. Add the eggs, one at a time, beating 5 minutes on med. speed after each addition. spoon filling into a cooled, baked pie shell. refrigerate 2 hours before serving. You can garnish the pie however you would like. I whipped up some fresh whipped cream and then shaved some chocolate on top. remember, you have to beat the crap out of this recipe to make the sugar blend. The second time I made this pie i added the melted chocolate right into the sugar while it was still warm not hot and that worked too. Just dont add it if it is too hot or you will melt the butter.

I doubled the recipe to fill a large pie tin. Good luck!

The KEY to the recipe is letting the ingredients beat for a looooong time. Last time I made it, it beat in my Kitchen Aide for abt 45 minutes on med/high to high speed. The deep dish pie crusts work great for a double recipe. Also, another difference that really counts is that I use pure vanilla not imitation, though I’m sure it would still taste great, the vanilla I have is the good stuff and it makes a big difference in the depth of taste.

I have made it with regular pie crust, graham cracker crust and chocolate graham cracker crusts



Aunt Edith’s Chicken ‘N Dumplings

Recipe from Aunt Edith, best dumplin’ maker ever…

  • Chicken (any pieces; I prefer breasts, bone-in) *Aunt Edith prefers breast; thighs give a bit richer broth)
  • 2 Bouillon Cubes
  • 3 cups Gold Medal Self-Rising Flour
  • 2 Quarts plus 3/4 c. Broth
  • 3/4 cups milk
  • few drops yellow food coloring, if desired
  1. (Recently read to cut chicken to expose as much bone as possible, then boil hard for 3 minutes. Drain and wash chicken, then return to stove. This will give a clear, rich brith.)
  2. Cook chicken with bouillon cubes. Salt to taste.
  3. Remove chicken from bone. Strain broth.
  4. Heat 2 quarts of the broth. Add food coloring.
  5. In a bowl with flour, add hot 3/4 c. broth and milk. Mix.
  6. Knead on a flour cutting board. Roll very thin. Cut in strips. Pull apart in small pieces. Drop in boiling broth.
  7. Pepper good and add chicken.

Oatmeal Cookies

1/2 cup shortening (Crisco OR butter OR a mixture, softened, not melted)
1/2 cup regular sugar.             )
1/2 cup brown sugar, packed)   OR 1 cup light brown sugar to replace dark Br and reg
1 egg
1 tsp vanilla
3/4 cup flour
1/2 tsp salt
1/2 tsp soda
1/2 tsp cinnamon
Dash nutmeg (optional)
1 1/2 cup quick oats (OR 1 cup quick and 1/2 cup regular)
anything else you might like: I add dried cranberries and pecans, sometimes white chocolate chips

Cream shortening and sugars.
Mix in egg and vanilla.
Sift together flour, salt, soda, cinnamon and nutmeg; add to mixture.
Stir in oats. Stir in other ingredients.

Drop by teaspoon on greased cookie sheet or baking pan. Bake at 350 for 10 minutes or so