Here is the recipe for one of my favorite pies. Like me, its quick and easy. My version uses artificial sweetner and egg beaters (whites only) but sugar and eggs can be used. My version is a good take although the one with sugar & eggs does have a slightly richer taste. Its texture is smooth as silk...thus the name. The texture is pretty much the same in either version.
1 - 9 in baked pie shell (for ease I use a store bought chocolate cookie crumb crust)
1 cup butter, softened
1 1/2 cups Sugar Twin (or sugar)
4 squares baking chocolate, melted and cooled
8 Tablespoons liquid egg white substitute ( or 4 eggs)
1 teaspoon vanilla
Cream butter and sugar. Add chocolate and vanilla. Beat with electric mixer at low speed until well blended. (for the benefit of Pickers - it works best in a Kitchen Aid). Add eggs and beat 10 minutes. Pour into pie shell. Chill for about 3 hours. Top with whipped cream if desired. May be frozen.
Original recipe - Gourmet on The Go, Naomi Arbit and June Turner.
Enjoy every bite. Its a Christmas staple at my house.
