French Silk Dessert
Another family favorite. I like this when I need to feed several people and a pie won't quite do it. Much like French Silk pie, but bigger. Be sure to use fresh eggs!
French Silk Dessert
Crust:
1/2 c brown sugar
1 c flour
1/2 c chopped pecans
1/4 lb soft butter
Combine ingredients and pat into the bottom of a 9 x 14 pan. Bake at 400 for 15 minutes or until lightly browned.
Watch the crust carefully - it can burn easily.
Remove from oven, stir, then pan down again and allow to cool.
Filling:
1/2 lb butter, softened - real thing, not margarine
1 1/2 c sugar
2 tsp vanilla
3 squares unsweetened baking chocolate, melted
4 fresh eggs *
2 c whipped topping
Chocolate shavings
Cream butter and sugar together. Add vanilla and melted chocolate.
Eggs - beat them in one at a time and beat 5 minutes after EACH egg has been added. This beating time is vital
for the recipe to be a success.
Pour mixture onto cooled crust and freeze for 20 to 30 minutes.
Remove from freezer and top with whipped topping and chocolate shavings.
Return to freezer and keep frozen until serving time.
Makes 10 to 12 servings. Very rich.
Note: I use whipped cream in place of whipped topping.
* Egg test - carefully drop each egg in a glass of cold water. If it sinks, it is a good egg. If if floats, toss it. - An easy way to remember is bad eggs go 'up, up and away'.
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