Silk Satin Pie

French Silk ‘n Satin Pie

First, make Meringue Crust:
2 egg whites
¼ teaspoon cream of tartar
1 cup powdered sugar
1/8 teaspoon salt
½ teaspoon vanilla
optional: ½ cup finely chopped pecans

Beat egg whites with salt and cream of tartar until foamy. Add sugar one tablespoon at a time, beating until all of the sugar is added and very stiff peaks hold.

Fold in vanilla and nuts.

Pour into a well-greased 8-inch pie pan (a glass pan works best).

Bake at 300 degrees for 50-55 minutes (until golden brown).

Note: The time required to bake this crust depends on events out of my control, for example the humidity that particular day. So watch this crust carefully as it bakes.

Set aside to cool.

Then, make the Chocolate Filling:
1 stick butter
¾ cup powdered sugar
1 ounce unsweetened chocolate
1 teaspoon vanilla
2 eggs

Melt chocolate, set aside to cool.

Cream butter (this works best if the butter is at room temperature to begin with!); gradually add ¾ cup powdered sugar; cream well; blend in chocolate; cream well; add vanilla.

Add one egg at a time to butter-sugar-chocolate-vanilla mixture, beat five minutes with a mixer at medium speed; repeat this process with the second egg.

Pour this mixture into the cooled meringue shell.

Place in refrigerator for several hours until the filling is firm.

Third, whip a pint of Heavy Cream (whipping cream), add powdered sugar and vanilla to taste.

Swirl whipped cream mixture as a frosting over the cooled filling; return to refrigerator.

Fourth, shave about ½ ounce each, Unsweetened Chocolate and Pecans, set aside.

Finally, just before serving, sprinkle whipped cream with shaved chocolate and pecans.

Directions: Must be eaten the same day it is made or the meringue becomes chewy—smile; this is usually no problem!

Note: This recipe comes from a dear friend of mine and is copyrighted to Nancy Genevieve Perkins Kohl. For permission to reprint please contact That’s My Home.

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