French Silk Pie

I loved to make this pie for holidays.  Everyone loved it especially the children.

by Pat Savoie

2                egg white
1/2          cup  sugar
1/4          tsp  cream of tartar
pecans — chopped

3/4          cup  butter
1                cup  sugar
2                ounces  unsweetened chocolate — melted
1 1/2        tsp  vanilla
3                eggs

1                cup  whipping cream
2                Tablespoons  powdered sugar
1                Tablespoon  Creme de cacao

For an egg white crust:  Beat egg whites, add sugar and cream of tartar.  Grease heavily the bottom of the pie plate, then spread the egg white mixture. Sprinkle with pecans.  Bake 200 degrees for 1 hour.  Turn oven off and leave shell in until cool.

For Filling:  Cream butter, add sugar, vanilla, and chocolate (Melt chocolate in the microwave, then cool.  Do not add hot chocolate to the butter or else the butter will melt.) Add the eggs 1 at a time beating 5 minutes after the addition of each. This will insure the silky texture.  Pour into cool shell and refrigerate.

For Topping:  Beat chilled whipping cream in a chilled bowl.  Add sugar.  Fold in Creme de cacao, do not beat.

NOTES : Sometimes I make a regular pie crust.  Bake it first, then sprinkle toasted pecans on top before pouring in filling.
Top the whipped cream with chocolate curls made with a potato peeler and a Hershey’s candy bar at room temp.