French silk pie By Peggy | November 23, 2013 | 2 This recipe came as a two-fer on a mimeograph copy. Be sure the chocolate has cooled before you begin. The eggs should be cold, from the refrigerator, and added one at a time. When you’re done, chill it a few hours before serving. Related posts: If you gave up chocolate for Lent … JoC’s Strawberry Punch, freely interpreted DIY for the pantry: Raisin Sauce Cookies ‘n Cream recipe for Texas expats DIY recipes for the pantry: Tomato Hot Sauce Posted in recipes
Happy to be a taste tester on this.