Chocolate Silk Pie

original recipe ~ allrecipes.com

I've been making this pie for years now.  I'm really pretty surprised it's not on the blog.  I think I found it before I had kids even.  I remember making it for Tessy's birthday party at Myrna's once, which had to have been quite a while ago.  Anyway, Devin has requested it for his birthday a couple times, which makes me feel good and bad.  Good because it means he likes it, bad because I know he really prefers lemon ice box pie, and I have to figure he just thinks I can't get that one right.  One of these years I'll do it.  In the mean time, I make some dang good chocolate silk pie.

1/2 c butter, room temperature
3/4 c white sugar
2 (1-oz) squares unsweetened baking chocolate, melted & cooled
1 tsp vanilla
2 eggs
1 crust, baked & cooled (I used to use regular but lately I've been favoring Oreo)

Cream butter.  Gradually mix in sugar until light-colored & well blended.  Stir in the thoroughly cooled chocolate & vanilla.  Add eggs one at a time, beating 5 mins on medium after each one.  Spoon chocolate filling into pie crust.  Refrigerate at least 2 hours before serving.

I like to use my stand mixer for this, but make sure to scrape the sides often because the real beauty of this pie is how smooth it is and you don't want any grainy sugar pockets messing it all up.

Also, it's best to pull this out & let it sit at room temperature for maybe 20 mins before serving it.  Right out of the fridge it still tastes great, but it has almost a cheesecake-like firmness.  I prefer the more soft & creamy texture after it's been sitting out a little.