French Chocolate Silk Pie - Jan Thomas
Cream together 1/2 c margarine and 3/4 c. sugar. Melt 2 squares Bakers unsweetened chocolate and add to margarine and sugar mixture. Add 2 eggs, 1 at a time, beating 5 minutes (on medium-high speed with mixer) after each addition. Fold in 2 cups of Cool Whip.
Pour into 9" prepared pie shell.
Refrigerate about 2 hours before serving
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