French Silk Pie Or Pudding

by Annie
( New Mexico)

In the 1940s & 50s, The Craftwood Inn, Manitou Springs, Co, was famous for it's French Silk Pie. The recipe was top secret and never given out, but one determined Colo. Spgs. woman (our next door neighbor growing up) experimented for over a year until she made a pie that exactly matched. She promptly gave the recipe to all of her friends to enjoy.

Make a Graham Cracker Pie Crust by melting 1/2 cup butter, adding 2 tablespoons of brown sugar, and mixing in 1 1/2 cups crushed graham crackers. Bake at 350 degrees for 15 minutes, then cool.


In the microwave, or over low heat on the stove, melt 1/2 cup butter and 4-5 squares unsweetened baking cocoa. You can also use 50% butter & 50% veggie oil, or if you are totally opposed to the use of butter, use 100% veggie oil {NOT margarine, which is detrimental to ones health}

Place this hot mixture into an electric mixer, add 1 cup sugar, and beat well, until smooth and creamy.

Add 3 drops peppermint extract.

Add 3 large eggs, one at a time, blending each one well before adding the next.

The more you beat the egg after each addition, the fluffier the pie will be. If you prefer a denser filling, add all 3 eggs at once and beat just till blended in.

Pour into pie crust.

Cool completely in the refrigerator.

Cut in very small slices (it's very rich!).

Top with a dollop of real whipped cream.

Optional -- top with one leaf fresh mint.

FOR PUDDING~ make the filling above & spoon into SMALL pudding cups or demi-tasse cups. Chill.