BAKER'S SQUARE RECIPES

Steps:

• "French Silk Pie Recipe * 3/4 cup butter, softened * 1 cup white sugar * 3 one ounce squares unsweetened baking chocolate, melted * 2 tsp pure vanilla * 3 large eggs (use pasteurized eggs if concerned about safety) Directions: Bake the pie crust first using recipe below (recommended) or use a ready to bake one. Part 1: 1. Melt chocolate in a small bowl over hot water. Do not let the chocolate harden up. 2. In a large mixing bowl, cream the butter at medium to high speed about 1 minute. 3. Add sugar, 1/4 cup at a time and continue to beat until light and fluffy. This will take 3-5 minutes. Scrape bowl often. It must be mixed long enough so it is no longer gritty. This is very important. I recommend using Super-fine sugar. 4. Slowly add the melted chocolate to the butter mixture, beating on low to medium speed until the chocolate is well blended and mixture is smooth and creamy. Scrape again. 5. On medium speed, add eggs one at a time, beating after each one before adding the next egg. Scrape bowl. 6. Add vanilla and give it one more mix. 7. Spread into Pie Crust, see recipe below. Set aside. Part 2: * 1 cup Whipping cream * 1/4 cup powdered sugar (confectioners sugar) * 1/2 tsp pure vanilla * Chocolate curls, optional for garnish Directions: 1. In large mixing bowl, beat cream until it sets up. There is no way to explain how long this will take. Every mixer is different. It should be light and fluffy and look like soft whipped cream. Do NOT let it get to the butter stage which can happen very quickly. If in doubt, under mix. You can always whip it a little more after the sugar is added. 2. Add powdered sugar and and vanilla and beat until fluffy and stiff. Do not over beat. 3. Put whipped cream into a pastry bag fitted with a large star tip and decorate the pie. Or pile the cream on high with a spatula. 4. Sprinkle with chocolate curls. 5. Refrigerate pie and any leftovers. Makes one 9 inch pie Butter Flaky Pie Crust * 1 1/4 cups all-purpose flour * 1/4 teaspoon salt * 1/2 cup butter, chilled and diced * 1/4 cup ice water Directions 1. In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Wrap in plastic and refrigerate for 4 hours or overnight. 2. Roll dough out to fit a 9 inch pie plate. Place crust in pie plate. Press the dough evenly into the bottom and sides of the pie plate. 3. Prick crust all over with fork before baking. Bake at 475°F. for 8 to 10 minutes or until lightly browned. "

Steps:

• Bake a pie crust or use a Mrs. Smiths frozen crust and make according to package directions.
• Beat sugar and butter until sugar is not grainy (this can take up to 15-20 mins on med-high speed using an electric mixer).
• Add chocolate and vanilla. Add eggs, two at a time, beating 5 minutes after each addition.
• Pour into cooled pie crust. Chill 2 hours or until firm.
• Before serving, top with whipped cream and a little grated chocolate.