The French Silk Story

When she was growing up in Holdrege, Betty Winquest's best friend was Mary Larson. Later -- after she moved to Washington DC, met and married Ken Cooper -- she had only four recipes in her collection. One was was for a chocolate "ice box" pie from Mary's mother Hilda Larson. That recipe on a battered piece of folded stationary would become the basis for the internationally famous French Silk Pie.

In 1951, Pillsbury was organizing their third annual bake off, and Betty heard about it listening to an Arthur Godfrey radio program. She decided to adapt Hilda's recipe, which had become a favorite of her young family. She won the first rounds and was invited to final bake off in New York. There she won "Best of Class" and a $1,000 check. She got her picture taken and even got to meet Arthur Godfrey. Betty's account of her experience is here.

The recipe was published around the world. Here it is.

French Silk Chocolate Pie

Prep Time: 50 minutes (Ready in 2 hours 50 minutes)

CRUST
1 Pillsbury Refrigerated Pie Crust (from 15-oz. pkg.)

FILLING
3 oz. unsweetened chocolate, cut into pieces
1 cup butter, softened (do not use margarine)
1 cup sugar
1/2 teaspoon vanilla
4 pasteurized eggs or 1 cup refrigerated or frozen fat-free egg product, thawed

TOPPING
1/2 cup whipping cream, whipped, sweetened. Chocolate curls, if desired. The original recipe also featured pecans in the topping.

1. Heat oven to 450'F. Prepare pie crust as directed on package for one-crust baked shell using 9-inch pie pan. Bake at 450¼F. for 9 to 11 minutes or until light golden brown. Cool 30 minutes or until completely cooled.

2. Melt chocolate in small saucepan over low heat; cool. In small bowl, beat butter until fluffy. Gradually add sugar, beating until light and fluffy. Add cooled chocolate and vanilla; blend well.

3. Add eggs 1 at a time, beating at high speed for 2 minutes after each addition. Beat until the mixture is smooth and fluffy. Pour into cooled baked shell.

4. Refrigerate at least 2 hours before serving. Top with whipped cream and chocolate curls. Store in refrigerator. 10 servings.