RECIPE
1 (8-ounce) stick butter
3/4 cup sugar
2 squares unsweetened chocolate, melted
1 tsp. vanilla
2 eggs
1 baked pie shell
heavy cream, whipped
slivered almonds
Cream butter and sugar until fluffy. Blend in chocolate and vanilla, add eggs one at a time, beating for 2 minutes after each addition.
Pour mixture into pie shell and chill for at least 3 hours. Top with whipped cream and almonds.
In 1990, Bobby Thigpen came out of nowhere to shatter the MLB single season saves record with 57. The previous record was held by Dave Righetti, who saved 46 games for the New York Yankees in 1986.
The 1990 season would prove to be a career year for Thigpen, who went into decline after that due to an offseason injury. He was traded to Philadelphia in 1993, signed with Seattle in 1994, and ended his professional career in Japan. Currently, he is back with the White Sox as bullpen coach.
This is one of two recipes that Thigpen submitted for the Home Plate Cookbook, the other one being for a shrimp spread.
French silk chocolate pie is unique in that it is a no-bake pie (aside from the crust), and it contains raw eggs. That may freak some people out, but if you have the stomach for it, this makes for a nice, chocolately pie. Silky too, as the name implies.
I got shy on the almonds when it came time to take some photos. Later on I poured slivers all over the whipped cream for a nicer look and better contrast of textures. The chocolate filling is very smooth, and this is an easy pie to make.
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