Stories of life in the suburbs with Husband and our daughter Squishy and son Button!

Wednesday, April 27, 2011

Recipes: French Silk Pie

This is a must for any chocolate lover! First, I think a chocolate dish is only as good as the chocolate you put in it. I use Ghirardelli, I recommend you do the same or something similar. Second, I would highly recommend a standing mixer (Kitchen Aide), or something like that. This requires 15-20 minutes of heavy whipping. So if you don't have a stand mixer, hopefully your obsession with chocolate will carry you through. Third, this recipe has raw eggs so preggies, young children, and the like should avoid eating raw eggs.  Here we go...

French Silk Pie:

Pie Filling:
2 sticks butter, softened
1 cup sugar
1/2 tsp. vanilla
4 oz. unsweetened chocolate (Ghirardelli) *If you only have semi-sweet here's what you do: Measure out the cup of sugar and subtract one T. for each ounce of semi-sweet you're using. Example: 4 oz. semi-sweet = 1 cup minus 4 T. sugar. The flavor of the two chocolates is different, but the texture of the pie will be very similar.
4 eggs (fresh)

1 tsp. gelatin
2 T. cold water
1 cup heavy whipping cream
3 T. powdered sugar
1/2 tsp. vanilla

I use an 8 inch store bought Oreo crust. Any crust you want will work for this pie, up to 9 inches. The crust should be made and cooled before hand.

To make the filling:
  1. In a double boiler, melt the chocolate. Set aside to cool slightly. *If you don't have a double boiler, but a mixing bowl over a pot with a little simmering water. 
  2. With the paddle attachment, whip the butter until light and fluffy. 
  3. Add sugar and mix until blended. 
  4. Add melted chocolate and vanilla and mix until blended. 
  5. With the whisk attachment, add eggs one at a time. Beat for at least 5 minutes each. *This makes the filling set perfectly, dissolves all the sugar for a smooth and creamy texture. 
  6. Pour filling into prepared pie crust, chill for at least two hours or until set. 
WAIT! Don't eat the filling out of the crust! I know it's delicious and you probably already scraped a bit off the top, but the pie isn't complete yet.

To make whipped topping and finish:
  1. Add gelatin to cold water in small pan. Set this over boiling water until it is clear. Do not stir. Cool to room temperature.
  2. Meanwhile whip the cream until it is medium thick. 
  3. Pour all the gelatin mixture into the center of cream while mixer is going.
  4. Add powdered sugar and vanilla. 
  5. Continue to beat until cream stands in stiff peaks.
  6. Spread evenly over set pie filling. 
  7. Garnish with semi-sweet chocolate shavings.
  8. Chill until whipped cream is set, about 2 hours.
A set up of what I used, not pictured: vanilla.

Action shot of whipping the eggs in.

8 inch Oreo crust, with about 1/2 cup of filling left over.

Fully set filling and whipped cream. 

Top: 9 inch with flaky crust.
Bottom: 8 inch with Oreo crust.
My dad really wanted this recipe so we made two pies a little differently. The top pie is a flaky Pillsbury crust, and he used semi-sweet chocolate. He also subtracted more sugar. The verdict after 7 people tried both was the unsweetened chocolate filling with the flaky crust. You can do whatever you want. This is great for dinners, parties, get-togethers, and it's easy to mix and match to fit your preferences. 

Possible modifications:
Subtract a few T. of sugar for less sweet.
3 oz of chocolate will be less dense when set (more of a mousse).  
Crust to fit your liking. 

No comments:

Post a Comment