Wednesday, August 20, 2008

French Silk Pie

My first experience with a French Silk Pie was a Shoney's special as a kid. The chocolate curls on top were always my favorite part, with the whipped cream underneath of them being a close second. The chocolate pie part was ok, too - But I was really in love with the chocolate and whipped cream. And now that I've made the real thing, I know why: the pie was little more than a heavy pudding with whipped cream on top. Good, but totally missing the point.

After trying out Nicole's recipe for French Silk Pie, I've decided that whipped cream and chocolate curls are optional. This filling is what French Silk Pie is supposed to be - light, silky, chocolately.

I've made two of these so far - the first one didn't have as much height as I liked, so the second time I added a couple of whipped egg whites to make it even fluffier. I also used a graham cracker crust - there's just something about graham crackers and chocolate. I wish someone would write a diet book that had nothing but chocolate and graham crackers. And Diet Mt Dew.

I used a combination of milk chocolate and 80% cacao chocolate because that's what I had in the house. I have enough chocolate for one more pie. I think I should make one soon so I don't get out of practice, don't you?

The leftover piece of the first attempt:



French Silk Pie

9" graham cracker crust
1/2 cup butter, softened
3/4 cup sugar
3/4 oz milk chocolate
3/4 oz 80% cacao chocolate
1 tsp vanilla
2 large eggs, room temperature (that's very important!)
2 large egg whites, room temp (ditto!)

Make your pie crust: There's a good basic one here. Make sure it is completely cool before pouring the filling in later.

Melt your chocolate: I did this in a glass bowl over a small pot of boiling water. Set aside and let cool.

Cream butter and sugar until light yellow and fluffy. Keeping the beaters...beating...drizzle in the chocolate and vanilla, making sure to scrape down the sides of the bowl.

Add one egg and beat for a couple of minutes before adding the second and beating for another 2-3 minutes.

In a separate bowl, beat egg whites until soft peaks form. Fold gently into the chocolate mixture.

Pour filling into pie shell. Press a piece of plastic wrap onto surface. Refrigerate for a few hours or overnight.

Immediately before serving, spread whipped cream on top, along with chocolate curls if you have 'em.

Notes: This does have raw eggs, which doesn't bother me in the least. I made the first one with pasteurized eggs, and the second with regular ones. The first pie wasn't as fluffy - but it didn't have the egg white either. And I haven't died yet from raw eggs. Yay me!

I was blown away by how simple this recipe was - the hardest thing was melting the chocolate. If you buy a pre-made crust, the filling can easily be done in under 30 minutes.

1 comment:

kittie said...

Wow - how come I've never heard of this before??!

I don't (can't!) do pie crusts... but pre-made I definitely can!! Yummy!!!