French Silk Pie ranks up there as a top two pie for me (strawberry pie is up on top there too). Recently it's become impossible to find. Oddly missing from all the grocery stores we've looked at, none of the bakeries have it, and our favorite source of pie - where Andy and I had our first date? Closed. This Thanksgiving I was determined to make French Silk Pie - but I didn't. My mom was bringing two pies, then I was making an apple. So I figured I'd make it for Andy's family who came the day after Thanksgiving.... but my mom left all her pies and I made a strawberry pie. 5 pies seemed excessive for 8 people. Alas no French Silk. When I asked Andy what birthday treat he'd like me to make - his words were magic - French Silk! I've made this pie a bunch of ways - one of my favorite is in a slab pie. Less crust per serving and all the chocolatey goodness. The chocolate curls on top are always a challenge. This time I tried a new way - melted semi-sweet chocolate, spread it on parchment, used a cake scrapper along the side to make lines of chocolate, then rolled up the paper. Stuck it in the freezer until hard - then unrolled. Acetate probably would have giving me full curls but this worked amazingly well. Perfect topper to a yummy pie.
French Silk Pie
1 cups unsalted butter, softened
1 1/2 cups sugar
2 ounces unsweetened chocolate, melted and cooled
2 teaspoons vanilla
4 eggs
Whipped cream or Cool Whip
1 Preformed Pie Crusts - Baked
Instructions
1.Bake a pie crust - make according to package directions for a fully baked crust.
2.Beat sugar and butter on medium high until light and fluffy, about 6-7 minutes.
3.Add chocolate and vanilla and beat until incorporated.
4.Add eggs, two at a time, beating 5 minutes after each addition.
5.Pour into a bowl and cover with plastic wrap. Allow filling to chill for 2-3 hours before adding to cooled pie crust.
6.Add prepared whipped topping,
7.You can garnish with shaved bittersweet chocolate as well.
No comments:
Post a Comment