French Silk Pie! This has got to be my son’s very favorite pie of all time…and I have a hard time turning down a piece, too. Rich, chocolate, creamy and airy deliciousness.
For years, my Cafe Latte Turtle Cake was my family’s go to Birthday Cake, but at some point number 2 started requesting this pie for his birthday instead. He reminded me that for a year or two he liked the old Better than Sex Cake (which my Mom used to call better than Robert Redford because she didn’t say the S word and I called Better than Brad Pitt cake) but that’s another post, altogether.
Suffice it to say, we settled on French Silk for him and he’s happy, and this year he got a belated piece, with all the traveling back and forth, it’s been crazy. Normally I make this with a chocolate cookie crust, some make it with a pastry crust, but this year I chose graham cracker. It doesn’t matter, they’re all good…but chocolate on chocolate. Yum!
Top with whipped cream or stabilized whipped cream or a whipped topping. Lots of it! If you’re topping with whipped cream, don’t top the whole pie, just individual portions. And darn it all, I forgot to show the pie with the chocolate curls! I saved the last piece for the photos, so a bit of crushed graham crackers made a pretty “save.”
French Silk Pie
- 1 pie crust, baked and cooled (pastry, graham cracker or cookie crumb)
- 3 ounces unsweetened chocolate
- 1 cup butter softened (do not use margarine)
- 1 cup sugar
- 1/2 teaspoon vanilla
- 4 eggs, pasteurized
- 1 cup whipping cream for topping, whipped and sweetened with a tablespoon or two of powdered sugar, if desired
- chocolate curls for garnish
In a small microwave safe bowl, melt chocolate, using 30 second increments; set aside to cool to room temperature.
In a large bowl beat with electric mixer, preferably in a stand mixer with a whisk attachment, the butter until light and fluffy. Gradually add the sugar while beating, then the vanilla. Add the melted and cooled chocolate and blend well.
Add eggs, one at a time, and beat for three minutes after each egg if using a stand mixer, stopping to scrape the bowl before adding each additional egg. If using a hand mixer, beat 4 – 5 minutes.
Pour into a pie shell and refrigerate for at least two hours before serving. Serve topped with whipped cream and chocolate curls.
- The butter is softened correctly when it is soft enough to slightly bend without breaking and still holds it’s form. Too warm or cool will change the texture of the pie.
- Recipe contains raw egg which can pose a health risk in particular to the very young, very old or those with compromised immune systems. Pasteurized eggs minimize this issue.
You know I’ll be bringing this to our Throwback Thursday #21 Link Party, hosted by Quinn of Dad What’s for Dinner, Meaghan of 4 Sons are Us, Alli of Tornadough, and Moi! That’s right – me! Click over to our Throwback Thursday post for rules and more info or just click on the blue leapfrog, below, to view all the posts or enter your own!
As always, to view the link party or add a link, click on the little blue button below!
I’m also taking this to Fiesta Friday 102, hosted by Angie of the Novice Gardener! Thanks Angie, for all you do! She’s backed up by two fantastic bloggers, Elaine @ foodbod and Julie @ Hostess at Heart. Thanks ladies!!