UPDATE April 2018:
This confection of French Silk Pie, which I made five years ago for the weekly dinner, where I am often a guest, is fun to make. In 2013, Chris, the May Groom-to-be and now husband of the lovely Crissy and father to the delightful Sylvester, was promised a chocolate pie for a birthday gift. Chris repeatedly asked me for this scrumptious dessert. This is when the recipe first appeared.
Somewhat belatedly again this year – 2018, I will give the pie to him on Sunday. Perfectly justifiable for a guy born on April Fools Day.)
Saturday night I made my own graham cracker crust this time. After the crust cooled I put the chocolate ingredients together – all non-fattening – Lie, lie, lie – for this year’s pie.
This is the most decadent recipe for French Silk Pie that will have the chocolate lovers requesting, “Some more, please?” This is not your fluffy chocolate pie, this is some serious chocolate. I used Baker’s Semisweet chocolate and it never fails.
1 cup whipping cream
1 6-ounce package semisweet chocolate pieces
1/3 cup butter = 5 tablespoons + 1 teaspoon
1/3 cup sugar
2 beaten egg yolks
3 tablespoons Creme De Cacao or whipping cream
1 baked 8-or 9-inch pastry shell
Whipped cream (optional)
Chocolate curls or miniature chocolate pieces (optional)
- In a heavy 2-quart saucepan combine the 1-cup whipping cream, chocolate pieces, butter, and sugar.
- Cook over low heat, stirring constantly, until chocolate is melted. This should take about 10 minutes.
- Remove saucepan from heat.
Beat the egg yolks until a lemon yellow color in a bowl. Electric beater used.
Gradually stir about half of the hot mixture into the beaten egg yolks.
- Return egg mixture to saucepan. Cook over medium-low heat, stirring constantly, until mixture is slightly thickened and nearly bubbly. This should take 3 to 5 minutes.
- Remove saucepan from heat. (Mixture may appear to separate.)
- Stir in Creme De Cacao or whipping cream.
Place saucepan in a bowl of ice water. Stir occasionally until mixture stiffens and becomes hard to stir (20 minutes).
- Transfer chocolate mixture to a medium mixing bowl.
- Beat the cooled chocolate mixture with an electric mixer on medium to high speed for 2 to 3 minutes or until light and fluffy.
- Spread filling in a baked pastry shell.
- Cover and chill pie about 5 hours or until set, or for up to 24 hours.
- At serving time, top each serving with whipped cream and sprinkle with chocolate curls or pieces, if desired.
Graham Cracker Crust Recipe
- 1-1/2 cups crushed graham cracker crumbs (24 squares)
- 1/4 cup sugar
- 1/3 cup butter, melted
If you have a machine that will atomize the graham crackers…then have at it.
OR for a a change of pace, slow down:
Crush the graham crackers. By hand break the crackers up to smaller pieces into a flat bottom bowl. Crush with a the flat of a spoon until smaller. Then crush with a rolling pin on a flat surface like a flexible, plastic cutting board, which I find very handy. Continue to add a handful at a time to crush together. It is easily done and less messy, when you put the crackers in between wax paper and roll from the center.
ASIDE: Making a Graham Cracker crust this way is relaxing. Some of my ‘funner’ ideas come to me while cooking. By slowing down the process of cooking, reaching a Beta Wave state of mind is completely possible. It is a form of meditation.
- In a small bowl, combine the sugar and crumbs; add melted butter and blend well. Press onto the bottom and up the sides of an ungreased 9-inch pie plate.
- Refrigerate for 30 minutes before filling, or bake at 375° for 8-10 minutes or until crust is lightly browned. Cool on a wire rack before filling. Yield: 1 pie crust (9 inches).
Retrieved August 10, 2013
Just Add Whipped Cream and Serve!
End of April 2018!
Thanks for stopping by my kitchen!