French Silk Pie

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I don’t think I have ever had anything as decadent as this pie. It’s so rich and creamy and dangerous, you know, because of the raw eggs. Kidding*. Unless you are into the whole danger danger, raw egg, danger, then yes danger. There really is raw egg in it. I personally live life on the edge when it comes to raw eggs. I eat cookie dough. Gasp!

This is The Pioneer Woman’s recipe that I made some changes to because I was using what I had on hand. The changes really seemed to work though so I’m leaving them in as changes. If you are a Pioneer woman purist, use her recipe. I’m sure it’s just as good.

French Silk Pie

Crust:
Refrigerated store-bought crust (I’m lazy!)

Filling:
4 ounces unsweetened baking chocolate
1 1/2 cups sugar (I used a super granulated one that didn’t dissolve all the way, but I liked the texture)
1 cup (2 sticks) salted butter, softened but still cold
1 teaspoon vanilla extract
4 eggs, cold

Topping:
1 1/2 cups heavy cream
1/2 cup powdered sugar (I may have used more. I added for taste)

Piece of semisweet chocolate, for grating or be super holiday festive and used crushed peppermints!

Crust: roll out your dough in a pie pan. Place some foil in the bottom and pour dry beans on there. Cook according to package directions.

Filling: In a small microwave-safe bowl, melt the baking chocolate until stirrable (about 45 seconds on high). Set aside to cool.

Chill your bowl. Everything must be cold to get the texture right. In a large chilled bowl with an electric mixer, beat the sugar and butter until fluffy, 1 to 2 minutes.

When the melted chocolate is cooled, drizzle it over the butter/sugar mixture. Add the vanilla extract. Beat the mixture thoroughly until combined (on a stand mixer, you will be using the whisk attachment).

Turn your mixer to a medium speed and over a period of 15 to 20 minutes, add in the 4 cold eggs, one at a time, whisking the mixture for about 5 minutes between each egg addition. Once the pie filling is well mixed, pour it into the baked pie shell. Smooth out the pie filling and place the pie in the refrigerator to chill for at least 2 hours (preferably longer).

For the topping: Add the heavy cream and sugar to the bowl of an electric mixer fitted with the whisk attachment and whip until it is stiff. Cover the pies with a thick layer of cream. Grate the semisweet chocolate over the top. I also did it with crushed peppermint, as you can see, and it was a delight! And perfect for that holiday party you’ll be attending!

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*All kidding aside, be careful about the eggs. Keep refrigerated until you are ready to use and make sure not to use any eggs that are cracked.

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