I am in the midst of a wonderful four-day weekend, thanks to a Friday off and the President's Day holiday. I did all of my major errands on Friday and Saturday, so today I decided it was time to bake. Of course I couldn't decide what I wanted to make so I asked my husband if he had any ideas. My husband said he would like a pie. Then he said he would like a chocolate pie. We discussed different types of chocolate pies, settling on the light and airy French silk. When looking through recipes, it appeared that many recipes for French silk pie contain raw eggs. Yes, I sample raw cookie dough and cake batters when I'm baking, but for some reason the idea of eating a pie with three raw eggs in it bothers me. Luckily, this recipe does not contain raw eggs. Oh, and this pie turned out to be delicious. It was light and airy in texture with a rich chocolatey taste. My husband declared the pie a success, and I can almost guarantee that I will catch him eating pie for breakfast tomorrow morning.
FRENCH SILK PIE
Adapted from Taste of Home
1 baked 9-inch pie pastry
1 cup sugar
3 ounces unsweetened chocolate, melted
1 1/2 teaspoon vanilla extract
1/2 cup butter, softened
Pinch of salt
1 cup heavy whipping cream
1 tablespoon confectioners' sugar
Whipped cream and chocolate curls, optional
1. In a
small saucepan, combine sugar and eggs until well blended. Cook over
low heat, stirring constantly, until mixture reaches 160° and coats the
back of a metal spoon. Remove from the heat. Stir in chocolate and
vanilla until smooth. Cool to lukewarm (90°), stirring occasionally.
2. In a small bowl, cream butter and salt until light and
fluffy. Add cooled chocolate mixture; beat on high speed for 5 minutes
or until light and fluffy.
3. In another large bowl, beat cream until it
begins to thicken. Add confectioners' sugar; beat until stiff peaks
form. Fold into chocolate mixture.
4. Pour filling into crust. Chill for at least 6 hours
before serving. Garnish with whipped cream and chocolate curls if
desired. Refrigerate leftovers.