November14

French Silk Pie

This is one of my favorite pie recipes.  It is very rich, so small slices are in order, unless like me you can handle your sweets.  With whipped cream topped with chocolate curls, it is an impressive, but easy to make, dessert.

French Silk Pie

Ingredients:

1 cup whipping cream (please not ultra pasturized if you can help it)

1 6 oz pkg of semisweet chocolate pieces (1 cup if you buy in bulk like me)

1/3 c butter (I've used salted and unsalted, but never use margarine)

1/3 c sugar

2 beaten egg yolks

3 T creme de cacoa or whipping cream with a dash of vanilla

1 baked 8 or 9 inch pie crust, or graham cracker crust

Whipped cream and chocolate curls or miniature pieces for garnish

Directions:

1.  Combine 1 cup whipping cream, chocolate, butter and sugar in a heavy 2 quart saucepan.

2.  Cook over LOW heat, stirring constantly until chocolate is melted.  Since you're using LOW heat, this should take about 10 minutes.

3.  Remove from heat.

4.  Slowly stir about half of the hot mixture into the beaten egg yolks.

5.  Return egg mixture to saucepan.

6.  Cook over medium-low heat, stirring constantly, until mixture is slightly thickened and almost bubbly, about 3-5 minutes.

7.  Remove from heat.  The mixture may appear to separate.  That's okay.

8.  Stir in the creme de cacao or whipping cream/vanilla mixture.

9.  Place saucepan in a bowl of ice water.  Don't get water in the saucepan or else!!.  Stir this occasionally until it stiffens and gets hard to stir, about 20 minutes. 

10. Transfer the mixture to a medium mixing bowl and beat with a mixer on high for 2 or 3 minutes.  The filling will become lighter in color and fluffy.

11. Spread in the pie shell and chill covered for about 5 hours or until set or up to 24 hours.

12. When serving, top each slice with whipped cream and chocolate curls or pieces.  Presentation makes the dessert. 

One caveat, please follow the directions exactly.  To me, that's what makes a good baker.  If you're in a hurry and try to speed things up, you'll notice it in the final product.  Also, read the recipe before you start, so you know what to expect.