Thursday, September 10, 2009
French Silk Pie
My husband Bob loves French silk pie. His particular favorite is the Village Inn version; waiting tables there was one of his college jobs. One night when I was in a particularly benevolent mood, I decided to try to re-create his all-time pie favorite.
The first couple of efforts weren't quite what he had in mind. One recipe was too rich (aren't all French silk pies a little on the rich side?); another was too much like a chocolate cream pie (in other words, not rich enough). But after an adjustment here and an addition there, we have finally reached French silk pie nirvana.
French Silk Pie
(Be aware that Betty Crocker, one of my original sources, warns that using raw eggs in this recipe carries the risk of the eater contracting salmonella. We are all healthy and well after partaking of this pie on multiple occasions, but if you want to eliminate that risk, use 3/4 cup fat-free, cholesterol-free egg product).
Homemade or prepared pastry for one pie
1 cup sugar
3/4 cup butter, softened (margarine won't work; it will curdle the crust)
1 1/2 teaspons vanilla
2 ounces unsweetened baking chocolate, melted and cooled
Bake the pie crust in a nine-inch pan. Cool completely.
In a medium-sized bowl, beat sugar and butter with an electric mixer until light and fluffy. Beat in vanilla and chocolate. Add eggs one at a time, beating for about one minute after adding each one. Pour mixture into pie crust. Refrigerate until set (about two hours, but don't leave it in the fridge for more than 24 hours).
Serve topped with sweetened whipped cream and chocolate sprinkles or curls. I make the curls by using a vegetable peeler on a Hershey bar. They are not the same as Village Inn.