Easter was several weeks ago, and my husband and I had some of my family over to celebrate the resurrection of Christ. Time to fellowship with them over a feast that could have fed a small army was wonderful. Among other things, I made this pie, most especially for my Uncle Buddy whose birthday had been a couple of weeks before and who also loves chocolate pie. I’m not much of a fan of the chocolate pudding pie, but I can chow down on some French Silk Pie, it’s more like a mousse than pudding and oh so delicious! Mmmmm!
Now, let me warn you, this pie takes a bit of time and effort, but it is worth it. It’s not necessarily difficult, but it does have many steps and requires some careful stove-top cooking. Don’t get intimidated, though; just take a breath and dive right in.
I got this recipe, along with the crust recipe (because it was right across the page and only made one crust) from the Better Homes and Gardens Our Best Recipes cook book, page 262-263.
Pie Crust Recipe:
- 1 1/4 cups all-purpose flour
- 1/4 tsp. salt
- 1/3 cup shortening
- 4-5 tbsp. cold water
- Preheat oven to 450-degrees.
- In a medium bowl combine flour and salt.
- Using a pastry blender, cut in shortening.
- Sprinkle with 1 tablespoon of water; gently toss with a fork. Push to the sides of the bowl.
- Repeat with additional water, until all is moistened. (If you need more than 5 tablespoons, use it.)
- Form into a ball.
- On a slightly floured surface (or between two pieces of parchment paper), slightly flatten dough. Roll from center to edge into a circle about 12-inches in diameter.
- Wrap around rolling pin, unroll in a 9-inch pie plate. Ease into pie plate, being careful not to stretch the dough.
- Trim pastry to about 1/2 an inch from the edge of the plate. Fold under extra pastry. Crimp edge. Do not prick.
- Line with a double thickness of foil and bake for 8 minutes. Remove foil. Bake for 5 to 6 minutes more or until golden.
- Cool on a wire rack.
French Silk Pie Recipe:
- 1 baked 9-inch pie crust
- 1 cup whipping cream
- 1 semisweet chocolate chips (6 oz.)
- 1/3 cup butter
- 1/3 cup sugar
- 2 egg yolks, beaten
- 3 tbsp. whipping cream
- 1/2 cup whipping cream, whipped (optional)
- chocolate curls (optional)
- Prepare pie crust; set aside.
- In a heavy, medium saucepan, combine 1 cup whipping cream, chocolate chips, butter, and sugar. Cook over low heat, stirring constantly, until chocolate is melted (about 10 minutes). Remove from heat.
- Gradually stir half the hot mixture into the egg yolks. (This is called tempering the eggs. You do it so you don’t end up with scrambled eggs in your pie.) Return egg yolk mixture to chocolate mixture in saucepan.
- Cook over low-medium heat heat, stirring constantly, until mixture is slightly thickened and begins to bubble (about 5 minutes). Remove from heat. (Mixture may appear to separate.)
- Stir in 3 tablespoons of whipping cream (or crème de cacao – I’m not sure what that is.).
- Place saucepan in a bowl of ice water; stir occasionally until the mixture stiffens and becomes hard to stir (about 20 minutes).
- Transfer cooled mixture to a medium mixing bowl. Beat with an electric mixer on medium to high speed for 2-3 minutes or until light and fluffy.
- Spread in the cooled pie crust.
- Cover and chill for 5-24 hours.
- Top with whipped cream and chocolate curls to serve.