French Silk Pie [or, if you mess it up: chocolate parfait with pecan crumbs]

Okay, any way you make this, it’s awesome. Seriously. (And I apologize up and down for not having a picture of this wonderful pie. You will just have to trust me.) This one is from my childhood. I have many memories of my mom trying to make this pie. I say trying because it really was a trial-and-error process, if you don’t have everything just exactly right, the silly thing won’t set up right. (This was the great part for us kids, as we still got to eat the floppy pie filling in parfait cups freshly chilled after hanging out in the freezer for a bit.) The recipe came from a family friend and included a phone number on the card. The woman who wrote it never used a written recipe. When asked for the recipe, she tried to write it down as she made it, but it didn’t translate 100%. Hence the trial and error for my mom. (My mom is a wonderful cook/baker lady and it was not her fault the pie was floppy…)

No, really, this recipe is not hard at all. But it can be a bit finicky: follow the directions and use the ingredients listed (no substitutions) and you will have a super tasty, rich french silk pie of your very own. Warning: This pie contains raw eggs. I pasteurize mine with the method following the pie recipe.

Ingredients:

  • 3/4 cup butter (absolutely no margarine: this is what makes the pie floppy)
  • 1 cup + 2 Tablespoons sugar
  • 2 squares (1 oz each) unsweetened chocolate – melted
  • 1 square sweet chocolate – melted
  • 1 1/2 tsp vanilla
  • 3 eggs
  • 9 inch baked pastry shell

Pastry Shell: Combine 1/2 cup each butter, flour and smashed pecans. Press onto the bottom/sides of your pie tin. Bake at 350 degrees F til lightly browned.

Directions: Cream the butter; gradually add the sugar, creaming well. Blend in the chocolate and vanilla. Add eggs, one at a time, beating 5 minutes after each egg. (I know this seems excessive, but please, don’t make the recipe mad: do this : ) Spoon into baked pastry shell. Chill 2 or more hours. Top with whipped cream and chocolate curls if you should like. Enjoy!

Easy enough?! And super tasty?! This is the number one richest pie I have ever had. Seriously. Maybe a half piece is enough. And definitely with a cup of coffee or even milk. And a spoonful of peanut butter. Yum.

Pasteurized Eggs:

  • Bring eggs to room temperature.
  • Heat water in a pan to 145-160 degrees F.
  • Place eggs in pan, making sure water covers the eggs.
  • Remove pan from heat and let stand 3 minutes.
  • Use where raw eggs are needed.
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