This is a repeat of a pie that I love to make, but do not make often enough. Lots of people think that National Pie Day (January 23rd)** is Pie Day, but for me – this is Pi Day. Yep. I am that nerd. 3.14
This is also Albert Einstein’s birthday if you can imagine that. Not that he really had much to do with Pi, but …. science nerdism.
i8Σπ – I am ate (me) some pie. It is a total nerd joke, but there it is.
I was young in one of my first jobs. This proper job, because I was not going to go to college (how things change), was at a regional office of a fast food restaurant. One of our things was birthday celebrations for those of us in the office. And celebrations equaled pies from Village Inn. While I’m not a huge chocolate fan, and it was not my pie to order (read: lemon), French Silk was a favorite of just about everyone. My friend Marie gave me her recipe at the time and I made and enjoyed it, and while I cannot find it now, this one is not to far off the mark, and also better than I remember. It’s not too sweet, light, but slightly rich too. Small pieces are in order.
I was surprised to find that the name French Silk Pie didn’t translate to everyone. By definition, French Silk is a mousse-like chocolate pie. Am I being, as I’m often accused, a food snob again? Probably. And yes, raw eggs are used – get over it.
French Silk Pie
1 9″ pie crust, baked and cooled *
4 ozs bittersweet chocolate
1 tsp vanilla
1/4 tsp espresso powder (optional)
1 cup cold heavy cream
1 1/2 sticks, unsalted butter, room temperature
1 cup sugar
3 large eggs
Additional whipping cream, for topping – which I never seem to make.
Heat the chocolate in a microwave on medium power until melted. Whisk in vanilla and espresso powder, if using, and set aside to cool.
In a medium bowl, beat the heavy cream on high until stiff peaks form, 2-3 minutes. Cover and refrigerate until needed.
In the bowl of a stand mixer fitted with paddle attachment, beat the butter on medium speed for one minute. Add the sugar and continue beating until light and fluffy, about 3-5 minutes. Add the melted chocolate and beat until incorporated. Add 2 eggs and beat on medium speed for 3 minutes. Add the remaining egg and beat for another 3 minutes until the mixture is silly and smooth.
Fold the chilled whipped cream into chocolate filling until no visible white streaks remain. Pour filling into prepared pie crust and smooth with an offset spatula. Refrigerate for a minimum of 2 hours, but preferably overnight. Decorate with freshly whipped cream – again – never seem to do. Sigh.
Source: The Kitchn
Notes: I used my graham cracker crust* from the Three Cities of Spain Cheesecake, my go to cheesecake recipe that never fails to impress. Here are the details:
5 ozs graham crackers (1 sleeve)
5 Tbs unsalted butter, melted and cooled
1/3 cup sugar
1/8 tsp salt
In the bowl of a food processor, pulse crackers, sugar, and salt to mix together. Add melted butter, and pulse to incorporate. Press into pie plate and refrigerate until needed.
** I shall disabuse you of this idea, because honestly it just too easy. And you may say this is too easy too – repeating something you’ve done before, but I think this the funny bit – to be honest. And I have to go out of town this week, so there is no one to make pie for at this point. And that makes me slightly sad. But this pie really is worth a repeat.