I am not a huge pie lover. In fact, I only like a couple kinds of pies-Pecan (and some various versions of if) and French Silk. A chain of restaurants that we had in Minnesota-and I think in some other Midwest states-called Stuart Anderson's had this thick, whipped chocolate pie that was different from French Silk and that was by far my favorite. I was only learning to cook 25 years ago, so I never thought to try and re-create it or learn more about it. It was just plain awesome.
I came across this recipe while trolling through blogs one morning at probably 2 AM. I thought I thought I had scratched down the blog name while I wrote down the recipe, but I don't see it on the back of the old envelope I used. I can't tell you whose I found it on, I just hope if that person happens along my blog he or she will let me know so I can give props.
Do you remember that scene in "Julie and Julia" where Julie is having an editor of some type over and is chatting away and takes a bite of food and says "Yum. I know it isn't polite to say yum when eating like this, but yum!" This was how it was with this pie. I have always struggled with taking compliments (I have been taken to task more than once), but when my family said they really liked it, I said "I know, isn't it fabulous?" It is that good.
French Silk Pie
1 pie crust, homemade or store-bought
1 cup butter, room temperature
1-1/2 cup sugar
2 oz. unsweetened chocolate, melted
2 tsp vanilla
1 pint heavy cream
1/4 cup powdered sugar
1 tsp. vanilla
Blind bake pie crust in a 425 degree F. oven for 10 minutes. Let cool while preparing filling. Beat butter and sugar thoroughly until no longer grainy.Mix in melted chocolate and vanilla. Add eggs, 2 at a time and beat for 3 to 5 minutes after each addition until it has a thick mousse texture. Pour into crust. Make whipped topping by beating ingredients together until soft peaks form. Spoon over chocolate layer and spread and swirl top. Store in fridge.
While I was copying down this recipe, I just glanced at the ingredients and saw that I had all of them in my cupboard and fridge-but didn't read the directions. It wasn't until I was making it that I saw it has you add eggs and they aren't cooked. This brings up a host of possible problems, but the eggs I used where fresh. The next time I make this, I will get pasteurized eggs to make it. No one has called to tell me they got ill, so that is a bonus.
You need to make this; it is just that good!