Monday, January 11, 2010

French Silk Pie







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
4 eggs
Whipped Topping:
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!

18 comments:

noble pig said...

Oh Lordy I'm in love.

Pam said...

I love pie, especially French silk pie - it looks amazing Tamilyn.

Dawn said...

I would eat that whole thing...I am a huge pie lover.

A Year on the Grill said...

eat the eggs without fear (almost always true)...

AND OMG... take those compliments.

buffalodick said...

I like pie! The creamy pies are a special favorite of mine..

Bob said...

Oh man, oh man. That looks wicked frigging good. I've seen a couple recipes for FS pie, but haven't made it myself.

Katherine Aucoin said...

I'm not trying to brag or anything, but I just I could eat that whole pie all by myself.

grace said...

i love pie. the french? not so much. okay, that's a generalization, but they typically rub me the wrong way. i digress...i still love pie, and this one is AWESOME. :)

Cheryl said...

There used to be a pie place around here and we used to go there on weekends, and THAT was the pie I ordered! I must make it! p.s. my pantry looks just like yours, and I have 1 fridge and 2 freezers in the garage FULL

Bette said...

You can play roulette with the eggs EXCEPT if you are serving children, the elderly, a pregnant woman or anyone with a compromised immune system. Even a little bacteria (were talking about farm animals, right?) can be very dangerous for these folks.

Remember, salmonella is naturally occurring and lives in the intestinal tracts of animals. It can infect a hen's ovaries too. It does not make the hen sick, and you cannot tell by looking at her if she has it.

Just sayin'.

Hungry Dog said...

I have never heard of french silk pie but I would definitely eat a large piece of this gorgeous pie! Nice job.

Leslie said...

french sick pit is definitely up there on my list!!!

Monica H said...

Frech silk pie- mmm! My husband would love me even more if I made this for him.

Talita said...

Wow! So decadent and rich!!

Donna-FFW said...

This looks indecently delicious!

Cynthia said...

Hey there! I don't know how I lost touch with your blog!

Happy New Year!

Sook said...

Mmmm that sounds so good!

Darla said...

My favorite pie in MN in Christmas Pie from Baker's Square. It's worth the trip from TX for me!! I wrote the company to see if I could get the recipe, but they said no. :) My husbands all time favoirte pie is french silk. This looks good!