Friday, April 30, 2010

French Silk Pie

French Silk Pie is one of my hubby's favorite desserts. I think it was one of the first desserts I made for him (this, or Lemon Meringue, his other favorite). It's actually quite easy to make, and is soooooo good!

I made individual "pies" for Easter - I placed all of the filling into a large pastry bag, then divided it between 8 chocolate bowls. They were stored in the fridge. Right before serving, I took them out, used my new, fancy smancy Whipped Cream Dispenser (like coffee shops have!) to make them pretty, and served them. Quick, easy to serve, and easy to clean up. They were extremely rich in the chocolate bowls, but no one complained.

FRENCH SILK PIE FILLING (Better Homes & Gardens Cook Book)
Makes 1 pie (8 servings)

1 cup whipping cream
6 oz semi sweet chocolate squares, chopped
1/3 cup butter
1/3 cup sugar
2 beaten egg yolks
3 tablespoons whipping cream

In a medium heavy saucepan, combine 1 cup whipping cream, chocolate pieces, butter and sugar. Cook over low heat, stirring constantly, until chocolate is melted (approx 10 minutes). Remove from heat.

Gradually stir half of the chocolate mixture into the beaten egg yolks. Return egg mixture to chocolate mixture in saucepan. Cook over medium-low heat, stirring continuously, until mixture is slightly thickened and begins to bubble (approx 5 minutes). Remove from heat. Stir in additional 3 tablespoons of whipping cream.

Place the saucepan into a bowl of ice water, stirring occasionally, until the mixture stiffens, and becomes hard to stir (about 20 minutes).

Transfer chocolate mixture to mixing bowl.

Beat cooled chocolate mixer on medium to high speed for 2-3 minutes, or until light & fluffy.

Spread into pie crust (or individual bowls, in my case). Cover & refrigerate for 5-24 hours.

To serve, top with whipped cream.


1 comment:

  1. What a great use for the chocolate bowls!! This sounds great. I'm bookmarking this recipe.