Last summer, a family friend gave me this French Silk recipe. I paired it with my Grandma Gott’s pie crust and topped it off with fresh whipped cream. Within the past 9 months I have probably made it a dozen times. It is absolutely delicious. I normally do not have any reservations sharing recipes, however, I think I might hold on to my grandma’s pie crust for a while longer. It is special to me, and the more I discus pie crust and look at recipes the more I find that it really is unique. So for now we will start off the recipe with saying:
You will need one 9 inch baked pie crust, cooled.
French Silk Pie
2 squares unsweetened chocolate, melted and cooled
2 Sticks butter
2 teaspoons vanilla
1 cup sugar
4 large eggs
Melt chocolate over low heat. Cool completely. Cooling the chocolate is really important. If the chocolate is not cooled it will begin to break down your filling so that it is not as stiff. Cream butter at high speed until light yellow and fluffy. Gradually beat in sugar. Blend in chocolate and vanilla. Beat at medium speed. Add 2 eggs and beat for 5 minutes. Add 2 more eggs and beat 5 more minutes. Beating the full 10 minutes is important. Pour into completely cooled pie crust and refrigerate until firm.
The Whipped Cream
Here is a really great tip when making your own whipped cream: Chill your beater and bowl in the freezer for about 10 minutes right before you begin, it will speed up the process for you.
1 1/2 cup whipping cream
1 teaspoon vanilla
1/4 cup confectioners sugar (more or less to taste)
In a chilled bowl, beat whipping cream and vanilla on medium high until stiff peaks form. This will take somewhere around 6-8 minutes. Times will differ slightly depending on temperature and beating speed. Once cream is stiff, gradually stir in powdered sugar. Be sure not to over beat, cream will become clumpy.