Friday, May 25, 2012

DIY French Silk Pie

As a kid, my parents would take turns taking us on mother-daughter or father-daughter dates to different places to spend some one-on-one time together. One of the places we often went to was Baker Square, where I would almost always get French silk pie. Probably because it was chocolate, and this pie was amazing there.

Well, recently I was having a craving for French silk pie, so that's what I asked my husband and boys to make me for mother's day. It turned out amazing, especially considering we only have a hand crank mixer, so my awesome husband whipped up the perfect fluffy filling with just that and a lot of elbow grease. If you have an electric mixer or especially an electric stand mixer this recipe would be a lot easier.

This recipe is slightly adapted from allrecipes. The filling either makes a thick regular 9 inch pie pan full of filling or a thin 9x13 pan. We made a 9x13 pan and topped it with a lot of whipped cream and chocolate chips. This was a good choice for us because it is such a rich filling. This recipe does have raw eggs in it, so if you are in a high risk group or worried about consuming raw eggs you can buy pasteurized eggs, pasteurize you own eggs, or just skip this recipe.

Homemade French Silk Pie Recipe

  • Pie crust (1/2 of this recipe make one regular pie pan, 1 whole recipe will make a 9x13 pie pan)
  • 1 cup butter
  • 1 1/2 cups white sugar
  • 4-8 Tbsp unsweetened cocoa powder (depending on how dark your cocoa powder and how dark you want your filling)
  • 1 tsp vanilla extract
  • 4 eggs
  • whipping cream whipped for topping pie
  • chocolate chips or chocolate curls for topping pie
  1. Prepare pie crust using this or your favorite recipe and let cool.
  2. For the filing cream together butter and sugar. Blend in cocoa and vanilla.
  3. Beating in one egg and beat until thoroughly incorporated. Up to five minutes per egg for optimal consistency, even with a regular electric mixer. Repeat with each remaining egg. Keep whipping until fluffy.
  4. Spread in cooked and cooled pie shell.
  5. Top with whipped cream and chocolate as desired and refrigerate until serving and for storage.

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