ISO: ISO French Silk Pie recipe

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amanda_pennsylvania

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My DH's birthday is on Sunday. I used to make him cakes, until a few years ago when he told me that he really doesn't like cake all that much. (!!!) He coulda told me that, like, fifteen years ago!

But he's very fond of French Silk Pie, so I'd like to try my hand at that. Anyone have a good recipe?

 
Amanda, I have 2 recipes in my files - one that AndreainDC posted for me awhile back and one from

Recipezaar with great reviews. Haven't tried either one yet. Do you want me to post them?

 
Here is a very much T&T French Silk Pie recipe for you Amanda

I think I first made it in about 1964. It is delicious. The ginger is optional- it was my addition.

ARBORETUM FRENCH SILK PIE (serves 6)
From the Tea Room at the Minnesota Arboretum in Chaska, MN

1/4 cup melted butter
1 cup crushed vanilla wafers (about 30)
1/2 cup chopped pecans

Filling:
3 squares unsweetened chocolate
1 cup butter
1-1/2 cup sugar
4 large eggs
2 tsp vanilla
1 Tbsp crystallized ginger, chopped fine

Mix together butter, wafers and pecans. Reserve 1/4 cup of mix, and press remainder firmly against bottom and sides of a greased 9” pie tin. Bake crust and reserved crumbs (in a separate dish) for 15 minutes at 350°.
Filling: Melt chocolate and let cool. Cream butter and sugar. Add chocolate and eggs, one at a time; after each egg, beat 5 minutes at medium speed. Stir in vanilla and ginger. Pour into pie shell; sprinkle top with reserved crumbs. Freeze until ready to serve. Top with whipped cream.

 
This is called a Chocolate Silk Tux Pie (I have no idea why) but it is a favourite of ours!

Chocolate Silk Tux Pie

Crust
1.25 cups finely minced walnuts
2 T. light brown sugar
2 T. unsalted butter

Filling
3/4 stick (6 T). unsalted butter
4.5 oz. unsweetened chocolate
3/4 cup superfine sugar
3 large eggs
2 T. brandy (optional - I leave out)
1 tsp. vanilla
pinch of salt

Garnish: slightly sweetened whipped cream


For crust: Mix ingredients and press mixture into a butter 9-inch pie plate, and bake in a preheated hot oven (400„a) for 15 minutes or until it is browned lightly. Let the pie shell cool in the plate on a rack.

For filling: In the top of a double boiler set over simmering water heat butter, unsweetened chocolate, and sugar until the chocolate is melted. Remove the pan from the heat, stir in lightly beaten eggs, as well as the rest of the ingredients. Pour the mixture into the cooled shell. Chill the pie for at least 4 hours.

Source:Gourmet, March 1981

 
Amanda, The one from Recipezaar does not contain raw eggs, so I'll post that one: French Silk Pie:

FRENCH SILK PIE, COOKED

All the silky richness of the original recipe with a COOKED filling to guard against possible food poisoning associated with raw eggs.

1 cup whipping cream
6 ounces semisweet chocolate pieces
1/3 cup butter
1/3 cup sugar
2 egg yolks, beaten
3 tablespoons whipping cream
1 baked 9 inch pie shell
whipped cream (for serving)
chocolate curls (for garnish)

In a heavy 2-quart saucepan, combine the 1 cup whipping cream, chocolate pieces, butter and sugar.
Cook over low heat, stirring constantly, till chocolate is melted, about 10 minutes.
Remove pan from heat.
Gradually stir about half of the hot mixture into the beaten egg yolks.
Return egg mixture to saucepan.
Cook over medium-low heat, stirring constantly, till mixture is slightly thickened and almost bubbly-- 3 to 5 minutes.
Remove saucepan from heat. Stir in whipping cream.
Place saucepan in a bowl of ice water, stir occasionally till mixture stiffens and becomes hard to stir (20 minutes).
Transfer chocolate mixture to a medium mixing bowl.
Beat the cooled chocolate mixture with an electric mixer on Medium to High speed until light and fluffy 2 or 3 mins.
Spread filling in a baked pastry shell.
Cover and chill pie 4-5 hours or until set. Best served within 24 hours, but will last 3-4 days if stored properly.
Serve with whipped cream and a garnish with chocolate curls.

8 servings 1 pie
 
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Tried and true recipe...

I make this a couple times a year...it is wonderful! It was posted on the Martha Stewart website.

Jean Webster's French Silk Pie

This smooth, rich dessert comes to us from Amanda Graff, who works in our test kitchen at the television studio. It's an old family recipe.

Note: Raw eggs should not be used in food prepared for pregnant women, babies, young children, or anyone whose health is compromised.

Ingredients

Makes 1 nine-inch pie.

* FOR THE CRUST
* 8 tablespoons (1 stick) chilled salted butter, cut into pieces, plus more for pan
* 1/3 cup pecan halves
* 1 1/3 cups all-purpose flour
* 1/4 cup firmly packed light-brown sugar
* 1/4 teaspoon salt
* FOR THE FILLING
* 12 tablespoons (1 1/2 sticks) salted butter, room temperature
* 1 cup granulated sugar
* 3 ounces unsweetened chocolate, melted and cooled
* 1 1/2 teaspoons pure vanilla extract
* 3 large eggs
* Whipped cream, for serving
* Chocolate curls, for serving


Directions

1. Make the crust: Preheat oven to 325 degrees. Butter a 9-inch pie plate; set aside. Grind pecans in a food processor, or chop very finely with a knife. In a medium bowl, combine flour, pecans, sugar, and salt. Cut in cold butter with a pastry cutter until mixture resembles coarse meal. Press firmly into prepared pie plate. Bake until golden, 20 to 25 minutes. Transfer to a wire rack to cool.
2. Make the filling: In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy, about 2 minutes. With machine running, gradually add melted chocolate and the vanilla. Add eggs, one at a time, beating at medium speed for five minutes after each addition. Pour filling into cooled pie crust. Cover with plastic wrap, and transfer to the refrigerator to cool for at least 4 hours and up to overnight.
3. Just before serving, top pie with whipped cream, and decorate with chocolate curls.

 
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