Tuesday, July 3, 2007

What's French about French Silk Pie?

My photo is missing something - the topping of whipped cream and chocolate curls. Sorry about that. We had two different pies that night and this one went in a flash, so I had to grab the last piece for a picture.
Silk pie was popular during the 1960's and maybe it's even older than that. I had it at a bridal shower way back then, and was amazed at the texture and subsequently was served it several times by others. It's kind of a mousse type whipped filling. And that's my guess as to why it's called a French Silk Pie. It is whipped up - a lot - to a mousse type consistency.
The recipe calls for raw eggs. The chocolate silk is not cooked at all - the pie shell is, but the filling is merely beaten up and chilled. Remember when we used to use raw eggs all the time? I still do when I make Caesar dressing. I used raw eggs in this recipe because I bought the eggs from a supermarket, where I know the eggs have been stored (chilled) well and there is, supposedly, very minimal risk of salmonella. If you had any concern, though, about the raw eggs, I'd just use double the amount of egg whites rather than yolks and whites.
If you're not much for homemade pie crusts, this could easily be made in a ready-made graham or chocolate graham shell. Or even crushed Oreos would work too. Since it's so fluffy and light (although I will admit this is FAR from low calorie!) it needs some kind of texture.

French (Chocolate) Silk Pie
Recipe from "Recipes on Parade: Desserts"
Servings: 8
1 cup unsalted butter
1 cup sugar
3 ounces unsweetened chocolate
1 teaspoon vanilla
1/4 teaspoon salt
3 whole eggs
1 whole pie crust (9 inch) -- baked blind
1/2 cup heavy cream
2 tablespoons chocolate curls
1. In the bowl of an electric mixer combine the butter and sugar; add chocolate and vanilla. Add the eggs - ONE AT A TIME - and mix at high speed for 5 MINUTES per egg.
2. Pour filling into baked and cooled pie shell and refrigerate at least 6 hours before serving.
3. Garnish with whipped cream and chocolate curls. Serving Ideas : Can also be served with fresh strawberries or raspberries.
NOTES : It's clear in the directions, but it's vital that the filling be beaten the amount of time specified - it's the whipping of it that makes it light and fluffy.
Per Serving (excluding unknown items): 644 Calories; 50g Fat (65.9% calories from fat); 6g Protein; 51g Carbohydrate; 3g Dietary Fiber; 162mg Cholesterol; 253mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 9 1/2 Fat; 2 1/2 Other Carbohydrates.
To view a printable recipe, click on title at top.

1 comment:

Anonymous said...

This was the best pie ever!!!