Monday, May 17, 2010

My First "Pampered" Experience - French Silk Pie

Mother's Day calls for something luxurious and decadent, so what better dessert than French Silk Pie?  Chocolate lovers, this is the pie for you, and for those of you who don't love it (ME!), just shave yourself off a sliver because you will quickly reach your monthly chocolate fill.

I've never used anything from Pampered Chef and I have to say, I was a bit wary of the heavy stoneware.  I didn't know if baking times or temperatures would need to be adjusted, but the little pamphlet that came with the pie plate assured me they didn't....and it was right!  The crust was perfectly cooked and didn't stick to the dish (though that may have had something to do with the ridiculous amount of fat in the dough).  At any rate, the inaugural use of my Christmas gift was a success!

For the crust:

2 ¼ - 2 ½ cups all purpose flour
¾ cup shortening (I generally use half Crisco and half butter for more flavor)
¾ tsp salt (this does produce a slightly salty crust, but it’s a great balance for the filling!)
2-5 tbsp ice water

Add the salt to the flour then cut in the shortening until it forms pea-sized pieces.  Sprinkle a tablespoon at a time of the ice water over the mixture until you can form a ball of dough.  Wrap the dough with plastic wrap and refrigerate for 30-60 minutes.  Then roll the dough between two sheets of waxed paper until it is large enough to fill the pie plate with a little hanging over the edge.  Peel off one sheet of waxed paper and put the uncovered side down into the dish.  Peel off the other sheet and gently nudge the dough into the pan, making a rim of dough around the edge.  Prick the bottom all over with a fork.  Bake at 425° for 10-15 minutes or until lightly browned.  Cool completely before adding filling.

For the filling:

1 ¼ cup unsalted butter
1 ½ cup sugar (I recommend superfine sugar)
¾ cup cocoa powder (regular Hersey's is fine)
2 tsp. vanilla extract
4 eggs (as fresh as possible)

Soften butter (just a little).  Beat with electric mixer until it is no longer in big chunks.  Slowly beat in the sugar, then beat on high speed for 2 minutes.  Add cocoa powder and slowly beat until cocoa is incorporated, then beat on high again for 2 minutes.  Add vanilla and one egg.  Beat on high until the egg is completely mixed in.  Add remaining eggs one at a time, beating between each one.  When all eggs are in, beat on high, tasting every few minutes.  It is done when you can no longer feel grains of sugar on your tongue (or between your fingers).  Pour mixture into pie crust and swirl a little to make presentable.  Refrigerate, then serve chilled with whipped cream.  Due to the uncooked eggs, make sure to store the leftover pie (assuming there is any) in the fridge as well.


Anonymous said...

Tried it...very good, but definitely need a lot of whipped creme to keep down on the sweetness of the chocolate...