Please forgive me. I’ve been meaning to post it but just haven’t gotten around to it… until now! Better late than never right? RIGHT!
This baking adventure has been marinating in my head since the beginning of June when I first met the person this ended up being made for. You see, during our first meeting (much like when meeting most people), the fact that I adore baking came up, to which he responded at some point in the conversation by telling me his favorite dessert and coincidentally his birthday…
FRENCH SILK PIE
[I have what librarians would call a "card-catalog" in my head for baked goods, especially when people tell me their ultimate favorites. And this particular meeting/conversation was instantly engrained in my head and filed away.]
I had tasted French Silk Pie once or twice before, but it never really stuck out in my head as being over-the-top amazing. However, my curiosity about this particular dessert was instantly sparked, and the next week I began the process of searching for the perfect recipe along with tips and tricks to ensure a perfect end product… IF I were to end up making this pie for said person one day.
About six weeks later it became clear that the opportunity to pull out the card-catalog file where the French Silk Pie was located would become a reality, and so I began gathering ingredients and referencing my research materials from the previous month. I referenced this Mocha Silk Pie recipe from The Pioneer Woman and this French Silk Pie recipe from Martha Stewart and went to town…
First things first: PREP.
But wait! One very important ingredient is missing for the crust…
You see, I had enough pecans left from a previous baking adventure to make the crust of this one but my mother-dearest decided to toss them in the trash without looking at the expiration date, so it was back to the grocery for me to get them.
Ahhh much better! Now we can proceed.
The first step is to make the crust, which is made by combining flour, sugar, salt, butter, and…
This little device has been sitting in the kitchen unused for who knows how long, so I decided to remove the tag and give it a whirl. Boy, was it a fun little whirl! Make sure if you try this at home, you hold on tight!
Okay, so after you get off the whirly mini-food processer and have gathered yourself back together, combine all of the ingredients for the crust and pat into a buttered pie pan and bake in the oven for about 25 minutes.
After the crust has baked and while it is cooling, it’s time to make the filling that makes this pie become french silk!
This is where I let my Pint Size Baker creativity come in. Both Silk Pie recipes called for similar ingredients but not the same portions, so I decided to merge the two and see what I ended up with. Again, living life on the WILD side here…
Side note: I may have said this before but I don’t typically test out recipes before delivering to people (unless they are paying for the request). This could be perceived as not a smart idea to most, but it hasn’t really steered me wrong yet… YET.
First step is to cream the butter and sugar together. (I used 2 sticks of butter and 1 and 1/4 cup of sugar. Will probably only use 1.5 sticks of butter next time.)
After the butter and sugar are light and fluffy, it’s time to slowly add the melted chocolate (3 ounces of bittersweet) and vanilla extract (1 tsp).
After that, it’s time to go to town with your 20-yr old hand mixer… wait, what’s that you say? You don’t have a 20-year old hand-mixer? Well you are missing out! It doubles as a hand warmer after 5 minutes.
Where was I? Oh, yea… add 4 eggs one at a time beating 5 minutes after adding each egg.
Here is what it looked like after the first egg:
After egg #2:
After egg #3:
and finally 20 minutes and one toasty right hand later, after egg #4:
Cover with plastic wrap and let set in the fridge a few hours or overnight. IF possible, overnight is the best option.
When ready to serve, make a beautiful presentation with whipped cream and wait patiently for the birthday boy to arrive so that you can surprise him with it.
Then, while waiting, realize you shouldn’t have made a beautiful presentation with whipped cream just yet.
Scrape the top of the pie off and run a damp rag around the outer part of the pie pan and add the extra filling you had saved from the night before.
Smooth out and make it look like nothing had gone awry in the pie-making process…
Like most of my baking adventures, I have a few takeaways:
- Give mom STRICT orders not to toss out any baking ingredients unless otherwise noted… and make sure to say “PLEASE” when giving said orders of course.
- Reduce butter and possibly eggs to 3 instead of 4
- French Silk Pie is supposed to stay in the refrigerator but it didn’t set as densely as it should have. Resolution: Consult the person the pie was made for and take his advice on sticking it in the freezer instead. It ends up being amazing. However, beware of the crust. You might need a jack hammer when it’s frozen…
- Wait to put whipped cream on pie until you actually place a slice on a plate with a fork.
And there you have it! FINALLY I can quit worrying about when I’m going to post this French Silk Pie adventure because it’s done!
Yea, not so much… notice the “Take 1″ in the Blog title? Well, a wonderful lady who works on my floor who shares my passion for baking put together a makeshift French Silk Pie recipe for me sans raw eggs to give a whirl!
Stay tuned for French Silk Pie Take 2! Coming to a computer near you…