Dearest roomie BBMed me on Friday afternoon to remind me that Saturday was not only National Handwriting Day but also National Pie Day! Well, of course this called for a celebration...in the form of food! We LOVE chocolate and whipped cream so a French Silk Pie was the way to go. I have made one of these before with my aunt and grandmother, but did not have a recipe off the top of my head so over to Martha I ran. I found a recipe that is both easy and delicious: Jean Webster's French Silk Pie. I will admit we cheated and bought a crust you just pop in the oven, but it was just delicious and so pretty! French Silk Pie is the perfect easy (and super delicious) dessert. Bake away!!
FOR THE CRUST8 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
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.
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.
Just before serving, top pie with whipped cream, and decorate with chocolate curls.
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.
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.
Just before serving, top pie with whipped cream, and decorate with chocolate curls.
0 comments:
Post comment on:National Pie Day- January 23rd, 2010