If you’re stopping by to see Granola Grabbers, well… I hate to disappoint, but I didn’t make them this week. Mike doesn’t eat a lot of the ingredients in the grabbers and I’ve just had too much on my plate this week to get it done. Please stop over to Tuesdays with Dorie and see the recipes. I’d eat them if someone would make some for me.
Instead, I present you with a recipe for French Silk Pie. My 7th grade science teacher and now financial planner (funny how that worked out…) brought this pie to my parent’s house when they moved a little over two years ago. Mike inhaled half of the pie in one sitting so I had to ask for the recipe. It’s definitely become a family favorite.
And I will warn you now — if you are on any type of a diet, just click away right now. You don’t want to see this….
First, you bake a pie crust. If you have all kinds of time on your hands I highly recommend Dorie’s pie crust. If you’re crunched for time and just trying to make something yummy for your family, you can take the easy way out (like I did this week) and use a Pillsbury ready to bake crust. I know, I know… What kind of a baker am I?
Once your crust is prepared you can start on the filling. The filling is the star of the show.
Throw 2 sticks of butter and 1 1/2 cups sugar into a stand mixer. (Have I mentioned how much I love my Kitchen-Aide. Definitely a wonderful wedding gift!) Let it beat until it is creamy and not grainy. You’ll probably have to scrape the butter off the beaters a few times. Once that is done add 2 ounces of unsweetened chocolate, melted, and 2 teaspoons of vanilla. Your filling should then look like the picture above.
The magic of this recipe is eggs. Four of them! Add two of the eggs and blend for 5 minutes. At the end of the 5 minutes your filling should look like this.
Mike grabbed the camera and took this picture of me washing my hands. Make sure you wash your hands. It makes the pie taste better. And it’s a good thing to do to kill time while you wait for those eggs to beat.
Add the other 2 eggs and beat for an additional 5 minutes. When you’re done you should have a rich, creamy, chocolate silk filling. Pour the filling into the pie crust and refrigerate for several hours or overnight. Before serving top with whipped cream (or, if you’re in a hurry — Cool Whip) and grated chocolate.
1 cup butter
1 1/2 cup sugar
2 ounces unsweetened chocolate, melted and cooled
2 tsp vanilla
Bake a pie crust or use a Pillsbury refrigerated crust and make according to package directions.
Whipped cream or Cool Whip
Beat sugar and butter until sugar is not grainy. Add chocolate and vanilla. Add eggs, two at a time, beating 5 minutes after each addition. Pour into cooled pie crust. Chill 2 hours or until firm. Before serving, top with whipped cream and a little grated chocolate.