Today’s prompt from Bailey is Grandma’s recipe. Well I’ve failed at this one. I don’t know any of either of my Grandma’s recipes, beyond the leftover turkey sandwiches and pickles from Thanksgiving. So instead, I’m sharing my old coworker’s Best French Silk Pie. And yes, it is the BEST.
I never really liked french silk pie, in fact I’d take any fruit pie over it every single time. Until I tried this recipe, now I’m hooked.
I will warn you that it takes a minimum of 5 hours – 24 hours to chill, so plan ahead. I’ve done both 5 and 24 and everything in between. Trust me, the longer it’s chilled the better it tastes.
In order to make this pie, there are three main steps, the crust, the chocolate filling, and the whip cream. I usually don’t make the crust homemade, since the other two steps take long enough, except at Thanksgiving then the fam bam gets the full deal!
1.) Make and chill a crust. I use Pillsbury pie crusts and cook one pie crust and chill it while I’m making the chocolate filling.
Ingredients for chocolate filling:
- 1 Cup Powdered Sugar
- 3/4 Cup of Butter (not margarine) Softened
- 3 oz. Unsweetened Baking Chocolate
- 1 tsp. Vanilla
- 3 Pasteurized Eggs (during the holidays, most local grocery stores carry these, I pasteurize mine at home**)
2.) In a mixing bowl with electric mixer, cream the softened butter and powdered sugar. Mix until fluffy (about 4 minutes).
3.) Melt chocolate and add into fluffy mixture, while mixing slowly.
4.) Mix in the vanilla flavoring.
5.) Add 1 egg in at a time. Whip until fluffy.
6.) Add into pie crust and chill over night.
When ready to serve, make the whip cream, so it’s fresh!
Ingredients for whip cream:
- Heavy whipping cream
- Crystalized Sugar
7.) Freeze mixing bowl and electric whisk attachment. The chilled utensils will make your whipping cream become more fluffy and do it faster. I usually, wash it, and while still damp place in the freezer for about 10 minutes.
8.) Add heavy whipping cream into bowl and whisk on high until peaks are formed.
9.) Mix in sugar and vanilla to taste. For this recipe, I make it less sweet, since there is lots going on already!
10.) Add whip cream on top of chocolate filling.
11.) Add chocolate curls on top for decoration. I use a potato peeler and a Hershey’s chocolate bar. I have zero clue how anyone else does it, but it works for us!
Then enjoy the best french silk pie! Thanks Colleen for sharing your recipe!
What’s your favorite pie? Does Grandma let you share her recipes? Can’t wait to hear!
**I pasteurize my own eggs. If you goggle recipes you can find tons. I just place the eggs in and boil them for 3 minutes at 140+ degrees. This does NOT 100% guarantee any concerns from salmonella, but it is the accepted procedure.