Tuesdays with Jamie??? French Silk Pie

If you’re stopping by to see Granola Grabbers, well… I hate to disappoint, but I didn’t make them this week. πŸ™ 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. πŸ™‚

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…. πŸ™‚

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.
Eat. Enjoy.

As always, this recipe comes with Bo’s seal of approval. πŸ™‚

French Silk Pie

1 cup butter
1 1/2 cup sugar
2 ounces unsweetened chocolate, melted and cooled
2 tsp vanilla
4 eggs
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.

6 thoughts on “Tuesdays with Jamie??? French Silk Pie

  1. that looks simply decadent!!!

    I must go to store immediatly to buy ingredients, make pie and proceed to eat by myself.

  2. That’s almost identical to a french silk pie that I make. It’s also excellent if you substitute almond extract for the vanilla – and then you can make pretty patterns on the top with slivered almonds for a really fancy looking pie. πŸ™‚

  3. Oh wow! I have a feeling that that pie was alot yummier then the cookies! Don’t get me wrong, the cookies were fab. just in a different way:-)

    Hannah

  4. Hi,

    I’ve always heard it isn’t advisable to eat raw eggs…but thats what this recipe calls for??

    It looks great but I just wanted to check on the raw egg thing!!

    shelley

  5. I just wanted to say thank you for this recipe! This is my favorite pie in the whole world and I have always wanted to make it myself. Well I made this recipe the night before Thanksgiving and everyone loved it!! I’ve blogged about it and linked to you, thank you! http://amandascookin.blogspot.com/

  6. I got your recipe from Amanda. It's in the refrigerator right now! Can't wait to see how it sets. What was funny was after adding the fourth egg and beating for a while, mine started to get almost soupy. Not liquidy, but definitely too thin to pile into the filling. I think it's going to be okay, though.

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