Living Tastefully
  • Home
  • PAINTINGS
  • About
  • Passions-to-Pastry Blog
  • Contact
  • Recipes

Remnants of a French Silk Pie

2/17/2013

9 Comments

 
Picture

     My husband and I hosted a post-Valentine's Day dinner this past weekend.  The appetizers, soup, salad and main dish were all extraordinary (if I do say so myself).  But the stand-out was the French Silk Chocolate Pie.  When all was said-and-done, I had four pieces.  Yes, you heard me... four pieces!
     The photo above shows the last, lone slice of pie (which I eventually ate).  The recipe from Faith in the Kitchn, couldn't have been any better.  The only thing I did differently was to add a sprinkling of toasted, sliced almonds; totally optional.

Picture
                             recipe from theKitchn | no changes what-so-ever

• 1 (9-inch) pie crust, cooked and cooled
• 4 ounces good-quality bittersweet chocolate
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon espresso powder (optional)
• 1 cup cold heavy cream
• 1 1/2 sticks (6 ounces) unsalted butter, at room temperature
• 1 cup sugar
• 3 large organic or free-range eggs, pasteurized if desired
• Additional whipped cream, for topping

Heat the chocolate in a microwave on medium power (about 45-90 seconds) or over the stovetop on medium-low until melted. Whisk in the vanilla and espresso powder, if using, and set aside to cool.

In a medium bowl beat the heavy cream with an electric mixer on high speed until stiff peaks form, 2-3 minutes. Cover and refrigerate until needed.

In the bowl of a stand mixer fitted with a paddle attachment, beat the butter on medium speed for one minute. Add the sugar and continue beating until light and fluffy, about 3-5 minutes. Add the cooled chocolate to the butter-sugar mixture and beat until incorporated. Add 2 eggs and beat on medium speed for three minutes. Add the remaining egg and beat for another three minutes until the mixture is silky and smooth.

Fold the chilled whipped cream into the chocolate filling until no visible white streaks remain. Pour the filling into the prepared pie crust and smooth with an offset spatula. Refrigerate for a minimum of two hours, but preferably overnight. Decorate the pie with freshly whipped cream or dollop a spoonful onto each slice.



TAKE a LOOK:





9 Comments
Tom | Tall Clover Farm link
2/16/2013 11:32:51 pm

I'm not from the New England area, so I hope it's okay for a Pacific NW boy to co-opt this phrase, but that pie looks WICKED GOOD! Four pieces, eh? Atta girl, Eileen, atta girl!

Reply
Kate
2/17/2013 03:02:25 am

Ha, Tom!
You and I are simply jealous at best :)

Reply
Kate
2/17/2013 03:06:23 am

The pie is a mile high into the heavens and looks as light as the clouds.
I love the pastry fluted shape.
You always bring a bit extra to your presentations.
If you are as wicked as Tom says, and as I am, this last slice was enjoyed with the Sunday morning java in a most luxurious fashion!

Reply
Eileen
2/17/2013 03:13:48 am

Actually, Kate... I stood at the kitchen counter and shoveled it into my mouth as quickly as possible ;-P

Reply
Kate
2/17/2013 03:20:28 am

I love you!!!! ;)

Tom | Tall Clover Farm link
2/18/2013 02:02:01 am

Well Eileen that is how we professional pie-eaters do it, sans utensils and finger-licking ready!

Linda link
3/10/2013 01:14:29 am

If you put the eggs in the freezer till they are really cold ( almost frozen) you will get a even higher pie. I use my kitchen aid mixer beat it on high.

Reply
Kathy B
3/27/2013 05:09:09 am

I was wondering if there is a way to print just the recipe? I ended up printing quite a few pages trying to get it. Am I just not seeing where the option is?
Oh, and btw. . . what an amazing site!! I am both thrilled and distressed (this is going to be soooo dangerous for me) to have found you! :D

Reply
Eileen
3/27/2013 05:28:12 am

Kathy -- I'm sorry you're having difficulty printing recipes. Unfortunately, my site doesn't have a "print" option available. What I do (even with my own pages) is copy the recipe and then paste it on an email to myself. That's the only way I've figured to do it. I will let my website host know that it's something that should be made available. And thanks for visiting Passions to Pastry. I hope you come back often!

Reply



Leave a Reply.

    Picture




    Picture
    Picture
    Enter your Email

    Preview | Powered by FeedBlitz






    Categories

    All
    Amana
    Appetizers
    Beef
    Breads
    Breakfast
    Cakes
    Chocolate
    Condiments
    Cookies
    Daring Bakers Challenge
    Desserts And Sweets
    Drinks
    Eggs
    Espresso
    Etcetera
    Fish
    French Bulldogs
    Friday Night Dinner
    Fruit
    Germany
    Gratins
    Great Kitchens
    Grilling
    Ice Cream
    Lamb
    Main Dishes
    Muffins
    My Garden
    My Kitchen Renovation
    New Years Day Brunch
    Paris
    Pasta
    Pork
    Poultry
    Provence
    Restaurants
    Rhubarb
    Rice
    Salads
    Scones
    Seafood
    Side Dish
    Soup
    Sunday Mornings
    Sweet And Savory Tarts
    Thanksgiving
    Tomatoes
    Vegetables
    Vegetarian

  • Home
  • PAINTINGS
  • About
  • Passions-to-Pastry Blog
  • Contact
  • Recipes