I had absolutely no reason at all to make this pie, but Saturday was rainy for most of the day, I was cooking away, and decided since I had all the ingredients, I might as well whip one up. Plus, it was one more thing off my 30 Before 30 list. Also, it gave me a chance to try my hand at pie crust making again. The first time I did it for my fresh strawberry pie, it tasted wonderful, but I completely forgot to trim and flute my crust. This time I felt almost like a pro, except for the fact that it slumped in one area while cooking, but oh well, it gives me another reason to keep baking pies, right? Pie crust is much simpler than I anticipated, based on what others make it out to be, and my second time went super smooth.
I brought two slices to my parents this morning; another treat they got to enjoy for Father’s Day. I had to try a few bites myself, to make sure it wasn’t poisoned or anything. The chocolate was rich, but not heavy, and the fresh whipped cream kept the entire pie nice and light. The crust was flakey and buttery, perfect pie crust in my opinion (can you say that about your own pie crust?). I didn’t have any chocolate for shaving, so I just finely chopped some dark chocolate chips to garnish. It looked amazing, and it sure tasted amazing, too!
French Silk Pie
Source: Adapted from What’s Cookin, Chicago?
1/4 cup sugar
3 tbsp unsweetened cocoa powder
1/4 tsp salt
3 cups whole milk
6 oz semi-sweet chocolate, finely chopped
1 tsp vanilla extract
1 cup heavy cream, chilled
2 tbsp confectioner’s sugar
dark chocolate shavings for garnish (I used finely chopped dark chocolate chips)
1. Make homemade pie crust recipe (find mine here) and set aside to cool.
2. In a medium sauce pan, whisk together cornstarch, sugar, cocoa powder, and salt. Over medium-low heat, slowly whisk in whole milk. Increase heat to medium-high, and let mixture come to a boil while continuously whisking. Allow to boil for 2 minutes. Remove from heat and whisk in semi-sweet chocolate and vanilla extract until smooth.
3. Pour chocolate filling into pie crust. Cover with plastic or foil, and refrigerate for at least 2 hours.
4. Just before serving pie, whisk heavy cream and confectioner’s sugar together in a stand mixer until it forms stiff peaks, about 3-5 minutes. Spread whipped cream over chocolate filling, and garnish with chocolate shavings.