Award-Winning French Silk Pie   4 comments

French Silk BokahAs you may recall, last month I won the office bake-off with my French Silk Pie (now known in family lore as my “Award-Winning French Silk Pie”). I’ve had a few requests for the recipe in the office (and, over the years, a few requests on the web). I share it now, both with my original Graham cracker crust, as well as the nut crust (for Passover).

Graham Cracker Crust

6 tablespoons of butter, melted
1½ cups graham cracker crumbs
¼ cup sugar
Seven-Year-Old to Make it for You (optional)

  1. Preheat oven to 350°
  2. Mix ingredients together. Press mixture into the sides and bottom of the pan.
  3. Bake for 8-10 minute. Let cool.

Filling

¾ Cup Butter, Softened
1 Cup White Sugar
3 One-Ounce Squares Unsweetened Baking Chocolate, Melted
2 Teaspoons Pure Vanilla
3 Large Eggs

  1. Melt chocolate
  2. In a large mixing bowl, cream the butter at medium to high speed for 1 minute
  3. Add sugar, ¼-cup at a time, and continue to beat until light and fluffy. This will take 3-5 Minutes. Scrape bowl often.
  4. Slowly add the melted chocolate to the butter mixture, beating on low to medium speed until the chocolate is well blended and mixture is smooth and creamy.
  5. On medium speed, add eggs one at a time, beating after each one before adding the next egg. Scrape the bowl.
  6. Add vanilla, and give it one more mix.
  7. Spread into pie crust.

At this point, I put the pie into the refrigerator, to clean the bowl, whisk attachment, etc. Rather, hand to wife and daughter to…ahem…”clean” them.

Topping

1 cup Whipping Cream
¼ cup Powdered (Confectioner’s) Sugar
½ teaspoon Pure Vanilla

  1. Beat cream in mixing bowl until it just sets. Don’t let it reach the butter stage—you can always mix it a bit more after the sugar is added.
  2. Add sugar and vanilla, and beat until fluffy and stiff. Again, do not over beat.
  3. Apply to pie. I use a piping tip in a zip-lock bag.

Bonus: Pecan Crust


Handy for times when you want something unleavened. It compliments the filling quite well, though it doesn’t always serve cleanly (falls apart—still tastes good). Though my wife suggested using this for the bake-off, I went for predictability.

2 Cups Pecans
¼ Cup Sugar

1. Preheat oven to 375°
2. Put ingredients in work bowl of a food processor. Spin until a paste is formed (from the oils in the nuts).
3. Spread into pie pan, as evenly as you can
4. Bake for 10-15 Minutes

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Posted 2012-03-12 by Mr. Guilt in food, Recipes

4 responses to “Award-Winning French Silk Pie

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