Susi Matthews (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
rowangolightly) wrote2007-09-13 09:33 am
rowangolightly) wrote2007-09-13 09:33 am
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As requested by Sherwood...
My French Silk pie recipe.
Yes, it's nummy, it's caloric and it's a diabetic's nightmare but sometimes ya just gotta indulge.
FRENCH SILK PIE
pre-made graham cracker crust (the smaller one)
or an oreo crust is yummy, too
1 cup sugar
3/4 cup butter (soft but not melted)
3 oz. unsweetened chocolate (melted and cooled)
1 tsp vanilla (Penzey's!)
3 lg eggs
Put the chocolate squares in a cup-size measuring cup, put that cup in a slightly larger bowl of water. Place 2-3 minutes on in the microwave but keep checking to make sure just melts. Poke it with a fork 'cause it can melt and still look like it hasn't. This keeps the chocolate from burning which is a mortal sin, yes, it is. Once melted, take the measuring cup out of the water and set it aside to cool.
In a large bowl, beat the sugar and butter together on medium speed FOUR MINUTES or until fluffy. Really, you can't beat it too much.
Stir in the cooled chocolate and the vanilla.
Add eggs, one at a time, beating thoroughly on high speed and scraping the bowl constantly with a spatula. Beat each egg in thoroughly, this is what causes the pie to be so light and fluffy.
Transfer the cholesterol-y goodness to the pie shell.
Cover and chill for a minimum of 5 hours.
Slice in SMALL, THIN slices and enjoy.
It's utterly decadent for such a simple recipe; really, sin on a plate.
Yes, it's nummy, it's caloric and it's a diabetic's nightmare but sometimes ya just gotta indulge.
FRENCH SILK PIE
pre-made graham cracker crust (the smaller one)
or an oreo crust is yummy, too
1 cup sugar
3/4 cup butter (soft but not melted)
3 oz. unsweetened chocolate (melted and cooled)
1 tsp vanilla (Penzey's!)
3 lg eggs
Put the chocolate squares in a cup-size measuring cup, put that cup in a slightly larger bowl of water. Place 2-3 minutes on in the microwave but keep checking to make sure just melts. Poke it with a fork 'cause it can melt and still look like it hasn't. This keeps the chocolate from burning which is a mortal sin, yes, it is. Once melted, take the measuring cup out of the water and set it aside to cool.
In a large bowl, beat the sugar and butter together on medium speed FOUR MINUTES or until fluffy. Really, you can't beat it too much.
Stir in the cooled chocolate and the vanilla.
Add eggs, one at a time, beating thoroughly on high speed and scraping the bowl constantly with a spatula. Beat each egg in thoroughly, this is what causes the pie to be so light and fluffy.
Transfer the cholesterol-y goodness to the pie shell.
Cover and chill for a minimum of 5 hours.
Slice in SMALL, THIN slices and enjoy.
It's utterly decadent for such a simple recipe; really, sin on a plate.
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And it's SO easy to make, too.
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