HOW TO MAKE CHOCOLATE & WHITE CHOCOLATE FRENCH SILK PIES

HOW TO MAKE CHOCOLATE & WHITE CHOCOLATE FRENCH SILK PIES

This recipe makes a delightful silk pie whether in chocolate or white chocolate.  It is silky smooth and luscious and the filling sets firmly for nice cuts and picture perfect presentations.

1 nine-inch pie shell, baked and cooled

3 large eggs
2/3 cup granulated sugar
2 tablespoons water

10 ounces dark (semi-sweet) chocolate dark wavers  or other quality coating or eating chocolate
1/2 cup butter cut into pieces and softened

1 cup whipping cream
1 teaspoon French Vanilla flavor

1 cup whipping cream
1/2 teaspoon French Vanilla flavor
1/3 cup granulated sugar

1. Add the eggs, sugar, and water to a large sauce pan.  Cook the egg and sugar mixture over low to medium low heat while beating constantly with an electric mixture.  Continue cooking and beating until the mixture reaches 160 degrees being careful not to scorch the eggs.  Remove from heat.
2. Immediately mix the butter into the hot egg mixture with the electric mixer until smooth.  As soon as the butter is melted and while the mixture is still hot, add the chocolate wavers.  Continue beating until it is completely mixed together and cooled to room temperature.
3. Whip the first measure of whipping cream in your stand-type mixer with the whip attachment until stiff peaks form.   Add the French vanilla flavor.
4. Change from the whip attachment to the paddle attachment.  Scrape the chocolate mixture into the bowl with the whipped cream.  Turn the mixer onto the slow speed setting and gently fold the chocolate mixture into the whipped cream.  Mix for less than a minute, until the chocolate is mixed into the whipped cream.  Scrape the filling into the prepared pie pan.  Set aside and let chill.
5. When you are about ready to serve, whip the second measure of whipping cream.  As the cream is whipping and after the peaks start to form, drizzle in the sugar and add the flavor.  Beat until stiff peaks form.  Spread the whipped cream over the pie filling.

For the white chocolate variation:

There shouldn’t be any difference in the performance of white and dark chocolate in these pies but as we have continued to experiment and make more of them, we have found that white chocolate does not consistently set up as firm as does the dark chocolate.  So we have started adding a 1/4-ounce packet of unflavored gelatin when we use white chocolate.  Add the sugar to the pan and stir the gelatin into the sugar before adding the eggs and beginning to cook.

With that exception, make the pie exactly as above substituting white chocolate wavers for the dark chocolate wafers and a Madagascar or Indonesian vanilla for the French vanilla.

You may wish to spread sliced strawberries or sliced peaches over the filling after it is set and then covering all or part of the pie with whipped cream.