As so many of us do, I sometimes like to try new recipes. This one was better than expected. On Thanksgiving, we usually have a chocolate cream pie on the dessert table. I hope I get to make that dessert from now on because this is my new favorite chocolate pie.This French Silk Pie doesn’t even have “chocolate” in it’s name, but it is the chocolatiest! And it is silky smooth and fabulously indulgent. You will probably be able to make it stretch to 10 servings because it’s pretty rich. People will want more, but will decide against it because it’s so deliciously decadent.
You don’t only have to make it at Halloween. I just thought it would be the perfect scary addition to a Halloween table.
- 1-9" baked pie shell
- ⅔ cup granulated sugar
- ¾ cup butter, softened (no margarine)
- 1-1/2 teaspoons vanilla
- ¼ teaspoon cream of tartar
- 3 squares (3 ounces) unsweetened chocolate, melted and cooled
- 3 eggs
- 1 cup chilled whipping cream
- 2 Tablespoons powdered sugar
- Bake pie shell; cool.
- Beat granulated sugar and butter in bowl of an electric mixer until light and fluffy, about 2 minutes.
- Stir in vanilla, cream of tartar and cooled chocolate.
- Beat in eggs until light and fluffy and dark chocolate color changes to a light chocolate color, about 3 minutes.
- Pour into pie shell and smooth top. Refrigerate until set, about 2-3 hours. Or cover with plastic wrap and freeze at least 8 hours. (If serving frozen pie, remove from freezer at least 15 minutes before serving.)
- Beat whipping cream and powdered sugar until stiff. Spread over pie. If desired, top pie with sifted cocoa, chopped nuts or chocolate curls.
- This is a rich pie, so you may want to start with small portions.
- If making this for Halloween, add some whipped cream to a sandwich bag and cut a very small hole in one of the bottom corners, making a hole. Decorate the pie with circles, starting in the middle. Drag a toothpick from the center to the outside rim of the pie, simulating a spider web.
- Mocha French Silk Pie: Stir in 1-1/2 teaspoons instant coffee granules with the chocolate.
Et cetera: I adapted this recipe from my worn and tattered Betty Crocker Cookbook that #1 Son gifted me many years ago, although it seems like just yesterday.