Jan Norris: Food and Florida

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Chocolate Pie for Father’s Day

June 18th, 2011 · 1 Comment

Last year, I wrote about one of my dad’s favorite desserts – Lemon meringue pie.

Today, I’m giving you the recipe for Chocolate French silk pie – his other favorite, in honor of Father’s Day.

French silk pie is like a simple chocolate pie, except that it’s whipped with butter and eggs – giving it a chiffon pie quality. It’s silky on the tongue – hence it’s name. It’s not as dense as other chocolate pies – I’m kind of over all those thick, heavy chocolate desserts.

I am not a fan of graham cracker crumb crusts, and think this deserves a lovely, flaky pastry crust.

I’ll have to bake one and eat it for him – he passed away in 1992. Can’t believe it’s been so long – he’s with me every time I make pie, though, approving.

Note: the recipe below contains raw eggs – if you’re concerned about using them, use pasteurized eggs or egg substitutes.

French Silk Pie

  • 1/2 cup butter
  • 3/4 cup granulated sugar
  • 2 ounces bittersweet chocolate, chopped, melted
  • 1 teaspoon pure vanilla extract
  • 2 eggs
  • 9-inch pastry pie crust, baked
  • Sweetened whipped cream, for serving

Beat butter on medium speed in mixing bowl until creamy. Add sugar and beat to combine. Pour in cooled, melted chocolate and vanilla; beat till combined. Add the eggs, beating well after each one. Mixture should be fluffy and light. Scrape mixture into pie shell, and refrigerate until set – at least 3 hours.

Serve with dollop of whipped cream.

Tags: Baking: Cheap therapy · Recipes · Recipes: What's Cooking! · Your Recipes and Lost and Found

1 response so far ↓

  • 1 Phyllis Wright // Jun 19, 2011 at 1:56 pm

    How about an animal cracker crust!!!

    5 oz animal crackers; 3 Tbls. packed brown sugar; pinch of table salt; 4 Tbls. unsalted butter, melted and cooled slightly.

    In food processor bowl, pulse crackers until broken down (about 10 one second pulses). Then process until evenly fine crumbs. Add sugar and salt and process to combine. Drizzle butter over crumb mixture and process until crumbs are evenly moistened with the butter. Press into pan of choice and bake as you would a graham cracker crust.

    Hope you enjoy. I love your newsletter and articles in the S-S

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