Friday, August 3, 2012

Creamy Silky Chocolate Pie

My sister and I saw this pie on an episode of Cook's Country and thought it sounded pretty good. It seemed quite simple to put together and I liked the fact that the eggs in the recipe were cooked or at least heated to a temp. at which it should be safe to consume. Most chocolate mousse type recipes have raw eggs and while I'm not terribly concerned about consuming raw eggs since they're pasteurized and hopefully fresh, I do prefer taking the cooked egg route when possible.

This pie turned out nicely, it is very similar to a chocolate mousse pie, but not exactly the same. It is a bit firmer than chocolate mousse once it sets up and is rich but light at the same time. It is appropriately named as I did find it quite silky. It all comes together very quickly once your pie shell is prebaked. We will definitely be making this one again.

French Silk Chocolate Pie
Recipe from Cook's Country and Pie Crust from Martha Stewart
Makes one 9 inch pie

1 cup heavy cream, chilled (More, if topping with whipped cream)
3 large eggs
3/4 cup granulated sugar
Small pinch of salt
2 tablespoons water
8 ounces good quality bittersweet chocolate, melted and cooled
1 tablespoon vanilla extract
8 tablespoons (1 stick) unsalted butter, cut into 1/2-inch pieces and softened
1  9 inch pie shell, baked and cooled (we used this one)

In a heatproof bowl over a pot of simmering water, combine eggs, sugar, and water. With a handheld electric mixer, beat for 7-10 minutes until it thickens and reaches 160 Deg F. Remove from heat, beat for another 8 minutes until almost cooled.

Add chocolate and vanilla extract to egg mixture, beat until incorporated. Beat in butter, pieces at a time until incorporated.

Whip cream at medium high speed in a standing mixer with whisk attachment or with handheld mixer until stiff peaks, do not overwhip. I like to finish whisking by hand to ensure not overmixing. Fold whipped cream into chocolate-egg mixture until no white streaks remain.

Scrape filling into pie shell and refrigerate for at least 3 hours before serving. Top with more whipped cream if desired.

No comments:

Post a Comment