Friday, February 27, 2015

French Silk Pie

It's Friday! Therefore, we should definitely eat chocolate pie.

French Silk chocolate pie, to be specific.

I have made this several times, and I love making it because it's fun to make!

And it's a totally bizarre process.

Here's what you do. Mix up some butter & sugar, pour in some melted chocolate (cooled, please), and then crack in an egg every five minutes while your mixer is on.

So the pie filling takes over 20 minutes just to make. Four eggs x 5 minutes between each egg (plus a couple minutes to beat the sugar & butter together). I mean, that's weird. Who in the world figured out that you could get a fabulous, fluffy pie filling this way?

I mean, who has that much time on their hands?

I don't actually really care. I'm just thankful that someone made this discovery and that I made the discovery of this recipe on Pinterest.

Actually, my mom has known about this pie for decades. I can't believe she was holding out on me. When I mentioned that I was going to make this pie, she casually said, "Oh, yeah, I used to make that pie."

Really. Thanks for enlightening me. Spread the fabulousness around, y'all. Don't hold out on those that you love. Make this pie for them.

French Silk Pie

2 sticks butter (yes, I said a cup of butter), softened
1 1/2 cups sugar
2 tsp vanilla extract
4 oz. unsweetened chocolate, melted & cooled
4 eggs
1 baked pie shell, cooled
Whipped cream, for serving (make the real stuff or use the canned Redi-Whip but please don't ruin this delicious pie with Cool Whip)

In the bowl of an electric mixer fitted with the whisk attachment, combine the butter and sugar. Beat it on medium speed for about 5 minutes, until fluffy. Add the vanilla and chocolate and combine.  Set your mixer on medium speed and add an egg every 5 minutes (this will take 20 minutes to add the eggs). Scrape the bowl well (especially the bottom) each time you add an egg. Beat for another 5 minutes. Pour the filling into the baked pie shell.  Cover and refrigerate overnight.