French Silk Pie

This semester, I’m teaching a course on campaigns & elections for college students interning in DC for the semester. Less than halfway through the semester, I have a new-found respect for teachers and professors — this takes a *lot* more time than I realized. But, it’s been a rewarding experience so far.

Of my eight students, two had birthdays early in the semester. For the first one, a classmate brought in cupcakes, so I offered to bring in dessert for the second. When I asked what he wanted, he requested pie. What kind?

“Surprise me.”

Challenge accepted! I pulled out this favorite from my files — it’s hard to go wrong with chocolate. :)

Some people prefer a traditional pie crust, but I like graham for this. I don’t own a food processor right now, so I just picked up a pre-made crust. The disposable pan also meant I didn’t have to worry about tracking down my pan later. Win-win.

French Silk Pie

Adapted from Gourmet

2/3 c sugar

1/4 c cornstarch

1/2 tsp salt

4 large egg yolks

3 c whole milk

5 oz high-quality bittersweet chocolate, finely chopped

2 oz unsweetened chocolate, finely chopped

2 Tbs unsalted butter, softened

1 tsp vanilla

Prepared 9″ graham cracker pie crust

3/4 c heavy cream, chilled

1 Tbs sugar

Cocoa, for dusting

In a 3-quart heavy saucepan, whisk together sugar, cornstarch, salt, and yolks until combined. Add milk in a stream, whisking. Bring to a boil over moderate heat, whisking, then reduce heat and simmer, continuing to whisk, for 1 minute  (filling will be thick). Force filling through a fine-mesh sieve into a bowl, then whisk in chocolates, butter, and vanilla, stirring until the chocolate and butter have melted.

Coat a piece of waxed paper or plastic wrap with butter or cooking spray; press onto the surface of the filling. Cool the filling completely, about 2 hours. Spoon filling into prepared pie crust. Chill pie, loosely covered, at least 6 hours. Make ahead: Pie can be chilled (without topping) up to 1 day.

Just before serving, beat cream and sugar in a bowl with an electric mixer until it just holds stiff peaks. Spoon on top of pie. Dust with cocoa. Serve chilled.

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2 thoughts on “French Silk Pie

  1. Pingback: International Pi(e) Day: Strawberry Rhubarb Pie | red hair red wine

  2. Pingback: Bourbon Chocolate Pecan Pie | red hair red wine

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