French Silk Pie

CATEGORIES: Kate, Pies and Pastries

 

Small French silk pieDo you guys have those moments in your life that you always think back to when you’re referencing past events? Like…was that before or after my first child was born? Was that before or after we moved across the country? Or got married? Or started a new job or bought a house?

Five years ago (and honestly, in so many ways, it feels like a lifetime ago), my husband and I had just moved to Louisiana. We had a 3-year-old who is now 8 (yes, I can do simple math) and a baby who is now 5 (again with the simple math). We were living in a teeeeeny tiny little rental house, the economy was on the verge of collapsing, and I didn’t know a single soul.

On the other side of the country, there was my friend Sara, who had a 2-year-old and was verypregnant with her second baby.

And we just decided to start putting recipes up on a blog, just for fun, kind of to keep ourselves sane.

I don’t know about the sane part, but the blog part is still here, 5 years, one name change (who’s been here since we were The Daily Bite??), at least 4 logo designs, 2 cookbooks, and 793 recipes later.

There’s no way to explain what a blessing this blog has been in our lives. It’s forced us to learn things we never thought we’d have to learn, do scary and wonderful things we never thought we’d do, and get to know people we never would have the chance to meet otherwise. You guys, if we didn’t have people reading this, this whole blog project would have fallen to the wayside a long time ago. You have read and loved and supported us, you’ve cooked and laughed and cried with us and we truly can’t thank you enough. For all those of you who we’ve had the chance to meet, or talk to, or email, we’ve loved it. For those of you who lurk in the shadows, that’s okay–we love you, too.

We’re not Oprah, so giving everyone a car is out of the question. Instead, I’m giving you pie. The catch is that you have to make it yourself.

Celebrate Our Best Bites' 5th birthday with French Silk Pie!

I have not had French Silk Pie since I was a single lass in college and my roommate Sara (not Our Best Bites Sara…our only experience with being roommates is two nights in a hotel in Des Moines) made it so our apartment could impress an apartment full of guys. Why haven’t I made it in the past…um…12 1/2 years (it hurts to write those numbers)? Because it has raw eggs in it. And you guys know how I feel about cooked eggs, let alone raw eggs.

The whole raw egg issue is a hot topic. We’ve talked raw eggs before and opinions on the safety of raw eggs is all over the map. Here are the opinions and options you’re likely to run across (DISCLAIMER: THESE ARE NOT OUR BEST BITES’ OPINIONS! If you eat raw eggs and get sick and sue us, that’ll be a bummer for everyone!):

1) The chance of contracting salmonella from raw eggs is very small, so don’t worry about it.
2) If you eat raw farm-fresh eggs, you should be fine.
3) French people eat raw eggs all the time and they’re fine. Anyone who worries about contracting diseases from raw eggs are pansies. Now go away or they shall taunt us a second time.
3) If you wash eggs with antibacterial soap, it will kill the germs.
4) You can “pasteurize” the eggs by an elaborate microwave method that probably works and sounds like something that would make me not want to eat eggs for 10 years.
5) You can buy pasteurized eggs that are safe to eat raw.

I personally have never known anyone to get sick from eating raw eggs, but I still don’t do it or advocate it., but I have deep-rooted egg-related neuroses that may require therapy. And up until recently, I haven’t been able to find pasteurized eggs, until I stumbled (not literally…that would have been messy) upon them at my beloved Kroger.

pasteurized eggs

They are expensive. For me, they’re not everyday eggs. But I can be 95% okay with eating French Silk Pie now, until I actually eat it, at which point I am 123% okay with eating it because it is the most delicious and decadent and best pie of all the pies.

For the crust, you’re going to need a stick of cold, salted butter, grated with a cheese grater…

grated butter

 

all-purpose flour, brown sugar, salt, and pecans that have been finely chopped or ground (not into pecan butter, just into crumbs) in a blender or food processor.

french silk pie crust ingredients

Preheat oven to 325. Butter, grease, or spray a 9″ pie plate and set aside.

Combine the crust ingredients in a medium mixing bowl and combine with your fingers until coarse crumbs form.

french silk pie crust crumbs

Press into the prepared pie plate, using your fingers or the base of a glass to evenly form a crust.

french silk pie crust in pie pan

Bake for 20-25 minutes or until the crust is becoming golden brown. Remove from oven and allow to cool.

For the filling, you’ll need 1 1/2 sticks of salted butter, 1 cup sugar, vanilla, 3 eggs, and 3 ounces of unsweetened chocolate that’s been melted and cooled (so it’s still liquid, just not hot chocolatey liquid).

French silk pie ingredients

In a large mixing bowl or the bowl of a stand mixer, cream the 1 1/2 sticks of butter and granulated sugar until light and fluffy, about 2 minutes.

light and fluffy creamed sugar and butter1

Add the melted chocolate

pouring chocolate into mixer

and mix until combined.

Add 1 egg and beat for 5 minutes. Add the second egg and beat for another 5 minutes, and then add the third egg, beating for another 5 minutes. Yes, that is 15 minutes of beating. No, you may not cheat and not mix it for that long; only sadness will befall you. Scrape down the sides of the bowl if necessary.

Using a rubber spatula, scrape the chocolate filling into the pie crust.

filled french silk pie

Carefully cover with plastic wrap and refrigerate for at least 4 hours. When ready to serve, top with sweetened whipped cream and chocolate shavings. Makes 8 slices.

french silk pie 3_edited-1

Thank you guys, again, for 5 of the most amazing years of our lives! Here’s to many more years of delicious fun-filled blog friendship in the future!

 

88 comments

  1. We’ve been making French Silk Pie for years! It’s the family favorite! But we always make it when my mom and all sisters are in the kitchen cooking together… because we double it and then eat half the pie filling before it even gets to the shell! But since we doubled it, there’s always enough! 😉 So as we cook other items, we get a finger dip of filling here and a spoon dip there, and the guys are none the wiser! So yummy you can’t help but dip a finger or two! Happy Birthday ladies! YOU are a blessing to us! Thank you!!

  2. I remember when you were The Daily Bite. You had to remember all the dashes or else you would go to some vampire website! You guys have seriously improved my cooking skills! My husband and girls thank you!!!

  3. All those egg comments are funny because I JUST read an article about European eggs vs. eggs in America and how both would be illegal in the other location. America requires washing of eggs and keeping cold. European forbids washing eggs (because of the protective coating that they come out with would be removed) and keeps them room temp near other baking ingredients. And by the end of the article, I couldn’t really determine if one way was more RIGHT or more SAFE than another, I was just kinda “Wow. Eggs are more complicated than I thought.” Although, America HAS made it a priority to ship eggs to stores MUCH faster than before which also increases safety. The older the egg, the greater the risk of contamination or bacteria growth. I’ll probably splurge on the pasteurized ones to be extra cautious (since I’ve got little ones with less experienced immune systems) and make….MORE PIE! hehehe or maybe make some other things that have raw eggs in them….I can’t think of many….the original Orange Julius….ceasar dressing…..hmmm. Maybe I’ll make a LOT of pie and freeze some for later.

  4. I use egg beaters and my recipe calls for 1 1/2 tsp. of vanilla. Sometimes I do half vanilla and half almond. So good! Oh, mine also uses cream of tarter- I don’t know what that does for the pie.

  5. Uhhhh, I thought for the WHOLE FIRST HALF of this post that you were SAYING GOODBYE. You cannot do this to me. Forget the pie. I need a Valium. 🙂

  6. The honest truth is, I regularly lick the beaters and eat cookie dough even though I know you’re not “supposed” to. But the thought of serving up a dish that has so much raw egg in it still makes me nervous. This pie looks soooo stinkin’ amazing, though, I just have to try it. I’ll have to search around for some pasteurized eggs or get egg beaters or something so I don’t have to worry about anyone getting sick. If that makes me a pansy, so be it. 😉 Thanks for always posting so many delicious recipes, guys. 😀

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