Not-My-Own French Silk Pie
During holidays such as the 4th of July or Thanksgiving when other people are enjoying apple pie or pumpkin pie, I’m off enjoying something different. You see, while I like fresh fruit, I am not at all a fan of baked fruit treats. So, I don’t eat apple pies, or apple turnovers, or blueberry pies or any sort of baked good where the fruit is baked. It has something to do with the fact that the fruit ends up watery and mushy and I just don’t like it. What do I like? I’ve always been a huge fan of the chocolate satin pie at Marie Callender’s. If you don’t know what the chocolate satin pie is, it’s a chocolate mousse filling in a chocolate cookie crust and then topped with fresh whipped cream. Oh, it’s so good. It’s really my favorite pie, because it’s chocolate inside of chocolate. That can’t ever be a bad combination.
One of my favorite recipe inspirations when I’m looking for something new and delicious, yet easy to make has been The Pioneer Woman for the past few years. I love the fact that she’s just another person like you and me, she’s not a professionally trained chef, so her recipes are made for the everyday home cook who doesn’t have a repertoire of special skills. So, when she posted a recipe for French silk pie, I knew exactly what I wanted to do. I wanted to take her recipe and make my own version of the chocolate satin pie. It’s the not-my-own French silk pie.
This no-bake pie is actually quite easy to make. The chocolate mousse filling is made from eggs, sugar, butter, vanilla extract, and unsweetened baking chocolate. To make my version of this pie, I used a premade chocolate cookie crust. See, chocolate on chocolate. One life’s greatest pleasures.
To make the filling, start by chopping up the unsweetened baking chocolate. You will need 4 squares of the chocolate or 4 ounces. If you chop it into small, uniformed size pieces, then it’ll melt evenly and quickly. Remember, this is unsweetened chocolate, so I don’t suggest that you try to sample some of these chocolate shavings. It won’t taste good at all.
When you’ve chopped up all of the chocolate, place the chocolate in a heat-proof bowl. You’ve got 2 choices now of how to melt the chocolate. The traditional, but slower, way to melt the chocolate would be over a double boiler. The faster, easier, way to melt the chocolate would be to use the microwave to melt the chocolate in short bursts of heat.
Whatever method you choose, you need to ensure that all of the chocolate melts completely so you end up with liquid gold, er chocolate. Again, it’s going to look so tempting to just taste, but I’d suggest you try to refrain. Set the chocolate aside and allow it to cool.
Now, it’s time to make the mousse all come together. In the bowl of a stand mixer with the whisk attachment, add 2 sticks of softened butter along with 1 1/2 cups of sugar. It may seem like a lot of sugar, but remember that the chocolate was unsweetened, so this is the only sweetener that the pie filling will get.
Turn the mixer on medium speed and cream together the butter and sugar until they are fully incorporated and fluffy. It almost looks like fluffy whipped cream or fluffy frosting.
By this time, the chocolate sauce you have in the bowl should have cooled. It’s time to add it into the creamed butter and sugar. Slowly pour the chocolate sauce into the bowl of the stand mixer while the mixer continues on medium speed.
When the chocolate has fully incorporated into the butter and sugar and you have a light brown fluffy mixture, it’s time to add in a teaspoon (or so) of pure vanilla extract. This will give the chocolate mousse filling a nice flavor profile.
Here’s where the controversy in making this pie comes in. This is a no-bake pie, but it also requires raw eggs. If you’re not comfortable consuming raw eggs, then this is definitely not the pie for you. At this point, in order for this pie to stabilize and firm up properly, you need to ensure that the bowl of the stand mixer is cold. One trick I didn’t mention earlier is that before you start with the mixing portion of this recipe you should store the stand mixer in the refrigerator to allow it to get cold. If the bowl of the mixer isn’t cold, at this point before we add the eggs, you should store the bowl of the mixer in the refrigerator until it’s cold, or stick it in the freezer for 5-10 minutes. Now, while the stand mixer is still going, add one egg at a time into the bowl and allow it to mix for 5 minutes. This recipe calls for 4 eggs, if you give each egg a 5 minute interval, that means this process will be more than 20 minutes long. You’ll see that as you add each egg the mixture becomes more mousse-like.
When you’re done mixing, you end up with a very silky, smooth chocolate mousse mixture. The mixture has the consistency of pudding, but is more liquid. It should be smooth enough to pour, because that’s exactly what we’re going to do. Take the mixture in the bowl of the stand mixer and pour the entirety of the chocolate mousse filling directly into the chocolate cookie pie crust that you have. Level off the filing. Here’s the hardest part of all of this, the pie needs to sit in the refrigerator for a couple of hours, or preferably, overnight. The chocolate mousse filling is just too soft right now, and if you tried to cut into the pie it would be too soft and the pie filling would just run out of the crust and would be a complete mess. If you let the pie set up overnight the mousse filling will be set. It will still be airy like mousse but will be set and solid so that you can cut into and it will keep its shape.
The next day, your French silk pie is ready to be enjoyed. Go ahead and slice the pie up and serve it as if, if you’d like. You can see how creamy and silky this pie is with its chocolate cookie crust. That looks so good, I wish I had a slice now!
You can add a little bit more pizzazz to the pie by serving it with a dollop of homemade whipped cream atop each slice of pie. You can also add a light dusting of cocoa powder as well to just make the presentation look better. But the star to this pie is the taste. The chocolate mousse filling is incredible. It’s incredibly light and airy, but yet very creamy. The flavor is outstanding. The sweetness hits you, but it doesn’t overpower you. And the combination of the chocolate mousse filing with the chocolate cookie crust is outstanding. This is the kind of pie that I like to eat. This is the kind of pie you’ll see me enjoying during various holidays. Not the apple pies, or the blueberry pie, or pumpkin pie, but the chocolate not-my-own French silk pie.