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| French Silk Pie |
Brian: Well we are back after a week long hiatus. For those who didn't read our Facebook status, we did make a pie last week, we just weren't pleased with the recipe. It didn't make sense to post the recipe and give away a pie that we all universally disliked, so we just opted to count it as a loss, and move on.
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| Pre-Bake Crust and let cool |
Angie: I actually wrote in to the website to complain I was so displeased with it. It is too bad, because Pumpkin Spice Latte pie sounded heavenly! It looked really good. (Sigh)
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| Pumpkin Spice Latte pie was a bust |
Brian: When we made our brown sugar pie, we had a certain someone who made a request for French Silk Pie, so we decided to put it on our list. Angie is an avid follower of The Pioneer Woman, and we have had good luck with her recipes in the past, so we pulled one from her playbook. You start by melting a bar of unsweetened bakers chocolate, and let it cool.
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| Heat Chocolate until stirrable |
Angie: Next you cream together two softened sticks of butter, 1.5 cups of sugar, and 1 tsp of vanilla.
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| Butter, sugar, and vanilla |
Brian: After your chocolate has cooled, you then drizzle it in with the other ingredients.
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| Add Chocolate to Sugar/Vanilla/Butter mixture |
Angie: Next, you need to start adding eggs. This is a recipe where you add raw eggs, so please be careful if you are pregnant, under 3, or have a suppressed immune system for any reason. Consider pasteurized eggs as a way to eliminate that risk.
Now, per the recipe we used, you add one egg, and let it mix for 4 minutes before adding the next egg. This recipe takes 4 eggs, so you are mixing for 16 minutes. One tip, don't crack the egg and add directly to the mixing bowl. First of all, you may inadvertently add shell to the mixture. Secondly, you would hate for a discolored egg to ruin the look of your pie. Cracking the eggs in a bowl puts you in control.
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| Patience, add one egg every 4 minutes. |
Brian: I had a great education on pasteurized eggs for this pie, it is a relatively new process, having been invented in the 1990's. After blending for 16-20 minutes, you are ready to add the filling to your pre-baked and cooled pie crust.
Angie: The pie was very rich, but really tasty!
Brian: Angie added some whipped cream and shaved chocolate to give the pie a great presentation. I agree with Angie that this was very rich, but it had a nice consistency and a great texture.
Pie Recipient of the Week:
Andy is our pie recipient of the week. He heads up the training and instructional design team I am a member of at ExactTarget. He shared the pie, along with some cupcakes shared by another team member, and it was nice to see lots of my colleagues have an opportunity to partake.
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| Nolan devours the French Silk Pie |
And since Nolan asked for a French Silk pie, we couldn't leave him out of the deal. :)
Recipe
This Recipe came from the Pioneer Woman Website
Ingredients
4 ounces, weight Unsweetened Baking Chocolate
1 cup Salted Butter, Softened
1-1/2 cup Sugar
1 teaspoon Vanilla Extract
4 whole Eggs
1 package Baked Pie Shell
Preparation Instructions
In small microwave safe bowl melt 4 ounces of unsweetened baking chocolate until stirrable (about 45 seconds on high). Set aside to cool.
In a large bowl with an electric mixer beat 1 cup (2 sticks) of regular (salted) butter and 1 ½ cups of white sugar until fluffy (about 1 to 2 minutes). When melted chocolate is cooled, drizzle it over the butter/sugar mixture. Add 1 teaspoon of vanilla extract. Beat the mixture thoroughly until combined (on a Kitchen Aid mixer, you will be using the whisk attachment).
Turn your mixer to a medium speed and over a period of 15 to 20 minutes add in the four eggs, one at a time, leaving about 5 minutes between each egg addition. Once the pie filling is well mixed, pour it into the baked pie shell, scraping every last speck of it out of the bowl. Smooth out the pie filling and place pie in the refrigerator to chill for at least two hours (preferably longer).
Plop a heap of whipped cream and garnish with a few chocolate curls if desired.
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