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French Silk Pie

November 20, 2011

French Silk165

~ Katy/Story ~ Mary Recipe/Photos ~
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My first “real” job was as a waitress at Baker’s Square.  Oh, the pies!  We would often get to take pies home at the end of the night shift, because they only served fresh pie.  You can imagine how popular I was with my family.  We had French Apple Pie, Fresh Strawberry, Lemon Supreme, Strawberry Cream Cheese, Pecan, Cookies and Cream pie, and all of the fruit pies, but my favorite was French Silk.  Taking that home was an extra special treat.  It was perfect, because it froze well, and I could take a few of them home at a time.  Smooth, chocolatey goodness with just the right amount of real whipped cream and chocolate shavings.  Mmmmmm.

French Silk162
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Often, as we worked, we’d have to throw out a slice of pie that had gotten hacked or was too small or too sloppy-looking to serve.  We’d put them in the bottom of the pie cooler, and each time we’d go by, we’d take a spoonful of whatever happened to be down there.  (I always kept a clean spoon in my apron pocket.)  Usually there was a good selection, as the serving staff all had their favorites, and “accidents” happened fairly frequently.  I was constantly in motion those days, yet when I quit there and moved on to the next job, I lost 10 pounds immediately.  But I sure do miss that pie.

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French Silk Pie168

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French Silk Pie
from Joy of Cooking

Crust
You can do a traditional pre-baked pie crust for the bottom or this one:
Mix together in a bowl, then pat into a deep 9″ pie pan:
1 1/2 Cups crushed Chocolate Wafers
6 Tbsp Butter melted
1/4 Cup Sugar
Set aside

Chocolate Mousse Filling

Fill a large skillet with 1″ of water.  Heat until bubbles start forming along the bottom, then adjust the heat to maintain the water at this temperature.  This is very important that your water does not get too hot!

Combine in a large heatproof bowl:
1 pkg Ghirardelli 60% Chocolate Chips (11-12oz)
4 Tbsp Butter
1/4 Cup Strong Coffee
1 Tbsp Vanilla
Set the bowl over the water bath and stir until the chocolate is melted.  Remove from water and set aside

In another heatproof bow,l whisk together thoroughly:
6 Egg Yolks
1/3 Cup Sugar
Set over water bath and whisk constantly until thick and puffy, like marshmallow sauce.  Remoc=ve from water and whisk thoroughly into chocolate mixture.

LET COOL TO ROOM TEMPERATURE!

In yet another bowl beat on medium speed until foamy:
6 Egg Whites
Add and beat until soft peaks form:
1/2 tsp Cream of Tartar
Gradually beat in :
1/3 Cup Sugar
Increase mixing speed and beat until stiff peaks form.

Stir in a quarter of this mixture into the cooled chocolate mix, then fold in the remaining whites.
Finally in yet another bowl beat on medium speed until soft peaks form:
1 Cup Whipping Cream
Fold into chocolate mixture.
Fill pie crust with mixture, refrigerate  for at least 3-4 hours.

Whip another
1 Cup of Whipping Cream
once soft peaks form add :
1/3 Cup of Sugar
and 1 Tbsp Vanilla
Whip until stiff peaks form.
Top your pie with this then garnish pie with Chocolate Shavings

French Silk 198

5 Comments leave one →
  1. Bill Benner permalink
    November 21, 2011 6:00 am

    I love this blog, but I don’t think I’ve ever left a reply until now. When my wife and I were dating, I was the Asst. Mgr. at a local “H.S. Fish & Chips” (owned by the KFC corp). Their fish and chips (fries) were to die for. And, yes, we had the same policy; anything extra at the end of the evening had to be pitched (or taken home). I always went over to my ‘girlfriends” house after work, so her whole family would be waiting for me to show up with a late night snack. In time, my future mother-in-law would even have the table set, waiting for me to arrive.
    Bill in St. Louis (married to my girlfriend for 37 years now)

    • foododelmundo permalink
      November 21, 2011 7:39 pm

      Great story Bill – thank you for sharing it!
      ~ Mary

    • Yvette Pagan permalink
      December 13, 2011 7:20 pm

      Bill that’s a wonderful story, congratulations on those 37 years!
      Thanks for sharing your story, it certainly brought a smile.

      Yvette

  2. Jennifer Jolis permalink
    December 31, 2011 6:33 pm

    So I used to have a restaurant that served French Silk Tart and in fact it was a fave. But the one I can’t find, perhaps you have. Mocha Espresso Delight? Does that ring a bell with anyone out there?

    By the way–know of your blog because of Kevin and Rose–grateful for their friendship and now this link! Am liking it a lot! Thanks.

    • foododelmundo permalink
      January 1, 2012 11:00 am

      Thank you for the kind words Jennifer! I’ve never heard of Mocha Espresso Delight, it sounds wonderful, so if you ever do find it – please share!
      HAPPY NEW YEAR!
      ~ Mary

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