Monday, July 4, 2011

Heavenly Pie

Happy 4th of July! Unfortunately I will be working instead of celebrating America's independence! However, I did get to spend time with my husband's family yesterday and enjoy a wonderful BBQ, fireworks-free. For those of you who do not live in Texas, there is a massive drought here so there is a fireworks ban in most of the state. Yes, it stinks. No sparklers, roman candles, or black cats for us this July 4th.

I brought a French Silk Pie to our family bbq. This recipe originally came from my grandmother and it was one of my childhood favorites. It was a hit! I think the homemade crust is the selling point for this pie!

French Chocolate Silk Pie

Yield:  9” pie
1 ½ cups shredded coconut (3.5 oz can is perfect)
¼ cup flour
¼ c. + 1Tbsp. melted butter
½ cup pecan pieces
Coat a 9” pie plate with nonstick cooking spray. 
Mix above ingredients in a bowl.  Pour into pie plate. 
Using a fork or your fingers, press mixture around pie plate and up sides.  Try to make all surfaces even, covering plate.
Bake at 350 degrees for 20 mins.   Set aside to cool well.

Pie Filling:
½ cup butter (soft, not melted)
¾ cup sugar
2 squares (2 oz.) unsweetened chocolate, melted & cooled
1 tsp. vanilla
2 eggs (make sure you buy pasteurized eggs!! It says on your egg carton)
*NOTE-this recipe uses raw eggs. If you do not use pasteurized eggs then you will get sick! The pasteurized eggs usually cost a little bit more ($1-$2) but it is worth it. Also,you can pasteurize eggs yourself but who wants to hassle with this when they already have some you can buy! 
In mixer bowl, using a mixer or hand mixer, mix the butter, slowly adding the sugar. Cream it until it is light and fluffy.  Blend in chocolate and vanilla.  Add eggs, one at a time beating 3 minutes after each addition.  Turn into pie crust.  Chill for several hours.  You can put it in the freezer for a thicker, more fudge-like consistency but make sure to remove it at least 1 hour before serving. 

Garnish with a dollop of whipped cream and chocolate curls if desired.  It’s delicious either way. I like to use whipped cream because I think it makes the pie look pretty! However, my pie below did not turn out so pretty! I learned a valuable lesson-NEVER put the whipped cream on until you are ready to serve the pie. I wanted to have everything done before I arrived so I decorated it beforehand and by the time I arrived the whipped cream had melted (we did walk 2 blocks)!

Anyways, it still tasted good and I think you can impress anyone with this pie. It took me 1 hour 30 minutes to cook and clean up! I thought that was great considering I spent half the time cleaning up a bottle of vanilla that I spilled!

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Aunt Sherri said...

You definitely make me LAUGH OUTLOUD!! The pie sounds great except for the coconut. And, what were you doing up at 2:36 a.m.?

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