Yup! I attempted to make the brilliant French Silk Chocolate Pie. It came with a couple of bumps in the road, but with every attempt comes another lesson, so I am proud of myself for working hard to master different desserts. I still have a long way to go, but I absolutely love every moment of it, and I hope that as my reader you have enjoyed coming to my blog and seeing my progress.
I told my roommate last night that I had been hard at work with blogging as much as I can during the week, and she commented that I sounded like I was pulling a “Julie” from the Julie&Julia book/movie. Haha, hardly, but it’s kind of exciting to see myself try something new and share it with the world. I haven’t even come close to pulling a Julie&Julia project of sorts, but I am definitely taking notes on my successes and semi-failures, and today, I did have a slight glitch in the pie-making process.
ALWAYS ALWAYS, remember to prick the bottom of your pie crust if you need to bake it first before putting in filling, and always place some sort of weights upon wax paper to ensure that it doesn’t poof up like a tortilla bowl. Alas, I forgot and I had slightly distorted and bubbly looking crust, but thank goodness it didn’t lose its buttery-deliciousness! (mistake #1)
Also, specifically for this pie, you probably don’t want to substitute butter with margarine and/or milk, because it will take forever to solidify (which even after 4 hrs…it’s still not…fully solid). (mistake #2)
Finally, if they ask you to soften/cream the butter do not do not melt or microwave it (mistake #3)
Lesson learned. 🙂
I won’t be able to post up a picture today, but I will do it tomorrow, but for now, here are the ingredients and recipes I used:
French Silk Chocolate Pie Recipe (props to Tippystclair’s post)
- 3/4 cup butter softened (Unfortunately, I subsituted 1/2 cup margarine and 1/4 cup milk – it tastes fine, it just took way too long to solidify as a pie)
- 1 cup white sugar (I prefer brown)
- 3 one ounce squares unsweetened baking chocolate, melted (I used unsweetened chocolate drops instead and approximated 3 oz.. To melt them, I microwaved them for about 2 min – in 15-30 second intervals)
- 2 tsp vanilla
- 3 large eggs
Whipped Cream Topping (tastes so much better making it yourself)
- 1 cup whipping cream
- 1/4 cup confectioners sugar
- 1/2 tsp vanilla
- Grated chocolate for garnish (I have yet to try this part)
Directions for Chocolate filling: (With my notes in bold and parentheses)
Melt chocolate in a small bowl over hot water. Do not let the chocolate become hard. (I; however, microwaved the chocolate pieces in small bowl for a total of about 2 min – 15-30 second intervals) In a large mixing bowl, cream the butter at medium to high speed about 1 minute. (I melted the butter – next time, I think what I will do, is not completely melt the butter to a oily mix but instead have it be half melted so I can cream the rest. It’s important not to have it completely melted like I did because it will slow down the solidification of the pie process.) Add sugar, 1/4 cup at a time. Continue to beat until light and fluffy about 4 minutes. Scrape bowl often. It must be mixed long enough so it is not gritty. (TRES IMPORTANT!!) Slowly add the melted chocolate to the butter mixture, beating on medium speed until the chocolate is blended and mixture is mooth. At medium speed add eggs one at a time, beating after each one before adding the next edd. Add vanilla and mix again. Spread into pie crust.
So, overall heads up on my part, I didn’t use an electric mixer to do all of this. I toiled by hand mixing it with a tiny egg beater – which worked out fine, but if you can, it might come in handy to use an electric mixer 🙂
Directions for Whipped Cream:
In large mixing bowl (you really don’t need a LARGE mixing bowl – a medium one will do), beat cream until it is light and fluffy and looks like soft whipped cream. Do NOT let it get to butter stage. (INCREDIBLY IMPORTANT – however, this gives me the idea that maybe, you could actually substitute straight up butter with whipping cream? Try at own risk!) Add powdered sugar and vanilla and beat until fluffy and stiff. Do not overbeat. (Again, if you are hand mixing, this may take a while. I definitely gained some arm muscle on this recipe!) Put whipped cream into a piping bag and use a large star tip to decorate the pie (or smpoon the cream onto the pie. (Before doing, so I decided to refrigerate the whipped cream and the pie for a bit, so that both with be consolidated before I put them together. It’s up to you how you do it, but I can guarantee that you probably can’t put the whipped cream on the chocolate filling right away.) Sprinkle with grated chocolate. Chill for one hour before serving. Refrigerate pie and any leftovers. Makes one 9 inch pie.
Important note: make sure your pie is ready too have the whipped cream on top, otherwise, it will simply just sink into the filling (I haven’t made this mistake, but I’ve had similar slip-ups.)
Pie crust: (from the Crunchy Caramel Apple Pie Recipe I posted up yesterday? – props to Theresa Bledscoe)
- 1 1/2 cup flour
- 1/2 tsp salt
- 1/2 cup shortening
- 1/4 cup plus 1 tbsp ice water
From what I printed out, I found that the directions didn’t work out as well with this particular pie, but I’m 100% sure that if you were to bake an apple pie (what the recipe was intended for) or any other fruit pie, this recipe and its directions would be perfect. But since, I like to mix up my recipes, I guess I get mixed results.
In a medium mixing bowl, combine flour, salt, and shortening. Use a fork or pastry blender and mix to a course consistency. Add ice water and mix. Roll out to fit, and place into one or two pie plates.
More notes: Again, I hand- blended; then as I added water, I continued to mix for a while and finally kneaded it with my hands. What I would stroongly recommend is that you DON’T knead the dough too much (which is what I probably did), so make sure you knead it enough to have it well mixed and ready to roll out but not too much, that it becomes over done. Also, because for an apple pie, you bake the apple with the pie crust, make sure that if you DO use this recipe and roll out the pie crust and place into tin, you do the following:
- Make sure to trim off the extra
- Prick the bottom of the pie crust (use a fork or tooth pick)
- Place a piece of wax sheet over the pie crust and tin, and make sure it sticks to the pie crust.
- Place foil (this is if you don’t happen to have pie weights lying around) over the wax paper molding it to the pie crust and tin.
The above will keep the crush from poofing up like mine did 😦
Hopefully yours is much more successful than mine! (Because mine…well is still solidifying… So I might just attempt to make mini ones and scoop out the chocolate loveliness I made…haha we’ll see.) If you have any questions, let me know.