Okay, so I’m big on baking. And my family looooohhhuuuvess French Silk Pie. Since most store bought pie crusts use lard, which is a derivative of pork, and pretty much illegal in our faith, we go for homemade. But then we hit a road block because I am not big on baking pie crust. So I’ve (please don’t sue me Martha) cut a few corners and used a couple alternative measures to ensure that our pie-diggin’ dance continues.
Below is my version of a great pie crust that’s usually used for lemon bars but is versatile and buttery enough to do the job. Oh and I added the french silk recipe too, since you happened to wonder.
- 1 c flour
- 1/4 c sugar
- 1 stick (8 T) butter, cut into cubes
- pinch of salt
Preheat oven to 350 degrees Fahrenheit. Spray bottom of 9″ spring foam pan with cooking spray. Line with parchment paper. Lightly grease paper with spray or butter.
Combine flour, sugar, salt.
Add butter and blend with fork, pastry cutter until butter is pea size and mixtures looks crumbly.
Pat into prepared pan until even. Bake for 20 minutes in oven. Let cool completely before topping with mousse.
French Silk Filling
A friend of mine shared this delicious Chocolate Silk Pie recipe which I find to be the best adaptation for French Silk. It’s a bit of work, but utterly worth every fork fill of mmm!
- 4 eggs
- 2 T coffee, cooled
- 1/4 tsp salt
- 3/4 c sugar divided
- 4 oz chocolate
- 10 T butter, softened
- 1 cup heavy whipping cream
- 1 1/2 tsp vanilla
- chocolate shavings or cocoa powder, garnish, optional*
- Add 1 inch of water in a heavy bottom pot and put on medium low heat. Bring to a simmer.
- In a medium, heat-safe bowl beat the eggs. Add coffee and 1/2 cup sugar and combine. Place bowl over simmering water and mix constantly until egg mixtures thickens and holds peak for a few seconds. Remove from heat, but continue to stir occasionally to prevent custard from scrambling.
- Melt chocolate and set aside.
- In a stand mixer beat butter and remaining sugar until light in color and fluffy. Add vanilla and chocolate and combine well.
- Add custard and mix until light and fluffy (at least 5 minutes), scraping bowl intermittently.
- Pour mousse onto crust and smooth. Cover with saran wrap and refrigerate at least 4 hours or overnight.
- Beat heavy cream in stand mixer until soft peaks develop. Top mousse with cream and garnish with chocolate shavings or dust of cocoa.
Serves: 8 – 10