I think it's true that sometimes what you're denied is what you want the most. I think this is how French Silk Pie became my absolute favorite pie. Growing up in Chicago, my parents would sometimes stop by Bakers Square and pick up one of these amazing pies. They looked so good to us kids, with all those chocolate curls covering the top. Unfortunately, looking is about as much as we got to do with it. My dad believed that we were too young to really appreciate it and should just have ice cream or something instead. So they would bring the pie home and it would sit in it's box in the fridge, and one by one each of us kids would open the door and steal a chocolate curl. We assumed that our parents would never notice, even when there were very few curls left. Looking back, I'm pretty sure they caught on but humored us anyway.
So when I started getting into making desserts, I decided that I had to master this recipe since it's difficult to find at most restaurants or stores. Besides, it's always better when you make it yourself. I discovered that it's really not that difficult to make, and that since there's only a few ingredients in it, what makes the real diffierence is using really good quality ingredients. Use a chocolate that you really love, because that's what it's going to end up tasting like. Also, using superfine sugar makes the texture so smooth, it's definately worth it. So here is the recipe to one of my absolute favorite desserts...enjoy!
6 oz semisweet or bittersweet chocolate, melted
3/4 C butter, room temp (sweetcream, unsalted)
3/4 C superfine sugar
1 t vanilla
3/4 C refrigerated egg product
Sweetened whipped cream
Chocolate curls
Melt chocolate, set aside. Beat butter and sugar for about 4 minutes, until light and fluffy. Beat in melted chocolate and vanilla. Beat in egg product 1/4 C at a time until well mixed inbetween each addition. Pour into previously baked pie crust. Refrigerate for at least 4 hours before serving. Before serving top with plenty of whipped cream and chocolate curls.
Tips for whipped cream- Always start with a very cold bowl and beaters. I usually put the bowl with the beaters and whipped cream in the freezer for about 5 minutes before whipping. Using a whisk attachment makes it go a lot faster too. Fresh whipped cream doesn't keep well for more than a day so, so if you make the chocolate for the pie a day ahead, don't put on the cream until before serving.
Tips for chocolate curls- I usually place some foil on a plate, then melt the chocolate and pour it onto the foil. Then I freeze it until set. Using a sharp knife or potatoe peeler, scrape off curls at an angle. You can cheat and use a store bought chocolate bar too.
