I fully admit that I have avoidance issues when it comes to pie. I rarely make them. And it has nothing to do with disliking pie. Pie is probably one of my favorite desserts. But I don’t particularly like making them. And I have realized that the only reason I don’t like making them is because I’m not confident in my crust technique. Why is it so hard to make the edges look pretty?!
Making desserts that look pretty is definitely not my strong point. I fully admit that. I am much better at making desserts that taste awesome. But with the holidays coming up I am determined to end my avoidance of pie and start getting confident with it. Avoiding things is never the answer. And maybe after I tackle pies I’ll start in on cakes. The thought of that just gave me a whole lot of anxiety… It’s okay. We’re still on pie. One intimidating decorative dessert at a time here.
Let’s talk eggs for a moment. More specifically, raw eggs. I feel it is my duty as a recipe blogger to give the raw egg disclaimer on this recipe since it does call for raw eggs. If you are going to make this pie I want you to listen to me closely. Use fresh eggs for this. Eggs that are at least grade A or preferably grade AA. Don’t use grade B or eggs that you forgot to put away and left out on the counter for a couple of hours. The chances of you getting sick from eating a little raw egg are pretty rare. But let’s just keep those chances to the absolute minimum by using eggs that haven’t had time to grow a whole lot of bacteria. I fully admit that I eat raw egg all the time. A lot of batter gets into my tummy before it goes into the oven and I barely cook my runny eggs in the morning. But I fully understand if you are not okay with the small risk raw eggs bring.
And if you are pregnant, or have a weak immune system, or are feeding small children, just hold up for a little bit on this one. I am going to post another chocolate pie soon with a cooked custard that will be much more safe for you and just as delicious!
Now there are recipes out there calling themselves French Silk Pie that do not use raw eggs. However, I have to say that these pies aren’t really true to what French Silk Pie really is. French Silk Pie is actually an american creation. Unlike a cooked custard cream pie, it is incredibly dense and “silky.” The eggs bring a lot of richness to the pie and this is one of those desserts that I can really only have a few bites of because of how rich it is. My husband, on the other hand, can eat a huge piece for breakfast and feel great.
I hope everyone is looking forward to the holidays with as little stress as possible. This is a great dessert to make the day or even two days before! It holds up well under refrigeration and you can add the whipped cream on just before serving to keep a fresher taste and look. And cut small pieces for your family to make sure there is some left over for breakfast the next day. Leftover pie for breakfast is one of the best things about the holidays.
One Year Ago:
Sweet Potato Casserole Cookies
Two Years Ago:
Oven Hickory Smoked Ribs
* Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially if you have a medical condition.
- 1-1/2 cups flour
- ½ cup shortening
- pinch of salt
- ice water
- 2 sticks (1 cup) unsalted butter, room temperature
- 1½ cups granulated sugar
- 4 ounces unsweetened chocolate, melted and cooled slightly (I used ghiradelli 100% chocolate)
- 2 tsp vanilla extract
- 2 TBSP cocoa powder (optional, but intensifies the chocolate flavor and color)
- ¼ tsp instant espresso powder (optional, but intensifies the chocolate flavor)
- 4 large eggs
- whipped cream for topping
- chocolate shavings or curls
- Preheat oven to 400ºF.
- Cut shortening into the flour and salt with a pastry cutter to the consistency of coarse meal.
- Add ice water 1 TBSP at a time while stirring gently until the dough starts to form into a ball.
- Gently roll out the crust and place it in a pie plate. Crimp edges as desired. Dock the dough by piercing with a fork several times around the bottom and sides.
- Lay parchment paper into the crust and fill with dried beans, rice, or pie weights.
- Bake in the bottom third of the oven for 15 minutes. Remove the pie weights and place back in the oven for 10 more minutes, or until the crust is golden brown.
- Allow to cool completely on a wire rack before filling.
- In the bowl of a stand mixer fitted with a paddle attachment, beat together the butter and sugar until light and fluffy.
- With the mixer still running, pour the cooled melted chocolate into the butter/sugar mixture. Add the vanilla, cocoa powder, and espresso powder if using. Scrape down the bowl.
- Add eggs one at a time, beating for 5 full minutes in between each addition
- (20 minutes total) at a medium-high speed. The mixing time is necessary to get the silky texture.
- Pour the filling into the cooled crust and allow to set in the refrigerator for at least 4 hours and up to 2 days before serving.
- Top with whipped cream and chocolate shavings or curls.