Chocolate Pie

I've always been a fan of French Silk pies from Perkins and Baker's Square, but I must say that this recipe for chocolate pie is as good as any I've had from a restaurant.  You simply must try it.  I promise it isn't that difficult.

Start with a pie crust of your choice.  I used my Grandma Johnson's crust recipe because I am personally conflicted about using a frozen crust.  You would be, too, if you had her crust.  I won't judge you, though.  Using a frozen crust would make things a whole lot easier, it's just that once you get that perfect homemade crust, it ruins you.

Now, this is where my trouble began... I 've never pre-baked a crust from scratch.  I feel like I must be missing some secret step because this is what happened to my beautiful, perfect crust.  It got bubbly and fell in on itself.  Is there some secret to pre-baking a crust?  In the grand scheme of things it doesn't matter because it tasted wonderful, and when the pie is complete you cannot teven see the lumpy crust.  As Julia says, make no apologies, no excuses!  It doesn't have to be perfect.


After you've pre-baked your crust, get ready to do some mixin'!  If you have a stand mixer, go kiss the feet of whomever purchased it for you.  Unless you purchased it for yourself... I wouldn't want you to strain anything... You start with mixing the butter and sugar, and then add in the chocolate and vanilla. (Use Watkins vanilla if you know what's good for you. We call it Liquid Crack in the Bass abode.)


Now, this is when the mixing gets really crazy.  You add in one egg every 5 minutes for 20 minutes (that's four eggs).  Be patient.  It's worth it to get that perfectly whipped texture.  If you have a stand mixer, just throw an egg in and forget about it for 5 minutes.  You can use that time to do your foot-kissing.


When it's whipped into submission, smooth it into the pie crust and chill it in the fridge for at least 2 hours.


I chilled it for about 5 hours.


I was feeling sassy, so I added some Cool Whip and made some chocolate curls for the topping.


Try not to lick the plate when you're done.  If you must, at least wait until no one can see you.  Not that I would know anything about that...

1 comment:

Anonymous said...

Hi Chelsea,

Did you prick the crust with a fork before baking? If not, prick the bottom and sides and that will help keep the bubbles down. See you this weekend.