Try an oreo crumb crust, a peanut butter cookie crust, or even a gingersnap crust for a change. Experiment with different flavorings, if you like. This pie takes about 1 1/2 hours start to finish and is ready to serve.

I used finely ground black pepper in this. It gives it a bit of depth and the fine grind means that the smooth texture of the filling is not compromised.

French Silk Pie

• 1 cup butter, softened
• 1 1/2 cups white sugar
• 5 tablespoons unsweetened cocoa powder
• 1 1/2 teaspoons vanilla extract
• 1/2 tsp finely ground black pepper, optional
• 4 eggs, room temp.
• 1 (9 inch) pie crust, baked or a crumb crust

1. Beat butter and sugar until no graininess remains
2. Add cocoa powder and pepper and beat well.
3. Add eggs, one at a time, beating several minutes after each
4. Beat in vanilla
5. Spoon into crust and smooth top. Chill for 1 hour, at least
6. Serve with whipped cream, chocolate shavings or other garnish

Serves 8

image:marye audet

Post from: Baking Delights

If you will recall I said that I made two cakes for Ethan’s party.  The peanut butter mousse cake…and a chocolate French Silk cake.

Everything is the same on this cake except the layer over the cake is creamy, velvety, chocolate-y French Silk…

This one was actually more popular than the peanut butter mousse  version.  So…try them both, see which you like.

This French Silk is perfect.  Very rich, smooth, melt-in-your-mouth.  Use it to fill a pie crust for French Silk pie.  I also use it as the filling in my Yule Log cakes, as well as any chocolate rolled cakes that I do.  It only takes moments to make (although you have to chill it for about 4 hours) and tastes extravagant.

French Silk Filling

(makes on 9 inch pie, double this recipe for the 13×9 inch cake)

• 1 cup unsalted butter (need I say organic?)
• 1 1/2 cups sugar
• 1/3 cup good cocoa powder
• 2 tsp. vanilla
• 4 eggs

1. Cream the butter and sugar until very fluffy and well combined.  Carefully blend in the cocoa and vanilla.
2. Beating at highest speed add one egg.  Beat for about 2 minutes.
3. Repeat with each egg, beating very well after each addition.  Whip until very fluffy.
4. Chill for 4 hours before serving.

image:maryeaudet

Post from: Baking Delights