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

You read that right. I have been trying to come up with a white french silk recipe that I was happy with for a very long time. VERY long time.

Why?

Well, personally I find that french silk is one of those things that is a baking staple. It makes a great pie, granted, but it also makes a fantastic cake or torte filling, tart filling, rolled sponge cake filling or cookie filling. With a few changes you can create a number of flavors..but white silk eluded me. It was always too sweet, too bland..too buttery…or it didn’t set up right.

Until now.

French Silk Nirvana. French Silk Xanadu. The zen of French Silk. Rich, melt in your mouth, creamy. The mouth feel is silky and smooth…the taste is not too sweet but lingering.

It was durn GOOD, Bubba.

I made a chocolate dribble out of bittersweet chocolate…just for a little extra WOWZA!

16 tart shells of choice (pastry, graham, puff pastry etc.)

1 c unsalted butter

3/4 c sugar

6 ozs good quality white chocolate melted in 1/3 c heavy cream and cooled to room temperature

1 tsp vanilla flavor

1/2 tsp almond flavor

2 TBS sour cream

2 eggs

1/2 pt blackberries, raspberries or both

Bittersweet chocolate for drizzle

Beat butter and sugar until no longer grainy. This can take several minutes.

Add melted chocolate and beat in.

Continue beating while adding flavorings and sour cream.

Add eggs, one at a time. Beat for several minutes after each addition.

Spoon into tart shells.

Top with whole berries, drizzle with melted chocolate. Chill for three hours. Allow to stand for 10-15 minutes at room temperature before serving.

Makes 16 tarts.

Images: Marye Audet

Content:Marye Audet for Baking Delights

Post from: Baking Delights