If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: I was lucky to grow up nearby my maternal great-aunt, Hilda, -but known to us as Aunt Da-for about ten years before she passed away. About a year ago, I was struck with a yen for a pie she made often during my childhood: French Silk. It's a creamy, lighter than air chocolate pie, and I had the most acute taste-memory of it but not the recipe. I called my Nanan, Aunt Da's daughter, and she rummaged through Aunt Da's recipe books and found it.
I made it once and loved it- it tasted just like I remembered- but felt our family crust (perfect for nearly every pie) just wasn't the perfect fit here. So I tweaked it a bit to be a bittersweet cocoa crust. Aah, divinity! I've got one in the fridge now. Hope you enjoy it! —em-i-lis
Makes 1 9" pie
For the cocoa crust
scant 2 c all-purpose flour, sifted
tablespoons unsweetened cocoa
cups canola oil
- Preheat oven to 375. In a mixing bowl, whisk together the sifted flour, salt, cocoa and sugar. Make a well in the center of the dry ingredients and pour in the milk and canola oil. Stir with a fork until everything is combined for the most part.
- Take about 80% of the dough if making a deep-dish pie and roll it out between two sheets of waxed paper. Invert over a 9? pie plate, trimming off any excess that hangs over the sides. Put a parchment round over the bottom of the crust and then put pie weights or beans on top. Bake for 20 minutes, remove the weights/beans and parchment and bake 4-5 minutes more. Remove from oven and let cool. While cooling, make the filling.
For the French Silk chocolate filling
1 stick unsalted butter, room temperature
squares Ghirardelli unsweetened baking chocolate, melted and cooled
cups TruWhip (all-natural Cool Whip), or Cool Whip, thawed
- With a hand or standing mixer, cream the butter and sugar. Stir in the melted, cooled chocolate and then beat in the eggs one at a time (beating 3-4 minutes after each one). Fold in the TruWhip and pour the batter into the pie crust. Cover and put in the fridge for about 2 hours to set.
- Yes, it is that easy!
- This recipe was entered in the contest for Your Best Family Recipe