Sunday, September 5, 2010

birthday pie

Ever copy down a recipe and then when you go back to make it find that you've left something important out in the process of copying? Well, making Josh's birthday pie was one of those times. Chocolate Silk Pie has been a Thanksgiving tradition in our house ever since we got married. So when Josh asked for it for his birthday I was a little surprised (he doesn't categorize his foods by holidays and seasons like I do). I found the recipe in a holiday magazine several year ago, but decided last thanksgiving to copy it out onto a recipe card to make it easier to find. However, when I got to the end of the recipe and realized I had only used half of the heavy cream I was a little worried. I quickly assessed that it must be for making whipped cream, but I was a little worried up until that first bite was taken. In the end though it turned out just right!

Chocolate Silk Pie

** For the crust I used the super-flaky crust recipe. Line pie crust with foil and weight with pie weights or dried beans. Bake at 450 for 8 minutes then, remove foil and bake for 5-6 minutes more until crust is a flaky, golden brown. Allow to cool.

2 pints heavy cream -only one of which will go in the pie :)
6 oz. semi-sweet chocolate roughly chopped
6 tablespoons sugar
1 1/2 tablespoons cornstarch
6 large egg yolks
2 tablespoons unsalted butter
1/2 teaspoon vanilla
1 tablespoon cocoa powder

1. In a small bowl combine 1 pint of the cream, chocolate and 3 tablespoons of sugar. Cook this in a sauce pan over medium-low heat, whisking frequently until chocolate melts.

2. In a bowl combine corn starch and remaining 3 tablespoons of sugar. Add egg yolks and whisk. Add 2 tablespoons of warm chocolate mixture to egg mixture.

3. Whisking constantly, slowly add egg mixture to pan. Cook still whisking until thickened (about 2 minutes).

4. Remove from heat; add vanilla and butter. Whisk until butter melts

5. Pour filling into crust. Place a piece of plastic wrap directly on the surface. Refrigerate for at least 3 hours. Dust the top with cocoa powder before serving.

6. The remainder of the whipping cream can be used to make whipped cream. Combine with 2 tablespoons of sugar and a teaspoon of vanilla. Using an electric mixer, beat on high until soft peaks form.

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