Tuesday, April 02, 2013

French Silk Pie

Dan and I agree on most things in life except for one of the most important things:  desserts!  I love a decadent red velvet or dark chocolate cake, crème brûlée, homemade apple pie.  He likes boxed cakes and French Silk Pie.  I think that French Silk is the stupidest pie of all.  Chocolate is for cake, not pie.  And why the pastry crust?  I don't get it. 

Upon Dan's homecoming I like to do something nice for him.  Just a little gift or a nice meal.  I was thumbing through a cook book and found a recipe for his favorite dessert and decided I'd make one for him.  And, I did.  And, it was good.  And, I'll probably stop making fun of F.S.P. cuz: yum.  Here's the recipe if you'd like to make one for yourself!

Betty Crocker's French Silk Pie

TOTAL TIME 3 Hr 20 Min

1 cup all-purpose flour
1/2 teaspoon salt
1/3 cup plus 1 tablespoon shortening
2 to 3 tablespoons cold water
1 cup granulated sugar
3/4 cup butter, softened (do not use margarine or vegetable oil spreads)
1 1/2 teaspoons vanilla
3 oz unsweetened baking chocolate, melted, cooled
3/4 cup fat-free cholesterol-free egg product
3/4 cup whipping cream
2 tablespoons granulated or powdered sugar
1 teaspoon vanilla
Chocolate curls, if desired

Step 1:  PASTRY
In medium bowl, mix flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary). Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling. Heat oven to 475°F. With floured rolling pin, roll pastry into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired. Prick bottom and side of pastry thoroughly with fork. Bake 8 to 10 minutes or until light brown; cool on cooling rack.

Step 2:  FILLING
In medium bowl, beat 1 cup granulated sugar and the butter with electric mixer on medium speed until light and fluffy. Beat in 1 1/2 teaspoons vanilla and the chocolate. Gradually beat in egg product on high speed until light and fluffy (about 3 minutes). Pour into pie crust. Refrigerate until set, at least 2 hours but no longer than 24 hours.

Step 3:  TOPPING 
In chilled medium bowl, beat whipping cream, 2 tablespoons granulated sugar and 1 teaspoon vanilla with electric mixer on high speed until stiff. Top pie with whipped cream; garnish with chocolate curls.

Then, you scarf!

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