Okay, so this next recipe is amazing! Not to brag or anything...it just is. However, if you are counting calories, then I think you may want to move on. But, if you are a chocolate lover then this recipe is yours!
I first started making French silk pie a couple of years ago. I always loved it but didn't know how to make it so I started a recipe hunt and found one I liked. At first I felt this recipe was too rich with the silk all by itself but then I decided to tweak it a bit. I added a ganache layer to it and a cool whip layer and it turned out incredible.... Is your mouth watering yet?
Well, currently I work at a daycare and when trying out new recipes I sometimes use my coworkers as guinea pigs. After bringing it in, I now have to make this at least twice a year because my boss loved it. (my boss happens to be one of my best friends...soo...I'm pretty lucky) So now I make it every year for him for his birthday and for boss's day...(so he's pretty lucky too..ha ha.) Normally I make two of any dessert that leaves the house however DH doesn't like my silk pie because he's not a big chocoholic like me, sooo both pies go to my boss/bff. (I am required to make DH a replacement dessert though, so he doesn't feel left out;) usually chocolate cake with vanilla icing or my carrot cake).
Originally this recipe made only one pie, but the way I make it with the ganache and cool whip, I split it into two pies. Then it's only half the calories...yay! LOL... To learn how to make the ganache I actually watched a bunch of youtube videos and looked at different recipes. Also, I make my own crust depending on how much time or motivation I have. Sometimes I use store bought crust They are good...but nothing is like homemade. The refrigerated crust is never as flaky or tasty. SO...without further adieu...here's the recipe....
2 prepared 8 inch pastry shell, baked and cooled
1 container cool whip
1 container cool whip
1 cup butter, room temperature
1 1/2 cups white sugar
4 (1oz.) squares unsweetened baking chocolate melted and cooled
2 tsp. vanilla extract
12 oz. semisweet morsels
1/2 cup heavy cream
3 T. butter
Like I mentioned above, I usually make my own pie crust. I will post a link to that once I have it finished. If you don't want to do that, then get the refrigerated crust and bake it first. Or at least have it baking while you are preparing the next elements.
For the Ganache Layer:
In a microwave safe bowl add the chocolate chips and heavy cream.
Microwave 2-3 minutes. Mix together with a whisk to melt.
Add the butter and mix well.
Let sit for at least 20 minutes. Using a hand mixer. Mix on med for 3-4 minutes. Set aside.
Silk Filling Directions:
Unwrap and place the bakers chocolate in a microwave safe bowl. Heat in increments in a microwave, stirring to help the melting process. Once the chocolate is melted, place in the fridge to cool for at least ten minutes. You want it thoroughly cooled so it doesn't cook the eggs. *Warning* Do NOT lick your fingers! You will not be happy!
So here is my stand mixer. It's my KitchenAid wannabe. This recipe is definitely one I probably wouldn't make if I didn't have one of these unless I recruited DH or someone else to tag team with the mixer duties. You'll see why as the recipe progresses.
What you want to do next is to cream your room temperature butter in the stand mixer. Then gradually beat in the sugar until light colored and well blended. If you are planning to make this, just set the butter out earlier in the day. It'll make life so much easier.
Next, stir in the thoroughly cooled chocolate (remember, we don't want any cooked eggs) and the vanilla.
Then we begin with the eggs. Here's a tip I always use. When adding an egg to any batter always crack the egg in a separate dish first. That way if you happen to drop a piece of eggshell, it's easier to fish out of the bowl than the batter. Now what you do is add one egg at a time.
Set a timer for 5 minutes. Let the stand mixer do all the work. Scrape the sides of the bowl occasionally, but make sure you add one egg at a time. Since there are 4 eggs this will take about 20 minutes. Don't worry, the filling will look grainy for most of the time until you add the final egg. Then...voila...silky smooth...hence the "Silk" pie.
Here's the batter after an egg or two, then after it's all done.
In your cooked pie crust, add a layer of the ganache. (Using a cake spreader is the easier tool if you have it.) Then add half of the silk filling.
Here's my two pies divided. Then gently add a layer of cool whip. I use an entire container between the two pies.
After the pies are finished you can add some finishing touches. Take a drinking glass and insert a pastry bag with tip already inserted. Fold down the top half of the open end over the glass. Add the whipped ganache and pull the bag away from the cup gently. This helps keep the pastry bag clean and is the easiest way to fill it.
Next is the fun part. Decorate it however you like. You can write a message or just add starbursts all over the top. The world is your oyster...go with it. I will just say this though...the ganache is the best part.
Well, I hope you enjoy this recipe as much as I do. It does take some time and effort to prepare, but some of the best things (and people) in life are just worth the effort. :)