Another version of French Silk--French Silk Pie

French Silk Pie
The Ultimate Southern Living Cookbook Copyright 1999

2 (1-ounce) squares unsweetened chocolate
1/3 cup butter or margarine
¾ cup sugar
1/3 cup all-purpose flour
3 cups whipping cream, divided
2 egg yolks, lightly beaten
1 baked 9-inch pastry shell
2 tablespoons powdered sugar
Garnish chocolate shavings I would have liked to do this but I didn't have the time or energy

Place chocolate and butter in top of a double boiler; bring water to a boil. Reduce heat to low; cook until chocolate and butter melt.

Add sugar and flour; stir well. Gradually stir in 2 cups of whipping cream. Cook, stirring constantly, 20 minutes or until mixture thickens. Gradually add one-fourth of hot mixture into egg yolks. Add to remaining hot mixture, stirring constantly. Cook until mixture thickens and reaches 160 degrees. Remove from heat. Cover tightly with plastic wrap; cool to room temperature, and spoon mixture into pastry shell. Cover and chill 2 hours.

Beat remaining 1 cup whipping cream at medium speed with an electric mixer until foamy; gradually add powdered sugar, beating until soft peaks form. Spread whip cream on pie. Garnish, if desired.
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I've made the more traditional version of French Silk pie (although I used pasteurized egg product and I'm sure it wasn't as good as the raw egg version). It wasn't the ultimate chocolate pie. I can never find my ultimate chocolate pie, perhaps because I'm not really sure what that is. I'll know it when I have it.

This year I really wasn't searching for THE pie. I just wanted a tasty chocolate pie, something other than chocolate pudding and whipped cream. I saw this cooked version of French Silk and decided to give it a try.

As I was making it I thought, I'm just making chocolate pudding verrrrry slowly (over a double boiler). The components seemed about the same. Then I worried that it wouldn't set. It seemed runny even as it cooled. Well that was a laugh since this turned out to be a very firm pie. It reminded me of a truffle filling. It was THE ULTIMATE chocolate pie but it was very good, I thought.

I don't know if my thermometer was off or what but it took me a long time to reach 160 degrees. So long, I'm not completely sure that I didn't screw this up somehow so hopefully if anyone tries this recipe, the results will be the same.

This year was light on pies. I made two Libby's Pumpkin Pies. It was my first year making the pumpkin pies and I decided why vary from what I know works? I don't think I can much improve on Libby's recipe or Mrs. Smith's frozen pumpkin pie, which is also very good but my family is used to the Libby's.

I made the Belgium Rice Custard Pie and Butterscotch Pie, which becomes more popular around our table every year. It turned out so beautifully this year that I regret not getting a new picture. There were no saran wrap scars and the graham cracker crust was perfectly shaped.

It's Tuesday and I'm already stressed out. December is definitely the most stressful month of the year for me. I don't get to relax until after my son's birthday in January.

Question of the Day: Have you started getting ready for the holidays yet? I've shopped for the boys, that's about it. That's fun. I realized that I won't have much time to bake this year since Christmas is on a Thursday and I have only a few vacation days left that will probably be spent on sick kids or bad weather. I have a list of things I want to make but will I have time to make them? I have to do Christmas cards. We have to take our annual trek to Candylane at Hersheypark for Santa pictures. I have to finish shopping. I have to decorate! That is usually done by now. Arghhh!!