French Silk Pie
My little brother A came to Boston for a visit a couple weeks ago. Although, I suppose calling him my little brother is a bit misleading. He’s growing up fast and just graduated high school this past May. And he towers over the entire family at 6’4″.
As with most people who come to visit, I asked A if he wanted me to bake him something while he was here. He immediately responded “French Silk Pie”. Now I’ve never actually had French Silk Pie let alone baked one. Apparently, it’s A’s favorite dessert though. He’s even baked them himself in the past.
After I found out he had baked his own French Silk Pie, I decided it would be more fun to bake the pie together than for me to bake it for him. I figured we could get some quality sibling bonding time in the kitchen.
A and I had a good time making this pie. He had never made a crust from scratch before and this one was really easy. You just crush up some nuts, mix in some butter, and press it into the pie plate. It can’t get much easier than that!
We whipped up the mousse and filled the shell. Then came the painful part, letting it set. We ended up letting the pie chill in the fridge overnight. The next night after dinner, we topped it with some freshly whipped cream and chocolate shavings. I can’t comment on how this compares to other French Silk Pies out there, but everyone really enjoyed this pie. I’m pretty sure A had 3 pieces himself before heading back to the Midwest.
One Year Ago: Buttermilk Cupcakes with Chocolate Swiss Meringue Buttercream
Two Years Ago: Red White and Blue No-Bake Frozen Cupcakes
French Silk Pie
Yield: 8
Ingredients:
For the Crust
8 Tbsp chilled salted butter, cut into pieces, plus more for pan
1/3 cup pecan halves
1 1/3 cups all-purpose flour
1/4 cup firmly packed light-brown sugar
1/4 tsp salt
For the Filling
12 Tbsp (1 1/2 sticks) salted butter, room temperature
1 cup sugar
3 ounces unsweetened chocolate, melted and cooled
1 1/2 tsp vanilla extract
3 eggs
Whipped cream, for serving
Chocolate curls, for serving
Directions:
For the Crust
Preheat oven to 325 degrees. Butter a 9-inch pie plate; set aside. Grind pecans in a food processor, or chop very finely with a knife. In a medium bowl, combine flour, pecans, sugar, and salt. Cut in cold butter with a pastry cutter until mixture resembles coarse meal. Press firmly into prepared pie plate. Bake until golden, 20 to 25 minutes. Transfer to a wire rack to cool.
For the Filling
In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy, about 2 minutes. With machine running, gradually add melted chocolate and the vanilla. Add eggs, one at a time, beating at medium speed for five minutes after each addition. Pour filling into cooled pie crust. Cover with plastic wrap, and transfer to the refrigerator to cool for at least 4 hours and up to overnight.
Just before serving, top pie with whipped cream, and decorate with chocolate curls.
Recipe from Martha Stewart
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
Those are some very lovely cookies! I want these for breakfast! They have blueberries right?
beantownbaker — July 26th, 2013 @ 9:44 am
I could totally justify eating them for breakfast. They have oats too!
I love using fresh berries in cakes and breads – I don’t know why I have never tried them in a cookie! Yours look delicious, thanks for the inspiration!
beantownbaker — July 30th, 2013 @ 5:48 pm
Any time! It’s rare to see fresh fruit in cookies.
I never would have though of putting fresh blueberries into cookies…I gravitate toward scones/muffins/cake, but these just may have convinced me to try cookies!
beantownbaker — July 30th, 2013 @ 8:43 pm
I know – you just never see them in cookies. Definitely give these a shot.
Oh goodness, these cookies look incredible 🙂 I love blueberries!
LOVE the idea of fresh blueberries in a cookie like this. Have any tipes to keep from smashing the blueberries when adding them? 🙂 Pinning now!
beantownbaker — August 4th, 2013 @ 6:44 pm
Thanks for pinning this 🙂 Just be careful when you stir the berries in. They shouldn’t smash unless you’re really heavy handed.
Had to comment on these, I made some earlier in the week as I had some fresh blueberries to use up – they were so easy and quick to make and delicious. Definitely worth a go.
beantownbaker — August 16th, 2013 @ 8:19 am
So glad you made them and enjoyed them. I love an easy cookie recipe!
These cookies look fabulous! I can`t wait to get my hands on some blueberries and trying this out!