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. 
this cake screams a lot of things!
eat me comes to my mind!
lol
beantownbaker — February 8th, 2014 @ 11:57 am
It does definitely scream that 🙂
Gorgeous Bundt, Jen! It looks amazing. Love the butter and cocoa tip and the raspberries!
beantownbaker — February 9th, 2014 @ 8:58 pm
Thanks 🙂
Who needs a tunnel of love when you have a tunnel of fudge! This looks fantastic!!
beantownbaker — February 11th, 2014 @ 12:14 pm
So true!
This cake looks glorious 🙂 I am dying to get a slice, maybe two 😉
The original recipe called for a box of Pillsbury’s frosting mix and was much, much better than the current recipes. There was a tunnel of gooey soft fudge in the middle that you just can’t get with today’s recipes for this cake. But it’s still a great cake!
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One of my favorites! Thanks for the reminder..I need to make this – soon!
I just tried this yummy recipe from your blog and it has come out really yummy!! 🙂
This is my first tunnel of fudge cake and I am quite happy with the outcome…
Thanks for sharing this easy recipe 🙂
Gorgeous!!! I’d love to try to make it for my family soon. Your recipe is so detailed, but to a clumsy person like me, Hopefully I won’t mess everything up haha.
Looking at the picture of your cake I just wanna try it immediately. It looks really good. It is good to make it at home and serve on some special occasions like birthday parties or a party with friends on weekends. Thanks Jen for sharing this recipe with us!
Nice recipe Jen! Hope that I can do it the way you make your cake. Always love chocolate. Thank you for sharing it!
oh my god, I fell in love with it at the first sight. So yummy and nice at the look. Thanks Jen for sharing wonderful recipe!
Awesome, you make it like an artist. It looks so delicious, I will try your recipe to make it for my kids. Thank you so much for sharing this!
This cake recipe looks very sweet and delicous. I will try it soon. Thank for share this great post.
This looks amazing, I will try this out tomorrow, thank you for sharing!