Mamma’s French Silk Pie

You know that recipe from your childhood? The one you remember having at special meals that just tastes like friends, family and fun? One of my favorites is my mom’s French Silk Pie. Nobody’s pie is like your mamma’s pie! The yummy thing that makes this recipe different is the crust-it tastes similar to a sugar cookie and is the perfect compliment to the creamy, buttery chocolate filling. Uggghh! I’m swooning just thinking about it! Which brings me to my problem- I CAN’T STOP EATING IT!

Three decades of pies…

Then one day I had an inspiration on how to improve on my deficient self-control. I made the filling and put it in tiny pre-made fillo mini-shells and froze the entire batch. Since I have to thaw them and only allow myself to take one out of the freezer at a time, I can contain my impulse to gobble an entire pie all by myself. OINK!
But you might have more discipline than I do, so I will tell you just how my momma made it for us.

Preheat your oven to 400 degrees.

Using a blender or food processor, blend the flour, butter and powdered sugar until it has a crumbly, sandy consistency. Dump the mixture into a 10″ spring-form pan. Using your hands, work the dough into a crust across the bottom and up the sides of the pan. Push the dough into an even layer less than a 1/4″ thick. This gets pretty tricky around the sides of the pan, but if the crust is too thick, it won’t cut nicely and it will shatter if it is too thin.

Bake for 10-12 minutes until it just starts to get a golden color to it. Set it aside to cool. It should be no warmer than room temperature when you add the filling. Sometimes I sneak mine into the fridge or freezer if I can find a spare corner to rest it in a while. The object of the game is to keep the butter in the filling cool.

The longer you blend, the smoother the pie!

Cream the butter and sugar with a blender. I have used a food processor, but it’s harder to monitor the butter consistency that way so I don’t recommend it. Did I mention this is all about keeping your butter cool?

Mom used a double boiler to melt the chocolate, but I have a thing about double boilers. They frighten me. It’s sort of irrational. Like scary clowns. They just seem so complicated and adult-I can barely adult, I definitely can’t complicated-adult! So I devised a microwave-friendly process.I put the baker’s chocolate in a microwaveable dish with a tablespoon of butter and I stop the microwave and stir it frequently as I melt it. The butter helps prevent the chocolate from burning. Once you have a creamy melted chocolate potion, set it aside to cool before adding it to your butter and sugar, because, well, you want your butter cool! Just not so cool the chocolate solidifies again. Tricky! No, not really. I’ve made this recipe hundreds of times and it’s always yummy and Lord knows, I don’t actually have the patience for tricky!

Break out your Michael Jackson, because you’re fixin’ to “Beat It” a lot; a little 80’s jam will keep you pumped up while the sugar desolves into the eggs and butter. Add the eggs one at a time, blending the mixture for about five minutes after each egg.

Blend in your cooled chocolate, pour the filling into your cooled crust and refrigerate until you are ready to serve. It’s looks very fancy served with a dollop of whipped cream and sprinkled with chocolate shavings. My baker’s chocolate always looks like a mouse has gnawed on it where I shaved a corner for pie decoration!

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