We're staying on the track of decadent desserts today. Think of it as a counterbalance to all the fresh produce and crunchy salads we're consuming during these summer days. It's all about balance!
I made a chocolate silk pie for the first time. It has a chocolate wafer crust as its base and a signature silky smooth, mousse-like, chocolate filling. My son took his first bite and said "mmm...buttercream" and frankly, I think he was pretty spot on; the filling is like chocolate buttercream so you can picture what we're talking about here.
One note of disclosure about chocolate silk pie - it's made with raw eggs. That isn't a big concern for me personally but it could be for some and I understand that pasteurized eggs is an option to consider.
Though I've thought about chocolate silk pie for some time, I haven't made it until now - not because of the raw egg issue but because my family already has a favorite chocolate (pudding) pie that's a whole lot lighter. When you find something you like, you tend to stick to it. That said, I figured it was time to mix it up just a little and give chocolate silk pie a try.
Unsweetened dark chocolate gives this pie unmistakable chocolate flavor while butter gives it serious richness. The eggs are essential to achieving the silky, mouse-like texture, to the filling.
Make the pie and let it sit at least a few hours to set up before serving. I'd recommend an overnight chill since we preferred it nice and cold, and thought the flavors were even better with time to develop and meld. This is as rich and smooth as it looks - a real treat. Serving small slices, taking the time to savor the rich yet silky lightness of this pie, is the way to go.
My family really enjoyed this and for me personally, this pie conjures up the chocolate pies I used to eat as a kid. The difference is those came from the freezer aisle at the supermarket. I didn't grow up eating many American or European-style desserts but there were a few things we used to buy at the supermarket...Entenmann's for one, a chocolate layer cake from Pepperidge Farm, for another...and lastly, chocolate pie from Sara Lee! I think it was my brother who started buying those chocolate cream pies and I know I devoured them as a kid, thinking they were the greatest thing!
I'm certainly happy to upgrade myself from those freezer-aisle desserts to homemade but those familiar childhood treats will always have a special place in my heart, and they always bring a little smile to my face when I see them at the supermarket.
Though I've thought about chocolate silk pie for some time, I haven't made it until now - not because of the raw egg issue but because my family already has a favorite chocolate (pudding) pie that's a whole lot lighter. When you find something you like, you tend to stick to it. That said, I figured it was time to mix it up just a little and give chocolate silk pie a try.
Make the pie and let it sit at least a few hours to set up before serving. I'd recommend an overnight chill since we preferred it nice and cold, and thought the flavors were even better with time to develop and meld. This is as rich and smooth as it looks - a real treat. Serving small slices, taking the time to savor the rich yet silky lightness of this pie, is the way to go.
I'm certainly happy to upgrade myself from those freezer-aisle desserts to homemade but those familiar childhood treats will always have a special place in my heart, and they always bring a little smile to my face when I see them at the supermarket.
