Saturday, July 23, 2011
French Silk Pie
6 Servings Prep: 40 min. Cook: 10 min. + chilling
1 precooked pie shell
1 cup sugar
3/4 cup unsweetened cocoa powder
¼ cup olive oil
1 tablespoon instant coffee
2 teaspoon vanilla extract
2/3 cup butter, softened
1 1/3 cup heavy whipping cream
4 teaspoons sugar
Whipped cream and chocolate curls, optional
Prebake your pie shell (Click here for recipe). It should be room temperature when you add the filling. In a sauce pan mix the sugar and eggs until blended. Cook over low heat and stir constantly until the mixture is 160 degrees or coats the back of a metal spoon. Remove from heat. Add the cocoa powder, olive oil, coffee, and vanilla. Mix until smooth then let cool to room temperature (About 90 degrees), stirring occasionally.
In another bowl, cream the butter and add the chocolate mixture. Beat on high speed for 5 minutes. In a blender mix the cream and sugar. Beat on high until the cream is firm. You will hear a difference in the blender when it reaches this consistency. Fold the cream mixture into the chocolate mixture. Pour into pie shell. Chill for at least 6 hours.