This week, my husband took all three of my children -- this includes a 6-week-old -- to the library by himself. I thought about running wild around the empty house. But then I thought about this French silk chocolate pie, and I had to make it. The recipe comes from Cook's Country, so you know it will be good. It is rich and thick and creamy and silky. My 7-year-old remarked that she loved the way her teeth felt sinking into its chocolatey goodness. The only drawback is the tired arm from all the mixing.
THE RECIPE:
1 c. heavy cream
3 eggs
3/4 c. sugar
2 Tbsp. water
8 oz. semisweet chocolate, melted and cooled
1 Tbsp. vanilla
1/2 c. butter, softened
1 cooked deep-dish pie shell*
Whip cream until stiff peaks form. Refrigerate until ready to use.
Combine eggs, sugar and water in large heat-proof bowl (I used a glass mixing bowl). On stove top, set bowl over medium saucepan containing half an inch of simmering water. Don't let bowl touch water. You are making a kind of double boiler. Beat egg mixture with electric mixer until thickened and heated through, 7 to 10 minutes. Remove bowl from heat and continue to beat several minutes more, until mixture is cooled and fluffy.
Add chocolate and vanilla to cooled egg mixture and beat until incorporated. Beat in butter. Using rubber spatula, fold in whipped cream until no streaks of white remain. Scrape mixture into pie shell and refrigerate at least three hours to set.
*Next time I'll try an Oreo crust.
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