French Silk Pie
- Ready In:
- 55mins
- Ingredients:
- 15
- Yields:
-
1 9-inch pie
- Serves:
- 10
ingredients
-
FOR THE CRUST
- 30 chocolate wafers
- 2 tablespoons dates, pitted, chopped (I use Medjool)
- 1 tablespoon canola oil
- 2 tablespoons water
-
FOR THE FILLING
- 1 tablespoon brewed coffee (optional)
- 4 tablespoons water
- 1 1⁄2 teaspoons gelatin, unflavored
- 1 large egg
- 1⁄2 cup 1% low-fat milk
- 1⁄2 cup light brown sugar, packed
- 1⁄3 cup unsweetened cocoa powder (Dutch process)
- 2 ounces bittersweet chocolate, chopped (NOT unsweetened)
- 1 1⁄2 teaspoons pure vanilla extract
- 3 large eggs, whites only
- 1⁄2 teaspoon cream of tartar
directions
- FOR THE CRUST: Preheat oven to 325 degrees F, then lightly oil a 9-inch pie pan.
- In a food processor, combine chocolate wafers & dates, processing until finely chopped, then add oil & water & process until moistened.
- Press into the bottom & sides of the prepared pie pan.
- Bake crust for 10 minutes, or until crisp, then cool completely on a wire rack.
- FOR THE FILLING: In a small bowl, combine coffee (if using) & 1 tablespoon of water, then sprinkle the gelatin on top & set aside to soften.
- In a small saucepan, whisk together the egg, milk, 3 tablespoons of brown sugar & cocoa until smooth, then cook over low heat, whisking constantly, until thickened, from 5 to 7 minutes. DO NOT LET MIXTURE COME TO A SIMMER.
- Remove from heat, add reserved gelatin mixture & stir until dissolved.
- Add chocolate & vanilla, stirring until melted, then set aside to cool to room temperature, at least 30 minutes.
- Meanwhile, in a wide saucepan, bring about 1 inch of water to a bare simmer over low heat.
- Then, in a heatproof bowl, large enough to fit OVER the saucepan, combine egg whites, cream of tartar, remaining 3 tablespoons of water & remaining 5 tablespoons of brown sugar. Set the bowl over the saucepan & beat with an electric mixer at low speed until an instant-read thermometer registers 140 degrees F, about 3 to 5 minutes.
- Increase mixer speed to high & continue beating for another 3 1/2 minutes, then remove bowl from the heat & beat meringue until cool, 2 to 3 minutes longer.
- Whisk 1/4 of the meringue into the reserved chocolate mixture until smooth. Scrape chocolate mixture into remaining meringue & use a whisk to incorporate it with a folding motion.
- Spoon this into the crust & chill, uncovered, until set, about 3 hours. The pie will keep, covered, in the refrigerator for up to 2 days.
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