French Silk Pie
As luxurious as its name suggests, this refrigerator pie has just a hint of port to add depth and complexity. French silk pie can be make up o 4 days in advance and topped with lightly sweetened whipped cream just before serving.
Makes One 9-inch Pie: Serves 8 to 10
Crust
1 1/2 cups chocolate wafer cookie (or other chocolate cookie) crumbs or graham cracker crumbs
1/2 cup finely ground walnuts (pulse in food processor several times)
6 tablespoons (3/4 stick) unsalted butter, melted
1/4 cup sugar
1. Preheat the oven to 325 degrees.
2. Combine the chocolate wafer crumbs, walnuts, butter, and sugar in a bowl and stir until the crumbs are moistened.
3. Spread the mixture evenly on the bottom and sides of a 9-inch pie pan, then press the mixture with your fingers or the back of a spoon on the bottom and sides of the pan to form the crust.
4. Bake 10 to 12 minutes, until the crust is firm. Set aside on a baking rack to cool completely.
Filling
6 ounces unsweetened chocolate
4 tablespoons (1/2 stick) unsalted butter
1 cup sugar
4 large eggs
1/4 cup port
1 teaspoon pure vanilla extract
1/4 teaspoon salt
1 cupheavy cream, whipped and lightly sweetened with 1/4 cup sugar
Chocolate curls, to garnish, optional
1. Place the chocolate, butter, and sugar in a double boiler. Warm the mixture over medium-low heat until the chocolate and butter melt, stirring occasionally. Remove from the heat and let the mixture cool to room temperature.
2. Combine the eggs, port, vanilla, and salt in a bowl and stir until well blended.
3. Slowly add the egg mixture to the chocolate mixture in the double boiler. Continue to cook, whisking constantly, 5 to 6 minutes, until well blended and the mixture thickens.
4. Pour the filling into the baked piecrust and chill at least 4 hours or overnight before serving.
5. When ready to serve, top with whipped cream and garnish with chocolate curls.