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Before the Mellowing Year, Serial #2 and Mini French Silk Pies

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Sometimes pampering is called for. And if you have a dessert with the words “French” and “silk” in the name, it probably falls in the category of pampering–as in rich and smooth and decadent.

But this week at Reading and Recipes we’re going to go you one better in the pampering department with your own personal dessert in these Mini French Silk Pies.

Now a slice of pie is great. Pie anytime, any way works for me. But there’s a problem with a slice of pie–the other guy or gal’s slice always looks bigger! So here you are with this yummy dessert in front of you, a rare and special treat; and all you can think of is that the person across the table got more than you. Kind of takes the fun out of eating that special treat.

But with these mini pies, you don’t have to worry about someone else getting more because you’ve got the whole pie! Now that’s what I call a special treat!

And that’s real pampering, R&R style!

mini french silk pies

Mini French Silk Pies

6 pre-made mini graham cracker crusts

1/4 cup bittersweet chocolate chips

1/2 cup unsalted butter, room temperature

1/2 cup granulated sugar

1/4 teaspoon vanilla extract

2 pasteurized eggs, room temperature*

whipped cream for garnish

Unwrap the mini pie crusts and place on a cookie sheet. Set aside for now.

To make the filling, place the unsweetened chocolate into a microwave safe bowl. Microwave on 50% power in 30 second intervals, until the chocolate is melted. Allow the chocolate to cool.

Meanwhile, add the butter to a mixing bowl and beat on high for 2-3 minutes, or until really fluffy. Gradually add the granulated sugar, beating after each addition. Scrape the sides of the bowl and beat in the vanilla and cooled chocolate. Beat mixture another minute or two until ingredients are well incorporated and mixture is light and fluffy. Add one egg and beat on high for 2 minutes. Add the second egg and beat on high another two minutes. This is a lot of whipping and beating the ingredients, but it is the only way to get a fluffy filling! Scrape the sides of the bowl one last time and make sure all of the ingredients are well mixed. You know your filling is done when it is a very pale brown and not at all granular.

Divide the mixture between all 6 mini pie crusts and spread evenly. Refrigerate the pies for an hour. Serve chilled with a dollop of whipped cream or chocolate shavings. Cover and store leftover pies in the refrigerator.

Makes 6 mini pies.

*I recommend using pasteurized eggs since the eggs will not be cooked. Using pasteurized eggs reduces the risk of food-borne illness.

french silk pie

{Adapted from Pillsbury}

Before the Mellowing Year, Serial #2, audio © Jeffrey Anderson

Before the Mellowing Year, Serial #2, text © Jeffrey Anderson


About Elaine

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