On a rare occasion I will stumble across a recipe that I absolutely love, and so I’ll blog about it. It’s been a VERY long time since I have shared anything with the blogosphere over my love of good food. But today, it’s roaring back to life with one of the most delectable (and easy-to-make!) desserts known to man: the French Silk Pie. And I must take a moment to thank my dear mother for the original recipe for this! She’s an amazing cook.
For the crust:
I make the most of my local grocery store’s baking aisle and buy a pre-made graham cracker crust. Just as good as the homemade version, only far less work. I told you this was easy!
For the filling:
1.5 Sticks of butter, soft
1 Cup Sugar
3/4 Cup Cocoa Powder
3 Eggs (at room temperature)
3 Lindt Lindor Truffles (I used 2 caramel and 1 dark chocolate), melted
1.5 Cups Whipped Cream
Note: I use a KitchenAid mixer with paddle attachment for this, but my mother has also used a food processor. I have even done it by hand, but it’s a LOT of stirring.
- In a mixer, cream the sugar and butter together.
- Add cocoa powder and mix until all are blended well.
- Add in eggs, one at a time. Allow 2 minutes in between each egg.
- Add melted Lindt Lindor truffles slowly while the mixer is on medium speed.
- Turn off mixer and remove bowl.
- Add whipped cream and fold in with spatula.
- Spoon mixture to graham cracker crust and smooth out.
- Refrigerate overnight (can be served after 3 hours in fridge, but is best overnight).
- Enjoy with coffee.
The absolute kicker for this recipe is the Lindt Lindor Truffle amazingness. I never used to make this with
them added, but I finally decided to give it a try and OHMYGOODNESS I should have started a long time ago. They add a certain measure of richness that isn’t overpowering, but definitely adds a little somethin’ to the pie. YUM.
There you have it, enjoy! And please feel free to comment and let me know how your recipe turned out.