January 23, 2013
French Silk Pie
January 23: National Pie Day
Scared of salmonella but still want a slice of French silk pie? The classic confection contains raw eggs but we wanted to try a recipe that uses cooked eggs—just to be safe, especially when serving guests whose digestive systems are sensitive (like Islander’s).
French Silk Pie is like a chocolate pudding cream pie but richer and velvety smooth. We chocoholics now prefer it over the latter but the raw eggs made this a rare indulgence.
Cook’s Country adapted Pillsbury’s award-winning original French silk pie recipe by cooking the eggs over a double boiler and increasing the amount of chocolate (we especially liked that part!) for a fuller flavor and deep, dark color. Now we can enjoy this delicious dessert without worrying too much about salmonella poisoning.
For peace of mind, have a piece of French Silk Pie (with cooked eggs in the filling) for National Pie Day.
(Adapted from Cook’s Country)
- 1 baked pie crust (we used Pillsbury brand deep dish frozen crust)
- 2 cups heavy whipping cream, divided use
- 3 whole eggs
- ¾ cup sugar
- 2 tablespoons water
- 1 teaspoon vanilla
- 1 stick (½ cup) butter, softened and cut into chunks
- 8 (1 ounce each) squares unsweetened chocolate (we used Bakers brand), melted
- chocolate shavings or curls (optional)
Brown the pie crust in the oven and let cool. In a large bowl, beat the cream until stiff peaks form. Refrigerate the cream while preparing the other ingredients. In a glass mixing bowl, combine the eggs, sugar and water.
Place over a pot of simmering hot water to act as a double boiler. Avoid scrambling the eggs by immediately beating the egg mixture on high speed until smooth, pale and frothy (about 7-10 minutes or until a thermometer reaches 160 degrees F). Remove the bowl from the double boiler and continue beating on high speed for another 10 minutes or until cool. Beat in the vanilla and softened chunks of butter. Mix in the melted chocolate until smooth.
Gently fold in half of the whipped cream until well blended with the chocolate. Pour into the prepared crust. Smooth the top with a spatula. Refrigerate at least three hours or overnight to set until firm. With the remaining whipped cream, fill a pastry bag and pipe decorative swirls over the pie. Sprinkle the top with chocolate shavings or curls (optional). Refrigerate until ready to serve.
- Substitute one cup of the whipped cream for Cool Whip non-dairy whipped topping. Cool Whip is smoother and light but firm for piping the decorations on pies.
- Substitute unsweetened baking squares for semi-sweet for a sweeter French Silk Pie.
- Substitute the store-bought pastry pie shell for a homemade recipe.
- Search our blog for other pie recipes.
December 1, 2012
Posted by HI Cookery under 12 December
| Tags: chocolate coconut pie
, chocolate coconut pudding pie
, chocolate haupia
, chocolate haupia pie
, chocolate pie
, coconut cream
, coconut cream pie
, haupia pie
, National Pie Day
, pudding pie
| Leave a Comment
(Coconut Cream) Pie
December 1: National Pie Day
After eating lunch at the shrimp truck on the North Shore of Oahu, Hawaii, we would go for dessert at Ted’s Bakery, which is famous for its signature chocolate haupia pie. We have made mini haupia (coconut cream pudding) pies before. But the addition of chocolate makes its richer and even more ‘onolicious! For National Pie Day, prepare chocolate haupia pie and indulge in a taste of paradise!
(Adapted from Hawaiian Food Online)
For the chocolate haupia pie
- 1 uncooked pie crust (we used a frozen deep-dish pie crust)
- 1 can (14 ounces) coconut milk
- 1 cup sugar
- 1 cup milk
- ½ cup cornstarch
- 1 cup water
- 7 ounces/squares semi-sweet chocolate, melted
Bake the pie crust on a cookie sheet in a preheated oven at 350 degrees F for 15-20 minutes or until golden brown. Let cool. Make the haupia filling by combining the coconut milk, sugar and milk in a saucepan. Bring to a boil.
In a smaller bowl, mix cornstarch with water. Pour into the milk mixture and simmer on medium heat until thickened, being careful not to burn the bottom of the pan. Divide the haupia mixture into two bowls.
Microwave the chocolate until melted according to the package directions. Blend the melted chocolate in one of the bowls with the haupia mixture. When well combined, pour into the bottom of the pie crust and smooth it out with a spatula. Pour the other haupia mixture on top of the chocolate blend. Chill the pie in the refrigerator for at least an hour. Top with whipped cream.
For the whipped cream topping
- 1 ½ cup heavy whipping cream
- ¼ cup sugar
- chocolate shavings or curls (we used Dobla brand dark chocolate blossom curls)
In a mixing bowl, whip the cream with the sugar until stiff peaks form.
Spread on top of the chocolate haupia pie. Or fill a pastry bag with a decorating tip and pipe designs on top of the pie. Sprinkle with chocolate shavings or curls. Chill the pie for at least another hour before slicing and serving.
- There is more than enough filling and topping to make this chocolate haupia pie.
- Pie is also popular to prepare on National Pi (π)Day on March 14 (3.14).
- We have more Hawaiian haupia recipes on our blog: mini haupia (coconut cream pudding) pies for National Coconut Cream Pie Day on May 8 and traditional haupia for Eat Your Jello Day on July 12.
- Search our blog for more pie and chocolate recipes.
February 19, 2012
Posted by HI Cookery under 02 February
| Tags: chocolate
, chocolate cream pie
, chocolate mint
, chocolate mint pie
, chocolate pie
, creme de menthe
, mint chocolate
, mint chocolate pie
, mint pie
, National Chocolate Mint Day
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Chocolate Mint Pie
February 19: National Chocolate Mint Day
At the wedding reception of Islander’s cousin, Roxanne, to Billy T., Andes brand after-dinner mints were wrapped in fluffy tulle and given away as favors. The marriage of chocolate and mint were a cool combination—and just like Roxanne and Billy, who were married since 1979—the two were just “mint” to be!
We usually make mint-flavored foods around St. Patrick’s Day because of the green hue. We substitute chopped Peppermint Patties or crushed Oreo cool mint crème cookies and use Andes brand crème de menthe chips instead in the creamy filling of a chocolate pudding pie recipe. The candies inside and on top of the pie add a cool crunch and sweet decoration to this dessert.
Chocolate mint pie is perfect for bridal showers, wedding rehearsal dinners, special occasions, St. Patrick’s Day and National Chocolate Mint Day.
(Adapted from Taste of Home)
- 1 chocolate pie crust
- 1 package (3.9 ounces) instant chocolate pudding mix
- 1 ½ cups cold milk
- 2 ½ cups whipped topping (we used Cool Whip), divided use
- 1 ½ cups Andes brand crème de menthe chips, divided use
- ¼ teaspoon mint extract
- green food coloring
- fresh mint leaves to garnish (optional)
In a large mixing bowl, combine the pudding mix with the milk. Let stand for about two minutes until thickened. Fold in one cup whipped topping.
Fold in ½ cup of the crème de menthe chips. Smooth the mixture into the pie crust. In another bowl, stir in the mint extract with remaining whipped topping. Tint with a few drops of green food coloring to reach the desired shade of “mint green.”
Fill a pastry bag with the mint-flavored whipped cream and pipe decorative swirls on top of the pie. Sprinkle the remaining crème de menthe chips over it. Cover and refrigerate for at least four hours or until set. Garnish with fresh mint leaves (optional). Slice and serve chilled.
- Chocolate mint pie recipes are often called “grasshopper pie” because of its grasshopper-green color. But a real grasshopper pie is made with crème de menthe and crème de cacao and is inspired by the cocktail drink called “The Grasshopper.”
- If chocolate and mint are a favorite flavor combination, try the recipe for peppermint patty brownies with white chocolate mint drizzles.
- Andes brand crème de menthe chips add a tasty texture to the chocolate mint pie but are not bright green. For a more vibrant mint color, use chopped Andes brand thin mint candies.