My b/f loooooooves Bakers Square French Silk pie. However, the chain has closed all of its stores in Southern California. A few Valentines days ago I tried the recipe that calls for Knox Gelatin and buttermilk - that was a disaster. This recipe which I found on bigoven.com is the closest to perfection as I have been able to find. Making sure everything is well mixed is the secret to a nice high fuffy pie.
- Bake a pie crust or use a Mrs. Smiths frozen crust and make according to package directions.
- Beat sugar and butter until sugar is not grainy (this can take up to 15-20 mins on med-high speed using an electric mixer).
- Add chocolate and vanilla. Add eggs, two at a time, beating 5 minutes after each addition.
- Pour into cooled pie crust. Chill 2 hours or until firm.
- Before serving, top with whipped cream and a little grated chocolate.
This is a must for every holiday meal. Don't let the store bought pie make you think you've tried this. We use regular sugar which is probably harder to incorporate. I once had someone steal this whole pie from a pot luck at work.
This turned out awesome! I think the key was sticking to the beating times. One of our family traditions used to be Baker's Square French Silk pie at every holiday alla Aunt Jo and Uncle Ed. Since Baker's Square left our neighborhood we have missed it. I made this recipte for Christmas this year and it was great to bring back the tradition. Aunt Jo is always with us in spirit but this year she was smiling down on our desert table. :)
I made this for our family Christmas dinner last year. I blended the sugar so that it would be superfine chopped. (Cheaper than buying the one that is already blended too!) I also made my own whipped cream - which I think tastes better than the stuff you get in a tub. I also used the pre-made chocolate pie crust instead of baking a fresh or store bought crust.
Anyway, it took a lot of time to blend it all - but with the kitchen stand mixer it was a breeze to do. After finishing and the building anticipation of waiting for the pie to finish chilling - I was thrilled that it set properly and was not runny at all. I also took the time to put whipped cream dollops on top to further mimic Baker's Square. My family thought I had bought it and we all loved the flavor. All the sugar did dissolve - something I was fearing would not happen while I made it.
Anyway, this pie was awesome. Yes, it takes a little bit of time, but it tastes homemade. Plus, a little bit of effort for something that tastes this incredible is worth it!
I plan to make this for Thanksgiving this year and am already starting to salivate at the thought of that first creamy-chocolatey-whipped creamy bite!