Prep 25 mins
Cook 30 mins
Although there are a number of recipes on this website for French Silk Pie, I believe this one is still a bit different, & if the chocoholic in me is at all accurate, it's sinfully delicious! The recipe was seen in the Oct 1997 issue of Eating Well. Preparation time does not include the time needed for the baked crust to cool, nor the 3 hours needed for the finished pie to chill & set.
FOR THE CRUST
- 30 chocolate wafers
- 2 tablespoons dates, pitted, chopped (I use Medjool)
- 1 tablespoon canola oil
- 2 tablespoons water
FOR THE FILLING
- 1 tablespoon brewed coffee (optional)
- 4 tablespoons water
- 1 1⁄2 teaspoons gelatin, unflavored
- 1 large egg
- 1⁄2 cup 1% low-fat milk
- 1⁄2 cup light brown sugar, packed
- 1⁄3 cup unsweetened cocoa powder (Dutch process)
- 2 ounces bittersweet chocolate, chopped (NOT unsweetened)
- 1 1⁄2 teaspoons pure vanilla extract
- 3 large eggs, whites only
- 1⁄2 teaspoon cream of tartar
- FOR THE CRUST: Preheat oven to 325 degrees F, then lightly oil a 9-inch pie pan.
- In a food processor, combine chocolate wafers & dates, processing until finely chopped, then add oil & water & process until moistened.
- Press into the bottom & sides of the prepared pie pan.
- Bake crust for 10 minutes, or until crisp, then cool completely on a wire rack.
- FOR THE FILLING: In a small bowl, combine coffee (if using) & 1 tablespoon of water, then sprinkle the gelatin on top & set aside to soften.
- In a small saucepan, whisk together the egg, milk, 3 tablespoons of brown sugar & cocoa until smooth, then cook over low heat, whisking constantly, until thickened, from 5 to 7 minutes. DO NOT LET MIXTURE COME TO A SIMMER.
- Remove from heat, add reserved gelatin mixture & stir until dissolved.
- Add chocolate & vanilla, stirring until melted, then set aside to cool to room temperature, at least 30 minutes.
- Meanwhile, in a wide saucepan, bring about 1 inch of water to a bare simmer over low heat.
- Then, in a heatproof bowl, large enough to fit OVER the saucepan, combine egg whites, cream of tartar, remaining 3 tablespoons of water & remaining 5 tablespoons of brown sugar. Set the bowl over the saucepan & beat with an electric mixer at low speed until an instant-read thermometer registers 140 degrees F, about 3 to 5 minutes.
- Increase mixer speed to high & continue beating for another 3 1/2 minutes, then remove bowl from the heat & beat meringue until cool, 2 to 3 minutes longer.
- Whisk 1/4 of the meringue into the reserved chocolate mixture until smooth. Scrape chocolate mixture into remaining meringue & use a whisk to incorporate it with a folding motion.
- Spoon this into the crust & chill, uncovered, until set, about 3 hours. The pie will keep, covered, in the refrigerator for up to 2 days.