I L.O.V.E October!
for various reasons,
but you can't beat the deal on pie at
any whole pie to go! Every year - gotta check it out . . .
This is my FAV - chocolate silk
(and if you don't have one in your neighborhood see MY recipe below!
Then you find picturesque sights like these around every corner . . .
And finally, cute little ones like this come knocking at your door,'
whole bunches of them,
all CUTE as can BE!
Chocolate Silk Pie
Makes 1 nine-inch pie
FOR THE CRUST
8 tablespoons (1 stick) chilled salted butter, cut into pieces, plus more for pan *
1/3 cup pecan halves
1 1/3 cups all-purpose flour
1/4 cup firmly packed light-brown sugar
1/4 teaspoon salt
FOR THE FILLING
12 tablespoons (1 1/2 sticks) salted butter, room temperature
1 cup granulated sugar
3 ounces unsweetened chocolate, melted and cooled
1 1/2 teaspoons pure vanilla extract
3 large eggs
Whipped cream, for serving (Stabilized Whipped Cream recipe follows)
Chocolate curls, for serving
Make the crust: Preheat oven to 325 degrees. Butter a 9-inch pie plate; set aside. (I recommend using a deep dish plate–I used a regular one and had enough leftover crust & filling to make a second miniature pie.) Grind pecans in a food processor, or chop very finely with a knife. In a medium bowl, combine flour, pecans, sugar, and salt. Cut in cold butter with a pastry cutter until mixture resembles coarse meal. Press firmly into prepared pie plate. Bake until golden, 20 to 25 minutes. Transfer to a wire rack to cool.
Make the filling: In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy, about 2 minutes. With machine running, gradually add melted chocolate and the vanilla. Add eggs, one at a time, beating at medium speed for five minutes after each addition. Pour filling into cooled pie crust. Cover with plastic wrap, and transfer to the refrigerator to cool for at least 4 hours and up to overnight.
Just before serving, top pie with whipped cream, and decorate with chocolate curls.
Stabilized Whipped Cream
2 T powdered sugar
1 t cornstarch
1 cup heavy cream
1/2 t vanilla
Refrigerate your mixing bowl and beaters for at least 15 minutes.
In a small saucepan place powdered sugar and cornstarch and gradually stir in 1/4 c of the cream. Bring to a boil, stirring constantly, and simmer for just a few seconds (until liquid is thickened). (Mine thickened before it ever came to a boil.) Scrape into a small bowl and cool to room temperature. (I placed mine in the freezer, stirring every few minutes, to speed the process.) Add vanilla
Beat the remaining 3/4 cup cream just until traces of beater marks begin to show distinctly. Add the cornstarch mixture in a steady stream, beating constantly. Beat just until stiff peaks form when the beater is raised.
Store in the refrigerator until ready to serve.