French Silk Pie

Pie is very high on my list of Favorite Things. And French Silk Pie is the number one pie on that list.

While I was growing up, my older sister would take me to Bakers Square Restaurant for pie. When you walked in the door, a large glass case was filled with the most glorious pies. Caramel Apple Pie, Fruitabulous Blueberry Pie, Caramel Pecan Silk Supreme Pie, Chocolate Peanut Butter Cup Pie, Fresh Strawberry Cream Cheese Pie, and the pie of my dreams, French Silk Pie. This award winning pie is a chocolate lovers dream. Velvety smooth chocolate silk is topped with fluffy whipped cream and milk chocolate shavings.

I no longer live near a Bakers Square Restaurant so I make my own version of the ultra chocolaty and sinfully rich dessert. A large dollop of fresh whipped cream catapults this pie to the highest heights of piedom. It is so loved by No Thank You Boy that he composed a poem about French Silk Pie.

PIE

by

No Thank You Boy
Pie is a wonderful thing. Pie is a really cool thing. There are so many to pick from like apple, pumpkin or maybe even French Silk. I wish I were a PIE.

No need to say more. Make a French Silk Pie today.



French Silk Pie

adapted from Better Homes and Garden New Cookbook, 1981, Ringbound

1 cup sugar
3/4 cup butter
1/2 cup plus 1 tablespoon cocoa powder
3 tablespoons canola oil
1 teaspoon vanilla extract
3 eggs
1 (9-inch) baked pie shell, cooled
Whipped cream

In a bowl, beat the sugar and butter with an electric mixer on medium speed until fluffy, about 4 - 5 minutes. Beat in the chocolate, canola oil, and vanilla. Add eggs, one at a time, beating well after each addition and scraping the sides of bowl as needed. Spoon chocolate mixture into pie shell and chill for at least 3 hours. Top with whipped cream.

Notes: 3 (1-ounce) squares of unsweetened chocolate, melted and cooled, can be substituted for the cocoa powder and the canola oil.

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