brownie bottom french silk pie
if chocolate is what you’re craving, look no further than this brownie bottom french silk pie
My mother-in-law is famous for many things. Her love of gardening. Her sewing room FULL of baby blankets and now taken over by aprons. Her giant binder containing every recipe she has ever seen and then clipped. And her french silk pie.
There have been fights over her french silk pie. It doesn’t matter how many other pies are on the table, and trust me there are plenty, everyone wants a piece of the french silk. Well everyone but this non-chocolate lover. I never have to fight for my apple or berry pie.
My kids LOVE grandma’s french silk pie, and because I never make them at home it has become the first thing they look for when we get to her house. And because grandmas are great at spoiling their grand kids, she makes them one to take home.
Last Thanksgiving it never made it out of the car. Yes, my kids ate it in the back seat, no forks needed.
This was a sign. I need to make a french silk pie for my family so they don’t have to pounce on grandma every time we see her, and no more pies will be destroyed in my wagon. My fear of pie crust and my love of brownies in pretty much anything led me to this delicious pie. It’s fairly straightforward. Bake your favorite brownie recipe in a pie pan, and use this as your crust for the french silk pie filling. Top with whipped cream and chocolate shavings, and you have a dessert for the serious chocolate lover.
- for the crust -
- 1 recipe of brownies ( homemadeor a box mix)
- for the filling -
- 4 ounces of dark chocolate (at least 60% cacao) i use the ghirardeli 72% melted and cooled
- 1 cup (2 sticks of butter) at room temperture
- 1 1/2 cups super fine baking sugar
- 1 tsp vanilla
- 4 large eggs, cold
- for the whipped cream topping -
- 1 cup of heavy whipping cream
- 2 Tbsp powdered sugar
- shaved chocolate
- prepare your brownies according to the recipe or package - baking them for 30 minutes in a well greased pie plate
- allow to cool completely
- once the brownie crust has cooled, begin to make the filling
- melt chocolate and cool slightly
- in a stand mixer using the paddle attachment, cream together the butter and sugar until light (2 minutes)
- scrape down the side of the bowl, and add the melted chocolate and vanilla - blend well and then switch to the whisk attachment
- add the cold eggs one at a time - whisking 5 minutes after each addition (this will take you a total of 20 minutes for the 4 eggs)
- spread the filling onto your cooled brownie pie crust and chill 4 hours (overnight is best)
- before serving whisk your cream with the powdered sugar until you have stiff peaks, spread on the pie and top with some extra shaved chocolate
recipe adapted from The Pioneer Woman
If you don’t have bakers sugar, you can use regular granulated, but your filling may feel a little grainy. The bakers sugar is ultra fine and will produce a much smoother pie filling.
**The eggs in this pie are not cooked, so make sure you use only the best quality freshest eggs. For this pie, and anytime I make something that uses raw eggs, I used Davidson’s Safest Choice® Pasteurized Eggs.
My kids were shocked to see that I actually made them a french silk pie, and even rated mine close to grandmas. I’ll take it.