The Wrong Pie

So I set out to make the pie I used to ask for on my birthday every year. I never loved cake, and to this day I greatly prefer the icing to actual cake.  In my head, the pie I asked for was French Silk Pie. I set out to make one for the very first time and I was very excited to learn that I had all the ingridients in house! 

It wasn't until I was nearly finished when I realized: Mom always made me a German chocolate pie. Not a French silk pie. A fatal error. 

My French silk pie is really very good. Its just not quite what I wanted. I have no pictures of the finished pie because I was mad at myself, and I'm too lazy to go get it out of the fridge to take a picture. He're's the recipe of the pie and the pastry shell I made. 

The Wrong Pie: French Silk

Ingredients:

Shell - 

1 1/4 c flour

1/2 tsp salt

1/2 c shortening (I used butter)

3 tbsp cold water

Filling - 

1/2 c butter

3/4 c sugar

2 oz unsweeteneed chocolate

1 tsp vanilla

2 eggs (you don't bake this pie... so use egg substitute)

Directions:

You're going to make your pastry shell first because it needs to cool completely before you fill it. First, combine the flour and salt in a bowl, cutting in the shortening until the mixture is clumpy. I did this in my mixer using the basic mixer thingy. Sprinkle in the cold water 1 tbsp at a time until the mixture is moist. Add more water if necessary to make sure the mixture stays together when you squeeze it. 

Put the dough on the counter and spread into a disc shape. Chill for 2 hours or freeze for 30 minutes. 

Preheat the oven to 450 degrees. Remove the dough from the fridge/freezer and let stand at RT for 5 minutes. Then, spread the dough into a pie plate, cutting off any excess.

Bake for 10 to 12 minutes, then let it cool completely

For the filling, first melt the chocolate in a double boiler and then set aside to cool.

Cream the butter and sugar in your mixture until it becomes lightly colored and fluffy.

Stir in the cooled chocolate and the vanilla. Mix well, then turn the mixer up to medium. Add the eggs 1 at a time (1/4 c egg substitute at a time) and mix for 5 minutes on medium speed after each egg. 

Spoon the mixture into the shell. Refridgerate for 2 hours, then serve!