225: Easy as Silk Pie
I’ve been on a pie kick this summer. When my friend Jason posted the recipe for Easy as Silk Pie, a simpler re-imagining of French Silk Pie, I decided that I didn’t want to wait too long to make this recipe. The simplicity of this recipe appealed to me. There’s only 4 ingredients! The pie was just half-and-half (or cream), gelatin, sugar, and chocolate, melted together and chilled in a pie crust.
Now, I do enjoy making traditional stirred custard for pies now that I’ve done it a few times, and I enjoy recipes that take lots of ingredients as well. However, some of the recipes I enjoy most are simple, either in their steps, or their ingredient lists.
The instructions for this recipe were simple. Soak gelatin in the half-and-half. Add sugar and heat. Add chocolate and stir until melted thoroughly. Pour into pie crust and chill. This took me about 20 minutes at the stove, because I wanted to be sure to go slowly. The most difficult thing was melting the remaining chocolate flecks that kept floating to the top. I used a milk frother along the surface briefly to mix it in, since it seemed like it just needed a little friction to dissolve the rest of the way. I poured it into the pie crust, cooled it a little before I put it in the fridge, and covered it with plastic wrap after it was set.
This pie tasted delicious, with a pure taste of chocolate. However, I personally didn’t care too much for the texture. It was too much of a gelatin texture for my liking. I wonder if I cooked it longer than I should have, and that made it a little too firm for my tastes. Alex liked it, so this may just be a matter of me being picky. In any case, it was simpler than a traditional custard pie, and it tasted good, so give this a try.
- 1 1/2 cups half-and-half
- 1 packet unflavored gelatin
- 3/4 cup sugar
- 3 ounces chocolate (chopped into small pieces)
- 1 9- inch tart or pie shell (baked and cooled)
- whipped cream (for topping)
- chocolate shavings (optional, for topping)
Pour half-and-half into a saucepan and sprinkle gelatin over it. Allow gelatin to bloom for 5 minutes.
Add sugar and stir over medium-low heat until the sugar is dissolved. Add chocolate and stir, over low heat, until the chocolate is melted and the mixture is smooth.
Pour filling into the baked tart or pie shell and refrigerate until set, at least 3 hours. Top with whipped cream and chocolate shavings before serving.
Adapted from Jason Brechin