Orange Brandy French Silk Pie for Mother's Day and Beyond

Orange Brandy French Silk Pie for Mother's Day and Beyond

Mom loves chocolate almost as much as she loves her kids. So, with Mother's Day coming up this weekend, we thought we'd share a super simple French Silk Chocolate Pie that is sure to make your favorite lady cry tears of joy...mostly because of the chocolate...but also because she loves you.  Unlike more difficult to make French Silk recipes, this one is super simple! It is just like a giant chocolate truffle in a pie shell and super ridiculously evil, good, evil, good. Chef adds a few more nuances to the flavor by infusing it with citrus, brandy and rum. Top it with your favorite chocolate whip cream and a drizzle of chocolate syrup and you're set!


Chocolate Brandy French Silk Pie


High Quality Dark Chocolate Chips | 2 cups
Organic Heavy cream | 1 cup
Rum Extract | 1 tsp
Orange Zest | 1 Tbsp.
Brandy extract| 1 Tbsp.

Sprouted Wheat and Teff Crust:
Sprouted White Wheat Flour | 2 cups
White Teff | 1/4 cup
Salt | 1/2 tsp.
Organic Shortening| ¾ cup
Cold Water | 3 Tbsp
White Balsamic vinegar or Amaretto liquor| 3 Tbsp


• For Filling: 

In a half gallon pot, combine the heavy cream, butter and vanilla bean paste (you can use regular vanilla). Bring cream mixture to a boil. While cream mixture is cooking, place chocolate in a bowl. Pour the boiling cream mixture over the chocolate and whisk well until the chocolate is melted and there are no lumps. Pour the chocolate mixture into the baked pie shell and transfer to the fridge until the pie is set. Allow pie to come to room temperature before serving. You may top with chocolate mousse or homemade whip cream.

• For Crust: In a separate large bowl, combine the flour, salt and teff seed. Add the shortening and combine until mixture is blended and the shortening is in small pea-sized balls. Add the water and vinegar or Amaretto. Knead the dough until well blended, about 10-15 turns by hand. Roll the dough into a ball. Roll the ball between two pieces of parchment until 12-14 inches in diameter. Transfer bottom crust to a 9-inch pie pan, trim and crimp edges. Bake 400°15-20-30 minutes. Cool before filling with French Silk filling. 



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