Wednesday, February 10, 2016

Chocolate Silk Pie


The past week has been a busy one that's left me a bit emotionally exhausted. On Tuesday, posted a story I wrote for them about the Jian Ghomeshi trial, one that revealed my own experiences with sexual assault.

I, like a lot of Canadians, have been following the trial obsessively on Twitter, watching journalists' tweets flood my feed in real time as the trial proceeds. The result though has left me feeling drained and exhausted. And, as much as I feel it's important to follow the trial and have a public discussion on topics such as consent, reporting incidents of sexual assault and victim blaming, I definitely needed a break. So I logged off Twitter for a few hours to bake.

Sometimes baking makes me a bit stressed, especially if I'm making something for a friend or if I need to do some fancy icing work. (Which is why I basically never do fancy icing work.) But most of the time, baking relaxes me. It allows me to work with my hands, something that I don't get to do with my day job, and the thought that something tasty is waiting for me on the other side makes me happy. And, weirdly enough, I love staring at my stand mixer as it happily whips butter and sugar. It's almost meditative in a way. Who needs Reiki when you have a stand mixer, am I right? (Charlotte, if you're reading this, I love Reiki and I need to see you for a session STAT.)

I decided to make Smitten Kitchen's chocolate silk pie because god dammit I DESERVED to eat something decadent after a stressful and emotional week. #NoApologies.

I don't know which part of the pie is my favourite: the chocolate wafter crust (so crunchy!) or the whipped-until-you-die-and-go-to-heaven filling. It's the perfect answer to a tough day.

I mean, look at this crust:

Here we go!

Chocolate Silk Pie

Adapted from The Smitten Kitchen Cookbook


Chocolate crust:

- 1 1/2 cups (130 grams) chocolate-wafer crumbs
- 2 tbsp sugar
- pinch of salt
- 5 tbsp unsalted butter, melted


- 12 tbsp (1 1/2 sticks) butter, at room temperature
- 1 cup sugar
- 3 ounces (85 grams) unsweetened chocolate, melted and cooled
- 3 large eggs
- 1 tsp vanilla extract


- 1 cup heavy or whipping cream
- 1 tbsp sugar
- Chocolate curls shaved from a bittersweet bar with a peeler

1. Make the crust.

Preheat your oven to 350 degrees Fahrenheit. In a medium bowl, stir together cookie crumbs, sugar and salt. Stir in melted butter until evenly dispersed. Press crumbs evenly across bottom and up sides of a standard 9-inch pie dish. Bake in preheated oven for 10 minutes, then let cool completely (you can put in fridge to speed up this process) before using.

2. Make the filling.

In a large stand mixer, whip butter and sugar together until pale and fluffy. While mixer is running, drizzle in melted chocolate. Add eggs one at a time, beating mixture at medium speed for five minutes after each addition, and scraping down the bowl. Add vanilla, and blend well. Spread chocolate filling in prepared crust, and smooth the top. Set pie in the fridge until fully chilled, at least six hours.

3. Top it all off.

Just before serving, beat cream with sugar until it just holds soft peaks. Spoon onto pie and garnish with bittersweet chocolate shavings.

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