Thanksgiving & French Silk Pie with Rum Whipped Cream
Sunday, November 25, 2012
Carrie in Baking, Dessert, Pie

I hope everyone had a great Thanksgiving Weekend! We stayed here in Seattle, where I was very busy with work, but in between work we were having a great time enjoying the holiday with our friends. 

We are thankful to the hosts of our Thanksgiving feast,

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that included a beautiful bird (and some goofy looking guys),

 

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and an impressive dessert spread.

 

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While we were in the holiday spirit, a crew of us headed to a Christmas Tree Farm to chop down some trees.

 

Christmas Tree Farm

 

We successfully found 3 trees, that went from the farm to our living rooms.

 

Farm to Living Room

 

Okay, okay, I'll move onto the pie soon. Just closing the holiday weekend up by saying, while we of course missed our family on the East Coast we are thankful to have such an awesome family of friends here in Seattle.  Now onto the pie!

 

French Silk Pie with Rum Whipped Cream

 

So warning on this French Silk Pie...it has raw egg in it, so eat with your own caution. If you can get past the raw egg, you'll find your way to a delicious pie of chocolate goodness topped with rum whipped cream.  It's my Aunts recipe, remember when she made it for my birthday? Then I promised you the recipe, but never came through? Well I wasn't sure how you'd feel about the raw egg factor, but after eating it again on Thanksgiving I just had to share.

French Silk Pie (warning, this recipe contains raw eggs).

Ingredients
For Pie
1/2 cup margarine, softened
3/4 cup sugar
2 oz. unsweetened chocolate, melted (plus more un-melted for shaving on as garnish)
1 teaspoon vanilla
2 eggs
1 9" baked pie shell

For Rum Whipped Cream
1 cup heavy cream
4 tablespoons light rum
2 tablespoons apple juice
1 tablespoon brown sugar

Directions (one more warning, this pie contains raw egg!)
Cream together butter and sugar, until light and fluffy.

Add melted chocolate and sugar, beat until smooth.

Add 1 egg, beat five minutes. Add 2nd egg, beat 5 more minutes.

Turn mixture into pie crust, chill in refrigerator for at least 3 hours.

To make whipped cream, beat together cream, rum, apple juice and sugar on high speed until it thickens to your desired consistency. It may take awhile, so be patient.

Spread whipped cream on top of pie. Shave chocolate on top for garnish. 

Article originally appeared on Kiss My Whisk (http://www.kissmywhisk.com/).
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