Monday, March 14, 2016

Pi Day

Pi Day is a celebration of the ratio of a circle's circumference to its diameter (a.k.a. its shortened variation 3.14). But its also come to be known as an ode to the beautiful round tasty treats, both sweet and savory, that most of us love to eat.

One pie recipe that is always received with smiles and greed is Arboretum French Silk Pie. I use the recipe that appears in Eleanor Ostman's "Always on Sunday," and whenever I serve it at a gathering there are never leftovers.

Arboretum French Silk Pie

Makes 8 or more servings (a small slice suffices)
Crust:
1/4 cup melted butter
1 cup vanilla wafer crumbs (30 cookies, crushed)
1/2 cup pecans, finely chopped

Filling:
3 squares unsweetened chocolate
1 cup butter
1 1/2 cups sugar
4 large pasteurized eggs
2 teaspoons vanilla

To make crust: Mix melted butter, vanilla wafer crumbs and pecans. Reserve 1/4 cup. Press remaining mixture into 9-inch pie pan. Place reserved crumbs in another small pan. Bake both pans in 350-degree oven for 15 minutes. Watch carefully so they don't scorch.

To make filling: Melt chocolate. Cool. Cream butter and sugar. Add cooled chocolate. Add eggs to filling, 1 at a time. After each egg is added, beat for 5 minutes with mixer on medium speed. Stir in vanilla. Pour mixture into 9-inch pie shell. Sprinkle with reserved crumbs (a ring of crumbs about 2 inches from edge looks attractive). Freeze pie until ready to serve.

Recipe note: I processed the butter, wafers, and pecans before pressing them into the pie pan and the result was an even crust with hints of nut. Also, I used a "pre-melted" chocolate and appreciated skipping the melt and cool step.




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