So I invented a dessert! Well sort of.....I used a recipe I have made many times and changed a couple of things about it. It is the recipe for my Mom's French Silk Pie. Yes pie again, what can I say, I love pie. One of the changes I made was to use my tartlet pans. I purchased them on ebay a few months ago and have been waiting for the perfect day to use them. Well that day finally arrived. With the kids out of school we got busy and made Thursday on this blustery Tuesday.
For the crust I used the pie crust recipe I already gave in my entry entitled "This is to Pie For."
Now for the Mom's French Silk Pie recipe! If you do this just the way I tell you it will turn out great. However, if you try to cut corners or cheat it will only lead to tears.
1-1/2 cups sugar
2-1/2 sticks BUTTER, softened (Must use butter)
5 oz unsweetened chocolate, melted and cooled
1-3/4 t. Orange extract
5 eggs
Combine sugar and butter until smooth. Add melted and cooled chocolate and mix until smooth. Add orange extract and mix. Next add one egg at a time and mix it in. Scrape the bowl with a rubber spatula after each egg addition. Pour into prepared and cool pastry shell and refrigerate for 5 hours or over night.
I made some adjustments to this recipe cause it was fun. Instead of vanilla I used orange extract. I also candied some orange peel and some orange slices to garnish. Let me tell you candied orange slices are delish!
Here is how to candy orange or any citrus really:
Using a tool called a stripper, similar to a zester, peel some of the orange peel. After I was done getting the peel off I sliced the orange very thin. Next in a pot and a thick bottomed skillet I put 2 cups of sugar and 2/3 cup of water in each container and heated over medium high heat until the sugar dissolved. It needs to be clear. In the pot take all those strips of peel and stick them in there turn down the heat to medium, you just want it to be barely boiling, for 40 minutes. In the skillet add the slices in a single layer and turn down to medium. Again you want it to just barely boil so it will not tear up those tender slices. Let it simmer for 10 minutes flip them and let it simmer for 10 more minutes. When they are done cooking place them on parchment paper. Poof candied citrus.
