I know, I know that I should re-make this pie with lots of pretty pictures to post on the blog. This was our Christmas dessert...Mr. E wanted fruit pie and Jack did not want pie...unless it was French Silk. I'm not even sure how he knew about French Silk pie as I've never made it or bought one. I'm glad to see he's learning the important things at college. (I mean that sincerely.)
You should not wait for me to re-make and photograph this recipe.
You need it and you need it NOW.
I always assumed French Silk got its creamy texture from cream...or from folding in Cool Whip, or something of the sort. Not so! French Silk gets its luscious texture and fluff from...eggs! Ooo-la-la!
I followed Ree's recipe to the letter but wanted to point out a few specific ingredients that I used and worked perfectly.
1. I made the pie with pasteurized eggs. I'd talked about them before and they're just the thing when serving a dish with raw eggs.
2. For the graham crust, I used vanilla graham crackers. Not honey, VANILLA! Oh y'all. If you haven't tried vanilla grahams, you have not lived. (I did not resolve to be less dramatic in 2018.)
3. We're not huge fans of whipped cream around here...and I've been eyeing this Coco Whip made with coconut oil) for ages now and decided to try it. Dairy-free, soy-free, no high-fructose corn syrup. IT IS SO GOOD. I may never buy Cool Whip again.
Here's the link to Ree's French Silk Pie recipe. This will probably make a reappearance for Valentine's Day (which is also the first day of Lent, so don't give up chocolate)! ;)
Happy 2018!
