Chocolate Silk Pie

Every now and then, I get a bit intense in what I write about. Not that intensity isn’t okay, and if the intensity is honest then it is necessary. But sometimes the intensity can be a bit much even for me. The post I put up the other day, (I Intend To), was a bit heavy, but also gave me some good direction. Already I have updates to the intentions I wrote about, but I have also thought about some things I would like to attempt in 2013.

I intend to continue swimming. A lot!” The first Sunday of every year, the Foothills Masters Swim Team does one hundred 100’s. One hundred 100 yard swims. Why? Something to keep focused on over the holidays, tradition, bragging rights. I have been swimming with the team for eight months, and have been getting stronger and faster, slowly but surely. I had my sights set on attempting to complete all 10,000 yards. I asked Terry, one of the coaches, how long he thought it would take me to complete the event. Four hours. Holy cow, four hours in the water? I am happy to say it did not take me four hours to complete and that I did complete all one hundred 100’s. It took me three hours and 55 minutes! I nearly gave up when I completed the 79th 100. Everyone else was either done or close to it. I still had 20 to go. But I received some encouragement from another swimmer, so I sucked it up, put my head back in the water and completed the event. I was the last one out of the water by half an hour, but I was so proud of myself for finishing!

“I intend to do more yoga” I went to two CorePower Yoga classes and thought my arms were going to fall off. I love it though. I can get rid of judgement of myself, accept what I am able to accomplish that day and not worry about what I was able to do in a previous class. And, if I happen to fall out of headstand and crash into the yogi next to me, I can laugh it off. That didn’t happen, I am just saying, I intend to fall out of headstand and crash into the yogi next to me. Thus, I intend to not take myself so seriously!

I will make my own pasta using the pasta roller that I was given for Christmas. Then I will make more and have a big spaghetti dinner!
I will use the cookbooks that I received for Christmas until they are spattered with sauces and the pages are sticking together. The Chocolate Silk Pie below is from the Smitten Kitchen cookbook. The book is beautiful and I love Deb’s description of the dishes the story she tells about each one.
I want to attempt to make croissants. Oh, flaky, buttery, croissants. I can dream, but I would rather attempt!
I will attempt to go to more than two movies this year.
I will attempt to make my own cheese. This mozzarella, and this “cheese.”
I will check off French macaroons, chile rellenos and tamales off my list too.
I intend to acknowledge, show appreciation and recognize others a whole lot more. Whether it is telling Matt how much I love him, actually write my Christmas thank you letters or comment on another blog for something that affected me.

All right, now for something you can sink your teeth into. Can I make this for you sometime soon?

Chocolate Silk Pie
Recipe from Smitten Kitchen
Chocolate Crust
1 1/2 cups chocolate-wafer crumbs
2 Tbsp sugar
pinch of salt
5 Tbsp unsalted butter, melted

Filling
12 Tbsp butter, room temperature
1 cup sugar
3 oz unsweetened chocolate, melted and cooled
3 large eggs
1 tsp vanilla extract

Garnish
1 cup heavy cream
1 Tbsp sugar
chocolate curls shaved from a bittersweet bar with a peeler (optional)

Make the crust
Preheat oven to 350F. Place cookie crumbs, sugar and salt into a food processor. Process into a fine, even crumb. with the machine running, pour in the melted butter until evenly dispersed. Stop the machine and scrape the bottom and sides of the bowl a few times to make sure everything is incorporated. Press the crumbs evenly across the bottom and up the sides of a standard 9-inch pie dish. Bake in preheated oven for 10 minutes, then let cool completely (the fridge can speed this up) before filling.

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 5 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 6 hours.

Prepare fixings and fillings for sushi dinner while you are waiting the excruciating 6 hours before you can devour the pie.

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