A classic smooth and creamy chocolate French Silk, topped with a pumpkin pie mousse and nestled in a cinnamon pecan crust. Hey, taste buds – fall is here!
I am so ready for fall to get here.
I’m ready for sweaters and hot cocoa and jeans.
For apple cider and my fuzzy boots and cinnamon-scented everything.
For open windows and no air conditioning. (My electric bill is ready for that, too.)
For the county fair and candy corn and cool air with no humidity and pumpkin patches and hayrides.
The list is exhaustive, I promise, so. I’ll stop here…but I can email you a copy if you’d like (haha)!
As for this Pumpkin Chiffon French Silk Pie. I was so ready for it that I’ve made it twice. In the last week.
Florida. Is. Hot.
With all this talk of fall weather, we actually only get a few nice months of weather before it’s back to the humid, sticky, mosquito-filled days that we spend so much time of the year living through.
I am clearly living in the wrong state. I was meant for scarves and snow days.
Alas, I grew up here, so it’s truly all I’ve ever known, and it’s hard to just pick up 30 years of your life and move away from your friends and family to somewhere strange where you don’t know a soul.
The grass is always greener, isn’t it?
Mr. Crumby and I have wrestled with the idea of moving further north quite a bit in the past couple of years. He has family in Pennsylvania and New England, as do I, but my only close family is a 10 minute drive from where we currently live.
A house that I’ve lived in for pretty much my entire life.
I was blessed to have a wonderful Nana who raised me and sacrificed all she had to help me become the person I am today. I mean, she provided a happy, healthy life for her great-granddaughter on a retired widow’s Social Security check and a wallet full of credit cards, and I don’t recall her ever having any complaints about it. This woman loved me so much, she left every possession she had to me when she passed away in 2005 at age 90, including the house she raised me in.
I’m sure that when we meet again, I’ll never have enough words to be able to thank her for everything she did for me. It’s taken years for me to fully realize and appreciate the effect she had on my life, and I thank God every single day that I got to have her with me for as long as I did.
Just so you know, for all you ladies (and gentlemen, also) out there raising a grandchild or a great-grandchild or a niece or nephew, even a foster child – no matter how unappreciated you feel sometimes, know that what you’re doing is wonderful. Children from broken homes feel so confused and unwanted when they don’t have a mommy and daddy to have dinner with every night, and go to Disney World with, and to read them bedtime stories and share their ice cream with them. But the fact that they have you there, teaching them and guiding them and loving them…you’re not simply filling in for those absent parents, you’re filling the holes in their hearts. For me, Nana was my mom and dad, but she was so much more than that, and so are you.
So, thank you. Trust me, I speak for every child when I say that.
Enough sap. Time for pie.
It looks unassuming on the outside.
Almost like an ordinary pumpkin pie, a little fancied up with some chocolate jimmies and whipped cream.
Without cutting into it, you’d never know about the beautiful secret second layer.
That decadent, dark chocolate French Silk layer…
…Just LOOK AT IT.
Isn’t it calling your name?! All glisten-y in the sunlight.
I could literally just eat it with a spoon. It’s so wonderfully silky and smooth.
And don’t even get me started on the Pumpkin Chiffon part. It’s all things fall and cream cheese and cinnamon and yum.
The first bite I took of this pie was quite an experience, as I’d never made anything like it before. I wasn’t sure what to expect.
The first thing you taste is the pumpkin. It’s velvety and spicy and reminiscent of Thanksgiving at grandmas, which is never a bad thing.
As you contemplate the pumpkin, BAM CHOCOLATE. And then the cinnamon pecan crust makes life make sense.
Mr. Crumby said it was the best pie I’d ever made. He could barely articulate through a mouthful of it.
It was a good feeling.
Note: Raw eggs are used in this Pumpkin Chiffon French Silk Pie; they should not be used in food prepared for pregnant women, babies, young children, or anyone whose health is compromised.
- ½ cup (1 stick) unsalted butter, grated
- 1⅓ cups all-purpose flour
- ¼ cup packed brown sugar
- ⅓ cup pecan halves, coarsely ground
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- ¾ cup granulated sugar
- 2 oz. unsweetened chocolate, melted & cooled
- 1 teaspoon vanilla extract
- 2 tablespoons cocoa powder
- 2 large eggs
- 4 oz. cream cheese, softened
- ½ package vanilla instant pudding mix
- 8 oz. pumpkin puree
- 2 teaspoons pumpkin pie spice
- 1 teaspoon cinnamon
- 4 oz. whipped cream
- whipped creamfor garnish
- chocolate jimmies/curls
- Preheat oven to 325 degrees
- Butter a 9 inch pie plate
- Combine crust ingredients in a medium mixing bowl,
- Combine with pastry cutter or fingers until coarse crumbs form
- Press into prepared pie plate, using fingers or the base of a glass to evenly form crust
- Bake for 20-25 minutes or until crust is golden brown; cool.
- In a stand mixer fitted with a paddle attachment, beat butter and sugar until light and fluffy
- With the mixer running, pour cooled melted chocolate into the fluffy butter sugar mixture
- Add vanilla and cocoa powder and mix until incorporated; scrape bowl
- Add eggs one at a time, beating at medium-high speed for a full 5 minutes between each egg - use the pouring shield! It will get messy!
- Pour filling into cooled pie crust and place in refrigerator
- In a clean stand mixer bowl fitted with paddle, beat cream cheese until loosened
- Add pudding mix, pumpkin puree, cinnamon, and spice and mix until well blended
- Fold in whipped cream carefully with a spatula until mixture is incorporated and fluffy
- Remove pie from fridge and spoon pumpkin layer on top of chocolate layer, carefully spreading to cover the pie
- Cover with plastic wrap and refrigerate pie for at least 4 hours to set, and up to 2 days before serving
- When ready to serve, decorate with whipped cream and chocolate jimmies/curls
How many of you have moved away from everything you knew and loved and ended up happier than you expected?
French Silk Pie adapted from Martha Stewart