French Silk Pie -- The Pan That Came Back Empty

Atlanta winter — gray, damp, fifty degrees and somehow colder than that. Three days of counseling at the middle school in East Point. The work was the work.

Daddy in his apartment in the back. I brought him his coffee and his medication this morning. He grumbled. The grumble was the love. Marcus, 20, studying for finals at Alabama.

Sweet potato casserole. Less sugar than Mama used. Don't tell Curtis.

Jasmine, 18, home from Howard for the weekend. Isaiah, 17, shot baskets in the driveway after school.

I sat at the kitchen table with my tea after everybody went to sleep. Just me and the quiet.

Andre called from LA. He told the Kevin Hart story again. Twenty-some years and that boy is still telling that story. Everyone in this family is going to hear about Kevin Hart at our funerals.

The neighbors had a Friday cookout this week. I brought my mac and cheese. They have come to expect this. I have come to expect this. The block is the block.

I read for an hour Sunday night before bed. Some novel about a Black woman in 1960s Alabama. Mama would have liked it.

I went to the cemetery Saturday morning. Brenda's grave is on the hill at South-View. Curtis still goes most Sundays. I left a small bouquet of magnolias.

Derek and I had date night Friday. Same restaurant, same booth, same enchiladas for me and carne asada for him.

The blood pressure check was Wednesday. The numbers were borderline. The doctor wants me to walk more. I am walking more.

Thursday I made cornbread for a sister at church whose husband had surgery. I dropped it off at the hospital. She cried at the door. I told her, eat the cornbread, baby. The food is the saying.

Wednesday Bible study at the church. We read through Proverbs. The women in my row argued about whether wisdom is built or born. I said both. They agreed, sort of.

I drove to the Walmart on Camp Creek Saturday morning. The kind of grocery run that takes two hours because you run into three people you know. Sister Patrice caught me in the produce. We talked about her grandbaby for fifteen minutes.

Daddy sat in his chair after dinner watching the news. He fell asleep before the third quarter. Standard.

Pastor preached about the prodigal son again. He preaches about that boy at least three times a year. The text is the text but every preaching is different. I cried in the second service this time. Don't ask me why.

I made a casserole for the church potluck. The pan came back empty. That is the only review I trust.

I had a hard counseling case at school this week. A seventh-grade girl whose mama lost her job. We talked. I gave her my number. I told her she could call.

Miss Ernestine called Tuesday. She's ninety-something and sharp as ever. She told me my potato salad still needs more mustard.

The kids were home for the weekend. The house was loud the way it should be.

Saturday morning I had Set the Table at the Cascade Heights center. Twelve young women. We did baked chicken. One of them — Imani, sixteen — was so afraid of seasoning that she barely shook the salt. I stood next to her and put my hand over hers and said, baby, you cannot be afraid of food. We seasoned the chicken. The chicken came out right. She glowed.

Darnell sent a photo from Clarksville. The garden is producing. He grew tomatoes the size of softballs. I sent him back a photo of my sweet potato casserole. We are competitive about food now in our middle age.

I made a casserole for the church potluck and the pan came back empty — that’s the only review I trust. But on the weeks when I want to bring something that stops the conversation at the dessert table, I bring my French Silk Pie. It’s the kind of thing that looks like you worked harder than you did, which is exactly what I need after three days of counseling, a cemetery visit, a grocery run where Sister Patrice caught me in the produce section, and a date night that reminded me why I married Derek in the first place. Rich and cool and a little bit extra — the pie is the exhale.

French Silk Pie (Chocolate Pie)

Prep Time: 25 min | Cook Time: 10 min | Total Time: 3 hrs 35 min (includes chilling) | Servings: 10

Ingredients

• 1 fully baked 9-inch pie crust (homemade or store-bought), cooled
• 4 oz bittersweet or semi-sweet chocolate, finely chopped
• 1 cup (2 sticks) unsalted butter, softened to room temperature
• 1 cup granulated sugar
• 1 teaspoon pure vanilla extract
• 4 large eggs, pasteurized (see note)
• 1 1/2 cups heavy whipping cream, divided
• 2 tablespoons powdered sugar
• Chocolate shavings or curls, for garnish

Instructions

1. Melt the chocolate. Place the finely chopped chocolate in a microwave-safe bowl. Microwave in 20-second intervals, stirring between each, until fully melted and smooth. Set aside to cool to room temperature, about 10 minutes.
2. Cream butter and sugar. In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the softened butter and granulated sugar on medium-high speed until light and very fluffy, about 4–5 minutes. Scrape down the sides of the bowl as needed.
3. Add the chocolate and vanilla. Pour in the cooled melted chocolate and the vanilla extract. Mix on medium speed until fully combined and smooth.
4. Add the eggs. With the mixer running on medium speed, add the pasteurized eggs one at a time, beating for a full 5 minutes after each addition. This step is essential — do not rush it. The mixture will become very light, silky, and voluminous. Total mixing time after all eggs are added should be at least 20 minutes.
5. Fill the crust. Spread the chocolate filling evenly into the cooled pie crust. Smooth the top with a spatula.
6. Chill. Cover loosely with plastic wrap and refrigerate for at least 3 hours, or overnight, until set.
7. Whip the cream. When ready to serve, beat 1 cup of the heavy whipping cream with the powdered sugar in a chilled bowl until stiff peaks form. Spread or pipe the whipped cream over the chilled pie.
8. Garnish and serve. Top with chocolate shavings or curls. Slice with a sharp knife, wiping the blade clean between cuts for neat slices. Serve cold.

Note: Because the eggs are not cooked, use pasteurized eggs to eliminate food safety concerns. Pasteurized eggs are available at most major grocery stores.

Nutrition (per serving)

Calories: 520 | Protein: 5g | Fat: 38g | Carbs: 41g | Fiber: 1g | Sodium: 160mg