In the blink of an eye, we’re here. Do you even look the same? Is your hair grown out? I can’t remember the last time we tucked our feet under our bums and had a chat. I know, having a chat is now considered passe in the food blogging world. I’m supposed to be answering your million questions about this Pinot Noir Dark Chocolate French Silk Pie.
But this isn’t one of those blogs. We get cozy, and uncomfortable, and we bear our souls.
Life has changed so fast. I’m still recovering from the whip lash that was 2020 and now I’m reconciling how fast my career and subsequent life has changed too. It’s been a welcome change, indeed, but one that has left me with a few blank spaces on this website. This place will always be my priority. It’s where my career started. It’s where you all are too. And, grateful doesn’t even begin to describe it.
I’ve mapped out the coming year and I’m so excited for what’s to come. How can we fit two years into one? I’m not sure. But we’ll try.
I’ve hired an incredible graphic designer to give Olive and Artisan the wardrobe she deserves. And, for the past few months we’ve been moving and tweaking it behind the scenes. And very soon you’ll see it come to life here. I cannot WAIT. A new look for a new year.
With change always comes fear. And, I’m feeling my fair share of that too. Life is plotted in excitement but is executed in sweat. I feel sweaty. And, anxious. And, hopeful too. I’ve had to monitor my coffee intake – but we’ll get through this.
I cannot wait to share this year with you. I cannot wait for the recipes, words, announcements and change. I hope we’re all able to grow and be challenged by new ideas. That we don’t ignore the thing that’s been gently laid on our hearts. That we take it, feed it, grow it, and see what may come of it. Who would have thought that 5 years ago when I wrote my first blog post that I’d be here today? And it’s only because I listened to the pull towards something different. I wonder where I’ll be 5 years from now. With any hope, I’ll be reaping the benefits of the choices I made today.
Anyway – This is a recipe I’ve made over and over again and thought it was due time to put it on the blog. What’s a better combo than red wine and chocolate? I ask? It’s chocolate-y, smooth, and the buttermilk crust is flaky and just what it needed to balance out the rich filing. Generously top with whipped cream and go to town.
Pinot Noir Dark Chocolate French Silk Pie
Rich, chocolatey filling spiked with fruity and spicy Pinot Noir.
- Prep Time: 5 hours
- Cook Time: 45 minutes
- Total Time: 5 hours 45 minutes
- Yield: 1 8 inch pie 1x
Ingredients
For the Crust,
2 1/2 cups flour
1 teaspoon salt
2 teaspoons sugar
1 cup butter, chilled and cubed
1/3 – 1/2 cup buttermilk, cold
1 egg yolk
1 tablespoon cream
For the Filling,
1 cup heavy cream
3/4 cup Pinot Noir
1/4 cup brown sugar
1/4 teaspoon salt
1 whole vanilla bean
2 cups chopped bittersweet or dark chocolate
¼ cup sweet cream butter
Instructions
For the crust, pulse the flour, salt, sugar, and butter together until the butter is pea-sized. Add the buttermilk and continue to pulse about 8 times. Once the flour sticks to itself when squeezed together, dump out dough onto a floured surface, and work it together into a disk. If the dough is too dry, add more buttermilk or water 1 tablespoon at a time. Cover with plastic wrap. Place in the fridge to chill for 30 minutes.
Roll out the dough on a floured work surface into a 12-inch round. Gently place into an 8-inch pie pan. Fold the overhang under itself and pinch the sides to create a pleat. Mix the egg yolk and cream together and brush onto the outside of the edges of the pie crust. Place back into the fridge to chill while the oven preheats to 400 degrees.
Once the pie crust has chilled, score the dough with the bottom of a fork, line with parchment paper and fill to the brim with pie weights or dried beans.
Bake in the preheated oven for 15 minutes, carefully remove the pie weights then place back into the oven to bake another 25-30 minutes, or until the crust has turned deep golden brown.
For the filling,
In a medium saucepan over medium heat, place in the heavy cream, pinot noir, brown sugar, and salt. Slice open one side of the vanilla bean and remove the seeds with the back of the knife. Add the vanilla beans to the cream along with the pod itself. Heat this mixture while stirring just until it starts to steam then remove from the heat. Add in the chocolate and let sit for 1 minute. Add in the butter and whisk the mixture vigorously until the chocolate has completely melted and a shiny, chocolate-y sauce appears. Pour into the prepared pie crust, cover with plastic wrap so that the plastic touches the chocolate and chill in the fridge for at least 4 hours.
Serve with whipped cream and chocolate shavings.
I’ve been looking for just the right dessert for my first dinner party in over a year with all my vaccinated friends (6)! I think this is it! Thank you!
This pie looks AMAZE and I love, love your new site!!
Yay! Thank you, Heather!!!!