For years, it seems, Ray has been asking me to make a French silk pie, and every single time I’ve balked. It just never appealed to me. I’m not a fan of most whipped frostings and most whipped mousses — unless they’re drenched with flavor. Flipping through Cindy Mushet’s The Art and Soul of Baking a few weeks ago, though, I stumbled upon a chocolate silk pie that sounded leagues more sophisticated than anything I ever imagined French silk pie to be — it looked, in essence, like a chocolate truffle pie. It sounded decadent, dense, and rich — and quite a bit less cool-whippy than I always thought it traditionally was. And, to make it even more enticing, the crust was to be made from Oreos. Now this was the sort of silk pie I could get behind. This would be his birthday surprise. Continue reading →