Chocolate Silk Pie

By jolsen

Ingredients

• Shortbread-Pecan Crust
• 2 pints heavy cream
• 6 ounces semisweet chocolate, roughly chopped
• 6 tablespoons sugar
• 1 1/2 tablespoons cornstarch
• 6 large egg yolks
• 1/2 teaspoon vanilla extract
• 2 tablespoons unsalted butter, at room temperature
• 1 tablespoon cocoa
• Shortbread-Pecan Crust
• 1 cup (4 ounces) pecans
• 1/2 10-ounce box shortbread cookies (such as Lorna Doone)
• 6 tablespoons unsalted butter, cold, cut into pieces
• Directions
• Heat oven to 350° F. In a food processor, pulse the pecans and cookies until crumbs form. Add the butter and pulse just until combined.
• Transfer the mixture to an 8- or 9-inch pie plate, pressing it evenly over the bottom and up the sides.
• Bake the crust until slightly darkened, 20 to 25 minutes. Transfer pie plate to a wire rack and let cool. (You can set the baked crust aside at room temperature for up 24 hours.)

Details

Servings 6
Adapted from realsimple.com

Preparation

Step 1

1. In a small saucepan, combine half the cream, the chocolate, and 3 tablespoons of the sugar. Cook over medium-low heat, whisking frequently, until the chocolate melts. In a bowl, combine the cornstarch and the remaining sugar. Add the egg yolks and whisk.

2. Add 2 tablespoons of the warm chocolate mixture to the egg mixture. Whisking constantly, slowly add the egg mixture to the pan. Cook, still whisking, until thickened, 2 minutes. Remove from heat. Add the vanilla and butter. Whisk until the butter melts.

3. Pour the filling into Shortbread-Pecan Crust. Place a piece of plastic wrap directly against the surface of the filling. Refrigerate for at least 3 hours and up to 48 hours. Sprinkle with the cocoa. With an electric mixer on medium-high, beat the remaining cream. Serve with the pie.