Chocolate Silk Pie Recipe

By traciesparks

This creamy, quick chocolate pie from Mary Relyea of Canastota, New York not only melts in your mouth, it also melts any and all resistance to dessert! What an easy way to say “I love you” on Valentine’s Day.

Ingredients

• TOPPING:
• 1 unbaked pastry shell (9 inches)
• 1 jar (7 ounces) marshmallow creme
• 1 cup (6 ounces) semisweet chocolate chips
• 1/4 cup butter, cubed
• 2 ounces unsweetened chocolate
• 2 tablespoons strong brewed coffee
• 1 cup heavy whipping cream, whipped
• 1 cup heavy whipping cream
• 2 tablespoons confectioners' sugar
• Chocolate curls, optional

Details

Servings 6
Preparation time 30mins
Cooking time 30mins

Preparation

Step 1

Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.

Meanwhile, in a heavy saucepan, combine the marshmallow creme, chocolate chips, butter, unsweetened chocolate and coffee; cook and stir over low heat until chocolate is melted and mixture is smooth. Cool. Fold in whipped cream; pour into crust.

For topping, in a large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Spread over filling. Refrigerate for at least 3 hours before serving. Garnish with chocolate curls if desired. Yield: 6-8 servings.

How-To: For quick chocolate curls: Use a vegetable peeler to "peel" curls from a solid block of chocolate. To keep the strips intact, allow them to fall gently onto a plate or a single layer of waxed paper. If you get only shavings, your chocolate may be too hard, so warm it slightly. See chocolate curls»



Chocolate Silk Pie published in Simple & Delicious January/February 2008, p50