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No. 39 – Chocolate Silk Pie

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Are you looking for a creamy pie that’s simple to make with a surprisingly rich chocolate flavor?  Look no further.  I was almost shocked at how chocolaty this pie tastes.  I was also surprised that it’s sweet without adding any sugar.  The sweetening agent is the marshmallow creme.  The marshmallow creme gives the filling a thick mousse-like texture that’s light and smooth.  The other surprising aspect of the pie is the addition of strong brewed coffee.  The strength of the coffee compliments the chocolate without overpowering the sweet flavor.  Yum!  If you’re a chocolate lover, you’ll be in love with this pie.

The ingredients are simple.  You’ll need brewed coffee, butter, semi-sweet chocolate chips, unsweetened chocolate, marshmallow creme, heavy whipping cream and a pre-baked 9-inch pie crust.

In a heavy bottom saucepan, combine the marshmallow creme, chocolate chips, butter, coffee and unsweetened chocolate. 

Cook and stir over low heat until chocolate is melted and mixture is smooth. 

Stir frequently to prevent scorching.

Remove from heat and allow mixture to cool.  This won’t take too long.
Beat 1 cup heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the chocolate mixture.
Spoon the filling into the baked pie crust and refrigerate while preparing the topping. In a large bowl, beat 1 cup heavy whipping cream until it begins to thicken. Add the confectioners’ sugar and beat until stiff peaks form. Spread over filling and garnish with chocolate curls. Refrigerate at least 3 hours before serving.


Chocolate Silk Pie

Filling:
1 unbaked 9-inch pie crust
1 (7 ounce) jar 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 until stiff peaks form
Topping:
1 cup heavy whipping cream
2 tablespoons confectioners’ sugar
Chocolate curls

Line an unbaked pastry shell with a double thickness of heavy-duty foil.  Bake at 450 degrees for 8 minutes.  Remove foil and bake an additional 5-7 minutes.  Cool on a rack.

In a heavy bottom saucepan, combine the marshmallow creme, chocolate chips, butter, coffee and unsweetened chocolate.  Cook and stir over low heat until chocolate is melted and mixture is smooth.  Remove from heat and allow mixture to cool.  Beat 1 cup heavy whipping cream until stiff peaks form.  Fold the whipped cream into the chocolate mixture.  Spoon the filling into the baked pie crust and refrigerate while preparing the topping.  In a large bowl, beat 1 cup heavy whipping cream until it begins to thicken.  Add the confectioners’ sugar and beat until stiff peaks form.  Spread over filling and garnish with chocolate curls.  Refrigerate at least 3 hours before serving. 

~~~

Back to work today, vacation’s over.  I am happy to be home again.  There’s no place like it!  I hope you have a good week.  With a wedding coming up I’ll be looking for some healthy recipes to enjoy while shedding a few pounds.  Thanks so much for stopping by!

Tricia

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7 Comments

  6. Hungry Jenny says

    I'm sorry Tricia, you were <i>surprised</i> by how chocolately this pie was? Did you eat it blind? It LOOKS ruddy chocolately! <br /><br />I think I would have taken a face dive right into that chocolate creamy goodness in that second photo from the bottom, cos of all the chocolate-ness, lol.<br /><br />Hungry Jenny x

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