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Chocolate Silk Pie
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
1 cup heavy whipping cream
2 tablespoons confectioners’ sugar
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!