Chocolate Silk Pie

Chocolate Silk Pie
Marcus Nilsson
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preparation
15
minutes
cooking
195
minutes
Serves 6-8

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

Directions

  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.

 

Kate Merker
October 2006

Nutritional Information

  • Per Serving
  • Calories From Fat 82 %
  • Fat 80 g
  • Sat Fat 42 g
  • Cholesterol 354 mg
  • Sodium 135 mg
  • Carbohydrate 42 g
  • Fiber 3 g
  • Sugar 25 g
  • Protein 8 g
What does this mean? See Nutrition 101.

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