Chocolate Silk Pie
Serves 6-8| Hands-On Time: | Total Time:
- 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.
- 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.
- 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.
- Per Serving
- Calories 883Calories From Fat 82%
- Fat 80g
- Sat Fat 42g
- Cholesterol 354mg
- Sodium 135mg
- Carbohydrate 42g
- Fiber 3g
- Sugar 25g
- Protein 8g
What does this mean? See Nutrition 101 .
The pie can be prepared and refrigerated, loosely covered with plastic wrap, up to 2 days in advance. Top with the cocoa and whipped cream just before serving.