Chocolate Silk Pie Recipe
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- 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
- Preheat oven to 450°. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake 8 minutes. Remove foil; bake 5 minutes. Cool on a wire rack.
- Meanwhile, in a heavy saucepan, combine 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 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.
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