Friday, November 26, 2010

Chocolate Silk Pie


I discovered this recipe several Thanksgivings ago. I don’t make it often but revived it for this years Thanksgiving dinner. It was just as delicious and chocolatey as I remember.  The hardest thing about making this pie is waiting for it to chill.

1  chocolate pie crust
1 1/4  cups  heavy cream
8  ounces  bittersweet chocolate, chopped
2  cups  miniature marshmallows
3  tablespoons  sifted unsweetened cocoa powder
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Chop the bittersweet chocolate.


In a saucepan over medium-low heat, stir 1/4 cup cream, chocolate and marshmallows until smooth, 5 minutes.





Remove from heat and let cool for 15 minutes.
Whip 1 cup cream until soft peaks form.
Add cocoa; beat until stiff peaks form.



Stir a third of whipped cream into chocolate mixture; gently fold chocolate mixture into whipped cream.


Spoon mixture into pie shell.


Chill until set, about 2 hours.

Garnish with whipped cream and if you want to be really creative shave some bittersweet chocolate on the pie before it sets.

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