Chocolate Silk Pie

by Kerry

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I’m not normally a big pie person – BUT this one is definitely a winner for me!

Start with the crust. Oh mercy, easiest crust ever and I was hooked pretty much instantly. We’re talking Lorna Doones in this pie crust and, well… need I say more?

CRUST
1 sleeve Lorna Doone shortbread cookies (half a 10-oz. box)
1 cup pecans
6 Tbs unsalted butter (cold)

In your processor/blender/whatever-pulverizing-device you have (hammer?) – pulse the cookies and pecans together, add chunks of butter (just until combined).

Press into an 8- or 9-inch pie dish. Bake at 350 for 20-25 mins until slightly browned. Cool on wire rack.

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The crust may puff a bit after baking. I used a small ladle to gently press it back down in the middle. Worked like a charm.

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And you’re done.

Like the crust, go all in on quality ingredients for the filling. Lorna Doone cookies in the crust – Check! Now go for some good chocolate for this next part…

FILLING
1 1/2 Tbs cornstarch
6 Tbs sugar
6 large egg yolks
2 cups heavy cream
6 oz. semi-sweet chocolate, chopped (I used Ghirardelli)
2 Tbs butter (room temp)
1/2 t. vanilla extract

In a small bowl combine cornstarch and 3 Tbs of the sugar.

Thoroughly combine egg yolks with cornstarch. Set aside.

In a small saucepan over med-lo heat whisk together cream, remaining 3 Tbs of the sugar, and chocolate. Whisk until chocolate is melted and slightly thickened, then remove from heat.

Add butter and vanilla. Whisk until butter is melted.

Add 2 Tbs of chocolate mixture into corstarch/egg mixture. Next, slowly whisk all the egg mixture into warm chocolate mixture.

Pour mixture into crust. Place plastic wrap directly onto filling surface. Chill in refrigerator at least 4 hrs and up to 48 hrs before serving.

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(I used 1 and a half of these 4-oz. bars)

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Set up and ready to devour. This is the perfect dessert to satisfy any chocolate lover’s palate. Hubby isn’t even a huge chocolate fan and he really liked this pie.

Enjoy!

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