A chocolate silk pie makes a fine Thanksgiving dessert (works also for any other fancy occasion).
It is rich in flavor, decadently creamy and really easy to make.
You can bake the (super simple) crust ahead of time and even keep the finished pie in the fridge for up to two days before you need it – a good thing during busy holidays.
And it tastes absolutely irresistible, the chocolate silkiness melts in your mouth – another plus…
This recipe is from an old “real simple” magazine, year unknown. I found the torn out recipe recently while cleaning up my recipe folders and remembered how good it was.
Warum ist dieses Rezept auf englisch ?
serves 6-8 People
(Masseinheiten umrechnen hier)
For the filling:
1 pint heavy cream (plus more if serving whipped cream on the side)
6 ounces semisweet chocolate, coarsely chopped
6 tbsp sugar
1 1/2 tbsp cornstarch
6 egg yolks, on the large side
1/2 tsp vanilla extract
2 tbsp butter, at room temperature
1 recipe, pecan crust, see below
1 tbsp cocoa powder, for dusting
For the crust:
1 cup pecans, coarsely ground
5 ounces (150g) shortbread cookies, mashed to fine crumbs (I used a German brand, the original recipe says: “such as Lorna Doone” which isn’t available here)
6 tbsp (90 g) unsalted butter, cold in small pieces
Preheat oven to 350 F. Grind your pecans in a grinder or food processor.
With your hands mix the pecans pieces, cookie crumbs and butter in a bowl until they just hold together. Use your hands to press the pecan crumb mixture into a 8-9″ pie plate covering all surfaces evenly with it. Chill for 30 Minutes.
Bake the crust for approximately 25 minutes until firm and slightly browned. Remove crust from oven and let cool completely before filling it.
All this can be done 1 day ahead of filling the crust. Store in the refrigerator until used.
In a small pan combine the cream, chocolate chunks and 3 tbsp sugar. Heat over low heat until the chocolate is melted completely while stirring it. Remove from heat and let cool slightly. In a bowl wisk together cornstarch, remaining sugar and egg yolks until combined. Now add two tbsp of the warm chocolate mixture to the egg mixture.
Whisking constantly add the rest of the egg mixture to the pan with the chocolate, keep adding all until it has been absorbed. Cook over low heat, whisking constantly, until slightly thickened for about 2 minutes.
Remove from heat adding butter and vanilla while whisking until the butter is completely melted and incorporated.
Pour the filling into the prepared crust. Place a piece of plasic wrap directly againt the surface of the smoothed filling to avoid getting an ugly tough skin on top. Refrigerate for at least three and up to 48 hours.
To serve remove the plastic and sprinkle with the cocoa powder.
Serve with whipped cream on the side if desired.
A picture of the finished pie
will follow tomorrow... was taken just in the nick of time before it was all gone.