CHOCOLATE SILK PIE

CHOCOLATE SILK PIE

found in 2009 tateofhome Quick Cooking Annual Recipes

I made this for Thanksgiving 2009 (we had pies the next day (Friday) along with an egg casserole and sausage/bacon). I was hoping for another piece but when the adults got back from the movie it was all gone! All the other pies were there though.

1 unbaked pastry shell (9") - see alternative crust below

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1 jar (7 oz) marshmallow creme

1 cup semisweet chocolate chips

1/4 cup butter, cubed

2 squares (1 ounce each) unsweetened chocolate (cut it up so it melts faster)

2 T hot chocolate (recipe calls for strong brewed coffee - I thought it might be fun to try peanut butter here instead of hot chocolate)

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1 cup heavy whipping cream, whipped

TOPPING:

1 cup heavy whipping cream

2 T powdered sugar

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Chocolate curls, optional

Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450 for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.

Meanwhile, in a large heavy saucepan, combine the marshmallow creme, chocolate chips, butter, unsweetened chocolate and hot chocolate; cook and stir over low heat until the chocolate is melted and the mixture is smooth. Cool. Fold in the whipped cream; pour into the crust.

For topping, in a large mixing bowl, beat cream until it begins to thicken. Add powdered sugar; beat until stiff peaks form. Spread over filling. Refrigerate for at least 3 hours before serving. (I had limited space in the fridge when I made this so I made the chocolate part and put in the pie and then refrigerated overnight and then made the topping right before I took it. That worked fine)

Garnish with chocolate curls if desired.

This crust is good too (did red pie pan) - easy to make:
http://www.ourbestbites.com/2013/03/french-silk-pie/

Crust:
1 stick salted butter, grated
1/3 cup pecan halves, coarsely ground in blender or food processor or finely chopped
1 1/3 cups all-purpose flour, lightly spooned into measuring cups and leveled with a knife
1/4 cup packed brown sugar
1/4 teaspoon salt

Combine the crust ingredients in a medium mixing bowl and combine with your fingers until coarse crumbs form. Press into the prepared greased pie plate (used red pie pan), using your fingers or the base of a glass to evenly form a crust. Bake at 325 for 20-25 minutes or until the crust is becoming golden brown. Remove from oven and allow to cool.