- 1 pint heavy cream
- 6 oz semi sweet chocolate
- 1 tsp instant espresso powder
- 6 tbl sugar
- 1 ½ tbl cornstarch
- 6 large egg yolks
- ½ tsp vanilla extract
- 2 tbl butter at room temp
- 1 pie crust
- 1 tbl cocoa
weird things happen to me during thanksgiving…you know, when i remember it’s thanksgiving.
i become a putz. i drop things, i spill things, it’s actually quite amazing dinner makes it to the table (one year i even forgot to take the bag out of the bird). but one of my favorite desserts and one i look forward to every single year is this chocolate silk pie.
this ladies and gentlemen is our thanksgiving pie.
some people make pumpkin (although i do that too) and some people make pecan. me, us, we love this.
can you say chocoholics?
it’s my signature thanksgiving day pie. some people have signature colors, some people drinks, me pie. this is the one i love. the one i actually adore making because it doesn’t take that long. the one when 6 egg whites fall to the floor and end up all over myself and the cabinets i don’t mind.
this is the one that we make homemade whipped cream for. this is the one the kids wait to lick the bowl. this is the one i love (did i mention that?)…
the day i make this is the day i actually scream “i love baking”. i know, weird. that phrase never comes out of my mouth.
are you looking for that special pie? do you love chocolate? does graham cracker crust sound like an awesome pair here…well then go. go make this. use chocolate chips (dark chocolate, even though not one of my favorites really makes this, although semi-sweet or milk is just as good). get some good butter and use that yummy vanilla you’ve been saving for this kind of day.
this people is the pie. the one and only, the one i can say i adore not only making but eating.
chocolate silk pie i would like to give the person credit who came up with this recipe but the printed version is long gone…plus i added some stuff
- in a saucepan combine 1 pint of cream, instant espresso powder, chocolate and 3 tbl sugar. cook over med-low heat, whisking until chocolate melts.
- in another bowl, combine cornstarch, eggs and remaining sugar, whisk.
- once chocolate and cream have melted, add 3 tbl to the egg mixture, whisk.
- now go to the saucepan, continuously whisking, add egg mixture. continue whisking until the mixture is thickened like pudding, about 2 minutes. remove from heat, add vanilla and butter, whisk until melts.
- pour filling into pie crust. place of piece of plastic wrap directly over pie filling to prevent skin from forming. refrigerate for 3 hours or up to 48 hours. the longer the better.
before serving, sprinkle with cocoa and top with whip cream.