Fluffy Chocolate Silk Pie |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This recipe was in the February 2008 issue of Simple and Delicious magazine. It is very easy to put together and the flavor reminds me a lot of Tippin's French Silk Pie. Prep time does not include chill time. Ingredients:
1 (9 inch) unbaked pastry shells |
1 (7 ounce) jar marshmallow creme |
1 cup semi-sweet chocolate chips |
1/4 cup butter, cubed |
2 ounces unsweetened chocolate squares |
2 tablespoons strong brewed coffee |
1 cup heavy whipping cream, whipped |
1 cup heavy whipping cream |
2 tablespoons confectioners' sugar |
Directions:
1. Line upricked pastry shell with a double thickness of heavy duty foil. Bake at 450 degrees for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.
2. Meanwhile, in a heavy sausepan, combine the marshmallow creme, chocolate chips, butter, unsweetened chocolate and coffee; 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. Let chill at least 3 hours before topping with whipped topping.
3. For topping, in a large mixing bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Spread over chilled filling. Garnish with chocolate curls if desired.
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