Oh my, just what my Thanksgiving needs, another pie! Currently my pie list is as long as the entire rest of the menu, but there is always room for one more delicious pie. This year my in-laws are coming to visit for the week of Thanksgiving and we don't just bake pies to have for dessert on turkey day. We also prepare for a Thanksgiving Eve slice of pie after a long day of prep cooking, a piece of cold pie for breakfast on Black Friday with a cup of coffee, and another portion of pie to serve after my famous Leftover Turkey Sandwich. There are so many ways to enjoy pie, especially at Thanksgiving!
The newest addition to my family's pie list is Chocolate Silk Pie. My mother lovingly cut this recipe out from her All You magazine and mailed it to me back in October of 2007. Although it has taken me four years to get around to actually making this pie, it was worth the wait. I prepared it on Sunday and all six of my family members tried it and love it!
The recipe from the magazine states that this Chocolate Silk Pie is very similar to the French Silk Pie which is a family favorite at many Bob Evans Restaurants and now I know why. It is creamy and smooth with an intense chocolate flavor which is complimented with the fresh whipped cream. Surprisingly one of the ingredients is melted miniature marshmallows which adds the luscious consistency of the pie filling. Instead of chopped bittersweet chocolate, I used dark chocolate chips which added to the ease of preparation for this pie. I also used a ready made chocolate crust although I hope to make one from scratch Thanksgiving.
In addition, to expanding my pie repertoire and preparing a treat for my family, I was also motivated to prepare this Chocolate Silk Pie because it is time for Tidy Mom's "Love the Pie Party". Tidy Mom is a fellow blogger who is sponsoring a link party which will feature prizes and pies - lots of inspiring pies! I'll be linking up this delicious Chocolate Silk Pie Recipe. Hop on over, be inspired, and add another pie or two to your Thanksgiving Menu.
“Come join Love the Pie with TidyMom sponsored by Cherokee USA, Le Creuset,Wilton, Bags by Bloom and Harvard Common Press”
Chocolate Silk Pie
from All You (October 26, 2007)
7 ounces chocolate sandwich cookies (about 17 cookies)
4 Tablespoons unsalted butter, melted
(or 1 ready made chocolate pie crust)
2 cups heavy cream, divided
8 ounces bittersweet or semisweet chocolate, chopped
or 8 ounces of dark chocolate chips
2 cups miniature marshmallows
3 Tablespoons sifted unsweetened cocoa powder
1 Tablespoon sugar
- If making chocolate crust, preheat oven to 350 degrees. Grind cookies in a food processor. Mix in butter until crumbs are moistened. Press into a 9 inch pie pan. Chill for 15 minutes. Bake until set, 10 to 12 minutes. Let cool on a wire rack.
- For pie filling, in a saucepan over medium-low heat, stir 1/4 cup heavy cream, chocolate, and marshmallows until smooth, about 5 minutes. Stir constantly. Remove from heat and let cool for 15 minutes.
- Whip 1 cup cream until soft peaks form. Add sifted cocoa; beat a few seconds longer until cocoa is incorporated and stiff peaks form. Stir a third of whipped cream into cooled chocolate mixture; gently fold chocolate mixture into whipped cream. Spoon mixture into prepared pie shell; smooth top.
- Chill until set, about 2 hours.
- Whip remaining heavy cream with sugar until soft peaks form. Pipe onto chilled pie. Serve.
Linked to the following inspirational blog parties: